FRSH ST

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. Kitchen.

Basic - Food stored on floor. Observed, plastic container with rice stored on floor by storage room entrance.

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

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. Provided to operator while conducting the inspection.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can.

Intermediate - Manager or person in charge lacking proof of food manager certification. Omar Murillo in charge of the business.

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. Provided to operator at the time of the inspection.

Basic - Reach-in cooler interior have accumulation of soil residues.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

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. See stop sale. Location using time for empanadas. According to the chef they discard the empanadas every two hours and take control of time throughout the phone.

Intermediate - Handwash sink used for purposes other than handwashing. Observed several glasses stored inside hand sink.

Basic - Cutting board has cut marks and is no longer cleanable. For vegetables

Basic - Working containers of food removed from original container not identified by common name. Observed in reach in cooler containers with chicken and beef and with more than 24 hours cooked.

Intermediate - Handwash sink not accessible for employee use at all times. By condiments cart.

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

Intermediate - Water pressure lacking at hand sink in the kitchen .that require the use of water.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Intermediate - Handwash sink not accessible for employee use at all times. Inside walk in cooler blocked by

Intermediate - Handwash sink used for purposes other than handwashing. Observed containers inside the hand sink.