ATIPICOS LLC

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee numerous times wiping hands on apron, wiping food prep with dry cloth towel and working with foods afterwards without washing hands; Manager educated; employee washed hands; Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used to store cooked pork; removed; Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (47F - Cold Holding); sliced cheese (47F Cold Holding )in cooler at cook line; food double panned; food not prepared or portioned today; food placed in single pan and ice added to quick chill; Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef empanadas (126F - Hot Holding); cheese empanadas (120F - Hot Holding)in hot box at front counter; food out of temperature for approximately 30 minutes; educated operator on TPHC ; food placed on time 11:00 am; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine at three compartment sink and sanitizer bucket- advised to provide

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line; Operator turned water on; Corrected On-Site

High Priority - Container of medicine improperly stored. In kitchen multiple medication bottles shored above flip top cooler, discussed with operator who removed medications. Corrected On-Site

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 used visibly soiled cloth to wipe tables and handles soiled dishes after without washing hands employee began to prepare sauce, discussed with operator, employee washed hands. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Establishment used non food grade thank you bags to store multiple food products such as shredded cheese, raw meats, and cut washed vegetables, discussed with operator who removed products from bags. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating on expired license, discussed with operator who renewed license during inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler raw shell eggs stored directly above tortillas, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

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. In walk in freezer non commercially packaged bag of raw chicken stored above whole muscle steak, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot case at front counter empanadas (123F - Hot Holding); cooked potatoes stuffed with beef (117F - Hot Holding) per operator products prepared this morning and hot held for approximately 2 hours, discussed with operator hot holding requirements, operator removed products to reheat to 165F+. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to dump food products sink full of beans, discussed with operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink next to 3 compartment sink, discussed with operator who provided paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. In kitchen unlabeled spray bottle containing degreaser stored under steam table, discussed with operator who labeled bottle. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Flip to cooler door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.

Basic - Covered waste receptacle not provided in women's bathroom. Discussed with operator to add cover to waste receptacle.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs while cooking and then handled ready to eat bread while toasting without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; raw hamburger stored over opened bag of biscuits. Operator moved raw hamburger below biscuits. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler; raw shell eggs stored over ready to eat beef base. Operator moved raw shell eggs to bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical (glass cleaner) improperly stored on shelf next to opened bag of unwashed onions. Operator removed glass cleaner. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator remade to quaternary 200ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food - Employee removed gloves and hands.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed spoons 77F from water and removed utensils from hot Bain Marie held at 99F

High Priority - Raw animal food stored over or with unwashed produce. Reach in black - raw chicken over fresh garlic - operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice maker - white rice (128F - Hot Holding) held under 2 hours rice make was turned off - operator moved rice to stove. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site