BANCHERO EXPRESS

Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed reduced oxygen packages of assorted pizza and empanadas. **Warning**

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 on speed rack next to pizza oven fuzet pizza (79F - Hot Holding); cheese pizza (83F - Hot Holding) per employee held out of temperature approximately one hour. Employee voluntarily discarded. **Corrective Action Taken** **Warning**

High Priority

Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours.

High Priority - Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. Observed pizza 3-502.12(E)(1) FC: (E) Except as specified under Paragraph (F) of this section, a food establishment that packages cheese using a reduced oxygen packaging method shall: (1) Limit the cheeses packaged to those that are commercially manufactured in a food processing plant with no ingredients added in the food establishment and that meet the Standards of Identity as specified in 21 CFR 133.150 Hard cheeses, 21 CFR 133.169 Pasteurized process cheese or 21 CFR 133.187 Semisoft cheeses; **Warning**

High Priority

Raw animal food stored over or with unwashed produce.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw breaded chicken stored over unwashed tomatoes in walk-in cooler **Warning**

High Priority

No handwashing sign provided at a hand sink used by food employees. Front counter.

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter. **Warning**

Basic

Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed assorted empanadas and pizza 3-502.12(F)(3) FC: (F) A HACCP Plan is not required when a food establishment uses a reduced oxygen packaging method to package time/temperature control for safety food that is always: (3) Removed from its package in the food establishment within 48 hours after packaging. **Warning**

Basic

Wet mop not stored in a manner to allow the mop to dry. Wet mop stored inside mop bucket.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored inside mop bucket. **Warning**

Basic

Working containers of food(sugar )removed from original container not identified by common name. Storage room.

Basic - Working containers of food(sugar )removed from original container not identified by common name. Storage room. **Warning**

Basic

Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first 3-502.12(E)(3) and (4) FC: (E) Except as specified under Paragraph (F) of this section, a food establishment that packages cheese using a reduced oxygen packaging method shall: (3) Labels the package on the principal display panel with a 'use by' date that does not exceed 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first; and (4) Discards the reduced oxygen packaged cheese if it is not sold for off-premises consumption or consumed within 30 calendar days of its packaging.

Intermediate - Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first 3-502.12(E)(3) and (4) FC: (E) Except as specified under Paragraph (F) of this section, a food establishment that packages cheese using a reduced oxygen packaging method shall: (3) Labels the package on the principal display panel with a 'use by' date that does not exceed 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first; and (4) Discards the reduced oxygen packaged cheese if it is not sold for off-premises consumption or consumed within 30 calendar days of its packaging. **Warning**

Intermediate

Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed assorted empanadas and pizzas 502.12(D)(2)(h) FC: (D) Except as specified under Paragraph (C) and Paragraph (F) of this section, a food establishments that packages time/temperature control for safety food using a cook-chill or sous vide process shall: (2) Ensure the food is: (h) Labeled with the product name and the date packaged; **Warning**

Intermediate

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed beverage glass stored in handwashing sink front counter **Warning**

Intermediate

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Repeat Violation** **Warning**

Intermediate

No soap provided at handwash sink. Front counter

Intermediate - No soap provided at handwash sink. Front counter **Warning**

Intermediate

Employee with no hair restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee chopping parsley with no hair restraint. Employee placed hat on. **Corrected On-Site** **Warning**

Basic

Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. 8-201.13(A)(1)(2) and (B) FC: (A) Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified under Section 8-201.14 and the relevant provisions of this Code if: (1) Submission of a HACCP plan is required according to Law; (2) A variance is required as specified under Subparagraph 3-401.11(D)(4), Section 3-502.11, or Paragraph 4-204.110(B);. (B) Before engaging in reduced oxygen packaging without a variance as specified under 3-502.12, a permit applicant or permit holder shall submit a properly prepared HACCP plan to the regulatory authority.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. 8-201.13(A)(1)(2) and (B) FC: (A) Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified under Section 8-201.14 and the relevant provisions of this Code if: (1) Submission of a HACCP plan is required according to Law; (2) A variance is required as specified under Subparagraph 3-401.11(D)(4), Section 3-502.11, or Paragraph 4-204.110(B);. (B) Before engaging in reduced oxygen packaging without a variance as specified under 3-502.12, a permit applicant or permit holder shall submit a properly prepared HACCP plan to the regulatory authority. **Warning**

Intermediate

Food stored on floor. Boxes of fries on walk-in freezer floor.

Basic - Food stored on floor. Boxes of fries on walk-in freezer floor. **Repeat Violation** **Warning**

Basic

Ice scoop handle in contact with ice.

Basic - Ice scoop handle in contact with ice. **Warning**

Basic

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

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

Basic