Bonitas

Basic – Bowl or other container with no handle used to dispense food

Observe in salt container nOperator removed. Corrected On-Site

Basic – Food stored on floor

Observe plastic oil container on floor at cook line.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Observe garbage can soiled with food debris.

Basic – Plumbing system in disrepair

Observe 3 compartment sink leaking and unable to Stop water

Operator shut off from under sink.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Observe employee touching apron,garage can, and without washing hands put on gloves to start food preparation

I explained to operator that employees most first wash hand before putting on gloves and employee washed hands and put on gloves, Corrected On-Site

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Observe employee not sanitizing after washing pots and pans

I had employee set up sanitizer. Corrective Action Taken

High Priority – Operating with an expired Division of Hotels and Restaurants license

Operator paid for license. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observe at Flip top refrigerator ; beef, feta cheese (44-45F – Cold Holding) due to having double insert on top end of refrigerator

Operator removed the double insert. Corrective Action Taken

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed

Observe Sanitizer Bucket (Chlorine 200+ppm).nOperator correct 75ppm Corrected On-Site

Intermediate – Can opener soiled with food debris.

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties

Observe employee that washes dish's had no knowledge of required sanitizing dishes at the washing.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towel 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.