LA K-FETERIA

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee engaged on food preparation without proper handwashing.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator plated tortillas with bare hand.

Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in handwash sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test strips.

Basic - Bathroom located inside establishment not enclosed with self-closing doors.

Basic - Outer openings not protected with self-closing doors. Back door to establishment.

Basic - Standing water or very slow draining water in handwash sink.