LOS PERROS

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

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

Basic - Hole in or other damage to wall. Observed outlet in wall damage

Basic - Reach-in freezer interior has accumulation of soil residues, located at cooking line.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork belly at reach in cooler, located at preparation area. During the inspection employee removed items and placed them correctly. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination, located at preparation area. During the inspection employee removed items and placed them correctly.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn in front of the grill. Repeat Violation

Basic - Food stored on floor. Observed 2 plastic containers with Mayonnaise stored on the floor. Operator removed them. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in reach in cooler by dry storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over washed vegetables. Operator rearranged products. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork at reach in cooler.

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. Information was provided .

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen and storage area.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean utensils stored next to handwashing sink exposed to splash at front counter.

Basic - Equipment gaskets in poor repair. Observed at reach in cooler next to dry storage shelf.

Basic - No Heimlich maneuver/choking sign posted. Info was provided .

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher chlorine sanitizer at 0ppm. Repeat Violation

High Priority - Metal stem-type thermometer soiled. Operator cleaned the thermometer. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shells eggs over lettuce at window doors reach in cooler. Operator moved the shells eggs and lettuce. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw salmon and fish at reach in cooler cook line. Operator moved the products. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef and raw pork at reach in freezer. Operator was informed the correct order for raw animal food. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken soup and beef soup held more than 24 hours not properly date marked at two doors reach in cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot water (shut off) at hand wash sink located at front counter. Temperature 79°F.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans, and containers not stored inverted on shelves over reach in cooler and on shelf under preparation table. Operator was informed that the pan and containers need to be stored inverted. Corrective Action Taken

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

Basic - Ice scoop handle in contact with ice at front counter. Operator removed the scoop. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit at preparation area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled, shelves under preparation table at cook line, reach in cooler gasket soiled. Repeat Violation

Basic - Stored food not covered. Observed containers with corn not covered at reach in cooler.