EL PUNTO DOMINICANO LLC

Intermediate - Observed: 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 operator. Corrected On-Site Priority: Intermediate

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

Intermediate - Observed: 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 to worker to sign. Corrected On-Site Priority: Intermediate

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 operator. Corrected On-Site

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

Basic - No copy of latest inspection report available.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over juice in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained with food debris,

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

Intermediate - No hot running water at three-compartment sink. Corrected On-Site

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site