D¿LITE BISTRO & BAKERY

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at reach-in cooler across 3CS. Coached manager on correct procedure. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (47F - Cold Holding); cooked rice (52F - Cold Holding) at RIC next to hand washing sink at cooked line. As per manager, less than 2 hours. Products were moved to a working RIC for rapid cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice at bottom of cook line hand washing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand washing sink. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside container of shredded cabbage across flat grill. Repeat Violation

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed RIC next to hand washing sink at cook line with an internal ambient temperature of 53F. TCS food were removed from unit for rapid cooling. Corrective Action Taken Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at RIF at office area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at both RICs at cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line hand washing sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at RIC across from flat grill and fan at cooked line soiled with accumulated dust. Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed front area employee wash her hands for less than 15 seconds.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed unsalted butter in a container on the cook line at 77F, cold holding. As per employee, 2-3 hours storing, placed in ice for rapid cooling. Second temperature of butter 40F - Cold Holding. 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 empanadas in hot holding unit at the front counter reaching temperature max 124F - Hot Holding. Owner placed empanadas for reheating in oven. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed a spray can of MO-94, two spray paint cans and a can of paint on top of a prep area in the kitchen. Manager removed chemicals for proper storing. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed water pitcher and coffee mugs placed inside hand wash sink. Front counter employer removed items at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in hand-wash sink located in kitchen and in the employee bathrooms. Repeat Violation

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to explain the cold calibration method for the thermometer. Manager was coached onsite.

Basic - Bowl or other container with no handle used to dispense food. Observed a no handle bowl inside cook brown rice container located in the reach cooler under prep area.

Basic - Can opener blade not readily removable for cleaning or replacement. Observed can opener soiled.

Basic - Clean utensils stored between equipment and wall. Observed knife sharpener between wall and 3 compartment sink equipment.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed a knife being stored on top of soiled yellow rubber gloves on top of the counter next to the stove.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler next to 3 compartment sink in disrepair.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic and metal containers on shelf above 3 compartment sink wet nesting.

Basic - Floor tiles missing and/or in disrepair. Observed broken tile near the 3 compartment sink.

Basic - Food stored in a prohibited area. Observed a bag of nuts being stored on top of RTE nuts.

Basic - Food stored under water pooling. Observed pineapples in the reach in cooler at the smoothie prep area being stored on top of water pooling.

Basic - Missing drain plug at dumpster.

Basic - No Heimlich maneuver/choking sign posted. Observed not posted in any area. Provided a copy to operator via email. Corrective Action Taken Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer in the reach cooler near prep area and reach in cooler at the smoothie prepping area.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signage in hand-wash sink located in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets for the following reach in coolers locations: across 3 sink compartment, near handwashing sink under prep counter and freezers located by kitchen entrance and across 3 sink compartment. Observed the handles of the hand-wash sink in the kitchen area soiled. Repeat Violation

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. Observed handwashing sink located in kitchen with no hot running water. Observed plumbers completing the repair.

Basic - Standing water in bottom of reach-in-cooler. Observed water pooling inside in the reach in cooler at the smoothie prep area.

Basic - Stored food not covered. Observed a container of rice located in the reach in cooler near prep area by hand-wash sink and a container of acaci located in the freezer near kitchen entrance. Observed lettuce heads stored unprotected in reach in cooler under prep counter.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shredded chicken in a ziplock bag stored on prep counter thawing. Employee removed product and placed in cooler for thawing. Coached employee on correct thawing method. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed two plastic bins with white substances on the cook line with no labels.

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

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. Provided to operator via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside handwashing sink at cook line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef replaced. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed dishwasher drinking juice at cook line, coached person in charge on correct procedures. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler by 3 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored inside handwashing sink at front counter.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink on top of reach in freezer at front counter.

Basic - Equipment in poor repair. Observed gaskets in disrepair inside reach in cooler.

Basic - Food stored on floor. Observed soy sauce container stored on floor at cook line.

Basic - Ice scoop handle in contact with ice.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelf rusted inside reach in cooler.

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food prep employee entered from outside with same single service clubs, and again work without changing clothes washing hands. Manager intervened. Chef SILVIO CHAMORRO entered from outside then picked a raw shell egg to feel the temperature without washing hands. Manager intervened. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at ambient 70°. Kitchen. Placed about 30 mins ago. Moved by manager Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled slicer in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by Three compartment sink blocked by large cutting board in sink.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen and frontline and rear Hand wash sink.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by rear kitchen

Intermediate - Wild bird present inside establishment. Wild birds, pigeons , inside front service area. Person In Charge moved the birds away.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Cleaned cutting board in rear Hand wash sink. Moved by manager for cleaning. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in sink no running water. Moved by manager. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed exterior of coolers soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in cooler soiled.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Equipment in poor repair. Observed reach in cooler gaskets in disrepair.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken breast thawing in standing water.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in cheese container.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven soiled in kitchen. Observed gaskets soiled at reach in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In women's restroom.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ice scoop handle in contact with ice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers soiled on hanging table fans soiled. Observed reach in cooler gaskets soiled.

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2021-12-03: Buildup of food debris/soil residue on equipment door handles. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2021-12-03: Reach-in cooler shelves with rust that has pitted the surface. Time Extended