FRITANGA NICARAGUENSE

Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee engaging food preparation and changing tasks without changing gloves.

High Priority

Buildup of food debris/soil residue on equipment door handles.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handler on 3 doors standing unit.

Basic

Equipment or utensils not designed or constructed in a durable manner.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed torn gaskets on 3 doors standing unit at kitchen area.

Basic

Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic

No copy of latest inspection report available.

Basic - No copy of latest inspection report available.

Basic

Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on standing unit at kitchen area. **Repeat Violation**

Basic

Storage area not maintained clean and organized.

Basic - Storage area not maintained clean and organized.

Basic

Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen and preparation area. **Repeat Violation**

Basic

Working containers of food removed from original container not identified by common name.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not labeled with common name at front counter.

Basic

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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 cooked pasta and cooked lasagna prepared onsite and held more than 24 hours not properly date marked on standing unit. **Repeat Violation**

Intermediate

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on 3 doors standing unit. **Repeat Violation**

Basic

Soap dispenser at handwash sink not working/unable to dispense soap.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at kitchen area.

Intermediate