MI FONDITA

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (122F - Hot Holding) on top of preparation table, for less than 4 hours as per operator. Operator reheated at 168°F. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in freezer, located at the front area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water, operator removed it.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator set up the sanitizer bucket again. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Operator properly stored it. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed coffee and sugar containers with no labeled, located at the front line.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitation solution of 0 ppm, operator add chlorine recked 100 ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Moro (50F - Cold Holding), for more than 4 hours as per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Moro (50F - Cold Holding), for more than 4 hours as per operator.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sancocho (89F - Hot Holding);in steam table for less than 4 hours as per operator. Operator reheated at 165°F. Corrected On-Site

Basic - Equipment in poor repair. Observed epreach in cooler with ambient temperature of 53°F, food items stored inside, Moro (50F - Cold Holding). Operator contacted the technician during inspection and removed food items in another reach in cooler. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

Basic - Wiping cloth sanitizing solution stored on the floor. Underneath of three compartment sink.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over peeled potatoes in reach in cooler. Operator properly stored it.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitation bucket on kitchen floor. Operator properly stored it.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wipping towels on preparation table. Operator properly stored in chlorine sanitation solutions of 100 ppm. 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. Observed cooked beef tongs (59/55F - Cooling); was cooked from the day before as per operator located in double doors reach cooler at the kitchen area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beef tongs (59/55F - Cooling); was cooked from the day before as per operator located in double doors reach cooler at the kitchen area. Observed cooked rice (71F - Cold Holding) for more than 4 hours as per operator located in reach cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (71F - Cold Holding) for more than 4 hours as per operator located in reach cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by the garbage container. Operator removed it. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse up the towel in hand sink located at the front counter. Instructed operator regarding the hand sink procedure. Corrective Action Taken

Basic - Food stored on floor. Observed oil container on kitchen floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soild.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed triple door interior soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed sausage thawing in standing water. Operator placed in reach in cooler. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Observed cases of oil, cooked pork on kitchen floor. Operator properly stored it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (55°F - Cold Holding); chimichurri (53°F - Cold Holding); inside reach in cooler for more than 4 hours as per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (55°F - Cold Holding); chimichurri (53°F - Cold Holding); inside reach in cooler for more than 4 hours as per operator.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employees washed dishes without sanitation step. Instructed operator regarding washware procedures. Operator properly set up three compartment sink with chlorine sanitation solutions at 100 pp. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler with ambient temperature of 56°F, food stored inside was relocated in another reach in cooler, operator contacted technician. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided foodborne illnesses poster to operator. Corrective Action Taken

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.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.

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. Provided Food Employee Reporting Agreement to operator. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator properly set up the sanitizer bucket with chlorine sanitation solutions at 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Moro (55°F - Cold Holding); for less than 4 hours as per operator, operator placed inside reach in cooler. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Moro without date marked , was prepared for more than 24 hours as per operator.

Basic - Bowl or other container with no handle used to dispense food. Inside rice container. Operator removed it. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils inside water at 84°F, operator discarded the water. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over lettuce inside reach in cooler, operator properly stored it during inspection. Corrected On-Site

High Priority - Sewage/wastewater backing up through floor drains. Observed water backing up from the drain located in front of the three compartment sink, also front the drain line located on the back area of the restaurant. Operator called the plumber and clean the water line during inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils inside water at 88°F. Operator discarded the water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on top of preparation table. Operator removed it. Corrected On-Site

Basic - Single-service articles improperly stored. Observed to go container box on dry storage floor.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the kitchen area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed ground beef (53/50°F - Cooling); Moro (50/48°F - Cooling) was cooked from the day before as per operator, located inside reach in cooler.

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over uncovered cooked chicken inside reach in cooler. Operator properly stored it. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ground beef (53/50°F - Cooling); Moro (50/48°F - Cooling) was cooked from the day before as per operator, located inside reach in cooler.

Intermediate - No soap provided at handwash sink. At the hand washing sink located at the main kitchen, operator placed a bottle of soap on hand washing sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl inside rice container, operator removed it. Corrected On-Site

Basic - Floor area(s) covered with standing water. Next to reach in cooler and hand washing sink.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of the oven, fryer,microwave and preparation table.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.