La Nueva Nota

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

In bakery prep area over food and food storage Repeat Violation

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Upright reach in cooler at wait station area with torn gasket and with ambient temperature at 57F. Advised operator to not store any TCS food in unit until working properly. Manager having employees to properly store all other TCS food in other reach in coolers Corrective Action Taken Repeat Violation Warning

Basic – Equipment in poor repair

Upright reach in cooler at wait station area with torn gasket and with ambient temperature at 57F Repeat Violation

Basic – Food stored on floor

Case of oil on floor next to mixer

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

Reach in cooler gasket soiled Repeat Violation

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Two pans cooked chicken and one container soup (49-51F – Cooling), stored in upright reach in cooler overnight covered with lid and film wrap with no additional preparation today as per manager. Stop sale issued. Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shell eggs stored over cooked foods in double door reach in cooler. Moved by manager. Corrected On-Site Warning

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

Raw shell eggs – ambient temperature (50F – Cold Holding), stored in upright reach in cooler and place there approximately 3 hours ago after purchase from store as per manager. Upright reach in cooler not working properly with ambient temperature 57F. Manager place raw shell eggs in another reach in cooler Corrective Action Taken Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Two pans cooked chicken and one container soup (49-51F – Cooling), stored in upright reach in cooler overnight covered with lid and film wrap with no additional preparation today as per manager. Stop sale issued. Warning

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

Soup (57F – Cold Holding), stored sitting on side of grill area, place there approximately 10 mins ago from main upright reach in cooler as per employee. Employee place back in reach in cooler nnlasagna, shredded cheese and cooked shredded chicken (57-60F – Cold Holding), stored in upright reach in cooler and manager stated items have been in and out of cooler after usage to prepare orders and left out. Upright reach in cooler not working properly with ambient temperature 57F. Manager place all items in another reach in cooler nnRaw chicken and raw beef (50F – Cold Holding), stored in upright reach in cooler and place there approximately 3 hours ago after purchase from store as per manager. Upright reach in cooler not working properly with ambient temperature 57F. Manager place raw meats in another reach in cooler n Corrective Action Taken Warning

Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit

Ambient thermometer in upright reach in cooler and in dining room glass reach in cooler. Manager discarded Corrected On-Site

Intermediate – Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).nManager unable to provide all 6

Intermediate – Certified food manager unable to answer basic questions about allergens

Manager unable to provide answers

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

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site Repeat Violation

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

Two pans cooked chicken and one container soup (49-51F – Cooling), stored in upright reach in cooler overnight covered with lid and film wrap with no additional preparation today as per manager. Stop sale issued. Warning

Intermediate – Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location

Manager unable to provide proof of manager certification and no other certified manager employed at this location Warning

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

Discussed and provided the Employee Health Reporting Agreement form during the inspection. Corrective Action Taken Repeat Violation