LA CARRETA RESTAURANT

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards location across the cook line with cut marks and no longer cleanable.

Basic - No container installed for catching grease from hood drip tray. Observed no hood drip container installed at back cook line area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located across the cook line with rust accumulation.

High Priority - Dented/rusted cans present. See stop sale. Observed one can of cranberry sauce in dry storage area dented. Operator discarded. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board at sandwich prep area with cut marks and no longer cleanable. Observed cutting boards located across the main cook line with cut marks and no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed aluminum containers at the dry rack station with water accumulation on the outer rim. Operator washed, rinsed, sanitized and dried off correctly. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under green cutting board at prep table. Operator removed. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray in back kitchen cook line area. Operator installed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in drink cooler with soiled fan covers. Operator wiped down. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located across the cook line with rusted shelves.

High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented cans of chickpeas. Operator discarded them during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket on preparation table next to cooked pork.operator removed it during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink next to dishwasher area.

Basic - Accumulation of debris on exterior of warewashing machine. Observed at kitchen area.

Basic - Clean utensils stored between equipment and wall. Observed knives stored between steam table and preparation table. Operator removed it during inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back exit at coffee station. Also observed at back door next to triple sink at kitchen area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed clean utensils inside container with standing water at 81F. Operator begin to reheat water to correct parameters. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted.

Basic - No container installed for catching grease from hood drip tray. Observed at hood system at cook line area. Operator installed grease drip tray during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dusted fan on rack at dishwasher area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at reach in cooler across main cook line with rusted shelves.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside hand wash sink next to cook line. Operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine and quaternary testing kit for three compartment sink and dish machine.

Basic - Cutting board has cut marks and is no longer cleanable. Observed several wooden cutting boards near cook line with cut marks and no longer cleanable.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between reach in freezer and table near cook line. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed a set of tongs on pipes near cook line. Operator removed. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray. Observed two missing hood drip containers in back prep cook line area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed walk in cooler fan covers soiled. Observed reach in coolers located across the cook line with soiled gaskets.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located across the cook line with rusted shelves.

Basic - Working containers of food removed from original container not identified by common name. Observed working containers of sugar near coffee prep station with no labels. Operator placed labels. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed raw chicken stored over raw pork belly. Manager rearranged raw food products on site. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sliced tomatoes under time control not time marked, as per manager for less than 3 hours. Manager marked food on site. Corrected On-Site

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed roasted pork tongue cooked from last Saturday frozen soiled not date marked. Operator sent en employee to date mark food. Corrective Action Taken

Basic - Equipment in poor repair. Observed prep cooler gasket torn, cooler located at cook line at main kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed clean knives stored between steam table and reach in cooler at cook line. Manager removed it on site. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both oven at cook line interior with some grease and food debris buildup.

Basic - Reach-in cooler interior has accumulation of soil residues, cooler against the wall at the end of the cook line at main kitchen.

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 quaternary ammonium solution at 500ppm at preparation area. Employee took solution to dilute with water. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed near produce walk in cooler. Employee repaired dispenser. Corrected On-Site

Basic - Food stored on floor. Observed boxes of bread stored on floor at walk in cooler 3. Employee removed boxes from floor. Corrected On-Site

Basic - Observed baffles soiled at dish machine. Person in charge removed baffles and took to 3 compartment sink. Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease at fryer area and cook line.

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Observed can of tomato sauce with dents at dry storage area. - From follow-up inspection 2023-08-10: Observed can of chick peas with dents at dry storage area. Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in reach in cooler at front sandwich station. - From follow-up inspection 2023-08-10: Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in reach in cooler at front sandwich station Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Observed build up of grease at hood vents at kitchen area. Observed grooves and buildup of food debris at cutting board at front sandwich area. - From follow-up inspection 2023-08-10: Unclean building components, attachments or fixtures. Observed build up of grease at hood vents at kitchen area. Observed grooves and buildup of food debris at cutting board at front sandwich area. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed yellow rice (70-85F - Cooling) at walk in cooler. As per employee, since the previous day. Provided educational material.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium solution at 0ppm.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed yellow rice (70-85F - Cooling) at walk in cooler. As per employee, since the previous day.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (109F - Hot Holding) at take out area. As per manager, less than 1 hour. Employee took item to reheat to 165F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave soiled with accumulated food debris at cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal tray blocking hand sink at bread preparation area across from cook line. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at cook line and front counter. Manger replenished paper towels. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as public health control for diced ham, sliced cheese, cut tomatoes and cut lettuce at front cook line. Provided written procedures via email to manager. Corrective Action Taken

Basic - Accumulation of debris on spray hose handle at ware washing area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed riling vent soiled with accumulated dust near dry storage area.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed raw mahi filets inside reduced oxygen packaging at reach in cooler at cook line. Employee began opening packages. Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves at cook line soiled with old food debris.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service trays not inverted at cook line. Employee inverted items. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed walk in cooler fans soiled with accumulated dust. Observed hoods soiled with accumulated grease.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed single service forks and spoons not inverted at take out area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line. Observed wall soiled at hand sink near walk in freezer. Employee began removing debris. Observed wall and ceiling soiled with black substance at walk in freezer. Corrective Action Taken Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at bar and preparation areas. Employee removed towels. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. Observed one can of chickpeas dented.The chef discarded it. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw liquid eggs over cooked shrimp in the reach in cooler by the cook line. The chef removed the eggs and placed them in another reach in. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed buckets stacked on top of each other in the prep area. The chef had them separated. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water at 79 F in the cook line area. The chef turned on the water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans soiled in kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed one shelf in the reach in cooler soiled.The chef removed the shelf and had it washed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed above the steam table.

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed under the cookline by the fryers,stove units. Observed below ice bin,bar area. Warning - From follow-up inspection 2021-10-15: Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulation of grease. Warning - From follow-up inspection 2021-10-15: Time Extended