Ven Paca Latin Food

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Equipment in poor repair. Make table has torn gaskets. **Repeat Violation**

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge used at the triple sink located at the bar. Educated operator. **Corrected On-Site**

Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**

Basic - Food stored on floor. Four cases of oil stored on floor. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives for cutting plantains stored in wall railing at vegetable sink. **Corrected On-Site**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter covers soiled with grease. Walk in cooler, Reach in coolers and reach in freezers all have gaskets soiled with mold like substance. **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. Single service items at bar, in back of kitchen and on cook line not inverted. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat foods in reach in cooler. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler had raw fish under raw beef and ready to eat foods under raw ground beef. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soy Sauce 1/2 gallon, Garlic Parmesan Sauce 1.5 quart, BBQ sauce 1/4 lbs, Mild Salsa 3 lbs, andSweet Red Chili sauce .5 quart. All state refrigerated after opening but kept on bottom shelf in cook line. Educated owner on reading labels after opening. Under cook line. make table ; raw pork (46F - Cold Holding); raw chicken (46F - Cold Holding); fried cheese (46F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soy Sauce 1/2 gallon, Garlic Parmesan Sauce 1.5 quart, BBQ sauce 1/4 lbs, Mild Salsa 3 lbs, andSweet Red Chili sauce .5 quart. All state refrigerated after opening but kept on bottom shelf in cook line. Educated owner on reading labels after opening. Under cook line. make table ; raw pork (46F - Cold Holding); raw chicken (46F - Cold Holding); fried cheese (46F - Cold Holding) **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed raw pork and chicken in make table not date marked. See stop sale for temperature abuse.