Anthojo's Grill

Observed ham and corn in top of prep cooler without date mark and open pack of hot dogs in bottom without date mark. Date mark all ready to eat foods.

Observed cheese in the prep top cooler stored in prep top cooler stored in a to-go bag. Foods shall never be stored directly in take out bags.

COS: Bag discarded

Observed ham and cheese placed on paper towels in prep cooler pan. Foods cannot be stored on absorbent materials.

COS: Discarded paper towels.

Fryers are sitting on plywood/furniture board on counter with exposed raw wood - Remove this - All surfaces need to be smooth/easily cleanable/durable

Observed Flan in mini beverage refrigerator at 43F, Observed plantains at 46F prep refrigerator at 46F.

TCS foods must be maintained at or below 41 at all times besides when cooking, cooling, or actively processing.

Recommend storing plantains in top of prep cooler so container is not taken in and out refrigeration continuously during service. Recommend storing flan in commercial refrigerator as beverage mini refrigerator is not capable of maintaining 41F or below during service

Countertop with grill and fryer is covered in vinyl wrap that is not durable or smooth/easily cleanable.

Make plans to replace countertop with a durable, smooth/easily cleanable sufrace.

Observed buildup of food debris on front of prep cooler, and on walls in back area. Facility needs thorough cleaning, physical facilities shall be cleaned daily.

Observed shredded Beef at 58F and Shredded Chicken at 56 F in GE refrigerator - Maintain foods at 41F and below at all time.

COS - Discarded

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed pico that had been prepared at 6:30AM at 47F at 2:10PM - Cool items from ambient temperatures to 41F or below within 4 hours

COS - Pico discarded

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

Sanitizer in 3 compartment sink was less than 200ppm(Steramine Quat 200-400) - Use according to manufacturers instructions

COS - additional sanitizer added - 200ppm

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P