Boriken Puerto Rican Kitchen

Basic – Cleaned and sanitized equipment or utensils not properly stored

Cooking utensils not stored handle up

Basic – Food stored on floor

Raw shelled eggs on floor in walk in cooler Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees

At hand sink by triple sink, emailed one to operator

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

nbutter (47F – Cold Holding) on cookline counter, operator had out for order suggested rapid chill on item, retemped at 43F n Corrected On-Site

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Undated opened milk in front reach in drink cooler 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

Operation has two cashiers that will need to sign form, emailed to operator

Intermediate – No soap provided at handwash sink

By entrance to kitchen Corrected On-Site

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Operator using time on front line cold bar, holding sliced tomatoes and pasta salad from 1pm-5pm, operator could not locate time plan, emailed new copy to operator Corrective Action Taken