La Placita Restaurant & Bakery

Basic – Bowl or other container with no handle used to dispense food

Bowl- use to serve rice and portioned corn. Operator removed. Warning

Basic – Exterior door has a gap at the threshold that opens to the outside from the baking station. Repeat Warning

Basic – Floor not cleaned when the least amount of food is exposed. Repeat Violation Warning

Basic – Food stored on floor. Water bottles on floors. Warning

Basic – No handwashing sign provided at a hand sink used by food employees in kitchen. Repeat Violation Warning

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Dust and grease behind oven in kitchen. Warning

Basic – Wet wiping cloth not stored in sanitizing solution between uses

At one towel at baking station. Operator placed in solution. Warning

Basic – Working containers of food removed from original container not identified by common name

Oil at cook line- operator labeled. Corrected On-Site Warning

High Priority – Food with mold-like growth. See stop sale

Guava observed with mold like substance inside reach in cooler at baking station storage room. Warning

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit

Spoons at wait station stored at 90F. Warning

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

Raw pork over cooked tamal inside reach in freezer. Repeat Violation Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nCook line: White cheese 64F , eggs 54F, pico de gallo 64F. Per operator stored outside temperature less than 4hrs. Observed at no temperature control. Operator time marked 10am – 2pm. Operator will use time moving forward. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours

Salad station: cut tomatoes 54F at 10am cooling since 8:30am to 47at 12am. Operator moved foods to walk in cooler to quick chill. Corrective Action Taken Warning

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

Kitchen : cooked chicken 124F (hot holding). Observed at no temperature control. Per operator hot holding less than 4hrs. Operator moved foods to walk in cooler to quick chill. Corrective Action Taken Warning

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at hans wash sink in kitchen. Warning

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles

Sanitizer Bucket (Chlorine 300ppm). Operator remade to 100ppm Warning

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Heavy cream – opened over 24hrs at baking station. nWait station: chimichurri and crema de leche. Per operator prepared over 24 hrs. Operator date marked 12-10. Corrected On-Site Warning

Intermediate – No soap provided at handwash sink at baking station. n Warning

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Water at bathrooms 79°. Warning