PAN PA YA

High Priority - Food placed in soiled container/equipment. Cook line-Two doors glass cooler-open bag of sliced ham inside soiled container, employee removed ham from container and placed in a clean container. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. One crawling roach under shelf storage of cleaning chemicals. Employee killed, cleaned and sanitized area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Small bottle of water inside sliding door cooler in front counter- employee removed. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs, then grabbed a clean utensil to continue preparing customers orders. After instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

Basic - Equipment in poor repair. Cook line- under shelf prep table, substantial build up of rust.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two doors sliding glass door cooler, open bottle of water, employee removed. Corrected On-Site

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

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.walk in cooler-rusted shelves in all storage racks Warning - From follow-up inspection 2024-11-12: Observed same Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside head of dough mixer machine in rear kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Two ceiling tiles with water damage in cook line, above prep table.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled tiles, grease and food debris in rear kitchen, above baking and cold holding units.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Cooking pots and pans on soiled shelf, under pep table in cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters in cook line. -gaskets of two doors glass cooler in cook line. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shell inside walk in cooler, left side storage rack

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table in cook line, employee placed on sanitizer solution. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Cooking pot and pans stored on soiled shelf, under prep table in cook line.

Basic - Equipment in poor repair. Under prep table in cook line, substantial build up of rust Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Prep table in cook line- employee removed. Corrected On-Site

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. Food hold in Hot holding box in front counter, per manager food hot held for one hour, employee placed label. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. -Cooking pot , sauce pans and baking containers , stored on dirty under shelf in cook line. -cutting board and cooking utensils stored on dirty shelf, next to HWS in cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water, inside Glass door cooler, in cook line. Employee removed Corrected On-Site

Basic - Prep tables under shelves with rust that has pitted the surface. Cook line, 5 under shelves of prep tables.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box display; assorted empanadas (98F-110 - Hot Holding); tequenos (123F - Hot Holding), per manager food don't last for two hours. Advise operator not to place hot holding foods on time. Provided and explained form. Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed small dish machine, after 3 attempts, chlorine sanitizer at 00ppm. Advised operator to use triple sink for manual sanitizer, until machine is repaired Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled., observed cook line employee, after cracking shell eggs , proceeding to serve cooked rice on a plate, without changing gloves/ washing hands. Employee discarded plate and gloves, washed hands and put in new pair of gloves. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cook line RIC- open bag of chorizos and Colombian sausages. Per operator food opened on Saturday. Employee dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Storage area: next to triple sink -floor dough mixer machine -two table dough mixer machines

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -WIC- containers of tamales, made on Saturday, Employee dated containers. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Kitchen counter, bottle of purple chemical, employee labeled Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front counter-sliding door cooler-open container of hummus for employee use. Operator removed Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Storage area, spoon handle touching salt , employee removed spoon fron container Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Front counter- two units-sliding glass door coolers. -Kitchen line RIC

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed approximately 8 rusted shelves, inside WIC.

Basic - Working containers of food removed from original container not identified by common name. -Kitchen counter,spray of cooking oil, no labeled. -RIC -front counter, small containers of green sauce, and tartar sauce. Employee labeled Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3 attempts, observed dish machine chlorine sanitizer at 0ppm. Advised operator to manually sanitize until unit is repaired. Operator has triple sink set to 100ppm. Corrective Action Taken Warning - From follow-up inspection 2021-12-02: Observed same. Advised operator to continue manually sanitizing until unit is repaired. Operator has triple sink set at 50ppm. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Advised and educated operator. Repeat Violation Warning - From follow-up inspection 2021-12-02: Observed same. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood/ hood filters. Repeat Violation Warning - From follow-up inspection 2021-12-02: Observed same. Operator stated service scheduled for cleaning. Time Extended Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice and beans (96°F - Hot Holding) at 10:42am. Per operator, 30 min. Operator placed on stove top to rapid heat. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of windex not labeled on cart in hallway leading to bathrooms. Operator labeled. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook engaging in food preparation with hair in bun but no proper hair restraint. Employee put on hair net. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters at cook line.