CHABELOS

Violations (10)

• 12A-25-4Critical

  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Front line employee scratched head with gloved hands while preparing food items for a customers order. Instructed employee to change gloves and wash hands.

  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. 1. Front line employee scratched head with gloved hands while preparing food items for a customers order. Instructed employee to change gloves and wash hands. **Corrective Action Taken** **Warning**

  High Priority

• 10-20-4Corrected on site

  In-use tongs stored on equipment door handle between uses. 1. 3 tongs stored on oven handle, operator removed.

  Basic - In-use tongs stored on equipment door handle between uses. 1. 3 tongs stored on oven handle, operator removed. **Corrected On-Site**

  Basic

• 05-09-4

  No conspicuously located ambient air temperature thermometer in holding unit. 1. Cookline reach in cooler

  Basic - No conspicuously located ambient air temperature thermometer in holding unit. 1. Cookline reach in cooler

  Basic

• 16-46-4Repeat

  Old labels stuck to food containers after cleaning. 1. Reach in cooler at front line container of tamales with an old Thursday label.

  Basic - Old labels stuck to food containers after cleaning. 1. Reach in cooler at front line container of tamales with an old Thursday label. **Repeat Violation**

  Basic

• 29-08-4

  Plumbing system in disrepair. 1. Cookline hand washing sink pipe in disrepair.

  Basic - Plumbing system in disrepair. 1. Cookline hand washing sink pipe in disrepair.

  Basic

• 21-10-4Corrected on site

  Soiled dry wiping cloth in use. 1. Front line counter top two dry soiled wiping cloths stored on counter top. Operator removed.

  Basic - Soiled dry wiping cloth in use. 1. Front line counter top two dry soiled wiping cloths stored on counter top. Operator removed. **Corrected On-Site**

  Basic

• 21-12-4Corrected on site

  Wet wiping cloth not stored in sanitizing solution between uses. 1. Front line counter top two wet wiping cloths stored on counter top. Operator moved to sanitizing bucket.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1. Front line counter top two wet wiping cloths stored on counter top. Operator moved to sanitizing bucket. **Corrected On-Site**

  Basic

• 21-03-4Corrected on site

  Wet wiping cloths stored in detergent and sanitizer mixed together. 1. Sanitizer Bucket (Chlorine 0ppm), operator remade solution. Sanitizer Bucket (Chlorine 100ppm)

  Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. 1. Sanitizer Bucket (Chlorine 0ppm), operator remade solution. Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**

  Basic

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food. 1. Bowl

  Basic - Bowl or other container with no handle used to dispense food. 1. Bowl observed in container of cooked white rice at cookline. 2. Small condiment cup observed in container of salad dressing. Operator stored properly. **Corrected On-Site**

  Basic

• 27-16-4

  Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

  Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

  Intermediate