La Parrilla Fritanga

Basic – Bowl or other container with no handle used to dispense food. nMetal bowl in bulk container of rice. Manager removed. Corrected On-Site

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

Employee covered beverage container on cutting board in prep area. Employee moved container. Corrected On-Site

Basic – Ice scoop handle in contact with ice

Manager removed scoop. Corrected On-Site

Basic – In-use knife/knives stored in cracks between pieces of equipment

Clean knives between drain board and wall. Manager removed knives to reclean and hang on magnet strip. Corrected On-Site

Basic – In-use wet wiping cloth/towel used under cutting board

Cloth under cutting board on back prep table. Manager removed. Corrected On-Site

Basic – Standing water in bottom of reach-in-cooler

Standing water in bottom of fliptop unit in prep area. 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

In walk in cooler, rice (51F – Cooling). Per employee prepared day before and out of temperature more than 4 hrs – in unit overnight. See stop sale.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food.In walk in cooler, containers of raw beef and raw marinated chicken on shelf's above container of chicken broth. Employee moved all items for correct separation. Corrected On-Site Repeat Violation Admin Complaint

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

In glassfront cooler in prep area, eggs at ambient thermometer reading 52F. Per employee not purchased today and in unit more than 4 hours – overnight. See stop sale.

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

1) In glassfront cooler in prep area, eggs at ambient thermometer reading 52F. Per employee not purchased today and in unit more than 4 hours – overnight

2) In walk in cooler, rice (51F – Cooling). Per employee prepared day before and out of temperature more than 4 hrs – in unit overnight.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

In steam table, rice and beans (118F – Hot Holding); tamales (108F – Hot Holding); white rice (121F – Hot Holding); beans (119F – Hot Holding); fried plantains (114F – Hot Holding); stewed pork (115F – Hot Holding); cooked chicken (117F – Hot Holding); grilled beef (109F – Hot Holding); chicken wings (97F – Hot Holding); stewed vegetables (113F – Hot Holding). Per manager all foods prepared today and in unit starting approximately 2.5 hrs. Employee began removing items to stove to reheat above 165F. Steam well water temperature at 147F. Temperature to unit increased. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Employee washed hands in a sink other than an approved handwash sink

Employee from cookline washed hands at triple sink after moving dirty pan to dish area.

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

Bulletin printed and provided. Corrected On-Site

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

Mold like buildup on interior wall of ice bin.