PANADERIA Y RESTAURANTE EL LIMON LLC

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing 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. Observed employee handle soiled rag and then immediately handle single service customer to go food containers without first washing hands. Reviewed handwashing requirements with operator. Employee washed hands. **Corrective Action Taken**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup (125F - Hot Holding) held at steam table. Per operator, item cooked and held less than 2 hours ago. Operator began reheating item to 165F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup (125F - Hot Holding) held at steam table. Per operator, item cooked and held less than 2 hours ago. Operator began reheating item to 165F. **Corrective Action Taken**

High Priority

Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes stored directly on food prep tables across kitchen area. Reviewed sanitizer bucket use with operator. Operator removed.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes stored directly on food prep tables across kitchen area. Reviewed sanitizer bucket use with operator. Operator removed. **Corrected On-Site**

Basic

Working containers of food removed from original container not identified by common name. Working container of sugar not labeled at back door.

Basic - Working containers of food removed from original container not identified by common name. Working container of sugar not labeled at back door.

Basic

Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. On duty certified food manager unaware of basic cold holding and hot holding temperature requirements. Reviewed temperature requirements with operator.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. On duty certified food manager unaware of basic cold holding and hot holding temperature requirements. Reviewed temperature requirements with operator.

Intermediate

No soap provided at handwash sink at triple sink.

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

Intermediate