SANTANAS

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee grabbed bread to served customer with bare hands , stop sale issue . Employee discarded bread .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw egg wash above hot sauce in reach in cooler . Employee properly stored. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee grabbed bread to served customer with bare hands ,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...red cut cabbage 46F, milk 52F in reach in cooler ,food not prepped or portioned today , food being held less than four hours. Operator stated that food being in and out . Operator removed food to coldest area in cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored...cleaner spray bottle stored with wine at to go order area ,. Employee removed food. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled...disinfectant cleaner spray bottle . Employee labeled . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...partially cooked chicken above pickle onion at reach in cooler. Operator properly stored. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....veggie burger date marked 8/20 ,pupusa date marked 8/29 /25 in reach in cooler . Operator stated that it was old labels . Operator properly date marked. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ....bacon jam date marked 9/17, grilled onion date marked 9/16 , black rice 9/22/ 25 in reach in cooler . See stop sale. Employee discarded food. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ....bacon jam date marked 9/17, grilled onion date marked 9/16 , black rice 9/22/ 25 in reach in cooler

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division....partially cooked chicken

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked....duck empanadas

Basic - Old labels stuck to food containers after cleaning.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.. Raw steak in same container as Hamburgers. Operator removed and place hamburgers in a seperate container. 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. Operator print and posted written procedures for cleaning up vomit and diarrhea. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.