Adelita's Cafe Improves its Sanitary Rating

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed potentially hazardous food thawed in standing water.

Critical - Observed raw animal food stored over ready-to-eat food.

Critical - Observed employee eating in a food preparation or other restricted area.

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers

Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed grease accumulated under cooking equipment.

Observed wall soiled with accumulated food debris. cooking area

Critical - Observed expired Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 10-22-2011.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed uncovered food in holding unit/dry storage area. all coolers

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.

Observed ripped/worn tin foil used as shelf cover.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed soiled wet wiping cloth in use with fresh solution.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers

Observed build-up of food debris, dust or dirt on nonfood-contact surface. ALL KITCHEN EQUIPMENT DUSTY

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed live flies in kitchen.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - No conspicuously located thermometer in holding unit.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed encrusted material on can opener.

Critical - No handwashing sign provided at a handsink used by food employees.

Observed unnecessary items on the premise.