Las Palmas Improves its Sanitary Rating

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sandwiches, dairy products on the front counter display reach in cooler. Corrected On Site. moved to another unit.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter display reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can ge maintained. Repeat Violation.

Critical - Observed food stored on floor. rice. Corrected On Site.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sandwiches, dairy products in the front counter display reach in cooler. Corrected On Site. moved to another unit.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter display unit. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.

Unwrapped single-service utensils not presented so that only the handles are touched. knives.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. grits, potatos. Corrected On Site. grits were discarded, potatos reheated.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves.

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

Observed employee with no hair restraint. Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths, Corrected On Site.

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, ham in RICs

Critical - Violation: 03B-03-1Potentially hazardous food not held at 135 degrees Fahrenheit or above. patties, croquettes in front counterdisplay , less than 4h according to PIC. No PHF was observed in the front counterdisplay.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glassdoor front counter RIC, traulsen RIC. Maintenance on the cold holding equipment conducted at the time of the inspection Further adjustment of the front counter glassdoor RIC is needed.

Violation: 15-14-1Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. drystorage wooden shelves .

Critical - Violation: 35B-03-1Outer openings not protected with self-closing doors. backdoor .

Violation: 37-12-1Ceiling not smooth and easily cleanable. ceiling tiles not smooth in prep area.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. prep area.

Ceiling not smooth and easily cleanable. ceiling tiles not smooth in prep area.

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

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glassdoor front counter RIC, traulsen RIC. Maintenance on the cold holding equipment conducted at the time of the inspection

In-use utensil not stored with handle above the top of potentially hazardous food and the container. ice scoop.

Lights missing the proper shield, sleeve coatings or covers. prep area.

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. drystorage wooden shelves .

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

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

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. front counter.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, cheese, sandwich in front counter RIC.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, ham in RICs

Critical - Observed rodent activity as evidenced by rodent droppings found. 30 dry rodent droppings in dry storage area, corner next to the ice machine.

Observed single-service articles stored without protection from contamination. not inverted.

Critical - Outer openings not protected with self-closing doors. backdoor .

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. patties, croquettes in front counterdisplay , less than 4h according to PIC.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. beef, chicken, eggs, ham, cheese at 50 degrees fahrenheit in traulsen RIC. less than 4h according to PIC.

Ceiling not smooth and easily cleanable. ceiling tiles in prep area not smooth.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers. Interior of glass door RIC.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. When preparing sandwiches. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.

Observed employee with no hair restraint.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice.

Observed nonfood-grade containers used for food storage. shopping bags in RIF.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham in RIC.

Observed single-use containers (cans) reused for serving food.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice in steam table.

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

Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.

Critical - Vacuum breaker mising at hose bibb. mop sink.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Observed nonfood-grade containers used for food storage.shopping bags used in rif

Observed reach-in cooler gasket torn/in disrepair.

Critical - Observed soiled reach-in cooler gaskets.

Wet wiping cloth not stored in sanitizing solution between uses.