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10: 3030 No hand drying provision is available for the hand sink behind the bar by the dish machine. Hand sinks utilized by employees must have hand drying provisions. Provide paper towels.
Corrective Actions: Hand sinks utilized by employees must have hand drying provisions. Provide paper towels.
15: 470 Raw chicken was found stored over raw beef in the walk-in cooler as well as the reach-in cooler behind the line. Bottles of raw egg whites were observed stored with mango puree behind the bar. Food shall be protected from cross contamination risks by separating raw proteins from one another and arranging them from lowest internal cook temperature to highest. PIC switched the storage of the meats so that the beef is stored on top of the chicken. Reminder: Raw poultry should always be stored below as it has the highest required internal cook temperature (165F). PIC also separated the egg whites to an area separate from the mango puree.
Corrective Actions: Food shall be protected from cross contamination risks by separating raw proteins from one another and arranging them from lowest internal cook temperature to highest. PIC switched the storage of the meats so that the beef is stored on top of the chicken. Reminder: Raw poultry should always be stored below as it has the highest required internal cook temperature (165F).
22: 0820 (A2) Multiple containers of food are stored on the line in wells with ice. EHS observed these containers sitting on top of, and not within the ice. Contents of these containers were temped at improper temperatures (Above 41F). Time/temperature for safety foods (TCS) that are ready to eat (RTE) shall be maintained at 41F or less. EHS directed that these containers need to be in the ice, and not on top and that temperatures of these items need to be taken frequently to confirm that proper cold holding temperatures are being maintained. PIC voluntarily discarded TCS items that were identified as improperly cold-holding.
Corrective Actions: Time/temperature for safety foods (TCS) that are ready to eat (RTE) shall be maintained at 41F or less. EHS directed that these containers need to be in the ice, and not on top and that temperatures of these items need to be taken frequently to confirm that proper cold holding temperatures are being maintained. PIC voluntarily discarded TCS items that were identified as improperly cold-holding.
23: 830 Date marking is not being performed on a regular basis - only one item was noted with a date mark. When keeping TCS foods that are RTE, a date that the food was opened/prepared, or a discard date not to exceed 7 days from the date that the food was opened/prepared should be labeled on the food/container. Date mark all TCS/RTE foods.
Corrective Actions: When keeping TCS foods that are RTE, a date that the food was opened/prepared, or a discard date not to exceed 7 days from the date that the food was opened/prepared should be labeled on the food/container. Date mark all TCS/RTE foods.
25: 930 This establishment serves Pisco Sour drinks that include raw egg whites from raw shell eggs that are not pasteurized. A consumer advisory is not indicated on the menu for these items. A consumer advisory is required for animal/fish proteins that are served raw or undercooked to warn the consumer of the elevated risk of food borne illness. A consumer advisory must be included for the Pisco Sour drink on the menu.
Corrective Actions: A consumer advisory is required for animal/fish proteins that are served raw or undercooked to warn the consumer of the elevated risk of food borne illness. A consumer advisory must be included for the Pisco Sour drink on the menu.
28: 3330 A spray bottle with no label was found stored with shaker tins behind the bar. When taking toxic materials (cleaners) from bulk supplies, the common name of the material must be labeled on the working container. Label the spray bottle. Chemicals must also be stored away from food and food contact surfaces. Do not store chemicals with shakers. Place in a designated area away from food and food contact surfaces.
Corrective Actions: When taking toxic materials (cleaners) from bulk supplies, the common name of the material must be labeled on the working container. Label the spray bottle. Chemicals must also be stored away from food and food contact surfaces. Do not store chemicals with shakers. Place in a designated area away from food and food contact surfaces.
48: 1530 Facility has testing strips but the container has no label indicating what the strips are intended to test, or to measure concentration against. Chlorine test strips are needed so that proper testing of the chlorine sanitizer used at the bar dish machine and kitchen dish machine. Provide new test strips.
Corrective Actions: Chlorine test strips are needed so that proper testing of the chlorine sanitizer used at the bar dish machine and kitchen dish machine. Provide new test strips.
EHS observed a dehydrator dehydrating limes, lemon and pineapple wedges. EHS will investigate whether this process needs a variance.
| Description | Temperature | State of Food |
| Cut tomato | 51 °F | Cold Holding |
| Broth | 202 °F | Hot Holding |
| Noodle | 40 °F | Cold Holding |
| Cheese | 40 °F | Cold Holding |
| Rice | 44 °F | Cold Holding |
| Salsa | 45 °F | Cold Holding |
| Milk | 40 °F | Cold Holding |
| Chicken | 41 °F | Cold Holding |
| Pasta | 45 °F | Cold Holding |
| Cut melon | 40 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Low Temperature Dish machine - Kitchen | Chemical | 50 | Chlorine | 133 °F | ||
| Low Temperature Dish machine - Bar | Chemical | 50 | Chlorine | 129 °F |