Penita Restaurant Inc Degrades its Sanitary Rating

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. riceCorrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken ,pork,beef,beans in reach in cooler

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler kitchen

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

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.

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

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

Critical - Covered waste receptacle not provided in women's bathroom. ladies room

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

Critical - Handwashing cleanser lacking at handwashing lavatory. mens

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

Critical - Manager lacking proof of 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

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

Wet wiping cloth not stored in sanitizing solution between uses.

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