LA ESTACION CAFE

Violations (13)

• 10-05-5CriticalCorrected on site

  In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

  High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Corrected On-Site**

  High Priority

• 12A-09-4CriticalRepeatCorrected on site

  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. **Corrected On-Site** **Repeat Violation**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham stored in room temperature next to prep line. At a temperature of 49 f cook place the ham inside the reaching cooler.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham stored in room temperature next to prep line. At a temperature of 49 f cook place the ham inside the reaching cooler. **Corrective Action Taken**

  High Priority

• 08B-47-4

  Food not stored at least 6 inches off of the floor.

  Basic - Food not stored at least 6 inches off of the floor. Observed bags of potatoes and peas and kitchen floor next to walk-in cooler.

  Basic

• 23-03-4Repeat

  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 food debris to kitchen top shelves. **Repeat Violation**

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses.

  Basic

• 21-09-4

  Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

  Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed most kitchen wiping cloths not clean.

  Basic

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels to most kitchen employees hand sink.

  Intermediate

• 05-13-5

  Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

  Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

  Intermediate

• 16-07-4Repeat

  Accumulation of debris in three-compartment sink.

  Basic - Accumulation of debris in three-compartment sink. **Repeat Violation**

  Basic

• 05-10-4

  Probe thermometer not used to ensure proper food temperatures.

  Intermediate - Probe thermometer not used to ensure proper food temperatures.

  Intermediate

• 24-05-4Repeat

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed food debris underneath kitchen stove top, and kitchen work table.

  Basic