LA CARRETA REST

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook rice left all night hot box at a temperature of 112 f

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.

Intermediate - No soap provided at handwash sink. Corrected On-Site

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches while working with food.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Kitchen cook, line, touching, dirty apron, then engaging in food preparation.

Intermediate - Handwash sink used for purposes other than handwashing. Observed Kitchen utensils, inside employee handwashing sink, pantry area.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler in kitchen area.

Basic - Can opener blade not kept sharp - observed metal shavings. Kitchen area.

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Dishroom racks

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee, personal bags, cell phones on top of food, preparation, Shelves kitchen area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Mouse kitchen employees in cooking area, working with food.

Basic - Floor soiled/has accumulation of debris. Observed Accumulation of grease under kitchen, deep, fryers, and stove top.

Basic - Food stored on floor. Observed Containers of oil on kitchen floor Pantry area.

Basic - Ice scoop handle in contact with ice. Service bar area.

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top surface of kitchen shelves Steamtable line.

Basic - Soiled dry wiping cloth in use. Cooking line area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Around food Preparation area.

High Priority - Food placed in soiled container/equipment. Walk in freezer: lobster tails stored on a soiled tray. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.

Basic - Accumulation of debris on exterior of warewashing machine. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in the dessert area: container with clean spoons with the handle down. Corrected On-Site

Basic - Ice bucket stored on floor between uses. Observed by the entrance to the kitchen: 2 clean ice buckets stored on the floor. Operator placed inside the three compartment sink. Observed employee clean the two ice buckets during the inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler in the dessert station. Observed operator clean during the inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen: Stand up reach in cooler in front of the cookline: raw beef stored above cooked onions. Discussed with the operator and provided the hand out for the proper storage of food. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heated cabinet in front of the cook line soiled in front cookline

Basic - Carbon dioxide tanks not adequately secured. Main kitchen, bread toaster area. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Back cook area. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Ware wash area, multiple clean pans with old labels Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen Utensils inside kitchen hand sink, cooking area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.kitchen can opener.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris inside warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Soiled dry wiping cloth in use. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area: can opener blade. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with the operator.

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. Discussed with the operator and provided the handout. Operator had all employees on duty sign the form. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed pans stored inside the hand washing sink by the large oven. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site Repeat Violation

Basic - Clean utensils stored between equipment and wall. Observed 4 knives stored between the wall and the prep table, dessert area. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Prep area in the kitchen. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Pantry employees wearing jewelry while working with food.

Basic - No handwashing sign provided at a hand sink used by food employees. Sandwiches are hand sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on top of kitchen service line.

Basic - Wiping cloth sanitizing solution stored on the floor. Sandwiches Station.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open food debris.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pantry area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Kitchen food workers Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top surface of kitchen hot line, walk-in cooler gasket. Repeat Violation

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Three compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Kitchen area