JO CAFETERIA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (50F - Cold Holding); cut tomatoes (50F - Cold Holding),as per operator items were cut approximately 1 hour ago operator placed items on ice

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (115F - Hot Holding); empanadas (115F - Hot Holding), as per operator items were placed in the hot holding unit approximately within the last hour, operator turned heat on high for hot holding unit. cooked onions (125F - Hot Holding), as per operator onions were cooked approximately 30 minutes ago, operator reheated onions with new temperature of cooked onions (135F - Hot Holding) Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in bathroom.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of bleach and degreaser missing label.

Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance at front counter

Basic - Hole in or other damage to wall in storage room

Basic - Ice buildup in reach-in freezer

Basic - Working containers of food removed from original container not identified by common name. Observed working container of sugar missing label.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed box of shelved eggs left in room temperature. Chef placed in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomato (55F - Cold Holding); cut lettuce (55F - Cold Holding) on front line. Chef placed over ice bath to cool 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 croquettes (120F - Hot Holding) in hot holding unit. Employee raised temperature of unit Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer, food containers soiled Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles in front area and storage area Repeat Violation

Basic - Dumpster overflowing garbage.

Basic - Missing drain plug at dumpster.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at the front counter hot box chicken empanadas (119°F - Hot Holding); croquets (126°F - Hot Holding). Less than two hours. Operator increased the temperature of the hot box .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard and blade soiled with old food Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed by the mop sinkRepeat Violation Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

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