LA CORIANA 2

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Colander not inverted by triple sink dish storage. Operator rotated. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for coolers on cookline.

Basic - Single-service articles not stored inverted or protected from contamination. Plastic knives at front counter, operator rotated. Corrected On-Site

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom - From follow-up inspection 2025-05-16: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep table cooler - From follow-up inspection 2025-05-16: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table - From follow-up inspection 2025-05-16: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -eye Glasses and other personal items on shelf over steam-well. Operator immediately removed Corrected On-Site - From follow-up inspection 2025-05-16: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under fryer - From follow-up inspection 2025-05-16: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Boxed oil on floor. Operator immediately corrected Corrected On-Site - From follow-up inspection 2025-05-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep cooler under steam well - From follow-up inspection 2025-05-16: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Cold water handles on both hand sinks in kitchen stripped. No cold water - From follow-up inspection 2025-05-16: Time Extended

High Priority - Container of medicine improperly stored.Tylenol bottle stored on prep table. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food use to store cooked pork. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw burgers stored over French fries on reach in freezer. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce.Raw chicken stored over unwashed celery and peppers on reach in cooler on back kitchen. 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded beef prepared on Sunday with no date marked, chicken salad prepared on Sunday with no date marked. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Open drink in reach in freezer . Corrected On-Site

Basic - Employee preparing food in customer section of dining area.Employee-preparing ayacas as on dining room. Corrected On-Site

Basic - Employee with soiled clothing.Employee working on kitchen while wearing a watch.

Basic - Unnecessary items/unused equipment on the premises.Car parts by mop sink. Corrected On-Site

High Priority - Container of medicine improperly stored. Tylenol stored on shelf on food preparation table. Corrected On-Site Repeat Violation

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 - 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.

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

Basic - Food Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Washware area ceiling tile missing.

High Priority - Container of medicine improperly stored. Mens pills in prep table

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef 53° in holding unit, recommended to moved to reach in cooler to cooling 41° or below Corrective Action Taken

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 open two days ago no date marked Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Reach in cooler torn gaskets

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

Basic - Floor soiled/has accumulation of debris. Grease under cooking equipment

Basic - Food not stored at least 6 inches off of the floor. Frying oils in kitchen floor Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Green lid of boiled eggs container.

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

Basic - Plumbing system in disrepair. Hand wash sink next to cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Using chlorine had quat test strips

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and chicken

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer in front counter

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in ladies restroom

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. Frying oils Corrected On-Site