JJ DOMINICAN SNACKS

In-use utensils: properly stored — Inspector Note: Observed three in use utensils in water that was 80F in front service by steam well. C/A-During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS- Items removed from water and new utensils were placed on clean plate.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single us baskets and to go container in front service area faced lip up. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. COS- PIC inverted single service use items

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand soap at hand sink in front service area by 3-compartment sink. C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS- Hand soap placed at sink

Food separated and protected — Inspector Note: Observed shelled eggs in main kitchen RIC above bread. Observed raw sausage above premade empanadas in FS RIC. C/A-Food shall be stored based on minimum internal cooked temperature. COS- Eggs moved under bread. Raw sausage moved below empandas

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee eating in main kitchen using deep freezer as table. C/A- COS- Food moved to FS dining area where employee finished eating.

Proper cold holding temperatures — Inspector Note: Observed shredded chicken, ground beef(x2), shredded cheese, and shelled eggs holding above 41F in RIC 2 C/A- Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- All items discarded