La Fonda Sports Bar

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

nAt walk-in cooler; commercially processed reduced oxygen packaged salmon labeled to remain frozen until time of use no longer frozen and still in reduced oxygen package

Operator removed from package.n Corrected On-Site Warning

Basic – Soiled dry wiping cloth in use

nAt cook line; soiled dry wiping cloth in use on prep table

Operator removed.n Corrected On-Site Warning

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

nDishwasher (Chlorine 0ppm).nOperator primed machine, retested at chlorine 0ppm, set up triple sink to chlorine 100ppm.n Corrective Action Taken Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

nAt pan sitting on top of steam table; cooked pork chops (98°F – Hot Holding).nOperator stated pork chops are cooked and then hot held until served, being held less than 3 hours, moved to grill to reheat to 165°F.n Corrective Action Taken Warning

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed

nAt cook line; Sanitizer Bucket (Chlorine 200+ppm).nOperator diluted to chlorine 100ppm.n Corrected On-Site Warning

Intermediate – Handwash sink used for purposes other than handwashing

nAt kitchen; hand wash sink used to rinse avocado

Operator discussed with employee.n Corrected On-Site Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

nAt bar hand wash sink; no paper towels

Operator provided paper towels.n Corrected On-Site Warning