DELICIAS DE LA ABUELA RESTAURANT

Violations (8)

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washing and rinsing soiled dishes then began preparing food without washing hands. Operator discussed with employee who then washed hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washing and rinsing soiled dishes then began preparing food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

  High Priority

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee(s) touched cellphones while holding to face/mouth, touched soiled dishes while removing from customer's tables, touched water faucet knob at hand washing sink to stop running water then handled clean equipment, clean utensils and picked up plated food to deliver to customers without washing hands. Operator discussed with employees who then washed 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. Employee(s) touched cellphones while holding to face/mouth, touched soiled dishes while removing from customer's tables, touched water faucet knob at hand washing sink to stop running water then handled clean equipment, clean utensils and picked up plated food to deliver to customers without washing hands. Operator discussed with employees who then washed hands. **Corrected On-Site**

  High Priority

• 01B-07-4Critical

  Food with mold-like growth. At reach in cooler; washed strawberries with mold-like growth. See stop sale.

  High Priority - Food with mold-like growth. At reach in cooler; washed strawberries with mold-like growth. See stop sale.

  High Priority

• 08A-02-6CriticalCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic portioned bag of raw comminuted beef stored over ready to eat hotdogs. Operator moved raw below ready to eat.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic portioned bag of raw comminuted beef stored over ready to eat hotdogs. Operator moved raw below ready to eat. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over cooked pork. Operator moved raw fish below cooked pork.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over cooked pork. Operator moved raw fish below cooked pork. **Corrected On-Site**

  High Priority

• 01B-24-5Critical

  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked onions with cooked tomatoes "Perico" prepared/date marked/held refrigerated since 6/29. See stop sale.

  High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked onions with cooked tomatoes "Perico" prepared/date marked/held refrigerated since 6/29. See stop sale.

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line prep table next to cook top; cooked rice with cooked beans (94F - Hot Holding). Operator placed on cook top to reheat to 165F and to be held at 135F or above.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line prep table next to cook top; cooked rice with cooked beans (94F - Hot Holding). Operator placed on cook top to reheat to 165F and to be held at 135F or above. **Corrective Action Taken**

  High Priority

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at front line and kitchen hand washing sinks. Operator provided paper towels.

  Intermediate - No paper towels or mechanical hand drying device provided at front line and kitchen hand washing sinks. Operator provided paper towels. **Corrected On-Site**

  Intermediate