Las Totoritas Improves its Sanitary Rating

No Violations Were Observed

Basic - coffee machine not plumbed correctly, extension.

floor tiles cracked, extension.

Basic - floor tiles missing, extension

Basic - gaskets in cookline cooler broken, extension.

Basic - lights out in kitchen, extension.

Intermediate - no chlorine test kits, extension

Basic - Bathroom floors and dry storage floor and pickup food area under shelves soiled.

Basic - Bowl or other container with no handle used to dispense food bowl in standing water.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom shelf with pans soiled. Cleaned, **Corrected On-Site** **Repeat Violation**

Basic - Buildup of food debris/soil residue on equipment door handles and door soiled, back door.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Removed, **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in dining room, inverted, **Corrected On-Site**

Basic - Employees coffee cup in a food preparation or other restricted area. Discarded, **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Shelves next to 3 compartment sink.

Basic - Floor tiles cracked, broken or in disrepair, kitchen, **Repeat Violation**

Basic - Floor tiles missing, kitchen.

Basic - Food debris/dust/soil residue on utensils on green shelves in kitchen. **Repeat Violation**

Basic - Food stored on floor. Fish in walkin cooler. Placed crate under, **Corrected On-Site**

Basic - Gaskets torn/in disrepair, at cookline 2 door.

Basic - Hole in or other damage to wall, behind 3 compartment sink.

Basic - Hot shot fogger over food-contact equipment, next to walkin cooler and employee bathroom. Removed, **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, on cookline.

Basic - Interior of microwave soiled with encrusted food debris, removed dish to clean, **Corrected On-Site**

Basic - One Dead roaches on premises, between walkin and bathroom, cleaned up, **Corrected On-Site** **Repeat Violation**

Basic - Plumbing system in disrepair. Coffee machine water drain in plastic bottle on floor, back room.

Basic - Ripped/worn tin foil used as food-contact shelf cover. Shelf with pots. **Repeat Violation**

Basic - Shelves not attached to walls not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. To place wet dishes. Need more air dry space.

Basic - Soil residue build-up on nonfood-contact surface, inside dishmachine and excess soap. Cleaned, **Corrected On-Site**

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Light bulbs out in kitchen.

Basic - Utensils in poor condition. Plastic container broken for rice, discarded, **Corrected On-Site** **Repeat Violation**

Basic - Wall soiled with accumulated grease, food debris, and/or dust, behind garbage can at food pickup station. **Repeat Violation**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Dessert cooler at 65°, electric plug was hit 10 minutes ago, plugged back in. **Corrective Action Taken**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Not using sanitizer for pots, pans 0 ppm, chlorine; added sanitizer to water 100 ppm, **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, cut new line where was clogged, 100 ppm, chlorine.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Picking up vegetables and then cleaning table with paper towel with no change of gloves and no handwash.

High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Waitress dropping off soiled dishes and picking up clean plates with food. Was told the washed, **Corrected On-Site**

High Priority - Employee washed hands with cold water. Cook. Was told.

High Priority - Hotel and Restaurant license is expired. Paid today, confirmation 158209997. **Corrected On-Site** **Repeat Violation**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Between dishwasher and back bathroom.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Flour. Removed, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Red beans in large pot covered overnight, stop sale

High Priority - Raw animal food stored over cooked food. Raw seafood over cooked potatoes, inverted, **Corrected On-Site** **Repeat Violation**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Tested noodle with no handwash prior to toutching food. Was told then washed, **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Red beans cooling in walkin cooler. Stop sale.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen, placed towels in dispenser. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Red beans in large pot covered overnight, stop sale

Intermediate - Soil residue in food storage containers. Flour.

Observed electrical wiring in disrepair. For reporting purposes only. Electric plate falling out of wall next to mens bathroom in dining room.

Basic - Floor tiles cracked, kitchen, **Repeat Violation** callback 9/27/15 observed cracked floor tiles not done yet.

Basic - Bathroom facility not clean. Employees bathroom, sink and window soiled with dirt.

