SENOR PAN CAFE

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed shredded beef in walk in cooler marked with fat 09/12/26. Operator discarded shredded beef during time of inspection.

High Priority

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed shredded beef in walk in cooler marked with fat 09/12/26. Operator discarded shredded beef during time of inspection.

High Priority

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 cook eggs then proceed to prepare toast without changing gloves and washing hands. Employee was coach on proper procedure and proceeded to wash hands. **Corrected On-Site**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler across from walk in cooler cooked chicken breast (70F - Cold Holding), as per operator stored and left from the day before. Operator discarded chicken during time of inspection.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in unit across from expo line Garlic mojo marinade (56F); butter (58F - Cold Holding), as per operator less than 4 hours. Butter and mojo marinade were stored in reach in cooler for rapid cooling. Observed in reach in cooler across from walk in cooler cooked chicken breast (70F - Cold Holding), as per operator stored and left from the day before. Operator discarded chicken during time of inspection. **Corrective Action Taken**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line cooked onions (76F - Hot Holding), as per operator less than 2 hours. Employee placed onions to reheat during time of inspection. **Corrective Action Taken**

High Priority

Operating with an expired Division of Hotels and Restaurants license.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired. Operator renewed license during time of inspection. **Corrected On-Site**

High Priority

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 working container of salt no bearing common name. Operator placed a label during time of inspection. **Corrected On-Site**

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 no handle bowl being used in container of chicken base powder. Operator removed during time of inspection. **Corrected On-Site**

Basic

Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer at preparation table soiled with food debris. Observed knife holder soiled with accumulation of grease and dirt. Operator cleaned during time of inspection. **Corrective Action Taken**

Intermediate

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile soiled with accumulation of grease. Observed vent on ceiling in front of walk in cooler with accumulation of black mold like substance.

Basic

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on preparation table below juicer in kitchen area. Employee removed phone during time of inspection. Observed employee speaker at preperation table. Employee stored speaker away from preperation area **Corrected On-Site**

Basic

Food stored on floor. Bucket of mango juice stored on floor of walk in cooler. Operator stored off of floor during time of inspection.

Basic - Food stored on floor. Bucket of mango juice stored on floor of walk in cooler. Operator stored off of floor during time of inspection. **Corrected On-Site**

Basic

No hot running water at mop sink.

Basic - No hot running water at mop sink. Observed mop sink at back alley without hot running water.

Basic

Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler rusted shelves.

Basic

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 wet wiping cloth on cook line not in sanitizer bucket during time of inspection.

Basic