Azucar Sandwich Shop

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.

Basic – Cutting board has cut marks and is no longer cleanable at Sandwich station at front counter. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at front counter and on dry storage shelf in kitchen over Togo ramekins. Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee apple sauce over cheese and multiple items in reach in cooler of kitchen.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on bulk box of tomatoes in kitchen.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in freezers in kitchen and reach in cooler at Sandwich station of front counter.

Basic – Standing water in bottom of reach-in-cooler near grill.

Basic – Working containers of food removed from original container not identified by common name. Flour on dry storage shelf in kitchen and sugar in large bin. Repeat Violation

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over washed lettuce in reach in cooler. Operator removed at time of inspection to avoid cross contamination. Repeat Violation

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: potato ball with beef 109 F, egg and cheese empanada 112 F, operator reheated at ti e if inspection. Corrective Action Taken

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.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen. Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink. Operator provided at time of inspection. Corrected On-Site

Intermediate – 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.