DELI EL CHAPINCITO

Violations (11)

• Not Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• Critical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Critical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Critical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Not Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Critical Hot TCS food item not held at or above 140 °F.
• Not Critical Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
• Critical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
• Not Critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
• Critical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
• Critical Evidence of mice or live mice in establishment's food or non-food areas.