Las Delicias De Juancho

Basic – Clean wiping cloth supply not properly stored

Red sanitizer bucket stored on shelf below prep table in back kitchen next to clean cutting boards. Bucket moved and stored correctly. Corrected On-Site

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor in walk in freezer. nFloor under cooking equipment in kitchen. nFloor behind server reach in cooler (including drain). nFloor in bar

Floor in dry storage area under racks. nVent cover in dish area. Repeat Violation

Basic – Food stored on floor

Bag of onions on floor in back prep area.

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

Hand washing sink on server side in dish area. Inspector emailed sign. Corrective Action Taken

Basic – Old labels stuck to food containers after cleaning

Clean storage pans stored on rack/shelf near dish area.

Basic – Open dumpster lid

Dumpster outside of establishment.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dish machine tested 0ppm. Warning

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 working in pass through window touched hair and then handled soup spoon (touched eating end of spoon) without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority – Employee touched raw foods and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Cook on cook line handled raw pork, removed one glove with other gloved hand, put new glove on, hand,ed raw ground beef and then handled clean spatula and plate without washing hands. nCook on cook line flipping burgers that are raw on top portion with gloved hand and spatula, and then handling clean spatula without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

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

One live fly observed in back prep area.

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

On cook line across from grill, butter 47F. Butter was above fill line and rim of pan. Butter placed into service approximately 45 minutes prior. Butter moved to reach in cooler to cool. nOn pass through line, sour cream 62F. Sour cream placed into service approximately 1.5 hours prior. Sour cream voluntarily discarded. Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times

Hand washing sink at end of cook line blocked by trash can and broom/dust pan. Items moved. Corrected On-Site