LA CASA DE PEINADO

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At front counter area- employee touched trash can then proceed to handle clean equipment without washing their hands- educated operator- employee washed their hands.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At front counter area- employee touched trash can then proceed to handle clean equipment without washing their hands- educated operator- employee washed their hands. **Corrected On-Site**

High Priority

Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At three compartment sink area- employees washing dishes without sanitizing - educated operator - employee set up three compartments sink properly and sanitized dishes.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At three compartment sink area- employees washing dishes without sanitizing - educated operator - employee set up three compartments sink properly and sanitized dishes. **Corrective Action Taken**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. At tall three door cooler raw beef stored over cooked pork- operator removed and stored properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall three door cooler raw beef stored over cooked pork- operator removed and stored properly. **Corrected On-Site**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline area- Cooked corn 91F at 10:50 to 91F at 12:20 ( cooling since 10:00)- food left out on counter to cool- at current rate of cooling food did not reach to 71F within 2 hours- see stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline area- Cooked corn 91F at 10:50 to 91F at 12:20 ( cooling since 10:00)- food left out on counter to cool- at current rate of cooling food did not reach to 71F within 2 hours- see stop sale.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler by front counter area- milk 50F- cold holding, flan 45-46F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in reach cooler to quick chill,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler by front counter area- milk 50F- cold holding, flan 45-46F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in reach cooler to quick chill, **Corrective Action Taken**

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline area- Cooked corn 91F at 10:50 to 91F at 12:20 ( cooling since 10:00)- food left out on counter to cool- at current rate of cooling food did not reach to 71F within 2 hours- see stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline area- Cooked corn 91F at 10:50 to 91F at 12:20 ( cooling since 10:00)- food left out on counter to cool- at current rate of cooling food did not reach to 71F within 2 hours- see stop sale.

High Priority

Employee rubbed hands together for less than 10-15 seconds while washing hands. At front counter area- employee touched trash- then proceeded to wash their hands for approximately 5 seconds and then handle clean equipment without washing- educated over- employee washed their hands.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At front counter area- employee touched trash- then proceeded to wash their hands for approximately 5 seconds and then handle clean equipment without washing- educated over- employee washed their hands. **Corrective Action Taken**

High Priority

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass reach in Cooler by front counter area- Green salsa 51F at 11:05 to 51F at 12:20( cooling since 9:00)- at current rate of cooling food will not reach to 41F within remaining time-operator placed in ice bath to quick chill.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass reach in Cooler by front counter area- Green salsa 51F at 11:05 to 51F at 12:20( cooling since 9:00)- at current rate of cooling food will not reach to 41F within remaining time-operator placed in ice bath to quick chill. **Corrective Action Taken**

Intermediate

Handwash sink used for purposes other than handwashing. tat front counter handwash sink- sanitizer bucket inside sink- operator removed.

Intermediate - Handwash sink used for purposes other than handwashing. tat front counter handwash sink- sanitizer bucket inside sink- operator removed. **Corrected On-Site** **Repeat Violation**

Intermediate

Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink water at 79F- by cookline.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink water at 79F- by cookline.

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink- operator provided.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- operator provided.

Intermediate

No soap provided at handwash sink- operator provided.

Intermediate - No soap provided at handwash sink- operator provided.

Intermediate

Handwash sink not accessible for employee use at all times. At cookline area- handwash sink blocked by steam table - operator removed.

Intermediate - Handwash sink not accessible for employee use at all times. At cookline area- handwash sink blocked by steam table - operator removed. **Corrected On-Site**

Intermediate

Covered waste receptacle not provided in women's bathroom.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic

Food stored on floor. At cookline area- Pot of corn stored on floor- operator removed.

Basic - Food stored on floor. At cookline area- Pot of corn stored on floor- operator removed. **Corrected On-Site** **Repeat Violation**

Basic

Raw fruits/vegetables not washed prior to preparation. At reach in cooler in use avocados with stickers still attached- educated operator- employee washed properly.

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler in use avocados with stickers still attached- educated operator- employee washed properly. **Corrected On-Site**

Basic