Basic - Exterior door has a gap at the threshold that opens to the outside. 2 back door. **Repeat Violation**

Basic - Floor tiles cracked, kitchen, **Repeat Violation**

Basic - Food storage container/container lid cracked or broken. Flour in dry storage.

Basic - Food stored in holding unit not covered. Rice bag next to steam table.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Bauer refrigerator. Placed in cooler, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.128° baked potatoes, 88° yuca. Spoke about time in leu of temperature. Moved to steam table at 135° **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Poultry over seafood, inverted, **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Bar.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Green serving shelf, shelf with clean dishes, shelf above microwave. Callback extension.

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door. Callback extension.

Basic - Floor tiles cracked, broken or in disrepair, kitchen. Callback extension.

Basic - Soil residue build-up on nonfood-contact surface. Slides of flip top in kitchen, behind garbage can. Callback extension.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Callback extension.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Green serving shelf, shelf with clean dishes, shelf above microwave.

Basic - Dead roaches on premises. 8 dried, dead roaches under shelf in dry storage. Cleaned area. Pest Control came 2/11/15, scheduled every month. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door.

Basic - Floor tiles cracked, broken or in disrepair, kitchen.

Basic - Ripped/worn tin foil used as food-contact shelf cover, under pots next to steam table.

Basic - Soil residue build-up on nonfood-contact surface. Slides of flip top in kitchen, behind garbage can.

High Priority - License is expired and is more than 60 after expiration date. Paid today, confirmation 148253425.

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 58° sitting on table, moved inside flip top cooler.

High Priority - Raw animal food stored over ready-to-eat food. Raw seafood over corn on cob, moved raw to bottom, **Corrected On-Site**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher went from washing dishes to pour food on plates, was told then washed and changed gloves. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Washing utensils, wait station.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Basic - Cardboard used to line nonfood-contact shelves. Under plastic To go containers.

Basic - Ceiling tile missing by back door.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans in kitchen shelf.

Basic - Exterior door has a gap at the threshold that opens to the outside. Storage room back door.

Basic - No cleaning implements provided for onsite trash/garbage receptacles not cleaned off site. Strong odor.

Basic - Reach-in cooler gasket torn/in disrepair. Master Bilt in kitchen.

Basic - Water draining onto floor surface. 2 door MasterBilt in kitchen.

Basic - Wiping cloths laundered onsite not dried in a mechanical clothes dryer, air-dried or placed in sanitizing solution after laundering.

High Priority - Container of medicine improperly stored on shelf with seasonings, moved to secure location, corrective action taken.

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. 10 ppm. Do not use until repaired. Use 3 compartment sink with sanitizer.

High Priority - Raw animal food stored over ready-to-eat food. Raw seviche over baked potato, moved potato, corrective action taken.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, all hand sinks missing paper towels. Filled all holders, corrective action taken.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Take out menus. Posted consumer advisory next to take out menus. Corrective action taken.

Basic - Bathroom facility not clean, Employee toilet soiled.

Basic - Ceiling tile missing, storage room by back door.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No soap or sanitizer coming out.

Basic - Food stored on floor. Walkin freezer floor with seafood boxes.

Basic - Gaskets/seals on holding unit in poor repair. 2 door cooler kitchen.

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. 2 door flip top in kitchen.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish put in walkin. **Corrected On-Site**

Basic - Single-service articles improperly stored. Spoons, wait station.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 0 ppm, use 3 compartment sink until Dishmachine is repaired, also no soap coming out.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. 157° chicken, recooked to 175°, corrective action taken.

High Priority - Cut lettuce cold held at greater than 41 degrees Fahrenheit. 70° on counter, put in walkin, 65°, corrective action taken.

High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cooked yuca and vegetables, moved raw to bottom, corrective action taken. **Corrected On-Site**

High Priority - Roach excrement and/or droppings present. 21 small hard droppings on top of Dishmachine, cleaned up and discarded **Corrected On-Site**

Intermediate - Small-diameter probe thermometer not provided to measure the temperature of thin foods. Cookline.

