Capricho’s Deli Coffe

Basic – Condensation or other drainage not disposed of according to law. Observed draining onto floor from floor drain under hand wash sink in food preparation area. nOperator ceased from using hand wash sink and using other hand wash sink approximately 7 feet away. Operator used shop vac to remove standing water, mopped and sanitized the area. Corrective Action Taken Admin Complaint

Basic – Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting board on top of both make tables located in kitchen.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse stored on top of slicer located in kitchen. Corrected On-Site

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed debris build up in oven.

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow drain in hand sink next to 3 compartment sink. Plumber corrected slow drain issues. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk on counter at 62F for approximately 10 minutes. Operator placed in walk in cooler. Observed liver-worst and soft cheese in make table at 53F. Operator turned temperature down in cooler. Eggs observed at 57F. Manager removed and placed in reach in cooler. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked plantains at 123 F.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator form.

Intermediate – Handwash sink not accessible for employee use at all times. due to floor drain overflow.

Intermediate – No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee purchased approved chlorine for sanitizing. Corrected On-Site