VILMAS PUPUSERIA Y ANTOJITOS CENTRO AMERICANOS

2-2B: .03(5)(k)1&2Observed multiple drinks in unapproved containers on food prep surfaces. (REPEAT VIOLATION. IF VIOLATION IS MARKED OUT ON NEXT INSPECTION PERMIT MAY BE SUSPENDED.) Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: All drinks discarded

2-2D: .07(3)(b)Observed multiple hand sinks with no paper towels Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Sinks provided with paper towels.

2-2D: .06(2)(o)Observed buckets and other items stored in hand sinks in restaurant and bakery side A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: All items removed from the hand sinks

6-1C: .04(6)(d)Observed multiple foods in reach in freezer that did not properly cool from the previous day TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Items discarded

15A: .05(1)(a)Observed foil lining multiple shelves throughout the facility. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Foil removed from all shelving.

15A: .05(6)(a)Observed reach in freezer with an ambient air temperature greater than 41 Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15C: .05(7)(d)Observed day dot stickers left on multiple food service containers stored as clean Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: Stickers removed from containers.

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved containers on food prep surfaces throughout the kitchen Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: all drinks discarded

6-1A: .04(6)(f)Observed multiple items in walk in cooler and flip top coolers holding at temperatures greater than 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items discarded

11C: .04(6)(c)Observed chicken thawing in stagnant water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Chicken removed from water and prepped for cooking

15A: .05(6)(a)Observed walk in cooler and reach in cooler with ambient air temperatures greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)