La Teresita

Basic – Employee eating while preparing food

nEmployees eating while working with food on cooks line.

Basic – Equipment in poor repair

nIce machine door hangs off when opening by walk in cooler in back of restaurant.

Basic – No handwashing sign provided at a hand sink used by food employees

nNo hand washing sign at hand washing sink by entrance to dry storage.

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

nHood filters have buildup of grease overtop flattop grill and fryer's.

Basic – Water leaking from pipe and/or faucet

nWater leaking from ceiling onto cooks floor

nPipe leaking underneath 3 compartment sink.

Basic – Wet mop not stored in a manner to allow the mop to dry

nWet mop sitting on floor in corner of server station

Manager removed and properly stored mop. Corrected On-Site

High Priority – Container of medicine improperly stored

nOpened Pepto-Bismol Stored inside walk in cooler

Chef removed and properly stored medication. Corrected On-Site

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

n30 flies inside soda closet around soda bags. Warning

High Priority – Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. nnButter held on time as a public health control has no time markers across from sandwich press on reach in cooler.

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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

nCutting board on steam table across from fryer's has stains and is no longer cleanable.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

nNo chlorine test kit at time of inspection.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

nCooked food held longer then 24 hours has no date markings. No dates on any food inside walk in cooler walk in freezer.

Intermediate – Warewashing machine not automatically dispensing the detergent and/or the sanitizer

nDishwasher tested 0ppm of chlorine. Had a discussion with operator about using 3 compartment sink until dishwasher is working properly. Warning