Los Verdes

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

Observed a drink cup on the food prep table next to syrup bottles

Operator moved drink cup to proper storage. Corrected On-Site

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee in kitchen wearing a wristband and Watch.

Basic – Food stored on floor

4 cases of potato chips stored on floor next to walk in cooler

Operator moved to proper storage.n Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Utensils in container of standing water on prep table next to grill.

Basic – No conspicuously located ambient air temperature thermometer in holding unit

No ambient thermometer in lower level of flip top coolers

Operator placed thermometer in cooler. Corrected On-Site

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

Observed employee assisting with inspection touch solid apron and returned to food service prep without washing hands and changing gloves.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

In White freezer next to walk-in cooler, raw non commercially wrapped pork on top of bags of cooked potatoes. Corrected On-Site

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

On walk in cooler top shelf, 2 cases of raw burgers above buckets of sauces, containers of slaw and cut lettuce. Employee moved burgers to opposite shelf with other raw meats. Corrected On-Site

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

In flitop unit lower cooler beside hot line, Hot Dogs (49F – Cold Holding); Milk (48F – Cold Holding); Raw Chicken (49F – Cold Holding). Employee stated all items pulled and portioned from others more than 4 hrs ago.

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

In flitop unit lower cooler beside hot line, Hot Dogs (49F – Cold Holding); Milk (48F – Cold Holding); Raw Chicken (49F – Cold Holding). Employee stated all items pulled and portioned from others more than 4 hrs ago. See stop sale.

High Priority – Toxic substance/chemical improperly stored

Bottle of Windex next to bottled sauces on top shelf of steam table

Operator moved to proper storage. Corrected On-Site

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

Observed food tray on hand wash sink in kitchen next to dishwasher. nOperator moved tray to proper storage area. Corrected On-Site

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

No Test kits on site.