LA CRIOLLA CAFE AND RESTAURANT

Basic - - From initial inspection : Basic - Equipment in poor repair. Sandwich station flip top unit gaskets torn, and exposed insulation on doors. Upright freezer on right of cook line next to prep station, gaskets torn. Warning - From follow-up inspection 2026-01-08: Time Extended - From follow-up inspection 2026-01-09: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in stand up freezer. Ice build up in walk in freezer on floor, on condenser, and around door frame. Warning - From follow-up inspection 2026-01-08: Time Extended - From follow-up inspection 2026-01-09: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves. - From follow-up inspection 2025-07-17: Time Extended

Basic - Faucet/handle missing at plumbing fixture. Hot water Handle not missing but stripped at hand sink at the entrance of cook line. Operator has more than enough hand sinks with running hot water in kitchen.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board on cook line stained with food debris.

Basic - Bowl or other container with no handle used to dispense food. Employee removed Cup in bulk container of oats in dry storage. Corrected On-Site

Basic - Food stored on floor. Employee removed Tubes of ground beef off floor of walk in freezer. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs on oven door on cook line. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.

Basic - Clean utensils stored between equipment and wall. Flat spatula i between wall and ware washing table. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of beans and rice on cook line. Bulk container of sugar on dry storage shelf next to dish machine. 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. Provided a copy. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided a copy. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employee cutting vegetables a nd engaging in food prep.

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the cutting board on the large flip top reach in cooler next to the hand washing sink in the kitchen. Cloth was removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf next to the ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Water from the hand washing used to fill a container I explained to the operator that a designated hand washing sink is for hand washing only.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 86° on the front line. The manager put the rice on the steam table to reheat to 165°. Corrective Action Taken

Intermediate - Packaged food has no English labeling. Bulk containers in the walk in cooler.

Basic - Equipment and utensils not properly air-dried. Wetn- nesting. Pans on the shelf in the dishwasher area.

Basic - Food stored in a location that is exposed to splash/dust. Plantains in the 3 compartment sink while the sink is set up for ware washing. Operator had an employee to discard the water for ware washing. Cleaned, rinsed and sanitized the 3 compartment sink. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and a slotted spoon in water at 78°. On the cutting board on the reach in cooler next to the hand washing sink in the kitchen. An employee moved the container to the 6;eye stove to heat the water to 135°. Corrective Action Taken

Basic - Light not functioning. Hood system

High Priority - Employee washed hands with no soap.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Spray sink in the dishwasher area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf next to the ice machine.

Basic - In-use wet wiping cloth/towel used under cutting board. Under small cutting board on the prep table next to the flip top reach in cooler. Employee removed the cutting board and towel. Corrected On-Site