PLAZA VENEZUELA

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 yellow rice (47 - Cooling)stored inside make table in the kitchen area. As per operator cooked yellow rice was prepared since Saturday. Operator discarded it.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell egg and then continue engaging in food preparation without washing hands or changing gloves. not using proper hand washing techniques. Explained to employee the proper hand washing techniques Operator was instructed with hand washing techniques. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef burger (47 - Cold Holding); raw marinated chicken (48 - Cold Holding)stored inside make table in the kitchen area. Observed cooked yellow rice (47 - Cooling)stored inside make table in the kitchen area. As per operator cooked yellow rice was prepared since Saturday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef burger (47 - Cold Holding); raw marinated chicken (48 - Cold Holding)stored inside make table in the kitchen area. Operator discarded it.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked yellow rice stored inside make table not properly date marked. As per operator cooked yellow rice was prepared since Saturday.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on top prep table in the kitchen area. Corrected On-Site

Basic - Equipment in poor repair. Observed walk in cooler gasket disrepair. Observed walk in cooler not working. as per operator fan is not working, they area working to fixed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside standing freezer by the back door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top prep table in kitchen area. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked shredded chicken (48°F - Cooling) as per owner cooked shredded chicken was prepared 5 day ago and cooked pork (47°F - Cooling) as per owner cooked pork was prepared prepared 4 days ago. Operator discarded it.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw pork chop (48°F - Cold Holding) and raw beef (47°F - Cold Holding) stored inside walk in cooler. Observed cooked shredded chicken (48°F - Cooling) as per owner cooked shredded chicken was prepared 5 day ago and cooked pork (47°F - Cooling) as per owner cooked pork was prepared prepared 4 days ago. Operator discarded it.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork chop (48°F - Cold Holding) and raw beef (47°F - Cold Holding) stored inside walk in cooler. Operator discarded it.

Basic - Food stored on floor. Observed case of water and juice stored inside walk in cooler floor.

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wet wiping cloth from underneath the cutting board. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top prep table in kitchen area. Corrected On-Site