Don Arturo Rest Improves its Sanitary Rating

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by steam table. **Corrected On-Site**

Basic - Standing water in handwash sink/ handwash sink draining very slowly. Observed at cookline HWS.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on food prep table on cookline. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed grilled onions for hot hold at 127°f. Operator reheated to comply. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs,beef and chicken stored over ready to eat plant foods in walk in cooler. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Observed on cookline HWS with pans. **Corrected On-Site**

Intermediate - No metal stem-type thermometer provided to measure temperature of food products.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cooklinev HWS. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. All cooked items in 45°-50°in reach in cooler over 24 hours

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In 2 doors reach in cooler ,cooked beans,cooked pork,cooked chicken all items in 45°f-50°f

High Priority - Raw animal food stored over ready-to-eat food. Raw pork over cooked plantains in 2 doors reach in cooler in cook line

Basic - Stored food not covered in walk-in cooler. Beef ,chicken ,plantains

Basic - Food stored on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen

Basic - Equipment in poor repair. Rusted shelves next to ice machine Reach in cooler in cook line not maintaining proper temperature of 41°f or below,don''t use until maintaining 41°f or below

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Paper towel dispenser by hand wash sink

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

High Priority - Dead roaches on premises. 1 dead next to 3 compartment sink

Basic - Grease accumulated under cooking equipment.

High Priority - Container of medicine improperly stored. Inside food storage container

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked plantains left outside at 50,manager. Moved items to walk in cooler to bring temperature control to 41 or below. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked beans at 100 on top of burners but not under control ,immediately re heated to 165 and place in hot hold at 135. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. In kitchen in 2 door reach in cooler raw chicken over raw beef

Basic - Food stored in holding unit not covered. Fried plantains in 1 door White House hold unit next to steam table

Basic - Stored food not covered in walk-in cooler. Smoked ham

Basic - In-use tongs stored inside cooked beef in 2 door reach in cooler in kitchen

Basic - Bowl or other container with no handle used to dispense food. Scooping cooked rice with bowels

Basic - Equipment in poor repair. Rusted shelves in dry storage area

Basic - Reach-in cooler gasket torn/in disrepair. 2 door reach in cooler in kitchen

Basic - Soil residue build-up on nonfood-contact surface. Back side of fryers in kitchen

Basic - Soiled reach-in cooler gaskets. 2 door reach in cooler in kitchen

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In storage area next to White House hold reach in cooler,

Basic - Cleaned and sanitized equipment or utensils not properly stored.plates on top of raw fish in 2 door reach in cooler in kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Storing utensils inside in kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen

Basic - Floors not constructed to be easily cleanable. Throughout restaurant

Basic - Grease accumulated under cooking equipment. And behind heavily soiled

Basic - Wet mop not stored in a manner to allow the mop to dry. Several places throughout kitchen

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sliced ham in walk in cooler.

Critical - Observed raw animal food stored over ready-to-eat food. in 2 reach in cooler in kitchen raw chicken over cooked beef

Critical - Observed uncovered food in holding unit/dry storage area. in walk in cooler cooked beef,cooked beans.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server touching rice and serving to customers .

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. manager touching sliced lemons.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Observed nonfood-contact equipment in poor repair.rusted shelves throughout restaurant .

Critical - Observed soiled reach-in cooler gaskets. 2 door reach in cooler in kitchen.

Critical - Observed soiled reach-in cooler gaskets. 2 door reach in cooller in kitchen.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 2 door reach in cooler in kitchen .

Critical - Hand wash sink lacking proper hand drying provisions. in kitchen.

Critical - Observed 1 dead roaches on premises.under dischmachine . pest control invoice from 9/19/2012

Critical - Observed live flies in kitchen.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.backdoor.

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 11/24/2012.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 11/24/2012.

Critical - No conspicuously located thermometer in holding unit.white reachin

Observed employee with no hair restraint. Corrected On Site.

Food-contact surface not smooth and easily cleanable.reachin shelves rusty

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed soil residue in storage containers.

Critical - Observed interior of microwave soiled.

Critical - Observed soil buildup inside ice bin.

Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.

Floors not maintained smooth and durable.

Observed attached equipment soiled with accumulated dust.fan

Critical - Observed raw animal food stored over cooked food. shells eggs in walk in cooler Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. beef in reach in cooler

Critical - Observed uncovered food in holding unit/dry storage area. poultry in reach in cooler

Critical - Observed uncovered food in holding unit/dry storage area.soups in walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. sauces , plantfoods in walk in cooler Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. flour in walk in cooler Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed soiled reach-in cooler shelves. in kitchen nextto food preparation table

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Hand wash sink lacking proper hand drying provisions. nextto micowave

Observed floor and wall junctures not coved. throughout kitchen

Floors not maintained smooth and durable. in kitchen

Observed grease accumulated under cooking equipment.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats in walk-in-cooler

Critical - Observed raw animal food stored over ready-to-eat food. shells eggs in walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. sauces , soups , meats in walk in cooler

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed encrusted material on can opener.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Observed build-up of grease on nonfood-contact surface. hood filter

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.plates in kitchen

Critical - No handwashing sign provided at a handsink used by food employees. in service areas

Critical - Hand wash sink lacking proper hand drying provisions. in service area

Observed personal care item stored with food. employee hat in kitchen

Critical - Observed food stored on floor. plant foods in stockroom

Critical - Observed uncovered food in holding unit/dry storage area.beaf, pork,sauces ,poultry in ric

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. pot in rice bucket in stockroom

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed encrusted material on can opener.

Critical - Observed buildup of soiled material on racks in the reach-in cooler. next to ice machine

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. next to ice machine

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. pots in storage

Floors not maintained smooth and durable. throughout kitchen

Lights missing the proper shield, sleeve coatings or covers. in stockroom

Observed unnecessary items on the premise. broken ice machine in bar.

Observed build-up of grease on nonfood-contact surface.hood filters

Critical - Observed encrusted material on can opener.

Critical - Observed food stored on floor. onion in wic

Observed ice scoop with handle in contact with ice.

Observed moldy air conditioning vent covers.in kitchen next to crome ric

Critical - Observed no backflow preventer at a hose bibb in kitchen next to steam table

Critical - Observed raw animal food stored over cooked food. raw chicken over cook meats in ric Corrected On Site.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. straws in bar

Critical - Observed uncovered food in holding unit/dry storage area. in ricCorrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in ric

Wet mop not hung to dry.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - Observed food stored on floor. produce in wic

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. salt in stockroom Corrected On Site.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed no backflow preventer at a hose bibb, in kitchen next to steam table

Critical - Observed soil buildup inside ice bin.

Critical - Observed uncovered food in holding unit/dry storage area. salt in stockroom Corrected On Site. rice, sauces in wic

Critical - Observed uncovered food in holding unit/dry storage area. soups , sauces , salads in ric

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups , sauces ,salads in ric , sauces , meats in wic

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.