La Sultana Restaurant Corp Improves its Sanitary Rating

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

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken next to lettuce

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee washed hands inside 3 compartment sink

Observed employee with no hair restraint.

Observed gaskets/seals on cold holding unit in poor repair. reach in cooler

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. spoon spatulas

Observed single-service articles stored without protection from contamination. single-service cups, to go containers.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.

Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.employees washing hands inside 3 compartment sink

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. red pepper sauce

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

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.chicken and empanadas

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

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Observed employee with no hair restraint.

Observed gaskets/seals on cold holding unit in poor repair.reach in cooler

Observed a nonfood-grade basting brush used in food.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.reach in freezer

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.forks and spoons

Observed single-service articles stored without protection from contamination. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions.kitchen

Critical - Observed unlabeled spray bottle.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.

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 - No conspicuously located thermometer in holding unit.