FRITANGA LAS PIEDRECITAS

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 Sanitizer Bucket (Chlorine 200+ppm); Operator diluted chlorine sanitizer with water, Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at bathroom.

Basic - Ceiling tile missing. Observed at dining area by bathrooms. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at dining area. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting boards at kitchen.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in the upright reach in freezer located at cook line cooked pinto rice (83F - Cooling), as per manager rice was left cooling at room temperature since the night before then transferred to the freezer this morning. Operator discarded food on site. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the upright reach in cooler located at cook line raw eggs stored over cooked beef stew.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the upright reach in freezer located at cook line cooked pinto rice (83F - Cooling), as per manager rice was left cooling at room temperature since the night before then transferred to the freezer this morning.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed oven door handle soiled.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed floor with old food debris in the dry storage area.

Basic - In-use tongs stored in cracks between pieces of equipment. Observed in use tongs stored under the stoved at cook line.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink at cook line slow draining.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the preparation table at cook line beef soup (117F - Hot Holding), as per cook kept out of temperature for less than 2 hours. Employee reheating food. Operator reheated food. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle stored on the prep table at preparation area.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dry storage shelves soiled, located at dry storage area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed on the preparation table at prep area a container with sugar not labeled. Operator labeled container on site. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratched her neck then continued engaging in food preparation without washing hands prior. Spoke to manager about the importance of proper hand washing techniques. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the steam table at front counter observed fried cheese (105F - Hot Holding);, as per manager placed in the steam table less than 2 hours, manager removed food item and took it to the kitchen to be reheated. Corrective Action Taken

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answered minimum cold holding temperature specified by the food code. Coached manager on basic food code temperatures. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water thermo stored near food at food storage shelves at preparation area, manager removed it on site. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven at cook line soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage shelf above prep tables at prep area with some dust accumulation. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Under the preparation table at prep area observed WC chlorine sanitizer at 0 ppm, manager added chlorine to water and brought it to 50 ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed pork fat oil stored in containers not labeled, at foos storage shelves at storage area.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen. - From follow-up inspection 2024-06-28: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gasket in disrepair at entrance of kitchen. - From follow-up inspection 2024-06-28: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-06-28: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled at cook line. Observed microwave soiled by preparation table at kitchen. - From follow-up inspection 2024-06-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the establishment. - From follow-up inspection 2024-06-28: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen area and behind 3 compartment sink. - From follow-up inspection 2024-06-28: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2024-06-28: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle in the front counter with no label. - From follow-up inspection 2024-06-28: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored on the preparation table located in front of the steam table at front counter observed coleslaw (69F - Cold Holding), as per manager for less than 1 hour, employee placed coleslaw in the reach in cooler for a rapid cool. Warning - From follow-up inspection 2023-10-25: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed enchiladas (130F - Hot Holding); sweet plantains (128F - Hot Holding), in the steam table at front counter, as per manager for less than 4 hours. Employee reheating food. Corrective Action Taken Warning - From follow-up inspection 2023-10-25: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-10-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Warning - From follow-up inspection 2023-10-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. food storage shelves located next to the three compartment sink. Warning - From follow-up inspection 2023-10-25: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled, freezer located in the storage area. Warning - From follow-up inspection 2023-10-25: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. On the preparation table observed cooked rice thawing at room temperature. Warning - From follow-up inspection 2023-10-25: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand sink located in the cook line. Warning - From follow-up inspection 2023-10-25: Time Extended

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed by front counter coleslaw (50F - Cold Holding) on ice bath. Out for about one hour, employee added ice to container . Corrective Action Taken Repeat Violation

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

Basic - Exterior door has a gap at the threshold that opens to the outside.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

Basic - Water draining onto floor surface. Observed hose connected to ice shaver draining in to a Plastic receptacle, no drain on the floor. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed shopping bags no food grade plastic used to store tortillas.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef stew (129F - Hot Holding); red beans (130F - Hot Holding) at steam table front counter. According to manager placed 90 minutes ago. Manager took items to kitchen to reheat to 165F. Corrective Action Taken

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

Basic - Water draining onto floor surface. Observed hose connected to ice shaver draining in to a Plastic receptacle, no drain on the floor.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed portioned bags with cream and cheese no date marked, packed the day before. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed on paper dispenser at kitchen area by cooking area.

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

Basic - Cloth used as a food-contact surface. Observed inside tortilla container covering tortillas.

Basic - Food storage container/container lid cracked or broken. Observed on a container used to store flour. Manager discarded container and lid. Corrected On-Site

Basic - Tape used to repair nonfood-contact surface. Observed on reach in freezer two door.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed above and around mop sink.

Basic - Working containers of food removed from original container not identified by common name. Observed containers with salt and sugar no labeled. Manager labeled food containers with common names. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw on top of counter 65°f cold holding. According to manager out for about 1 hour. Manager put coleslaw inside reach in cooler for rapid chill. Corrective Action Taken

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 sanitizer solution (chlorine )on sanitizer bucket at 00 ppm, manager added chlorine to bucket At 50 ppm chlorine. Explained the proper use of test strips when setting sanitizer solution to manager and employees. Corrected On-Site

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

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed frozen pork belly under running water at 3 compartment sink. Water was running to soft, manager open faucet to allow more water to reach frozen pork belly. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in preparation are by slicer.

Basic - Working containers of food removed from original container not identified by common name. Observed container with salt on kitchen counter. Manager labeled salt container. Corrected On-Site