DELICIAS LA PRINCESA scores 89; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   The restroom handwashing sink is not reaching a minimum of 85F. // A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

   Inspector’s full note +

   Code .06(2)(c)

   The restroom handwashing sink is not reaching a minimum of 85F. // A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
2. 02

   Thawing methods

   Item 11C ↗

   Raw chicken thawing in a container under running water at the warewashing sink too small for the amount of food- food not completely submerged under the running water. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Raw chicken moved to the walk-in cooler to finish thawing. //

   Inspector’s full note +

   Code .04(6)(c)

   Raw chicken thawing in a container under running water at the warewashing sink too small for the amount of food- food not completely submerged under the running water. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Raw chicken moved to the walk-in cooler to finish thawing. //

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
3. 03

   Food storage and contamination

   Item 12A ↗

   Raw chicken thawing in the warewashing sink in the far left compartment, while dirty dishes were present in the other compartments of the sink. // During preparation, unpackaged food shall be protected from environmental sources of contamination. (C) Corrective Actions: Raw chicken relocated to the walk-in cooler. //

   Inspector’s full note +

   Code .04(4)(t)

   Raw chicken thawing in the warewashing sink in the far left compartment, while dirty dishes were present in the other compartments of the sink. // During preparation, unpackaged food shall be protected from environmental sources of contamination. (C) Corrective Actions: Raw chicken relocated to the walk-in cooler. //

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
4. 04

   Equipment cleanliness

   Item 15C ↗

   Multiple nonfood-contact surfaces (shelving, inside of coolers and freezers, outside of baking equipment) with debris/grease accumulation. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

   Inspector’s full note +

   Code .05(7)(a)2,3

   Multiple nonfood-contact surfaces (shelving, inside of coolers and freezers, outside of baking equipment) with debris/grease accumulation. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

   Official report · Item 15C ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.