Pepos Cuban Cafe

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Cardboard used to line food-contact shelves

Dry storage shelves with rice and beans

Basic – In-use ice scoop stored on soiled surface between uses

Ice scoop store on top of ice machine

Basic – In-use wet wiping cloth/towel used under cutting board.

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Individually packaged desserts in grab and go cooler at counter no properly labeled

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

Over dry storage Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Accumulation of grease on equipment on cook line

Basic – Stored food not covered

Multiple containers and trays of of food in walk-in not covered

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On prep tables Repeat Violation

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Shell eggs over raw beef in walk in cooler

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (120F – Hot Holding) held in hot box, instructed staff to reheat to minimum 165F.

High Priority – Toxic substance/chemical improperly stored

Cigarettes stored above prep table in kitchen

Intermediate – Handwash sink used for purposes other than handwashing

Staff dumped milk in hand sink at front counter

Intermediate – Nonservice animals in the food establishment or on premises. Customer with small dog on leash observed ordering food to go at front counter, staff did not address

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple prepared items in walk-in cooler not dated, all held less than 7 days