PAPELON CON LIMON

2-2D: .06(2)(o)The handwashing sink is obstructed by a preparation table. 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: The table was moved.

2-2D: .06(2)(l)A handwashing sink is missing at the front counter where Cachito is served, fresh juices are poured, and ice is scooped. A handwashing sink shall be convenient for employee use in food preparation, food dispensing and warewashing areas as well as in or immediately adjacent to toilet rooms. (Pf)

6-1D: .04(6)(i)In-house sauces and cachitos are held at room temperature without labels indicating the preparation time or discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: The foods were discarded. The owner will no longer use time as a public health control.

2-2A: .03(1)(c)2,3,17Facility does not have signed employee health policies onsite. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2D: .06(2)(g)Facility had uninstalled handwashing sink in kitchen. At least one handwashing sink shall be convenient for employee use in food preparation, food dispensing and warewashing areas as well as in or immediately adjacent to toilet rooms. (Pf)

2-2D: .07(3)(a)Soap not provided at only handwashing sink in kitchen. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap provided.

2-2D: .06(2)(o)Only handwashing sink in kitchen not easily accessible due to blocking of equipment. // Only handwashing sink in kitchen with items stored inside. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)

2-2D: .07(3)(b)No paper towels provided at only handwashing sink in kitchen. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels provided.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw chicken, raw pork above ready to eat food in stand up cooler. Raw chicken, raw pork repackaged stored above ready to eat foods in chest freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods rearranged.

15B: .05(3)(h),(i)Facility cannot locate test strips. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf)

17C: .07(2)(c)Facility is now using back room as storage with dry foods and a prep cooler not originally permitted. Room does not have coved base. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. (C)

17C: .07(1)(a)Facility is now using back room as storage with dry foods and a prep cooler not originally permitted. Walls with flat paint. Ceiling with acoustical tiles. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) and
2. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

2-2A: .03(1)(c)2,3,17Facility does not have an established policy. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: Facility now has written employee health policy established during inspection.

2-2B: .03(5)(j)1&2Two water employee plastic water bottles stored in kitchen on prep tables and on drain board. 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: Drinks discarded.

2-2D: .06(2)(g)Facility uninstalled both handwashing sink and is using meat sink to wash hands. At least one handwashing sink shall be convenient for employee use in food preparation, food dispensing and warewashing areas as well as in or immediately adjacent to toilet rooms. (Pf)

6-2: .04(6)(g)Several foods in facility prepared or opened over 24 hours with out date marking such as hot dogs, empanadas, ribs. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Date marking labels added to foods.

14A: .04(4)(k)Portion cups being used as scoops stored in dry food containers such as salt and pepper. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Cups removed.

15A: .05(4)(c)Facility has added chest freezer to kitchen. Chest freezer is not sealed to the floor nor is 6'' off of floor. Except as specified in paragraph 2 of this subsection, floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch (15 centimeter) clearance between the floor and the equipment. (C)

17C: .07(1)(a)Facility is now using back room as storage with dry foods and a prep cooler not originally permitted. Walls with flat paint. Ceiling with acoustical tiles. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) and
2. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

17C: .07(2)(c)Facility is now using back room as storage with dry foods and a prep cooler not originally permitted. Room does not have coved base. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. (C)