La Casa Del Pon Con Bistec Llc

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

Basic – No handwashing sign provided at a hand sink used by food employees. At hand washing sink front service line.

Basic – Time/temperature control for safety food thawed in an improper manner. Raw meat on prep table thawing no running water.

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee making Cuban sandwiches touched hair and began preparing food and touching clean equipment.

High Priority – Employee washed hands with no soap. Manager washed hands with no soap. Discussed with management the importance of hand washing.

High Priority – Nonfood-grade bags used in direct contact with food. Cook ham in plastic Togo bag reach in cooler.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw liquid egg over cut veggies reach in cooler on cooks line employee removed to proper storage. Corrected On-Site

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched raw beef and touched clean service tray for customers no glove change or hand washing. Discussed with employee the importance of hand washing.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler glass on service line by hot bar. Cuban sandwich 52 f flan 45 f tres leche 45 f cut ham 45 f pork 45 f operator moved to freezer 2nd temp Repeat Violation

Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler Cuban sandwich prep cooler

Intermediate – Handwash sink used for purposes other than handwashing. Hand washing sink has dishes stored in inside. Operator removed Corrected On-Site

Intermediate – No probe thermometer provided to measure temperature of food products. Repeat Violation

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. Printed for management and some employees to sign Corrective Action Taken

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans rice and ham reach in cooler across from back door exit. Repeat Violation