EL COMAL KITCHEN INC

Measured the sanitizer concentration at the low temperature dish machine at 25 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Auto chlor was called and corrected on site. Unit was verified to provide sanitizer concentration of 50 ppm.

Soap was unavailable at the back handwashing sink; handsoap was available in the front hand washing sink on the opposite side of the wall. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Observed hot water to be intermittently dispensed from the back handwashing sink. The handle had to be forced closed then opened to allow the dispensing of hot water through the mixing valve. [CA] Repair plumbing fixture and maintain in clean and good repair.

Observed the top mounted self-closing mechanism at the restroom door to be broken. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Menu lacks a consumer advisory for the Ceviche dish. [CA] Provide consumer disclosure and reminder for the sale of raw or undercooked animal-derived foods.

The hot water supply of the cook line hand wash sink turns on and off intermittently. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.

Observed the storage of raw fish, shrimp and chicken directly above cooked foods within the 2 door upright fridge. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Measured cooked rice at 105 F and cooked chicken at 101 F within the left side of the steam table. Rice container was too large, not allowing it to be fully inserted into the warmer. Cook stated that the rice and the chicken were placed within the unit from an alternate warmer 30 min to 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Rice placed in an alternate container, temperature of the steam well turned up to maintain foods at 135 F or above. Measured salsa at 52 F on top pf an ice bath at the plating station. PIC stated that the salsa was removed from refrigeration 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Salsa relocated to the refrigerator to be cooled to and held at 41 F or below. Measured cooked potatoes at 100 F within a pan on the upper shelf above the range oven. PIC stated that the potatoes were cooked in the am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Potatoes voluntarily condemned and discarded.

Cooked chicken measured at 100 F cooling within a 4 inch pan. PIC stated that the chicken started the cooling process 1 hour prior.[CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids.