| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Observed most of the equipment handles soiled.
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06-09-1
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Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed mahi fish and red snapper in individual vacuum packages inside reach in cooler, located at preparation kitchen. **Corrective Action Taken**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable, located at preparation kitchen. **Repeat Violation**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair. Observed Floor tile broken by the preparation kitchen. **Repeat Violation**
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most of the reach in cooler gaskets soiled. **Repeat Violation**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most of the reach in cooler interior's soiled. **Repeat Violation**
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33-34-4
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Basic - Storage area not maintained clean and organized. Observed walk in freezer not organized, unable to access the walk in freezer. **Repeat Violation**
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08B-12-5
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Basic - Stored food not covered. Observed container of cooked yuca in reach cooler not covered, located at cooking line.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef being thawed at room temperature near the walk in cooler
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14-17-4
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Basic - Walk-in cooler shelves with rust that has Pitt the surface.
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 200ppm). During the inspection employee added more water, Triple Sink (Chlorine 100ppm). **Corrected On-Site**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee touching soiled surfaces and then proceeding with food preparation activities without changing gloves. Discussed and coached employee in proper methods.
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed mahi fish and red snapper in individual vacuum packages inside reach in cooler, located at preparation kitchen.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Observed several plastic bottles stored inside the hand sink,located at preparation kitchen.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at preparation kitchen. During the inspection operator provided paper towel. **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink, located at preparation kitchen. During the inspection employee provided soap. **Corrected On-Site**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef and cooked chicken stored in the walk in cooler without date marking. As per employee , the food was prepared the day prior to the inspection.
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