| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
Observed at sauce bucket at storage room and in the walk in cooler
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
Observed on table fans, reach in cooler door handle,light covers,
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.
All around kitchen
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
Observed all around the kitchen
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed at the kitchen area and preparation area.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
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12B-01-4
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Basic - Employee eating while preparing food.observed at preparation table
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
Cell phone, women bags at preparation area
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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08B-38-4
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Basic - Food stored on floor.
Observed pork grease for nacatamales stored on floor by rice cooker and at the preparation area.
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
Observed at reach in cooler of front line
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment observed between cooking equipment
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36-24-5
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Basic - Hole in or other damage to wall.
Observed in dry storage room
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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14-69-4
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Basic - Ice buildup in reach-in freezer.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
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10-02-4
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Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Observed spoon used to cook rice stored on dirty surface.
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38-01-4
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Basic - Light shield damaged/in disrepair.
Observed in storage area.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.
Observed cut vegetables in shopping bags.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
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21-11-4
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Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
Observed at kitchen area
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
Observed at the walk in cooler
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Observed behind the grill
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
Observed chicken breast. Flour containers
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02D-12-1
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Intermediate - High Priority - Juices packaged in the establishment that have not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing the warning on the label as required by the Food Code.
Observed different juices bottled on site with no warning label
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed cooked plantains (114°F - Hot Holding); fried cheese (84°F - Hot Holding); cooked yuca (84°F - Hot Holding). Operator reheated to 165°F and placed back on steamer. **Corrective Action Taken**
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08A-01-4
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High Priority - Raw animal food stored over cooked food.
Observed raw chicken over Cole slaw at the walk in cooler and raw chicken over cooked pork in reach in cooler
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Observed different raw meats stored inside chest freezer not commercially packaged
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35A-04-4
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High Priority - Rodent activity present as evidenced by 100 plus rodent droppings found on the floor under the shelves in the dry storage room in the back of the kitchen. The storage room has no door to close it from access to the kitchen
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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 employee washing hands with gloves on
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food.
Observed wd40 stored in shelf with food item at cook area.
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed outside back area.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
Observe storage container exterior soiled, oven interior an opener, microwave interior, ice machine interior.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed at the hand wash sink by the kitchen
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31B-03-4
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Intermediate - No soap provided at handwash sink.
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Observed tamales inside walk in cooler.
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