Jose’s Latin Food 2 Inc

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee beverage on prep counter next to chips. Operator removed bottle water to properly store. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employees personal belongings stored on shelf near walk-in-cooler next to single service items.

Basic – Equipment in poor repair

Gasket on walk-in-cooler and on reach-in cooler nearest walk-in-cooler torn.

Basic – Hole in or other damage to wall

Hole in wall between dry food storage closet and stove

Also, hole in wall in unisex restroom

Basic – Plumbing system in disrepair

Faucet at hand wash sink on cookline in disrepair.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Sanitizer Bucket (Chlorine 0ppm); Employee remade solution and retested at 100ppm Corrected On-Site

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

Employee entered into kitchen and then handled utensils and pan of rice without washing hands and putting on gloves..

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

sour cream (83F – Cold Holding); cooked vegetables (80F – Cold Holding); ambient temperature of shelled eggs (80F – Cold Holding); on counter and on shelf on cookline. Operator stated they keep items out during the rush. I discussed using TPHC and he stated he will just keep them cold in cooler. items were placed in nearby reach in cooler. 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

Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site

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

Portable red and green cutting boards on cookline soiled/ stained.

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink on cookline used to store misc bucket and utensils. Operator removed items from hand wash sink on cookline. Corrected On-Site

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

No paper towels at hand wash sink on cookline. Operator replenished paper towels. 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

Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had some employees that were on duty fill out health form during this inspection. Corrective Action Taken

Intermediate – No soap provided at handwash sink

No soap at hand wash sink on cookline. Operator replenished soap. Corrected On-Site