FUENTE DE SODAS

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and without washing hands employee handled clean and sanitized utensils, discussed with operator, employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler shredded cheese (47F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 hours, discussed with operator who moved product to reach in freezer to chill. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) discussed with operator who corrected to (Chlorine 100ppm) Corrected On-Site

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

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - Several containers of bulk dry food stored on floor.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 49°F cooked yesterday in reach in cooler over night in a deep covered container. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 49°F cooked yesterday in reach in cooler over night in a deep covered container.

Basic - Working containers of sugar removed from original container not identified by common name. Operator labeled. Corrected On-Site

High Priority - Nonfood-grade to go bags used in direct contact with cheese in prep area. Operator removed bags. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12.1.24. Renewed during the inspection. Corrected On-Site