El Primo La Casa De Las Alcapurrias

Basic – Buildup of food debris/soil residue on equipment door handles. Reach in coolers and freezersb

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

Basic – Equipment in poor repair. Reach in cooler door broken. ( inside)

Basic – Floor soiled/has accumulation of debris. In the kitchen , by the reach in cooler and freezers

Basic – Floor tiles missing and/or in disrepair. Tile missing by the fryer

Basic – Food stored on floor. Plantains placed on the floor in the kitchen

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled, hood filters soiled

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle In the reach in cooler.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw pork in the reach in cooler, raw chicken over raw ground beef in the reach in cooler . Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (72-77F – Cold Holding); shredded crab (62F – Cold Holding); raw chicken (59F – Cold Holding); lettuce (57F – Cold Holding); beef (63F – Cold Holding); shrimp (61F – Cold Holding); tomatoes (47F – Cold Holding) Corrective Action Taken Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (72-77F – Cold Holding); shredded crab (62F – Cold Holding); raw chicken (59F – Cold Holding); lettuce (57F – Cold Holding); beef (63F – Cold Holding); shrimp (61F – Cold Holding); tomatoes (47F – Cold Holding) Corrective Action Taken Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily soiled

Intermediate – Non-pitting surface rust on food-contact equipment. Prep tables in the kitchen