DELICIAS LA PRINCESA

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)1. Observed in the standing cooler a package of raw bacon directly on top of a package of puff pastry and 2 manufactured juice containers (cantaloupe and mango) below packaged raw meats. 2. Observed under the prep cooler, raw bacon being stored directly on top of ready to eat sauce bottles. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: 1. The puff pastry was moved to a different cooler and the manufactured cantaloupe and mango juices were moved to be above the raw meats. 2. The ready to eat sauces were moved to be above the raw bacon.//

10D: .04(7)(d)Observed no allergen disclosure provided for customer view onsite.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: Allergen disclosure was provided for customers onsite.//

15A: .05(6)(a)The legs of 2 prep tables and the 3-compartment sink are in disrepair. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2).

12A: .04(4)(t)Raw chicken being prepared in the 4-compartment warewashing sink while dirty dishes were present in all other compartments of the sink. // During preparation, unpackaged food shall be protected from environmental sources of contamination. (C) Corrective Actions: Raw chicken removed from the warewashing sink. //

13A: .02(1)(d)The most recent inspection report is not on display. // The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's report displayed upon exit. //

12A: .04(4)(t)Raw chicken being thawed in the 3-compartment sink while dirty dishes were present in all other compartment of the sink. // During preparation, unpackaged food shall be protected from environmental sources of contamination. (C) Corrective Actions: Raw chicken relocated. //

17C: .07(5)(a),(b)1,2,3Coved base in disrepair around the mop sink. Wall in disrepair behind the warewashing sink. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)