FRITANGA LAS PIEDRECITAS
8230 NW 103 ST
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle stored on the prep table at preparation area.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dry storage shelves soiled, located at dry storage area. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed on the preparation table at prep area a container with sugar not labeled. Operator labeled container on site. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the preparation table at cook line beef soup (117F - Hot Holding), as per cook kept out of temperature for less than 2 hours. Employee reheating food. Operator reheated food. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 1/28/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 8/12/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water thermo stored near food at food storage shelves at preparation area, manager removed it on site. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven at cook line soiled. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage shelf above prep tables at prep area with some dust accumulation. **Repeat Violation**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Under the preparation table at prep area observed WC chlorine sanitizer at 0 ppm, manager added chlorine to water and brought it to 50 ppm. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed pork fat oil stored in containers not labeled, at foos storage shelves at storage area.
- 12A-25-4: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. Observed employee scratched her neck then continued engaging in food preparation without washing hands prior. Spoke to manager about the importance of proper hand washing techniques. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the steam table at front counter observed fried cheese (105F - Hot Holding);, as per manager placed in the steam table less than 2 hours, manager removed food item and took it to the kitchen to be reheated. **Corrective Action Taken**
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answered minimum cold holding temperature specified by the food code. Coached manager on basic food code temperatures. **Corrective Action Taken**
Food safety inspection conducted on 8/12/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).