SENOR PAN CAFE

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF SERVICE PREP COOLER TO BE IMPROPER AT 61.3F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS READING THE TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE PREP COOLER TO BE IMPROPER:- CUBAN SANDWICH(PORK) 45.4F, EMPANADAS 50.8F AND HAM STICKS 56.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 75 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKET AT DOOR OF SERVICE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED THICK GREASE ACCUMULATION UNDER NEATH COOKING EQUIPMENT AT THE PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST ALSO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH SHELVING AT THE BASEMENT DRY STORAGE AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED DUSTY FANS INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF SERVICE PREP COOLER TO BE IMPROPER AT 50.4F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE PREP COOLER TO BE IMPROPER:-BEEF 61.5F,EGGS 60.2F, HAM 48.8F, RICE AND BEANS COMBO 53.1F, PORK 53.4F, EMPANADAS 48.7F, CHICKEN 49.3F, CUBAN SANDWICH(HAM/CHEESE/PORK)54.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 100 LBS OF PRODUCTS WORTH $267.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKET AT DOOR OF SERVICE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED THICK GREASE ACCUMULATION UNDER NEATH COOKING EQUIPMENT AT THE PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST ALSO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH SHELVING AT THE BASEMENT DRY STORAGE AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED DUSTY FANS INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE PREP COOLER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DETAIL CLEAN FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REMOVE DIRT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOOR THROUGHOUT BASEMENT ESPECIALLY UNDERNEATH PALLETS. REMOVE DIRT AND TRASH.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSED HAND WASHING SINK IN FOOD PREP AREA IS DRAINING SLOW. MUST REPAIR AND MAINTAIN. STOPPERS NEEDED AT THE 3-COMPARTMENT SINK IN FOOD PREPARATION AREA. MUST PROVIDE.

FOOD HANDLER REQUIREMENTS MET - Comments: FOOD HANDLERS REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE. INSTRUCTED TO PROVIDE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED THE RUBBER GASKET AROUND THE WALK IN COOLER DOOR IN POOR REPAIR. MUST FIX AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN THE VENT COVERS IN THE TOILET ROOMS TO REMOVE DUST.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE AND/OR ORGANIZE CLUTTER AT THE REAR EXIT DOOR IN THE BASEMENT TO PREVENT HARBORAGE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED FOOD ITEMS INSIDE THE WALK-IN-COOLER MUST BE LABELED/DATED,ALSO;BULK FOOD CONTAINERS IN KITCHEN SHELVING NEED A LABEL.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE SHELVINGS INSIDE THE WALK-IN-COOLER,CUTTING BOARDS IN THE KITCHEN AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS IN NEED FOR FURTHER CLEANING AND ELEVATE THRESHOLD AT REAR EXIT DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR WATER LEAK AT BASE OF FAUCET 3 COMPARTMENT SINK,AND HOOD/FILTERS OVER COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING ALSO;THE VENTS ARE DUSTY INSIDE THE TOILET ROOMS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST CLEAN,ORGANIZE BASEMENT STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES STORED BENEATH THE STAIRCASE SAME AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE SHELVINGS INSIDE THE WALK-IN-COOLER,CUTTING BOARDS IN THE KITCHEN AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS IN NEED FOR FURTHER CLEANING AND ELEVATE THRESHOLD AT REAR EXIT DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR WATER LEAK AT BASE OF FAUCET 3 COMPARTMENT SINK,AND HOOD/FILTERS OVER COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING ALSO;THE VENTS ARE DUSTY INSIDE THE TOILET ROOMS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE,MAINTAIN VISIBLE THERMOMETERS INSIDE ALL REFRIGERATION UNITS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST CLEAN,ORGANIZE BASEMENT STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES STORED BENEATH THE STAIRCASE SAME AREA.