SALVADORIAN RESTAURANT

High Priority - Nonfood-grade bags used in direct contact with food. In freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked beef

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans 49-55f cold holding advised to rapid chill

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

Basic - Open dumpster lid. In shared plaza

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked steak 63F cold holding, cooked beans 53F cold holding found in make table. Manager removed.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked steak 63F cold holding, cooked beans 53F cold holding. In cooler from overnight. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Milk empanadas 110F. Just made less than 1 hr ago. Found at front counter covered. Per employee, wanting to cool down. Educated and Employee moved to cooler uncovered to cool down. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated using ice method with Operators and found at 60F.

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

Basic - Food stored on floor. Bulk oil in storage room.

Basic - No Heimlich maneuver/choking sign posted. Emailed.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken tamales

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken tomales (47-49F - Cold Holding); chicken raw (51F - Cold Holding);

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken tomales (47-49F - Cold Holding); chicken raw (51F - Cold Holding);

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of prep table, and on top of duty storage area. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Open dumpster and lid. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. By front counter next to door Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Front sink by cash register

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler on cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Ceiling in front of cooks line.

Basic - Floor area(s) covered with standing water. Corner of kitchen by cooks line.

Basic - Food stored on floor. Container of food on floor in front of 3 compartment sink. Informed Manager. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under 3 compartment sink.

High Priority - Container of medicine improperly stored. Medicine on shelf's with food and pans.

High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population.

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on shelf.

Basic - Equipment in poor repair. Gasket in reach in at cook table worn out.

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

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans made last night 77-89°.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beans 77-89° made last night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans 77-89°

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots in storage room

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind hand washing sink