Punta Cana Restaurant

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized

Triple sink at bar not set up correctly. Educated and corrected Corrected On-Site

Basic – Floor tiles missing and/or in disrepair

Kitchen Repeat Violation

Basic – Food being prepared non food prep area. In corner by door. Plantains in box on floor Corrected On-Site

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

Hood filters

Basic – Single-service articles improperly stored

To go 4 inch pans not inverted Corrected On-Site

Basic – Stored food not covered

Beef walk in freezer Corrected On-Site Repeat Violation

Basic – Working containers of food removed from original container not identified by common name

Salt and flour

High Priority – Spray hose at mop sink lower than flood rim of sink. Corrected On-Site

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Milk walk in cooler and bar reach in cooler

Intermediate – Handwash sink not accessible for employee use at all times

Blocked by unused fryer Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Dishes in sink Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Sink in back by unused fryer

Intermediate – Spray bottle containing toxic substance not labeled.