STELA'S KITCHEN & BAR

Violations (11)

• 01B-02-5Critical

  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 cooked pork legs (46F - Cold Holding)stored in walk in cooler. S per operator food was prepared the prior day.

  High Priority

• 03A-02-5Critical

  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 cooked pork legs (46F - Cold Holding)stored in walk in cooler. S per operator food was prepared the prior day.

  High Priority

• 12A-10-4Critical

  Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the employee scratching his arm and subsequently donning gloves without first washing his hands. Discussed and coached employee in proper methods. Employee washed hands. **Corrective Action Taken**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked pork in walk in cooler. During the inspection employee removed items and placed them correctly. **Corrected On-Site**

  High Priority

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 56 F. During the inspection employee removed items.

  Basic

• 02C-03-5Corrected on site

  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.

  Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed flan and tres leches stored in reach in cooler, located at front counter by the bar. During the inspection employee marked them. **Corrected On-Site**

  Intermediate

• 22-20-5Corrected on site

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin. During the inspection employee cleaned it.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. During the inspection employee cleaned it. **Corrected On-Site**

  Basic

• 16-37-1

  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.

  Intermediate

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable.

  Basic

• 14-69-4

  Ice buildup in chest freezer, located at front counter.

  Basic - Ice buildup in chest freezer, located at front counter.

  Basic

• 10-20-4

  In-use tongs stored on equipment door handle between uses.

  Basic - In-use tongs stored on equipment door handle between uses.

  Basic