LA NUEVA PALETERIA

Violations (17)

• 6

  Proper eating, tasting, drinking, or tobacco use

  2-401.11(A) OBSERVED EMPLOYEES DRINKS, SNACKS, AND LUNCH OPEN NEXT TO RTE FOODS IN THE RIC OF THE KITCHEN

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) OBSERVED USED DISH SPONGES, STEEL WOOL, BOWLS, AND WET RAGS INSIDE MULTIPLE HANDWASHING SINKS THROUGHOUT THE ESTABLISHMENT

• 15

  Food separated and protected

  3-302.11(A)(1)(a) OBSERVED RAW PORK OPEN AND ABOVE PRODUCE

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) ICE MACHINE SHOULD BE CLEAN OF ALL EXCESS DEBRIS

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) OBSERVED CLEAN KNIVES ON A DRYING RACK WITH EXCESSIVE DUST ACCUMULATION

• 23

  Proper Date Marking and Disposition

  3-501.17(A) MUST DATE MARK ALL RTE FOODS WITH A 7 DAY SHELF LIFE INCLUDING THE DAY OF PRODUCTION

• 28

  Toxic substances properly identified, stored, used

  7-202.11 OBSERVED MOTOR OIL BEING STORED ABOVE A HANDWASH SINK

• 35

  Approved thawing methods used

  3-501.13 OBSERVED A BOX OF PORK BEING LEFT TO THAW IN THE BOX IN A 3 COMP SINK

• 35

  Approved thawing methods used

  3-501.13 OBSERVED BEEF BEING LEFT OUT IN THE OPEN TO THAW IN A 3 COMP SINK

• 36

  Thermometers provided and accurate

  4-204.112(B) ALL REACH IN COOLERS SHOULD HAVE AN INDIVIDUAL THERMOMETER THAT IS EASILY ACCESSIBLE

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) OBSERVED FOOD STORED DIRECTLY ON THE GROUND, ALL FOOD MUST BE STORED 6 INCHES ABOVE THE GROUND

• 41

  Wiping cloths; properly used and stored

  3-304.14(B) ALL WET CLOTHS MUST BE STORED IN A SANITIZING BUCKET WITH SANITIZER IN BETWEEN USE

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-501.11(A) ESTABLISHMENTS AIR CONDITIONING MUST BE FIXED

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 ESTABLISHMENT WAS NOT ABLE TO PROVIDE TEST STRIPS

• 49

  Non-food-contact surfaces clean

  4-601.11(C) MUST CLEAN ALL EXCESS DUST DEBRIS ON THE KITCHEN WALLS

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  5-501.17 WOMENS RESTROOMS MUST HAVE A SECOND TRASH BIN, WITH A COVERED RECEPTACLE

• 56

  Adequate ventilation and lighting; designated areas used

  4-202.18 MUST CLEAN ALL VENT HOODS FROM EXCESS BUILD UP