LA JATO RESTAURANT

Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm); operator replaced, Triple Sink (Quaternary 300ppm) **Corrected On-Site**

High Priority

Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap on middle compartment. Coached employee on proper set up 3 compartment sink.

Basic

Exterior door has a gap at the threshold that opens to the outside.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.

Basic

Floor tiles missing and/or in disrepair.

Basic - Floor tiles missing and/or in disrepair. Observed some floor tiles in disrepair at kitchen area.

Basic

Old labels stuck to food containers after cleaning.

Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers.

Basic

Stored food not covered.

Basic - Stored food not covered. Observed cooked rice container not covered at walk in cooler. Operator covered. **Corrected On-Site**

Basic

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

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

Intermediate

Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked shrimp and octopus prepared, frozen and then thawed and held at refrigeration temperature not properly date marked at walk in cooler.

Intermediate

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken soup prepared onsite and held more than 24 hours not properly date marked at walk in cooler. Also observed cooked shrimp and cooked octopus prepared onsite and held more than 24 hours not properly date marked at walk in cooler.

Intermediate

Exterior door has a gap at the threshold that opens to the outside.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.

Basic

Floor tiles missing and/or in disrepair.

Basic - Floor tiles missing and/or in disrepair. Observed some floor tiles in disrepair at kitchen area.

Basic

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

Basic - Bowl or other container with no handle used to dispense food. Observed on cooked rice container. Operator removed. **Corrected On-Site**

Basic

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

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

Intermediate