LA VINA ARAGON

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitation solution of 0 ppm, located at the front line. Operator properly set up the 3CS. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over cabbage in walk in cooler, operator properly stored it. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lentils soup (122F - Hot Holding); eggs tortillas (118F - Hot Holding) for less than 4 hours as per operator, located underneath of steam table. Operator placed on top of the stove to be reheat at 165°F. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towels chlorine sanitation solution of 200 ppm located underneath of three compartment sink, operator add water, rechecked 100 ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed lentils soup (122°F/119°F - Cooling) in covered and deep container, located in walk in cooler. Operator uncovered it. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table, operator removed it.

Basic - Floor soiled/has accumulation of debris.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between the ceiling and wall, operator removed it.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation table. Operator properly stored in chlorine sanitation solution of 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed poled eggs (69F - Cold Holding); garlic and oil mixture (70F - Cold Holding) on preparation table for less than 4 hours as per operator, operator placed under ice. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container inside hand wash sink, operator removed it. Corrected On-Site

Basic - Ice buildup in reach-in freezer .

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken soup (50/48F - Cooling) in walk in cooler, was cooked from the day before, as per operator.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in reach in cooler, operator properly stored it. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken soup (50/48F - Cooling) in walk in cooler, was cooked from the day before, as per operator.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink with chlorine sanitation solution of 200 ppm. Operator add water, recheck 100 ppm. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet sipping towels with chlorine sanitation solution of 200 ppm. Operator add water, recheck 100 ppm

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan in reach in cooler with no day marked, was cooked from more than 24 hours as per operator.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensil in standing water at 122° F, operator placed on top of the grilled to reheat at 135°F. Corrective Action Taken

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

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

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. Observed raw chicken stored over raw beef, in reach in cooler. Operator properly stored it. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (122F - Hot Holding); beef empanadas (118F - Hot Holding) in hot holding box located at the front counter for less than 4 hrs as per operator, operator increased equipment temperature. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed black beans (80/68F - Cooling)in covered and deep container, in walk in cooler, operator uncovered. Corrective Action Taken

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen area.

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 washed dishes with no rinse step. Instructed operator regarding ware washing procedure. Corrective Action Taken

Basic - Food stored on floor. Observed fried plantains on kitchen floor. Operator properly stored it. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer located in dining area next to the front counter.

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

Basic - Reach-in freezer and walk in freezer interior/shelves have accumulation of soil residues.

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

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. Observed raw chicken over fries inside reach in freezer, operator properly stored it. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (122°F - Hot Holding) for less than 4 hours as per operator. Operator reheated at 165°F. Corrected On-Site

Basic - Equipment in poor repair. Reach in freezer lids.

Basic - Ice buildup in reach-in freezer.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter and walk in cooler fan cover soiled. Warning - From follow-up inspection 2023-10-14: Still observed Time Extended

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. Observed raw chicken over raw fish in reach in freezer, operator properly stored it. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (122°F - Hot Holding); chickpea (118°F - Hot Holding) for less than 4 hours as per operator, located on steam table. Operator increased steam table temperature. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with disinfectant without labeled.

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 washing dishes without rinse step. Discussed the ware washes procedure with operator. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed old label on cleaned metal container located on underneath of preparation table.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed black beans (117°F/109°F - Cooling) on deep container. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sofrito was cooked for more than 24 hours as per operator, located inside walk in cooler. Operator properly labeled it. Corrected On-Site

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

Basic - Food stored on floor. Observed garlic on walk in cooler floor.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink with chlorine sanitation solutions at 0 ppm, operator properly set up the three compartment sink with chlorine sanitation solutions at 100 ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (53°F/50°F- Cooling) was cooked the day before as per operator.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw pork, also observed raw chicken over uncooked corn inside double reach in cooler, operator properly stored it. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beef (53°F/50°F- Cooling) was cooked the day before as per operator.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands on 3 compartment sink located at the front line, by the window services.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan inside reach in cooler was prepared for more than 24 hours as per operator. Operator properly date marked. Corrected On-Site

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. Observed cases of orange juice on front line floor.

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towel on top of front counter.