High Priority – Non-food grade paper/paper towel used as liner for food container. Observed rag used to cover arepas in a bowl.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator working on pastries with black gloves on inside kitchen. Operator then washes hands with gloves on before leaving the kitchen, and then returning to work on pastries with the same gloves on.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork belly (45F – Cold Holding); raw pork (45F – Cold Holding). As per operator food in units not portioned or prepared today. In unit less than 4hrs. Observed walk in cooler door not properly closed.