EL SAZON DE GOYO

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade towel used to line arepas on front counter.

High Priority - Nonfood-grade bags used in direct contact with food. Nonfood-grade bags used to store dough in reach-in cooler at the back of kitchen.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over bag of ice in freezer at back of kitchen. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw,potato salad and sliced cheese temping between 57F-69F. Per operator items were on the line for less than an hour. Advised operator to ice down items to bring temperature down. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (118F - Hot Holding); pork (110F - Hot Holding) at front counter hot well. Advised operator to reheat items,per operator items were on line less than 1 hour

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink next to front counter and handwashing sink by triple sink

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue substance on front counter.

Basic - Clean utensils stored between equipment and wall. Knives between wall and 3 compartment sinks.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee handbags stored next to slicer below prep table on front counter.

Basic - Food stored on floor. Plantains, cooking oil, and multiple single serve items stored on floor throughout kitchen.

Basic - Ice scoop handle in contact with ice. In cooler at the front counter.