JOSE'S LATIN FOOD 2 INC

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. Poster was provided to operator. 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. Cooked: chicken, beef, rice, and pork held for more than 24/hrs without date marked inside walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container without handle inside flour bag.

Basic - Equipment in poor repair. Reach in cooler gasket in disrepair.

Basic - Floor soiled/has accumulation of debris. Food debris under shelves inside walk in cooler.

Basic - Hole in or other damage to wall. Hole in wall at dry storage room. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood ventilation system greasy.

Basic - Stored food not covered. Observed an open bag with flour in dry storage room.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator removed eggs and placed them at reach in cooler. As per operator they were cooking with the items a few minutes back. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed large spoon to remove soup stored and in contact with floor. Operator removed utensil from the floor and took it to the dishwashing area.Corrected On-Site Corrected On-Site

Basic - Food stored on floor. Observed at walk in cooler a bag with onions stored on floor.

Basic - Hole in or other damage to wall. Storage area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered into kitchen and then handled utensils and pan of rice without washing hands and putting on gloves..

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (83F - Cold Holding); cooked vegetables (80F - Cold Holding); ambient temperature of shelled eggs (80F - Cold Holding); on counter and on shelf on cookline. Operator stated they keep items out during the rush. I discussed using TPHC and he stated he will just keep them cold in cooler. items were placed in nearby reach in cooler. 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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable red and green cutting boards on cookline soiled/ stained.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cookline used to store misc bucket and utensils. Operator removed items from hand wash sink on cookline. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cookline. Operator replenished paper towels. Corrected On-Site

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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had some employees that were on duty fill out health form during this inspection. Corrective Action Taken

Intermediate - No soap provided at handwash sink. No soap at hand wash sink on cookline. Operator replenished soap. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep counter next to chips. Operator removed bottle water to properly store. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal belongings stored on shelf near walk-in-cooler next to single service items.

Basic - Equipment in poor repair. Gasket on walk-in-cooler and on reach-in cooler nearest walk-in-cooler torn.

Basic - Hole in or other damage to wall. Hole in wall between dry food storage closet and stove. Also, hole in wall in unisex restroom

Basic - Plumbing system in disrepair. Faucet at hand wash sink on cookline in disrepair.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); Employee remade solution and retested at 100ppm 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. Observed food inside the reach in cooler not date marked. As per operator it was cooked yesterday. Operator date marked the food. Corrected On-Site Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed a green and red cutting board no longer cleanable at the preparation table in the kitchen area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at the reach in freezer.

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoop stored on top of the ice machine. Operator placed it inside a bucket. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 spatulas stored between the wall and the 3 compartment sink. Operator removed them. 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 a spoon handle touching the sugar. Operator removed it.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed under a white cutting board. Operator removed it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed 2 plastic containers with sugar and coffee not labeled. Operator placed a label on each of them. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and blade is rusting

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork ribs ,fried pork in walk-in cooler not dated.

Basic - In dining room Ceiling/ceiling tiles/vents soiled with accumulated .dust,

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler is soiled.

Basic - Tile wall next to triple sink Hole damage to wall.

Basic - Time/temperature control for safety food thawed in an improper manner. Pork and beef thawing on table

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dish machine and cooking equipment

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm), advised operator to use the 3 compartment sink. - From follow-up inspection 2022-04-27: Observed Dish machine chlorine 0 ppm. During the call back observed the three compartment sink set up chlorine 100 ppm. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall by the 3 compartment sink. - From follow-up inspection 2022-04-27: Hole in or other damage to wall by the 3 compartment sink. Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Observed milk stored in an orange juice container in the kitchen area. Repeat Violation - From follow-up inspection 2022-04-27: Reuse of single-service or single-use articles. Observed milk stored in an orange juice container in the kitchen area. Repeat Violation Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in freezer broken door in the kitchen area. - From follow-up inspection 2021-09-15: Equipment in poor repair. Observed reach in freezer broken door in the kitchen area. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled, kitchen area. - From follow-up inspection 2021-09-15: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled, kitchen area. Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Observed water bottles used to stored horchata. - From follow-up inspection 2021-09-15: Reuse of single-service or single-use articles. Observed water bottles used to stored horchata. Time Extended