El Chicos Mexican Rest&cantina

Basic – Ceiling vents soiled with accumulated food debris, grease, dust. Above expo

Basic – Exterior door has a gap at the threshold that opens to the outside.

Basic – Ice buildup in walk-in freezer around door. Repeat Violation

Basic – Knife rack soiled with grease, food debris

nShelf under flat top grill heavily soiled with grease and food debris. nnHood filters soiled with dust and grease.

Basic – Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water. Manager placed in prep sink. Corrective Action Taken

Basic – Water leaking from pipe and/or faucet/handle. Hand sink in prep area

High Priority – Raw beef stored over cooked chicken in the walk in cooler. Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pork dated 12-1 manager discarded Corrective Action Taken

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pork dated 12-1

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washed hands while wearing gloves. Had someone translate for him to remove gloves to wash hands. Corrected On-Site

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Over 200 ppm

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary buckets and also out of the dispenser

Intermediate – Handwash sink not accessible for employee use at all times. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Prep area Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 3 new hires