CHIRINGO

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed, confirmed held overnight Make table located at left of kitchen entrance sliced tomatoes 54F, house made salsa 55F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed, confirmed held overnight Make table located at left of kitchen entrance sliced tomatoes 54F, house made salsa 55F

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. This inspector provided procedure and operator properly posted during inspection. Corrected On-Site

Basic - Food stored on floor. Observed 1 case of cooking oil stored on floor beside grill. Operator removed and properly stored during inspection. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. This inspector provided choke poster and operator properly posted during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored on shelf above ready to eat lobster rolls in cooler located in office area.

Basic - Reach-in cooler interior has accumulation of soil residue, downstairs, first one to left of entrance.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Down stairs cutting board at make bar.

Intermediate - Handwash sink not accessible for employee use at all times. Wait station up stairs. Covered and drink pitchers stored on top.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Downstairs bar .

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Dry goods food cups stored on floor in dry storage and outside walk in. Napkins on floor in hall way.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor in disrepair. In upstairs kitchen. From 3 compartment sink to back exit to cook line.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza board and spatula stored on top of boxed can tomatoes on dry storage shelf.

Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs wait station.

Basic - Standing water in floor drain/floor drain draining very slowly. In wait station down stairs.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Blanched fries on fry station counter 52F. Per employee fries out since approximately 10:00. Not down to 41F by 2:20.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blanched fries on fry station counter 52F. Per employee fries out since approximately 10:00. Not down to 41F by 2:20. See stop sale. Provided Time as a Public Health Control form Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment.between fry/sauté coolers. Employee removed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of tall reach in freezer near office. Floor in corner by coke syrups.