SAZÓN CHAPIN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked yuca in walk in cooler. During the inspection employee removed items and placed them correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in flip top reach in cooler. During the inspection employee removed items and placed them correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bib, located at the kitchen.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed that the establishment offers raw fish ceviche. Discussed and coached the operator on proper preparation and handling methods. During the inspection, an employee added an asterisk next to the raw item on the menu to indicate its status. Corrected On-Site

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

Basic - Food stored on floor. Observed plastic container with raw fish, and a bag of carrots stored on the floor in walk in cooler running. During the inspection employee removed items and placed them correctly. Corrected On-Site

Basic - Reach-in cooler interior has accumulation of soil residues, located at cooking line.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, throughout the kitchen areas.

High Priority - Container of medicine improperly stored. Employee removed it from rack at kitchen. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator placed gloves without washing hands first, instructed employee on proper method.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handsink next to 3 compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef soups and refried beans held more than 24 hours not properly date marked at walk in cooler.

Basic - Food not stored at least 6 inches off of the floor. Observed a case of water bottles not stored at least 6 inches off of the floor at dry storage room.

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

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

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.