ANTOJOS RESTAURANT

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed about 4+ small flying insects in kitchen, landing over the food storage shelves and on the walls in the kitchen area. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed black garbage bags used as liner under raw chicken, in the reach in cooler located beside the walk in cooler. Warning

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 stored over pork chops, in the reach in freezer located in front of the walk in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler observed sausage (53F - Cold Holding); sausage (53F - Cold Holding); hot dogs (55F - Cold Holding); cooked beans (52F - Cold Holding); shell eggs (54F - Cold Holding); Cheese (55F - Cold Holding); raw chicken (42F - Cold Holding), as per owner/manager held in this unit for more than 4 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed sausage (53F - Cold Holding); sausage (53F - Cold Holding); hot dogs (55F - Cold Holding); cooked beans (52F - Cold Holding); shell eggs (54F - Cold Holding); Cheese (55F - Cold Holding); raw chicken (42F - Cold Holding), as per owner/manager held in this unit for more than 4 hours. Manager discarded the food on site. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table observed cooked rice (108 F - Hot Holding), cooked chicken (109F - Hot Holding); boiled potatoes (109F - Hot Holding); cooked chicken (107F - Hot Holding) as per manager held in this unit for about 3 hours. Employee reheating food. In the hot box located at front counter observed beef empanadas (101F - Hot Holding), as per manager held in this unit for less than 4 hours. Employee reheating food. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed odor spray stored in the food storage shelves located in the cook line. Employee removed it on site. Warning

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 form to the operator. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed squeeze bottles stored In the hand wash sink, manager removed it on site. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

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. Provided form to the operator. Warning

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Owner/manager was unable to answer minimum cold holding or hot holding temperatures. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rib soup, chicken soup held more than 24 hours not properly date marked. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler internal temperature of approximately 55F, informed manager not to store time/temperature control for safety food in this unit until the unit is repaired. Warning

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

Basic - Equipment in poor repair. Reach in cooler located in front of the preparation table gasket is torn. Warning

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Warning

Basic - Floor soiled/has accumulation of debris. In the storage area, in front on the walk in cooler. Warning

Basic - Floor tiles missing and/or in disrepair. In the kitchen area. Warning

Basic - In-use tongs stored on equipment door handle between uses. Several tongs store on the oven door handle, manager removed it on site. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven, located in the kitchen. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In the reach in cooler located in the kitchen near the preparation table table. Warning

Basic - No container installed for catching grease from hood drip tray. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. In the hand sink locating the kitchen. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soap dispenser, pepper towel dispenser surface soiled with grease accumulation. Wall fan in the walk in cooler soiled. Warning