SENOR LECHON Y MAS LLC

Violations (6)

• 22-42-4CriticalCorrected on site

  Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator added chlorine to 100ppm.

  High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator added chlorine to 100ppm. **Corrected On-Site**

  High Priority

• 12A-07-5CriticalCorrected on site

  Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washing dishes then put on gloves and began preparing empanadas without washing hands. Operator discussed with employee who then washed hands and changed gloves.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washing dishes then put on gloves and began preparing empanadas without washing hands. Operator discussed with employee who then washed hands and changed gloves. **Corrected On-Site**

  High Priority

• 12A-09-4CriticalCorrected on site

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed and rinsed visibly soiled single use gloves and then continued preparing food wearing same gloves. Operator discussed with employee who then washed hands, changed gloves.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed and rinsed visibly soiled single use gloves and then continued preparing food wearing same gloves. Operator discussed with employee who then washed hands, changed gloves. **Corrected On-Site**

  High Priority

• 03E-02-5CriticalCorrected on site

  Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At soup well; cooked beans (89F - Reheating 11:45/102F 12:15). Operator stated beans reheating in soup well for 1 hour 30 minutes prior to first temperature, at this rate will not reach 165F for 15 seconds within 2 hours, moved to stove top reheated rapidly to 165F for 15 seconds.

  High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At soup well; cooked beans (89F - Reheating 11:45/102F 12:15). Operator stated beans reheating in soup well for 1 hour 30 minutes prior to first temperature, at this rate will not reach 165F for 15 seconds within 2 hours, moved to stove top reheated rapidly to 165F for 15 seconds. **Corrected On-Site**

  High Priority

• 11-26-1Corrected on site

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 Employee working less than 60 days no proof or reporting responsibility. Operator informed employee during inspection.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 Employee working less than 60 days no proof or reporting responsibility. Operator informed employee during inspection. **Corrected On-Site**

  Intermediate

• 41-17-4Corrected on site

  Spray bottle containing toxic substance (bleach) not labeled. Operator labeled.

  Intermediate - Spray bottle containing toxic substance (bleach) not labeled. Operator labeled. **Corrected On-Site**

  Intermediate