ALBERTES RESTAURANT

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200+ppm) educated employee washing dishes and corrected to 100ppm. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked pasta (46F - Cooling) at 10:00 since previous day, per person in charge product prepared previous day and held in cooler overnight for more than 12 hours, see stop sale. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing soiled dishes did not wash hands before handling clean and sanitized dishes on rack, discussed with employee who washed hands. Corrected On-Site Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled sanitizer bucket to correct solution and after without washing hands employee began to prepare customers meal handling clean and sanitized to go containers and silverware, discussed with employee who washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects found Approximately 1 small live flying insect landing on dough rolling machine. Approximately 1 small live flying insect landing on prep table at cook line. discussed with employee who killed flies and began to clean and sanitize areas. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked pasta (46F - Cooling) at 10:00 since previous day, per person in charge product prepared previous day and held in cooler overnight for more than 12 hours, see stop sale. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) discussed with employee who corrected to 100ppm. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand washing sink to dump sanitizer solution, educated employee. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverages stored on top of dough mixing machine with product mixing inside, discussed with operator to remove drinks from equipment. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler next to ice machine interior soiled with accumulation of slime like substance in bottom of cooler, discussed with operator to clean and sanitize. Warning

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on preparation table cooked beef feet (98F - Cooling) at 8:40 since 7:30 to 96F at 9:00, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to shallow pan to rapid cool in walk in cooler. In walk in pastry cooler shredded chicken mix (51F - Cooling) at 8:35 since 7:30 to 51F at 8:50, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling. Corrective Action Taken Warning - From follow-up inspection 2026-04-01: In kitchen on preparation table cooked pasta 54F at 10:25 since 9:25 to 56F at 10:40, discussed with open who iced product down and moved to walk in cooler. Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator provided non original copies of certificates with pen written on copies, discussed with operator to obtain original certificates. Warning - From follow-up inspection 2026-04-01: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting board grooved and no longer cleanable, discussed with operator to repair or replace. Warning - From follow-up inspection 2026-04-01: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked spinach (56F - Cooling) at 8:50 since previous night 10pm , at this rate of cooling product never reached 41F within 6 hours see stop sale. Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dirty dishes and wiping down sink with soiled cloth after without washing hands employee dried hands with paper towel and continued to handle clean ladles on drying rack, discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked spinach (56F - Cooling) at 8:50 since previous night 10pm , at this rate of cooling product never reached 41F within 6 hours see stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of stove top cooked fish (119F - Hot Holding) per operator product prepared approximately 30 minutes ago and held on stove until served, discussed hot holding requirements with operator who turned on stove to reheat product to 165F+. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. In pastry kitchen bottle of pump hand sanitizer stored on top of pasty dough roller being used to roll dough patties, discussed with operator who removed bottle. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to 100ppm. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on preparation table cooked beef feet (98F - Cooling) at 8:40 since 7:30 to 96F at 9:00, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to shallow pan to rapid cool in walk in cooler. In walk in pastry cooler shredded chicken mix (51F - Cooling) at 8:35 since 7:30 to 51F at 8:50, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling. Corrective Action Taken Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator provided non original copies of certificates with pen written on copies, discussed with operator to obtain original certificates. Warning

Intermediate - Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottle with degreaser, discussed with operator to label bottle. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting board grooved and no longer cleanable, discussed with operator to repair or replace. Warning

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 4 live roaches in kitchen dry storage area. Approximately 4 live roaches on floor next to dish washing sink. Approximately 3 live roaches on wall and floor at entrance to walk in cooler. Approximately 11 live roaches on floor at dough making station crawling on walls around dough mixer and dry product storage. Approximately 1 live roach walking on table with dough being prepared. Discussed with operator to eliminate all roaches and clean and sanitize area. Warning - From follow-up inspection 2025-07-18: Approximately 1 live roaches on floor next to dough mixer. Approximately 1 live roach on lid of bin of salt. Approximately 1 live roach on floor under dry seasoning bins. Approximately 2 live roaches on floor under three compartment sink. Discussed with operator who began to kill roaches and clean and sanitize areas. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 6 dead roaches on floor in kitchen dry storage area. Approximately 22 dead roaches on floor in dish washing area. Approximately 2 dead roaches in three compartment sink. Discussed with operator to clean and sanitize all areas. Warning - From follow-up inspection 2025-07-18: Approximately 2 dead roaches on floor next to dough mixer. Approximately 2 dead roaches on floor by dough rolling machine floor. Approximately 4 dead roaches on floor by three compartment sink. Discussed with operator who cleaned and sanitized areas. Admin Complaint Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled soiled cloth from floor and without washing hands employee handled knife to begin cutting watermelon, discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled dishes in sink and touched rim of trash can and without washing hands employee handled cleaned and sanitized dishes, discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. Approximately 4 live roaches in kitchen dry storage area. Approximately 4 live roaches on floor next to dish washing sink. Approximately 3 live roaches on wall and floor at entrance to walk in cooler. Approximately 11 live roaches on floor at dough making station crawling on walls around dough mixer and dry product storage. Approximately 1 live roach walking on table with dough being prepared. Discussed with operator to eliminate all roaches and clean and sanitize area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked turkey (52F - Cold Holding) per operator product not portioned or prepared today and held in cooler overnight see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chopped cow foot (75F - Ambient Cooling) at 9:20 per operator product prepared at 5:00, at this rate of cooling product never reached 41F within 4 hours see stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chopped cow foot (75F - Ambient Cooling) at 9:20 per operator product prepared at 5:00, at this rate of cooling product never reached 41F within 4 hours see stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked fish (111F - Hot Holding) per operator product prepared on stove approximately 1 hour ago and hot held in steam table until served, discussed with operator hot holding, operator mov3d product to be reheated to 165+F. Warning

Intermediate - Food-contact surface soiled with approximately 1 live roach walking on table, discussed with operator to clean and sanitize table. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at dish washing station blocked by garbage cans, discussed with operator who moved trash cans. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at dish washing station no paper towels provided, discussed with operator who provided paper towels. Corrected On-Site Warning

Basic - Dead roaches on premises. Approximately 6 dead roaches on floor in kitchen dry storage area. Approximately 22 dead roaches on floor in dish washing area. Approximately 2 dead roaches in three compartment sink. Discussed with operator to clean and sanitize all areas. Warning