El Patio Latino Restaurant

Basic – Clean utensils or equipment stored in dirty drawer or rack

Observed clean dishes stored on a dirty wash cloth.

Basic – Cutting board has cut marks and is no longer cleanable

Observed multiple grooved cutting boards in the kitchen.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Observed employees drinks stored next to food in the kitchen.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Observed an employee bag stored on top of boxes of food product in the dry storage area

Operator removed the bag. Corrected On-Site

Basic – Garbage on the ground and/or pad around dumpster

Observed trash build up on the shared plaza dumpster pad.

Basic – In-use wet wiping cloth/towel used under cutting board

Observed wet wiping cloths under all cutting boards in the kitchen.

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

Observed the triple sink at 20ppm chlorine

Operator emptied it and remade it at 100ppm. Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Observed raw chicken and beef stored over raw shrimp in the reach in cooler

Operator switched the foods. Corrected On-Site

Intermediate – No soap provided at handwash sink

Observed no soap at the kitchen hand wash sink

Operator placed soap there. Corrected On-Site