Pachanga Arepa

Basic – Current Hotel and Restaurant license not displayed.

Basic – Ice scoop handle in contact with ice in reach in freezer – employee repositioned scoop Corrected On-Site

Basic – Unwashed fruits/vegetables stored with ready-to-eat food in double door cooler – reviewed with manager – manager rearranged food . Corrected On-Site

Basic – mop sink has no hot or cold water and in a corner unavailable for use due to storage shelf for pots and triple sink – tray over mop sink to air dry plates

High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.n. Manager purchases correct sanitizer during inspection Corrected On-Site

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours

Cooked beans heated previous day and cooked at 110F – 145 F reheated in microwave for 5 minutes -employee placed beans back in microwave to reheat longer -recheck 176-184F Corrected On-Site

Intermediate – -No probe thermometer provided to measure temperature of food products.n-Probe thermometer not used to ensure proper food temperatures.reviewed with manager the monitoring of food temperatures

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.

Intermediate – No probe thermometer provided to measure temperature of food products.

Intermediate – No soap provided at handwash sink in the kitchen – soap placed at hand wash sink Corrected On-Site