LECHONERA EL JIBARITO

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

Basic - Equipment in poor repair. Gaskets on reach-in freezer on cooks line. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Onion stored on floor in dry storage room. Corrected On-Site Repeat Violation

Basic - Garbage can located outside has no lid or lid open/broken. Dumpster lid broken.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Morcillas, Alcapurrias and Pasteles in chest freezer and glass reach in cooler in dining room. Operator began adding stickers. Corrective Action Taken

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining at handwashing sink on cooks line.

Basic - Stored food not covered. Several pans of food in reach-in cooler on cooks line uncovered. 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. Two new hires not informed of their employee reporting responsibility. Filled form during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwashing sink in smoker room. Corrected On-Site Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on slicer at front counter. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on reach-in freezer on cooks line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door. Repeat Violation

Basic - Food stored on floor. Onions on floor of storage room. Corrected On-Site

Basic - Open dumpster lid.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic bags stored on floor at front counter. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket at front counter. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar in bulk container at front counter without label. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Bread stored in non food grade bag. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink on front line next to steam table.

Intermediate - No soap provided at handwash sink. At handwashing sink on front line by steam table.

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in sugar container on the front line near steam table directly in sugar. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink on front line steam table.gave operator hand washing sign Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sugar container lids soiled on front line and in kitchen.

Basic - Plumbing system in disrepair. Handwashing sink in the smoker. Facility has another handwashing sink in the same vicinity.

Basic - Working containers of food removed from original container not identified by common name. Container with sugar on the front line and in kitchen not labeled.

Basic - Equipment in poor repair. Gaskets on several units in back kitchen in poor repair.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Water draining onto floor surface. Mop sink, draining onto ground.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. End of steam table.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at end of Buffett line.

Basic - Equipment in poor repair. Gaskets on 3 door unit in back kitchen

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. PASTELES IN REACH IN COOLER NEAR CHECK OUT. Identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

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. sent form for complience Corrective Action Taken

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

Intermediate - No paper towels, soap or sign at sink on buffet line.

Intermediate - No soap provided at handwash sink. Hand wash sink in kitchen. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Hood, hood filters, backsplash heavily soiled.

Basic - Clean utensils or equipment stored in dirty drawer or rack.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gaskets throughout facility.

Basic - Floor soiled/has accumulation of debris.under cooking equipment and all corners.

Basic - Light shield in produce room missing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blood sausage (44-46F - Cold Holding) in reach in cooler recommended to move to walk-in cooler to rapid chill 41° 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. Encrusted material on can opener blade. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front area Repeat Violation

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.

Intermediate - No soap provided at handwash sink. Front area

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pasteles needs to be labeled

Basic - No Heimlich maneuver/choking sign posted.

Basic - Trash receptacles not provided where needed in establishment. In kitchen next to hand wash sink

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Out door next to mop sink

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - restrooms

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Current Hotel and Restaurant license not displayed. 4/22

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice buildup in reach-in freezer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

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

Basic - Reach-in cooler/ freezer interior/shelves have accumulation of soil residues.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license./ license expired April 1, 2022

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./ raw chicken over ham cook line Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta salad (46F - Cold Holding); less then 4 hours , operator rapid chill to bring it down to 41f Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times./ speed cart with a fan cook line Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ front area Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

Intermediate - No soap provided at handwash sink./ front area Corrected On-Site

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Cutting board has cut marks and is no longer cleanable./ front area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ front area throughout

Basic - Food stored on floor./ grease walk in cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ check all

Basic - Raw fruits/vegetables not washed prior to preparation./ carrots front area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues./ cook line

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil./ front area

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw egg over cooked sausage in three door cooler in kitchen area Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter Corrected On-Site

Intermediate - No soap provided at handwash sink. At front counter Corrected On-Site

Basic - Food stored on floor, in walk-in freezer

Basic - Light cover missing in cooler

Basic - Nonfood-contact surface soiled with grease, Cooler gaskets 6 burner stove Fryer cabinets