El Bohio Rest Improves its Sanitary Rating

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./rice-pork steam table chef reheated to 167-171 degrees f Corrected On Site.

Observed nonfood-grade containers used for all food storage containers

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

Critical - Observed toxic item on premise that is not required for the operation of establishment./hot shot bug spray

No copy of latest inspection report.

Critical - Observed food being cooled by nonapproved method./large metal pan tightly covered-explained proper process shallow pans-employee placed in ice bath

Critical - License expired more than 30 days, but not more than 60 days, after expiration date./establishment owes fee of $373.00 veified with district office

No Violations Were Observed

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./plantains recommended rapid reheat to 165 degrees f

Critical - Observed food stored on floor./walk in cooler

Observed nonfood-grade containers used for food storage./bulk foods in walk in cooler

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./all shelving paint peeling not easily cleanable

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./observed rotting around employee handwashing sink and dump sink front line

Critical - Observed moderate buildup of slime in the interior of ice machine.

Critical - Observed several dead roaches by mop sink area/1 live

Observed floor and wall junctures coved falling off walk behind 3 compartment sink

Floors not maintained smooth and durable or easily cleanable

Observed food debris accumulated on floors./behind equipment drink area,dry storrage area

Observed attached equipment soiled with accumulated heavy dust./fan blades reach in cooler

Critical - Observed processed ready-to-eat, potentially hazardous not properly date marked./deli meats pulled from freezer,milk opened 2 days ago

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit./stemlike at 20 degrees f not able to calibrate no tool

Critical - Observed uncovered food in holding unit/dry storage area./shrimp reach in freezer

Critical - Observed heavy buildup of slime in the interior of ice machine.

Critical - Employee Hand wash sink lacking proper hand drying provisions.

Critical - observed employees trained from safe staff not original certification/they are copies still needs the following information on them date of hire,employees birthdate,date trained,establishment name

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.when changing gloves, Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.next to single service items.

Observed individual cutting boards moderatly grooved/pitted and no longer cleanable.

Observed heavy build-up of mold-like substance on exterior surface of icemachine

Observed heavy build-up of food debrison handle of hand sink

Observed heavy build-up of food debris on walkin cooler shelves

Observed light build-up of dust or dirt on hood filters

Observed gaskets with slimy/mold-like build-up. cook line RIC

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked chicken quarters. Corrected On Site.

bowl used to scoop plantains. Corrected On Site.scoop with handle

Critical - Observed moderatly encrusted, soiled material on slicer.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.for sliced plan

Observed old food stuck to clean dishware/utensils.

Observed tiles missing and some broken through out kitchen.tiles on order.

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

Critical - Original container: properly labeled, date marking

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.1 inch gap at the bottom of the door.

Critical - Vacuum breaker mising at hose bibb.hose bibb out back.