PARADISE GAS STATION / PEPITO'S PLAZA

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose under handwashing sink connected to spigot without a vacuum breaker.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee three compartment sink, not using it in the proper order, observed an employee only washing and rinsing and not sanitizing. Manager had employee fill the three compartment sink in the correct order of washing, rinsing and sanitizing. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at cook line under flat top griddle.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed RAW CHORIZO (51F - Cooling); RAW BACON (50F - Cooling) in reach in cooler at grill station, as per manager prepared more than four hours.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed RAW CHORIZO (51F - Cooling); RAW BACON (50F - Cooling) in reach in cooler at grill station, as per manager prepared more than four hours.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine wiping cloth sanitizer at 200plus ppm at prep area. Manager diluted solution with a final reading of 100ppm. Corrected On-Site

Basic - Food stored on floor. Observed a case of plastic water bottles stored on the floor next to reach in freezer at prep area. Manager placed on shelf. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changed gloves to initiate a task working with food without hand washing. Coached employee on correct procedure. Hands were washed and new gloves used. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut tomatoes at reach-in cooler closer to back exit door.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee not knowing correct concentration of chlorine at three compartment sink. Coached employee on correct concentration.

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed chlorine and quaternary test strips expired.

Basic - Equipment in poor repair. Observed reach-in cooler gaskets in disrepair at front cookline.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop used to scoop fries touching fries at reach-in freezer drawer at cookline.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in cooler across from hot holding equipment at front counter area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in handwash sink located between prep counter and reach in cooler. Employee removed items stored in sink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cabbage (44F - Cold Holding); hot dogs (47F - Cold Holding); smoked ham (47F - Cold Holding) located inside reach in cooler by kitchen exit door. Employee moved items to reach freezer for rapid cooling. 2nd temperatures: shredded cabbage (42F - Cooling); hot dogs (43F - Cooling); smoked ham (43F - Cooling) Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed various employee personal food containers stored above food used for customers, inside reach in cooler at back kitchen area.

Basic - Standing water in bottom of reach-in-cooler. Observed inside coolers located at front counter.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer solution at 200 ppm. Employee made new chlorine sanitizer solution, at 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over containers of mayonnaise in the reach in cooler. The manager moved the items. Observed raw pork over vegetables in the walk in cooler. Corrective Action Taken

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. Poster provided via email. The manager printed it. Corrected On-Site

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. Form provided via email. The manager printed a copy and all employees on duty read and signed it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout the kitchen.

Basic - Vending machine exterior soiled. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Observed at the cook line. Repeat Violation - From follow-up inspection 2022-10-28: Equipment drain line draining into handwash sink. Observed at the cook line. Repeat Violation Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn in the back room. - From follow-up inspection 2022-10-28: Equipment in poor repair. Observed the reach in cooler gaskets torn in the back room. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Corn arepas in direct contact with thank you bag. Employee removed food and placed it in a food grated bag. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (70 - Cold Holding), as per manager for less than 4 hours. Employee immediately placed cheese in the cooler for a rapid 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. cooked beef (99 - Hot Holding), in hot holding unit next to the flat grill. As per manager stored there for less than 30 minutes. Employee reheating food. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.water bottle on food storage shelf by the 3 comp sink.

Basic - Equipment in poor repair. Reach in cooler next to the flat grill gaskets torn/disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler next to the flat grill gaskets soiled.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.