EL PARAISO

Basic - Floor tiles missing and/or in disrepair. Pry three compartment sink

Basic - No Heimlich maneuver/choking sign posted.

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing food manager name and certificate umber on certificates

High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bags holding raw meats, masa dough, and cut onion and jalepenos

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee answer phone then rinsed hands and then started making order without changing gloves

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on make table. Employee removed Corrected On-Site

Basic - Hotel and Restaurant current license decal not displayed on mobile food dispensing vehicle. Observed decal with old commissary address.

Intermediate - Handwash sink not accessible for employee use at all times. Dirty dishes in sink

Intermediate - Mobile food dispensing vehicle disposing liquid waste improperly.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in refrigerator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Put in cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cutting boards

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce, cooked meats

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Reuse of single-service or single-use articles.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over vegetables

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 53 Put back in cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Thawing meat Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats,beans, cheese

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks spoons