CAFETERIA TONITA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside the white reach-in cooler at front counter area: cooked rice (71 °F - Cooling). As per operator rice was cooked the day before and stored inside the steam table overnight. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed inside the white reach-in cooler at front counter area: cooked rice (71 °F - Cooling). As per operator rice was cooked the day before and stored inside the steam table overnight. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. October 1, 2021

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table at the front counter area: cooked beans (98°F - Hot Holding, reheated 165°F); operator reheated cooked beans at the time of the inspection. 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 rice (56°F - Cooling) inside the reach in cooler in front counter area. As per operator rice was cooked at 8:00 a.m.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked rice (56°F - Cooling) inside the reach in cooler in front counter area. As per operator rice was cooked at 8:00 a.m.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Raw shell eggs (51°F - Cold Holding) on a shelf inside kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw shell eggs (51°F - Cold Holding) on a shelf inside kitchen.

High Priority - Use of unpasteurized milk products. See stop sale. Observed raw cow milk (soured milk) inside the reach in cooler at front counter area.

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 200ppm); operator discarded and prepared a new Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic lid stored inside the hand washing sink. Operator removed the plastic lid during the inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food stored on floor. Observed a case of tomato stored on the floor behind the front counter. Operator removed the case of tomatoes during the inspection. Corrected On-Site Repeat Violation