DEDIEZ CAFE

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in front counter hot holding unit chicken (120-125F - Hot Holding); spinach empanadas (122-125F - Hot Holding) per operator held out of temperature less than 30 minutes. Operator increased the temperature of holding unit. **Corrective Action Taken**

High Priority

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed cooked sausages stored on same pan as raw beef not all commercially packaged. Operator separated and stored correctly. **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over blocks of butter blend in dukers reach in cooler. Operator stored correctly. **Corrected On-Site**

High Priority

In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in confectionery sugar container the handle in contact with the sugar. Operator removed. **Corrected On-Site**

Basic

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed stock pot and colander stored in handwashing sink. Operator removed. **Corrected On-Site**

Intermediate

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.

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

Intermediate

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees hired less than 60 days. Emailed form to be filled out.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees hired less than 60 days. Emailed form to be filled out.

Intermediate