SABOR RITERO

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk-in freezer. Operator rearranged. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots on floor underneath shelving across from triple sink. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Coffee drink on prep table on cookline. Operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food had watch. Employee removed watch. Corrected On-Site

Basic - Food stored on floor. 1 case of water bottles on floor of walk-in cooler. 1 case of fish on floor of wall-in freezer. Operator removed. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Inside ice a machine in prep area. Operator removed. Corrected On-Site

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. Raw chicken over raw fish in walk in freezer Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler not dated marked. Per operator open more than 24 hours

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled located a server station Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair next to 3 compartment sink

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice around door in walk in freezer Buildup ice in white chest freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over griddle Soiled with accumulation of grease

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled with food debris

Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink Corrected On-Site

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.2 cutting boards soiled

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

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 - Non-pitting surface rust on food-contact equipment. Prep table across from the fryer

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in the females Latrice that had a slow leak due to the storm .

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

Basic - Food stored on floor. Cabbage / potatoes stored on the floor in the kitchen -carrots and eggs stored on the floor in the walk in cooler

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

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Placed outside of the walk in freezer

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food employee touched body and continued to handle food without washing hands. Educated operator. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs in food preparation area stored over bread in reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (82F - ambient temperature )/2 hours on top of kitchen microwave. Operator placed in reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Shredded pork on steam table 135, operator instructed to reheat to 165F

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 - Handwash sink used for purposes other than handwashing. Pitcher of water with tongs stored by cookline hand sink. Corrected On-Site

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

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 cookline handwash sink. Corrected On-Site

Basic - Food stored on walk in freezer floor. Repeat Violation

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

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

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

Intermediate - No 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. all hand wash sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At 3 bay sink

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

Basic - Ceiling tile missing. Above walk-in cooler Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above 3 bay sink

Basic - Floor soiled/has accumulation of debris. Under racks and equipment

Basic - Food not stored at least 6 inches off of the floor. In walk-in freezer

Basic - Ice buildup in reach-in freezer.

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Clean utensils in container at rack

Basic - Water leaking from pipe and/or faucet/handle. Women restroom faucet and hot water side is not working

Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed with sliced tomatoes in storage for less than 4 hours temperature at 53°F . Advised operator to recondition.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the 3 compartment sink area. Observed with 8 pieces of ceiling tile.

Basic - Ceiling tile missing. Observed on top of the walk-in cooler/Walk-in freezer.

Basic - Food stored on floor. Observed with frying oil in the 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. Observed in 3 sugar containers in the kitchen.

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 above raw beef in the Walk-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese on the plating table for less than 4 hours temperature at 53°F. Advised operator to relocate to the freezer for quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled, stained and grooved. Observed with multiple cutting boards in the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed with employee cell phone stored on top of the plating table. Operator relocated the cell phone. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed accumulation of grease and dirt behind the fryers on the cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed in multiple locations in the restaurant.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on the plating table.