PERUANISIMA BAKERY AND CAFE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm. Container of sanitizer changed. Recheck 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -portions of raw beef above cooked beef in cook line reach in cooler. Container of raw bacon above container of queso. Product relocated. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -plate in hand wash sink. Removed. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -rolls, tamal in reach-in freezer in lobby missing name and address of facility. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall around hand wash sink by back door soiled.

High Priority - Toxic substance/chemical improperly stored. -spray bottle of sanitizer on counter next to bowl of pooled egg whites. Operator relocated to bottom shelf. Corrected On-Site

Basic - Floor, ceiling soiled/has accumulation of debris. -floors slightly soiled under back bakery shelves. -ceiling vent soiled with accumulation of dust above entrance to kitchen.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -bakery rolls, tamal in reach-in freezer next to front counter do not have labels with product identity, date packaged and name and address of bakery. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm. Container empty, restocked.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potatoes (45F - Cold Holding) less than 4 hours in lift top cooler across from stove. Unit missing pans, allowing cold air to escape.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for chlorine dish machine.

Basic - In-use tongs stored on equipment door handle between uses. -tongs and ladles on oven door. Employee pants touching utensils.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -tamal, rolls, empanadas in customer self-service freezer in dining area.

High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towel in bottom of cut tomato pan. Recommend deli sheet or other barrier between food and non-food grade paper towel.

Intermediate - Handwash sink not accessible for employee use at all times. -bowl in hand wash sink by back door. Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -operator indicated on menu with symbol that fish in ceviche is raw, leading to the consumer advisory. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -clear liquid in spray bottle, not water.

High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towel in container of sliced tomato.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg yolks over cake, raw egg whites in bowl with oranges. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -towels in hand wash sink by prep area, milk pitcher in hand wash sink at front counter. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -sauce with cooked peppers, empanada filling prepared 2 days ago not date marked.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee purse on case of to go containers. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -at front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -center hood filters soiled. -styrofoam cooler exterior soiled.