FRUTERIA LAS 3 PRINCESAS LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 45 F, cut melon 45 F in reach in cooler. Operator states the placed in reach in freezer. Corrective Action Taken

Basic - Food stored on floor. Watermelon and water on floor. Repeat Violation

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 handle in sugar. Repeat Violation

Basic - Single-service articles improperly stored. Box of foam cups on floor.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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. Sent to operator at time of inspection. Corrected On-Site

Basic - Food stored on floor. Box of mangos on floor.

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 handle in sugar.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled.

High Priority - Container of medicine improperly stored. Employee medicine over food on prep table, operator removed at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Ice scoop in handwash sink, operator removed at time of inspection. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink temped 66 F, ran approximately 2 minutes. Retemp 101 F at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag with food, operator removed at time of inspection. Corrected On-Site

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - No Heimlich maneuver/choking sign posted. Sent to operator at time of inspection.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Single-service articles not stored inverted or protected from contamination. Plastic cups not inverted above chest freezer, operator inverted at time of inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over coconut in reach in cooler.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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

Intermediate - No soap provided at handwash sink.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees.