LA PADELLA LATINA

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Inside reach in freezer next to triple sink, observed container filled with raw hamburger patties and cooked chicken. Neither food items were commercially packaged. Operator removed cooked chicken from container Corrected On-Site

Basic - Food stored on floor. Container of raw pork directly on ground underneath ware washing shelf in kitchen. Operator removed Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer

Basic - In-use wet wiping cloth/towel used under cutting board. Observed green used rag under kitchen cutting board next to rice cooker.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator remade to 100ppm

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline chicken soup (132F - Hot Holding). Per operator food hot holding on stove less than four hours. Operator turned up heat on Cookline to reheat to 165F

Basic - Bowl or other container with no handle used to dispense food. Container without handle used as scoop in flour container. Operator removed Corrected On-Site

Basic - Dry storage shelves with rust that has pitted the surface.

Basic - Employee with no hair restraint while engaging in food preparation. Employees at Cookline have no hair restriction on while working with food

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for prep area two door stainless cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior sides of fryer soiled with food debris

Basic - Soiled dry wiping cloth in use. Observed at kitchen prep table. Employee discarded Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen at Cookline soiled with food debris

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cookline- chicken (150F - Cooking). Operator placed chicken back on grill to fully cook to 165F. Reviewed cooking temperatures with operator. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator handled raw chicken then put on gloves without first washing hands. Operator removed gloves and washed hands Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. Raw beef over bottle milk in reach in cooler. Operator properly inverted Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in reach in freezer. Operator properly inverted Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and provided handout

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided hand out and filled out with operator. Corrected On-Site

Basic - Food stored on floor. Box of bananas on floor in cookline. Operator elevated Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cookline soiled with grease

Basic - Old labels stuck to food containers after cleaning. Squeeze bottle in dish area containing old label

Basic - Soiled dry wiping cloth in use. Observed at flip top cooler. Operator discarded soiled wiping cloth Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of cooking oil at flip top cooler not labeled. Operator labeled Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) In Artic Air freezer in kitchen, non commercially wrapped raw salmon, open case raw fish filets, and non commercially wrapped steak all above multiple ready to eat foods including open bags of fries, tostones, and empanadas. Manager rearranged all items during inspection for proper separation. 2) In 2 Door Artic Air freezer in service area, trays of non commercially wrapped steaks above open bags of cooked clams. 3) In white upright freezer in service area, individually wrapped raw burgers above open bags of cheese. Manager rearranged all units during inspection for proper separation. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, containers of raw beef and chicken above bottled sauces and condiments. Manager inverted all items to properly separate. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Coke glassfront cooler in service area, containers of raw chicken above containers of raw steaks and beef. Manager rearranged items for proper separation. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fliptop upper cooler, container of commercially cooked plantains (62F - Cold Holding). Container sitting above and outside chill line of unit. Per manager, container in unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop upper cooler, container of commercially cooked plantains (62F - Cold Holding). Container sitting above and outside chill line of unit. Per manager, container in unit overnight. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In fliptop upper cooler, cut tomatoes (52F - Cooling). Per manager cut at 9:00am. Tomatoes sitting above chill line in container. Manager moved tomatoes to freezer to rapid chill to 41F. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Employee placed container of frozen tostones in kitchen hand sink during inspection. Employee removed tostones and placed in cooler. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In Artic Air reach in cooler in kitchen, two containers of cooked rice not date marked. Per manager, prepared more than 24 hrs. Manager added date marks. 2) In reach in freezer by cook line, portioned wrapped raw salmon not marked with date cut and frozen. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of salt. Employee removed cup. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee cell phone on top of single use deli paper at fliptop unit. 2) Employee jackets on shelf with dry goods in service area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at cook line has ice buildup around top of cooling unit. Manager removed ice while rearranging items in freezer. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on top of lowboy cooler in service area. Employee dumped water and replaced utensils. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. In service area, wet wiping cloth under cutting board on top of lowboy cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled water in kitchen fliptop lower cooler.

Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth on end of cutting board at kitchen fliptop.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil above fliptop not labeled.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw fish stored over French fries and precooked plantains in freezer.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch raw chicken and beef and then touch ready to eat food without chicken gloves and wash hands. Educate employee. He then proceeds to change his gloves and wash hands. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash his hands in 3 compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked rice stored in refrigerator. Per operator, rice cooked on 07/26/2023. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Operator chef preparing food with no hair restraint.

Basic - Food stored on floor. -Observed containers with cooking oil and tomato sauce stored on passage way floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -observed heavy ice buildup in Crome freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked pork cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, item placed in unit 3 hours prior to the inspection. Advice operator to place pork in freezer for quick chill. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed beans hot held in kitchen at 111 degrees Fahrenheit. Advice operator to reheat item to 165 degrees Fahrenheit. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A copy has been given to the operator. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked rice stored in refrigerator. Per operator, rice cooked on 02/15/2023.

Basic - Food stored on floor. -Observed containers with cooking oil stored on dry storage floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed meat thawing at room temperature in kitchen. Operator relocate item to refrigerator. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed cooked rice cooling in refrigerator at 47 degrees Fahrenheit. Per operator, rice has been cooling from overnight. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Observed cooked rice cooling in refrigerator at 47 degrees Fahrenheit. Per operator, rice has been cooling from overnight. See stop sale.

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. -Observed operator touch sandwich with bare hands educate operator. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked pork cold held in refrigerator at 45 degrees Fahrenheit. Advice operator to transfer item to freezer for quick chill. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken stored in refrigerator. Per operator,chicken cooked on 11/01/2022.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. -Observed containers with cooking oil stored on dry storage floor.

Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name . Operator label container Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.at reach in cooler, soup and shredded chicken (44-50°F - Cooling) items cooling overnight. Items discarded. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above sour cream, limes in reach in cooler at server station Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.at reach in cooler, soup and shredded chicken (44-50°F - Cooling) items cooling overnight. Items discarded. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Display case holding pan de bono at 82°F. Operator to reheat to 165°F for hot holding. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Server counter. Operator removed water. Stored dry. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at front counters Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food.using wrong type of brush, using a painting brush instead of a food grade brush

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef, chef moved and corrected situation. Corrected On-Site

Basic - Cloth used as a food-contact surface. Used paper towels as a food divider, chef threw away paper towel Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.