Basic – Accumulation of debris inside warewashing machine.

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Ceiling tile missing. Observed above dishwasher machine.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. Repeat Violation

Basic – Employee with no hair restraint while engaging in food preparation. Observed employee preparing empanadas at the front counter.

Basic – Food stored on floor. Observed pickles container stored on floor at the front counter, employee rearranged properly. Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses. Observed at kitchen area, employee removed during inspection. Corrected On-Site

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container, Manager stored properly. Corrected On-Site

Basic – In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled equipment at kitchen area, also observed grease accumulation on fryers at kitchen area. Also observed soiled gaskets in all units at kitchen area. Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior at reach in cooler at kitchen area. Also soiled interior of white refrigerator at the back of the kitchen.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area. Repeat Violation

Basic – Working containers of food removed from original container not identified by common name. Observed sugar container at the front counter not identified, also at the juice preparation station.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 100ppm). Corrected On-Site

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook changing gloves and no hand wash.inspector instructed employee during inspection.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed scrambled eggs (157F – Cooking) at reach in cooler in kitchen area. As per Manager lees than 2 hours, employee closed unit and add ice bags during inspection. 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 beans (124F – Hot Holding); white rice (119F) in warmer at kitchen area, as per Manager less than 2 hours. Manager increased temperature during inspection. white rice (166F – Reheating); beans (167F – Reheating) Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at kitchen area. Observed soiled slicer at kitchen area.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked yuca not dated in reach in cooler at the back of the kitchen, as per Manager over 24 hours. Manager dated during inspection. Corrected On-Site