PALOMA SUPER DOLLARS CAFE

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked : chicken, rice, and pasta held for more than 24/hrs inside reach in cooler. Chef date marked all cooked food items.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled. Hood filters soiled.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water temperature 87°F. Employee put it on the stove. 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. Cooked beans and beef held for more than 24/hrs without date marked inside marked.

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on top of the preparation table at ambient temperature.

Intermediate - No soap provided at handwash sink. No soap. Soap was provided. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean Pans stored on the floor under preparation table. Employee removed them,(washed rinsed and sanitized) and stored them on a shelf at dry storage room. Corrected On-Site

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

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. Raw chicken over raw beef.

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. Poster was provided to operator 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. Form was provided to operator Corrective Action Taken

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

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. Poster was provided to operator 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. Form was provided to operator Corrective Action Taken

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

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

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

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 raw chicken over raw shrimps

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

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

Basic - Floor not cleaned when the least amount of food is exposed. Kitchen floor greasy.

Basic - Working containers of food removed from original container not identified by common name. Plastic containers with food inside reach cooler not labeled.

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.

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

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

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. Big six poster was provided to operator.

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 in reach in cooler held for more than 24/hrs without date marked.

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