Papelon Con Limon

What the inspector found

• 2-2D: .06(2)(o)The handwashing sink is obstructed by a preparation table. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: The table was moved.
• 2-2D: .06(2)(l)A handwashing sink is missing at the front counter where Cachito is served, fresh juices are poured, and ice is scooped. A handwashing sink shall be convenient for employee use in food preparation, food dispensing and warewashing areas as well as in or immediately adjacent to toilet rooms. (Pf)
• 6-1D: .04(6)(i)In-house sauces and cachitos are held at room temperature without labels indicating the preparation time or discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: The foods were discarded. The owner will no longer use time as a public health control.

As listed in the inspection report.