CUSCATLAN RESTAURANT

High Priority - Evidence of mop/cleaning wastewater dumped onto ground.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce 54F cold hold, cooked yucca 51F cold hold less than 4 hours. Operator switched foods to working reach in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in dishwash area blocked by soiled pots and pans.

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled containers stored inside handwash sink at cook line. Operator removed containers. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator placed paper towels near handwash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense sugar. Operator removed bowl. Corrected On-Site

Basic - Drain cover(s) missing at front service area.

Basic - Wiping cloth sanitizing solution stored on the floor at front service area. Corrected On-Site

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

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 large silver 3 door freezer middle section across from cook line. Operator rearranged for proper food storage. Corrected On-Site

Basic - Garbage on the ground and/or pad around shared plaza dumpster.

Basic - Ice buildup in tall white reach-in freezer across from cook line. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In large 2 door reach-in cooler at end of cook line, diced tomatoes, cooked pork and shredded cabbage all made 2 days ago per operator, no date marking. Repeat Violation

Basic - Equipment in poor repair. Ripped gaskets on main cook line reach-in cooler doors.

Basic - Ice buildup in reach-in freezer, smaller white reach-in freezer by cook line. Repeat Violation

Basic - Utensils in poor condition. On cook line observed wooden spoons in poor repair, with cracks. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Beetles in dry beans, dry rice, and flour bins with beetles inside in direct cont with food. Operator immediately discarded all foods.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In tall double door reach-in cooler on cook line, cooked chicken, cooked pork, cooked beans no date label per operator made two days ago.

Basic - Equipment or utensils not designed or constructed in a durable manner. On cook line observed heavily worn utensils in pot by stovetop.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw ground beef slacking in triple sink, no longer frozen solid.

Basic - Ice buildup in reach-in freezer by register in front of restaurant.

Basic - Open shared dumpster lid, garbage on pad.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on at cook line. Operator spoke with employee, employee rewashed hands and changed gloves properly. Corrected On-Site

Basic - Food stored on floor. In front bar area water bottles and soda cans stored on floor.

Intermediate - No probe thermometer provided to measure temperature of food products. Operator could not locate thermometer at time of inspection.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl in beans in bulk use container. Operator removed bowl. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Observed hall way blocked by boxes.

High Priority - Nonfood-grade bags used in direct contact with cilantro. Operator switched to food grade container. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen chicken stored over raw frozen beef.

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 proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Single-service articles not stored inverted or protected from contamination. Cups. Operator inverted cups. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Salt container. Operator labeled container. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing, used as dump sink Corrected On-Site

Basic - Floor area(s) covered with standing water.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Damaged floor tiles

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked beans in reachin cooler Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reachin freezer, product not in original sealed commercial packaging

Intermediate - Handwash sink used for purposes other than handwashing. Items in handsink Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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.

Basic - Floor area(s) covered with standing water under mop sink area

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.