MOLINA'S BAKERY

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee prepped raw beef and then began to touch clean equipment as well as single service items. Communicated with operator regarding employee not washing hands. Operator communicated with employee and employee changed gloves and washed hands. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Expresso machine steam wand soiled with dry milk.

Intermediate - Spray bottle containing degreaser in restroom not labeled. Employee labeled. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Unisex bathrooms without recepticle.

Basic - Current Hotel and Restaurant license not displayed. Current license is not displayed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At the reach in freezer across the front counter ice build up is observed.

Basic - Working containers of food removed from original container not identified by common name. Near microwave, salt not labeled. Operator labeled. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee entering from outside put on gloves then begin portioning sauce.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Ppm employee diluted rechecked 50 Ppm Corrected On-Site

Basic - Stored food not covered. Observed a container of beans and salsa criolla not covered in walk-in cooler.

Basic - Working containers of food (salt) removed from original container not identified by common name.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw eggs, changed gloves without washing hands, then proceeded to place bread into plate.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above ready to eat fruit purée in walk-in freezer. OIC removed and stored appropriately. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to scoop rice stored on shelf next to cook line. PIC removed and stored appropriately. Corrected On-Site

Basic - Stored food not covered. Observed ready to eat vegetables stored uncovered in reach in cooler in kitchen. PIC covered items. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausages 130-137F - Hot Holding. Per operator item has been out of temperature for approximately 30 mins. Sausage reheated to 190F. Corrected On-Site

Basic - Stored food not covered. - kitchen Observed uncovered pan of lettuce salad stored in reach in cooler. PIC covered pan. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. - dough station Observed wet wiping cloth not stored in sanitizing solution. PIC placed wiping cloth in sanitizing solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed salt stored in unlabeled container. PIC labeled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish in walk-in cooler. PIC removed and stored appropriately. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Front line Observed beef empanada (124F - Hot Holding reheated to 186F); sausages (118-135F - Hot Holding reheated to 170F). Per operator items have been out of temperature for approximately 1 hour. Items reheated. Corrected On-Site Repeat Violation Admin Complaint

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed portioning utensil handle not stored above rice. PIC removed and stored appropriately. Corrected On-Site

Basic - Stored food not covered. Observed fried pork skin stored uncovered in walk-in cooler. Employee placed food in bag for proper storage. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Front counter - cold holding unit. Observed rice pudding (50F - Cooling). Per operator, rice puddings were not prepared or portioned today. Items were placed in cold holding unit the night before the inspection to be cooled but did not make it to 42F or below within 6 hours. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Front counter - cold holding unit. Observed rice pudding (50F - Cooling). Per operator, rice puddings were not prepared or portioned today. Items were placed in cold holding unit at the end of day prior to the inspection to be cooled but did not make it to 42F or below within 6 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter- warming unit Observed sausage (127F - Hot Holding, reheated to 184F). Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector email procedure to manager to be printed. Corrective Action Taken

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. Observed no proof that staff employed for two weeks has been informed of her responsibility to report information about her health to the person in charge. Inspector emailed form to manager. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Low boy- front counter Observed opened bottle of employee beverage stored in cooler next to milk. Manager removed. Corrected On-Site

Basic - In-use utensil stored in cracks between pieces of equipment. Kitchen area next to stove. Employee removed. Corrected On-Site

Basic - Interior of oven/microwave has old food debris. Front counter/kitchen next to rice cooker. Employee cleaned microwave. Corrected On-Site

High Priority - Time/temperature control for safety cut tomatoes and vegetables identified in the written procedure as a food held using time as a public health control has no time marking. Operator states item has been out for less than 1 hour and added time mark. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 100ppm) Operator dumped majority of solution and diluted with water. Sanitizer retested at 50ppm. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Advised operator how to clean at closing time.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed front counter - chorizo (127°F - Hot Holding); pork belly (128°F - Hot Holding);, per operator items were moved to front counter approximately 60 minutes prior to observation. Operator reheated products to 168°F and 173°F respectively and turned up unit. Corrected On-Site

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee working with bread dough with bare hands while portioning product to be proofed before baking. Operator had employee put on gloves. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards in kitchen grooved.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee on bandsaw used for cutting pork belly. Operator removed coffee and discarded. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food prep at front counter wearing watches. Operator had employees remove watches before continuing food preparation. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed tiles lining shelves below prep table next to stove and shelves below stand alone grill unit, with food service pots and pans stored on top.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed single service spoons, forks and knives at front counter not all oriented with handle the same way. Operator corrected by reorganizing utensils. Corrected On-Site