AMERICAS BAKERY AND RESTAURANT

High Priority - Toxic substance/chemical improperly stored. Can of WD-40 on shelf next to spices at back prep area. Employee moved can to chemical shelf. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottles in Motak reach in cooler.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar by espresso machine not labeled. Employee labeled. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table in table, rice 87F at 9:35am (heated cooling from approximately 7:30am). Manager spread rice in shallow pans and moved to freezer to rapid chill to 70F. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling raw steak without first washing hands. Reviewed proper washing procedures with employee and she washed hands and put on new gloves. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food..Metal bowl in ice machine. Manager removed bowl. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. House flan and rice puddings in grab and go cooler do not have address and name of establishment on label. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Sir Lawrence reach in cooler by entrance to dining area, container of raw prepared chicken on upper shelf above open bags of commercially cooked plantains and open bags of fries. Employee rearranged freezer to properly separate all foods. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, flat of raw shell eggs above box of plantains and tray with raw ground beef above box of potatoes. Manager rearranged items to properly separate. Repeat Violation Admin Complaint

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. In Sir Lawrence reach in cooler by entrance to dining area, container of raw prepared chicken and containers of raw individually wrapped steaks above container of portioned raw shrimp. Employee rearranged freezer for proper separation of all items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table by cookline, under no time or temperature control, rice (72F - Cold Holding) . Per employee not prepared or portioned today and out of cooler approximately 2.5 hours to use first. Employee moved rice to fliptop lower cooler to rechill. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top cup of water on prep table with spices and cooking sauces by kitchen fliptop unit. Employee covered and removed water. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top cup of water by kitchen fliptop unit. Employee covered and removed water. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen area as evidenced by partially eaten plate of food by fliptop unit in kitchen. Employee removed food from kitchen area. Corrected On-Site

Basic - Food stored on floor. Containers of fryer oil by hand sink in walkway area in front of kitchen. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Prepared flans and beverages in dining area reach in cooler not properly labeled. Manager added hand written stickers with correct information. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at front counter hand sink. Manager hand wrote sign and posted during inspection. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil by cook line not labeled. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, pot of cooked rice (72F - Cooling). Per manager made last night and in cooler more than 6 hours. See stop sale. Manager discarded rice. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, flats of raw shell eggs on shelf above open box of potatoes. Manager inverted to properly separate. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, open case of raw burger patties above gallon containers of commercial sauces. Manager rearranged items to move burgers to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, pot of cooked rice (72F - Cooling). Per manager made last night and in cooler more than 6 hours.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Empanadas, sausage, fried potato balls, and boiled potatoes in front counter display missing time mark. Per manager placed in unit approximately 7:30am. Manager added time marks. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Empty dirty glassware in hand sink at front counter. Employee removed glassware to kitchen to be washed. 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. In dining room glassfront cooler, house made flans, oatmeal beverages, and

Basic - Bowl or other container with no handle used to dispense food. Metal bowl in bulk rice container. Employee removed bowl. Corrected On-Site

Basic - Food stored on floor. Container of fryer oil on floor in walkway area by kitchen entrance.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in contact with dry beans and rice in bulk containers in kitchen. Employee removed scoops and properly stored. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Individual flans, rice puddings, oatmeal beverages, and fresh sugar cane beverages missing all labeling in dining room self serve cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter hand sink. Sign provided to be posted.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of water and oil at cook line missing labels.

Basic - Carbon dioxide/helium tanks not adequately secured next to soda rack in storage area.

Basic - Hole in or other damage to wall behind soda rack in storage area.

Basic - One Ceiling/ceiling tile shows damage or is in disrepair above hood.

Basic - Some light shield soiled in kitchen.

Basic - Walk -in cooler interior/shelves have accumulation of soil residues.

Basic - Walk -in cooler shelves with rust that has pitted the surface.