El Palacio Del Mofongo

Basic - Ice scoop handle in contact with ice. At wait station, ice scoop handle in ice. Operator removed. **Corrected On-Site** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils sitting in standing water 77F. Operator removed utensils. **Corrected On-Site** **Warning**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used soiled wiping cloth then proceeded to handle clean equipment without washing hands. Advised operator of proper hand washing. **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At cook line, employee used soiled wiping cloth to wipe in use knife without proper sanitizing. Advised operator to not use equipment until properly sanitized. **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, Raw chicken stored over raw pork. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area low boy, mozzarella (48F - Cold Holding); diced tomatoes (47F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight exceeding 6 hours. See stop sale. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked ground pork (76F - Hot Holding). Per operator, the item held out of temperature approximately 1 1/3 ht. Advised operator to reheat item to 165F. **Warning**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At dish area, Sanitizer Bucket (Chlorine 200+ppm), exceeding maximum concentration allowed. Operator diluted solution to Chlorine 100ppm. **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several food items prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking. **Warning**