CHINCHORREO PR

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator washing hands at 3 compartment sink..

Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee pot and tongs inside hand washing sink . Operator removed items. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed to chlorine test strips. Repeat Violation

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available on hand wash sink, water at 80F.

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board on sandwich maker prep tables grooved. Repeat Violation

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. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve containers not inverted operator inverted SS containers. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed on top of preparation table . Operator replaced with a clean one. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw pork chops stored above cooked chicken on reach in cooler across cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked pork (48F - Cold Holding); cooked chicken (46F - Cold Holding); cooked steak (46F - Cold Holding)on reach in cooler across cook line, as per employee less than 2 hours. Employee moved food to reach in freezer. Corrective Action Taken

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled white cutting board.

Intermediate - Handwash sink used for purposes other than handwashing. Observe napkins,towels and plastic containers stored inside hand wash sink. Employee removed during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observe chlorine test strips not available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restocked paper towels during inspection. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided sign to operator and operator posted at window during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked chicken, cooked pork and cooked not date marked on reach in cooler across cook line, as per employee over 24 hours.

Basic - Bowl or other container with no handle used to dispense food. Observe on sauce container in reach in cooler across cook line.employee removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observe personal ice cream pint next to frozen empanadas. Employee removed during inspection. Corrected On-Site

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.

Basic - Mobile food dispensing vehicle service opening larger than necessary for food service. Observe MFDV keeping 2 doors opened., also the pick up window.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal water bottles on reach in freezer next to frozen plantains, employee removed during inspection. Corrected On-Site

Basic - Stored food not covered. Observe seasoning cooked pork container not covered on standing reach in cooler, employee covered during inspection. Corrected On-Site

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available at the time of the inspection.

Basic - No Heimlich maneuver/choking sign posted.