LA PERRADA DEL GORDO WELLINGTON LLC

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At tall reach in cooler raw chicken patties stored over raw beef - operator removed and stored properly. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink by three compartment sink- equipment inside sink- operator removed and stored properly. Corrected On-Site

Basic - Ice scoop handle in contact with ice.

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At prep area handwashing sink - bucket inside sink. Warning - From follow-up inspection 2024-08-30: At prep area handwashing sink - bucket inside sink. Time Extended Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach not labeled- operator labeled. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign for handwash sink by cookline.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cookline - employee handled raw beef then proceeded to handle cooked burger for order without washing hands- educated operator - employee washed hands. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer - raw beef not commercially packaged over cooked empanadas- operator moved raw beef to lower shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At glass reach in cooler- raw beef stored over tomatoes 41F- operated move$ raw beef to lower shelf. Corrected On-Site

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. At reach in cooler shredded cheese 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight- food over stacked in cooler- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler shredded cheese 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight- food over stacked in cooler- see stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line-cooked corn 70F- hot holding- food out of temperature for 3 hours- operator turned on burner to reheat to 165F. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. At prep area cooked beef and pork defrosting at room temperature- operator moved to reach in cooler to quick chill. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored next to paper goods in dry storage area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to 3 compartment sink blocked with trash can and Sanitizer bucket.

Intermediate - Handwash sink used for purposes other than handwashing. Stainless steel scrubber stored in hand sink next to 3 compartment sink.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of yellow liquid stored next to char grill.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in prep area.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink on cooks line

High Priority - Nonfood-grade bags used in direct contact with food. Corn stored in direct contact with plastic handled to go bags in reach in freezer. Discussed with operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cut tomatoes in glass door reach in. Operator reorganized Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee working in ware washing area wearing gloves then proceed to work with food without changing gloves. Discussed with operator

Intermediate - No soap provided at handwash sink. Hand sanitizer provided in place of soap at hand wash sink on cook line. Operator provided soap Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing red substance at ware washing area not labeled. Operator labeled Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. In reach in freezer- cooked corn and cooked riced stored in Plastic grocery shopping bags- operator removed from bags. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw ground sausage over unwashed tomatoes in reach in cooler- operator moved sausage to lower shelf. Corrected On-Site

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. At reach in cooler #2- shredded cheese 47F- operator states products held overnight- operator food not prepared or portioned today- Food out of temp for more than 4hrs. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler #2- shredded cheese 47F- operator states products held overnight- operator food not prepared or portioned today- Food out of temp for more than 4hrs. See stop sale

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed form to operator

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler #2- hotdogs 47F-49F at 10:45 to 47F-49F at 11:50(cooling since 10:00)- operator states products was prepared and portioned today- tightly packed-at rate of cooling product will not reach 41F in 4 hrs- operator placed in freezer for rapid cooling for remaining time.Corrective Action Taken Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice Bucket at dry storage not inverted- operator inverted Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted license. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee handling beef at cookline- educated operator- operator removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in both drink reach in coolers- operator placed ambient thermometers in units. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bottle of oil at cook line not labeled- operator labeled Corrected On-Site