LA UNION RESTAURANT SALVADORENO INC

High Priority - Nonfood-grade bags used in direct contact with food. Observed beef stored inside supermarket bag in the reach in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish inside the refrigerator in the kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork-cheese dough(60 F - Cold Holding) on top of preparation table. As per employee they placed the dough around 10:00 AM.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken tacos stored inside the refrigerator not date marked. As per employee more than 24 hrs.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl used as scoop inside the flour.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 101F on top of the grill.

Basic - Reuse of single-service or single-use articles. Observed gallon of milk reuse to store beverages at the reach in cooler.

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

Basic - Cardboard used to line food-contact shelves.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

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 tongs for ground beef in contact with food.

Basic - Soiled dry wiping cloth in use.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cook line.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line observed employee moping the floor then continued to prepare food without washing hands prior. Educated Employee on correct hand washing techniques. Employee washed her hands to continue working. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler across from the preparation table observed raw beef stored over butter. Instructed employee on proper food storage based upon minimum required cooking temperature.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler across from the preparation table observed raw chicken stored over raw fish. Instructed employee on proper food storage based upon minimum required cooking temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a small preparation table at kitchen entrance observed tomato sauce (68F - Cold Holding); cut cabbage (70 F - Cold Holding), as per employee for less than 1 hour, employee placed food in ice to rapidly cool down. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the cook line beef soup (130F - Hot Holding), as per manager for less than 4 hours. Employee reheating food. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cook line access blocked by large pots, employee removed it. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. HWS at cook line.

Intermediate - No soap provided at handwash sink. HWS at cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior with heavy grease accumulation.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator while conducting the inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed Gaskets soiled at kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - No soap provided at handwash sink. Observed at front counter. Employee placed a new soap container. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled.

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

Intermediate - Handwash sink used for purposes other than handwashing. Operator placed took glasses to the kitchen.Corrected On-Site** Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Observed a bag with onions stored on floor.operator placed bag on shelf. Corrected On-Site

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 handle in contact with broth at cook line.

High Priority - Operating with an expired Division of Hotels and Restaurants license. The operator made the payment over the phone and the confirmation number is 216045668. Corrective Action Taken

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed Raid household insecticide spray stored in the kitchen area. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket stored inside the front counter hand wash sink. The operator removed the container. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed small plastic container with no handle using to scoop salt. The operator removed the container. Corrected On-Site

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

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet.

Basic - Cardboard used to line food-contact shelves. Reach in freezer at kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.