Basic – Bowl or other container with no handle used to dispense food.Small container use to scoop nuts.

Basic – Cutting board has cut marks and is no longer cleanable. Cutting board on make table located at cook line.

Basic – Food not stored at least 6 inches off of the floor.Onions stored on floor. Corrected On-Site

Basic – Food-contact surface not smooth and easily cleanable.Wood mortar pestle use for mofongo .

High Priority – Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority – Raw animal food stored over or with unwashed produce.Raw shell eggs stored over unwashed lettuce on walk in cooler. Corrected On-Site

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged.Raw chicken stored over raw beef on chest freezer. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Chicken stock kept on cook line for less than 4 hrs with temperature of 64F. Ask operator to place in cooler. Corrective Action Taken

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Raw fish on ceviche and mixed ceviche. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.Hand sink by walk in cooler.

Intermediate – No soap provided at handwash sink.Hand sink located by three bay sink.

Intermediate – Records/documents for required employee training do not contain all of the required information.Wrong expiration date. Records must show expiration of 3 years after completion