PARA Y PIDE

Intermediate - No soap provided at handwash sink. Operator restocked soap during inspection. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine +300ppm); Triple Sink (Chlorine 100ppm) 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 above raw steak. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (48F - Cold Holding); cut tomatoes (48F - Cold Holding) as per operator less than 1 hour, operator closed lid during inspection. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Operator restocked during inspection.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided form during inspection.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified.

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

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.