Punta Cana Restaurant

Basic – Aluminum foil used to line nonfood-contact shelves.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over reach in cooler in kitchen.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers next to ice machine.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in salt and sugar.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at Sandwich station.

Basic – Stored food not covered. Cut squash in reach in cooler.

Basic – Working containers of food removed from original container not identified by common name. Bulk sugar and salt.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

nCold holding: cooked beef 50 F, pasta 47 F, beans 47 F, tripe cooked per operator beef was cooked and placed in walk in cooler at 7 pm the previous night. Temperature taken at 10:30 am

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sliced cheese and sliced ham. Operator relocated at time of inspection. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nCold holding: cooked beef 50 F, pasta 47 F, beans 47 F, tripe cooked per operator beef was placed in walk in cooler at 7 pm the previous night.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nCold holding: cooked beef 50 F, pasta 47 F, beans 47 F, tripe cooked per operator beef was placed in walk in cooler at 7 pm the previous night.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate – Handwash sink used for purposes other than handwashing. Blue bowl and sponge in handwash sink.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink.

Intermediate – No soap provided at handwash sink next to three compartment sink. Operator provided at time of inspection. Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled with purple liquid.