Vizcaya Soho

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

nServer placing food in Togo box is not wherein gloves. Owner had a conversation with employee about bare hand contact with ready to eat food employees washed hands. Food was not served. Corrected On-Site

High Priority – Raw animal food stored over or with unwashed produce

nRaw eggs stored overtop of unwashed fruits and herbs inside refrigerator across from mixer in back kitchen area. Repeat Violation

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

nMilk opened and held longer then 24 hours has no date markings inside refrigerator across from mixer in back kitchen area.

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.

Intermediate – Handwash sink used for purposes other than handwashing

nHand washing sink has dirty dishes stored inside it. Owner removed dirty dishes and placed at dishwasher. Corrected On-Site Repeat Violation

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory

nRaw items on menu are not identified. Owner printed new menus during inspection with items properly identified. Corrected On-Site Repeat Violation

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

nNo chlorine test kit at time of inspection. Repeat Violation

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

nEmailed operator employee health agreement.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

nNo date markers on cooked chicken,octopus,crab meat inside 4 door reach in cooler across from slicer in back kitchen area.