ALIMENTO

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of cooked potato 112 F and cooked steak 98 F stored in hot box. Employee moved to oven for reheat.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris. Operator moved to three-compartments sink for cleaning. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. A large container stored in handwash sink at cook line. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on prep tables in kitchen.

High Priority - Raw animal food stored over or with unwashed produce. A case of raw shell eggs stored over kale and other plant food in reach-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. At cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in reach-in cooler at kitchen.

Basic - Food not stored at least 6 inches off of the floor. A case of canned food stored on floor at kitchen. A case of frozen chicken stored on floor at kitchen. Operator removed items from floor. Corrected On-Site