EL RAMALITO

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 pork in standing unit at kitchen area. Operator stored properly during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal keychains and phone on shelves above preparation table at kitchen area. Employee removed during inspection. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area, employee removed wiping cloth during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Nonfood-grade bags used in direct contact with food. Observed arepas stored on nonfood grade bags inside of the front counter area chest freezer.

Basic - Single-service articles improperly stored. Observed sleeve of single service cups stored on the front counter area.

Basic - Stored food not covered. Observed tostones, fries, yuca stored in the back area reach in freezer not covered inside.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe beans (54F - Cold Holding) at kitchen area, as per employee less than 2 hours, employee moved cooked beans to reach in cooler to rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe beef empanadas (118F - Hot Holding) at front counter, as per operator approximately 30 minutes, operator increased temperature on unit during inspection. Corrective Action Taken

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. Observe Sanitizer Bucket (Chlorine +100ppm) at kitchen area, employee discarded and replaced with a new solution.; Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observe employee washing their hands on 3 compartment sink, coached employee on properly procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked pork inside reach in cooler at kitchen area. 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. Observed Sanitizer Bucket (Chlorine +200ppm); Sanitizer Bucket (Chlorine 100ppm). 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. Observed cooked beef soup not date marked, as per operator over 24 hours. Also observed home desserts not date marked at front counter. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on spicy sauce container at kitchen area. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed homemade dessert not properly label at front counter. Operator moved desserts from reach in cooler. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at kitchen area next to 3 compartment sink. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above unwashed vegetables inside reach in cooler at kitchen area. Employee rearranged properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef on preparation table, as per employee less than 2 hours, employee moved ground beef to reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (132F - Hot Holding) as per employee less than 2 hours,

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans not date marked inside reach in cooler at kitchen area. As per operator from previous day.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed ground beef (51F - Cold Holding) on preparation table, as per employee less than 2 hours, employee moved ground beef to reach in cooler. Corrective Action Taken

Basic - Stored food not covered. Observed raw pork container not covered inside reach in cooler at kitchen area. Repeat Violation

Basic - - From initial inspection : Basic - Stored food not covered. Observed soup container not covered. Employee covered during inspection. Corrected On-Site - From follow-up inspection 2023-10-19: Still observed food not covered in reach in cooler. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the front counter. - From follow-up inspection 2023-10-19: Still observed wiping cloths not in sanitizer bucket. Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the triple sink chlorine sanitizing solution concentration at 25ppm Operator corrected the sanitizing solution to 50 ppm Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed ground beef over a tamale , both items not commercially packed

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Basic - Stored food not covered. Observed in the reach in cooler by the triple sink soup cooked from yesterday not covered

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall behind the triple sink with soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked arepas inside reach in cooler. Employee rearranged properly during inspection 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 milk (87F - Hot Holding) in front counter. Employee discarded during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a table blocking front hand wash sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed Togo cups stored inside in kitchen hand wash sink. Employee removed during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen hand wash sink. Employee restocked during inspection. 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. Observed chicken soup not date marked over 24 hours. Employee labeled during inspection.

Basic - Food stored in a prohibited area. Observed cooking oil containers stored in bathroom. Employee removed from bathroom and stored properly during inspection.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the front counter. Repeat Violation

Basic - Single-service articles improperly stored. Observed a case of Togo containers stored on floor at the front counter. Employee rearranged properly during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed seasoning container in kitchen area not labeled with common name.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter warmer sausage (119 F - Hot Holding)As per operator cooked less than 2 hours. Temperature on unit was increased. Corrective Action Taken Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed ph test strip used to check chlorine sanitizer.

Basic - Equipment in poor repair. Observed torn gasket on reach in cooler next to three compartment sink.

Basic - Food stored on floor. Observed case of soda on floor behind counter.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed build up of ice in reach in cooler chest front counter.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 200ppm) sanitizer was adjusted to 100 ppm. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can and sprayer of pesticide in bathroom.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter sausage (119 - Hot Holding) less than 2 hours ; temperature was raised on holding unit. Corrective Action Taken

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager not able to answer question on how to calibrate a probe thermometer. Manager was coached on how to calibrate thermometer.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic bag in hand wash sink in kitchen. Bag was removed. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand wash sink in. Paper was provided. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoons on cook line facing up.

Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen no hair restraint. Hair restraint was used. Corrected On-Site

Basic - Floors not maintained smooth and durable. Observed floors not smoothed in kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.