Papelon Venezuela Food

Observed no soap at handsink in front-food service. Advised PIC each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed bottle of medicine on prep counter near stove top. Advised PIC medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. COS: Had PIC relocate medicine.

Observed multiple shredded beef thawing on counter at room temperature. Advised PIC Thawing. except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: under refrigeration that maintains the food temperature at 41°F (5°C) or less. COS: Had PIC relocate shredded beef to reach-in-cooler for proper thawing methods.

Observed multiple shredded beef thawing on counter at room temperature. Advised PIC Thawing. except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: under refrigeration that maintains the food temperature at 41°F (5°C) or less. COS: Had PIC relocate shredded beef to reach-in-cooler for proper thawing methods.

Observed food employee touch face and continue to prep, also observed np hot water and designed handsink at time of inspection. Advised PIC food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after touching bare human body parts other than clean hands and clean, exposed arms.

Observed no employee food allergy training at time of inspection. Advised PIC employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction

Observed no handsink in back area of kitchen, at time of inspection, former sink was removed. Advised PIC a food service establishment shall provide, a number of handwashing sinks necessary for convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than one handwashing sink or fewer number of handwashing sinks required by law.

Observed food employee prepping food while wearing watch. Advised PIC except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Upon arrival, observed handsink at front-food service measuring 63F and 3-Compartment sink measuring 96F. Advised PIC the water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment.

Upon Arrival, observed non-employee in kitchen area, non-authorized personnel. Advised PIC persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination. COS: Had manager remove non-employee from kitchen area.

Observed food employee prepping food with watches. Advised PIC except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed sewage back-up at handsink at time of inspection. Advised PIC a plumbing system shall be repaired according to law; and maintained in good repair.

Observed stains and residues on reach-in-cooler in main kitchen. Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed cell phone on shelf next to dry-food products. Advised PIC lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS: Had PIC relocate cell phone from shelf.

Observed food handler run register at front-food service then proceed to main kitchen and handle fryer basket of plantains, initiated food prep without hand washing step in between. Also, observed PIC have hands in pocket and then proceed to handle tongs at front food service worked with beef wrap, food handling without hand washing step in between. Advised PIC food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. After touching bare human body parts other than clean hands and clean, exposed arms; and after engaging in other activities that contaminate the hands. COS: Had food employees cease food handling/food prep and wash hands.

Observed multiple microwave interior food contact surfaces in need of cleaning. Advised PIC equipment food-contact surfaces and utensils shall be cleaned: at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed container of sliced cheese and a container of cooked plantains not meeting cooling time and temperature requirements. Advised PIC cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C) and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PIC discarded the container of sliced cheese and container of cooked plantains.

Observed multiple TCS foods (multiple containers of cooked chicken, sliced cheese, and shredded cheese) cooling tightly covered. Advised PIC on proper cooling methods. COS: PIC removed lids and plastic wrap from various TCS food items in order for proper cooling.

Observed prep-top cooler with an ambient air temperature of 66F. Advised PIC Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Advised PIC to have prep top cooler repaired.

Upon arrival, observed an active leak at the ceiling of the facility in the main kitchen area. Advised PIC All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food product. Advised PIC to have ceiling repaired.

Observed food handler working with corn flour at prep table after using cell phone. Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after engaging in other activities that contaminate the hands. COS: Had food handler discard contaminated corn flour, wash hands, and don new gloves.

Observed multiple cases of raw shell eggs stored above RTE sauces in reach-in portion of prep-top cooler; observed raw pork chops and raw hot dog sausages stored above bananas and RTE cheese queso in reach-in portion of prep-top cooler; observed raw pork chops stored directly next to bananas. Advised PIC food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: Had PIC rearrange food items based on minimum internal cooking temperature.

Observed multiple cases (4) of raw shell eggs cold-holding above 41F for longer than 4 hours in prep-top cooler. Advised PIC time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). COS: PIC discarded out-of-temperature food items.

Observed no CFSM posted at time of inspection. Advised PIC The original CFSM certificate shall be posted in public view in each food service establishment.

Observed no employee health policy, no evidence of employees reporting in a verifiable manner. Advised PIC Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Observed no paper towels at handsink at time of inspection. Advised PIC each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. COS: Had PIC place paper towels at handsink.

Upon arrival, observed mop broom and sweeper obstructing handsink. Advised PIC a handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Had PIC relocate mop broom and sweeper away from handsink.

Observed no vomit/fecal response or written procedures. Advised PIC Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed visible light entry underneath backdoor in lobby area leading to the outside. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: solid, self-closing, tight-fitting doors.

Observed hard-boiled eggs cooling at room-temperature on top of stove; also observed multiple food items cooling at prep-top cooler tightly covered (cheese, ham, and pork chops). Advised PIC cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC relocated hard-boiled eggs to reach-in-cooler for proper cooling under refrigeration, loosened wrap on cooling items.

Observed prep-top cooler with an ambient air temperature of 56F. Advised PIC Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed no inspection report posted. Advised PIC The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

No paper towels observed at hand sinks upon arrival. Advised PIC that all hand sinks shall have paper towels @ all times.

No hot water @ hand sinks upon arrival. Advised PIC hand sinks shall have water @ 100F and 110F @ warewashing sink. Advised PIC to have hot water restored.