SAL Y PIMIENTA

TCS foods cold held at 49F-50F in back cooler/Discarded any food out of temp for > 4 hours and instructed to maintain cold hold temp at 41F or below

Multiple TCS foods held in hot hold cabinet and front steam tables at 108F-132F/Instructed to reheat to 165F and hot hold at 135F or above or use time as a control method but it must be documented and labeled with a time to discard within 4 hours

Not sanitizing dishes after washing and rinsing/Instructed to sanitize (bleach or quats) on all dishes after wash and rinse

Bulk food containers not labeled with common name/Label containers with common name of food

Back door left open during operation/Instructed to keep back door closed to prevent insect entry

Ceiling tiles stained and warped/Replace, Holes in wall/Patch, Old walk in floor buckled/Repair

TCS foods cold held at 49F-54F/Discarded any food out of temp for > 4 hours and instructed to maintain cold hold temp at 41F or below

Plantains prepped and held in hot hold cabinet at 122F and 118F/Instructed to reheat to 165F and hot hold at 135F or above or use time as a control method but it must be documented and labeled with a time to discard within 4 hours

Ceiling tiles stained and warped/Replace, Holes in wall/Patch, Old walk in floor buckled/Repair

Raw shell eggs stored on shelf with and over veggies/Moved to bottom of cooler, Raw chicken, ground beef and whole meats stored together in same igloo cooler with temp at 54F/Discard any food potentially contaminated and store according to cook temps with raw chicken separate than raw ground beef and separate from raw whole meats

Raw ground beef, chicken, and raw whole meats at 54F in cooler/Cold hold TCS foods must maintain at 41F or below/Discard any food out of temp for > 4 hours

Yucca in hot hold cabinet at 122F and cooked eggs stored on counter at 121F/Food must be hot held at 135F or above/Discard any food out of temp for > 4 hours

Yucca in hot hold cabinet at 122F and cooked eggs stored on counter at 121F/Food must be hot held at 135F or above/Discard any food out of temp for > 4 hours

No certified food safety manager on staff with certification posted/ Must obtain within 60 days

Cup in front hand sink and utensil in back hand sink/Must be kept open with nothing stored in them

No evidence of date marking on any prepped TCS foods in coolers and freezers/Date mark any TCS foods prepped and to be kept > 24 hours

Cleaners sitting on top of coolers next to food containers/Move and store down and away from food and food service items

Wet wiping cloths lying throughout kitchen/Store in sanitizer between uses

Using igloo cooler to store raw meats for cold hold/Must use electric commercial cooler for TCS food storage

Can not locate thermometer in 2 coolers/Replace

No permit or inspection report posted/Must post

Front counter with raw wood present/Seal, Sink in countertop not sealed/Seal around sink

Ceiling tiles stained and warped/Replace, Holes in wall/Patch, Old walk in floor buckled/Repair

Fish at 107F and empanadas at 108F on front serving line/Instructed PIC to use time as a control method if hot hold temp can not be maintained at 135F or above and must be written down with time out of temp and time to discard and can not exceed 4 hours

No certified food safety manager on staff (food handler certificate posted)Must obtain within 60 days

No paper towels at front or back hand sink/Replaced

Most recent score not posted/Corrected

Ceiling tiles stained and warped/Replace, Holes in wall/Patch, Old walk in floor buckled/Repair

Raw shell eggs stored on shelf with and over veggies/Moved to bottom of cooler

No certified food safety manager on staff (food handler certificate posted)Must obtain within 60 days

Raw beef being prepped in wash end of 3 compartment sink/Instructed to sanitize sink and use sanitize end of 3 compartment to prep meat in the future

Ceiling tiles stained and warped/Replace, Holes in wall/Patch, Old walk in floor buckled/Repair

Cooked TCS foods holding at 130F in warming cabinet with an ambient temp of 126F/Adjusted warmer from proofer setting and 140F to hot holding setting at 150F and discarded food out of temp for > 4 hours, Cooked TCS foods sitting on counter during service and not in holding unit and holding temp at 83F-114F/Instructed to move to a hot hold unit including stove top and maintain food temp at 135F or above or to check food temp at least every 2 hours and record temp and time when drops below 135F and to discard any foods out of temp for > 4 hours and maintain records

Ceiling tiles stained/Replace

Employees observed washing and prepping raw meats and washing dirty dishes, taking out trash, etc. and then handling clean utensils, including changing gloves without washing hands/Must wash hands after any possible contamination and before clean glove use

Various TCS foods that should be held at 41F or below held at 62F-76F and one cooler holding with an ambient temp of 51F/Instructed to discard any food out of temp for more than 4 hours, other foods to be moved to working coolers or iced down to maintain temp at 41F or below and do not use broken cooler until repaired

Warmer cabinet holding TCS foods at 118F-127F with an ambient setting at 120F instead of 135F/Instructed to discard any foods out of temp for more than 4 hours and any other TCS foods out of temp reheat to 165F for 15 sec or discard within the 4 hour out of temp window. Also adjusted setting on warmer to hold food at 135F or above, Cooked beans sitting on counter top at 116F/Discarded

No certified food safety manager on staff (food handler certificate posted)Must obtain within 60 days

Windex stored on shelf with food and bug spray sat in food prep area/Corrected and instructed to store away from food and prep areas

PIC has no knowledge of employee health guidelines and procedures/Emailing employee health guidance documents in Spanish to PIC

Employee cup of coffee stored without lid and straw in food prep area/Must have lid and straw and be stored away from food

No hand sink or hand wash station in kitchen area/Installing a hand sink in kitchen within 90 days and until installation will set up sanitize end of 3 compartment for hand washing supplying it the soap, paper towels, signage, etc.

No clean up procedures for fecal and vomit events on site/Emailing clean up procedures in Spanish to PIC

Cheese uncovered in back reach in cooler/Covered

Not sanitizing dishes after washing and rinsing/Instructed to sanitize all dishes after wash and rinse, Clean knives stored between wall and prep table/Removed and rewashed and placed in clean container.

Food stored on floor in dry storage/Store on shelf, Opened bag of sugar at front not sealed to prevent pest entry/Seal, Washing chicken in wash sink of 3 compartment while washing dishes in rinse sink/Instructed to sanitize whole area and use sanitize end of 3 compartment for meat washing and to not do it while cleaning dishes

Wet wiping cloths lying throughout kitchen/Store in sanitizer between uses

Many flies present/Contact pest control or treat, Gaps of light around exterior doors/Seal to prevent pest entry

Most recent score not posted/Corrected

Ceiling tiles stained/Replace, Old walk in floor buckled/Repair, Coving loose/Reattach