Observed electrical wiring in disrepair. For reporting purposes only. Connection to 2 door cooler in kitchen comes off easily, turning off cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on food prep counter near cookline. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.observed on shelf above steamtable. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw fish and raw shell eggs stored over ready to foods as plant foods, in Migali RIC. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink. Observed in men's room.

Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Observed at front counter.

Basic - Exterior door has a gap at the threshold that opens to the outside, back door. 5/17/13 needs to be done by next announced inspection.

Basic - Wall soiled with accumulated dust, kitchen, over green shelves. 5/17/13 has been done but dust returned.

Observed no covers for electrical outlet. For reporting purposes only, kitchen. 5/17/13 needs to be done by next announced inspection.

High Priority - Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four days. See stop sale. 52 seafood in 2 door Master Bilt, in kitchen. 10 pounds total.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups, sauces in walkin.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 52 seafood in Master Bilt cooler.

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 52 Master Bilt cooler.

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken, beef over dressings, walkin. **Repeat Violation**

Basic - Stored food not covered in walk-in cooler, sauces, soups.

Basic - Food stored on floor. Fish, lemons on floor, walkin.

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

Basic - Ripped/worn tin foil used as food-contact shelf cover, cookline under microwave. **Repeat Violation**

Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**

Basic - Equipment and utensils not sanitized in 3 compartment sink, washing pots with soap only. **Corrected On-Site**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.chlorine at 0 ppm, use 3 compartment sink for sanitizing until repaired.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, green shelves in kitchen.

Basic - Walk-in cooler shelves soiled with encrusted food debris.

Basic - Food debris/dust/soil residue on dry storage shelves, under flour container and back of cooler behind it.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Single-service articles not stored inverted or protected from contamination, plastic to go containers on green shelves.

Basic - Bathroom facility not clean, employee bathroom, dry storage

Basic - Exterior door has a gap at the threshold that opens to the outside, back door.

Basic - Wall soiled with accumulated black debris in dishwashing area, behind 3 compartment sink

Basic - Wall soiled with accumulated dust, kitchen, over green shelves.

Observed no covers for electrical outlet. For reporting purposes only, kitchen.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Any employee touching food over 30 days of employment.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--?egrees seafood, reachin Corrected On Site with ice.

Critical - Observed potentially hazardous food thawed at room temperature-chicken, shrimp.

Critical - Observed raw animal food stored over ready-to-eat food--raw eggs over vegetables -walkin cooler and raw chicken over raw fish-walkin cooler.

Critical - Observed uncovered food in holding unit/dry storage area-vegetables in freezerr not covered in kitchen and seasonings in dry storage not covered or labeled.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect-placinging shrimp in bags. Corrected On Site.

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

Critical - Observed employee eating while preparing food.

Observed ripped/worn tin foil used as shelf cover-bottom sheves of prep tables-foil needed changing and bottom of freezer rusted in kitchen.

Observed gaskets/seals on cold holding unit in poor repair-2-door cookline, reachin cooler.

Observed cutting board grooved/pitted and no longer cleanable-in dry storage.

Nonfood-contact equipment not designed and constructed in a durable manner-sink separating from wall-needs cauking.

Critical - Observed soiled reach-in cooler gaskets-refrigerator in kitchen. Repeat Violation.

Critical - Observed soil residue in storage containers-flour In kitchen next to cookline.

Observed residue build-up on nonfood-contact surface-mop sink

Critical - Handwash sink not accessible for employee use at all times-with lid inside sink

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

Observed food debris accumulated on kitchen floor-walkin cooler, employee bathroom, kitchen, dry storage. Repeat Violation.

Observed wall soiled with accumulated food debris; employee restroom, back room, kitchen walls and swing door hallway walls and walkin cooler.

Critical - Observed toxic item improperly stored-raid with seasonings.Corrected On Site.

Wet mop not hung to dry.

Observed unnecessary items on the premise-2-door ban-marie- cookline; oven at back door.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair. throughout the kitchen.

Violation: 36-11-1Floors not maintained smooth and durable. drystorage area.

Violation: 36-15-1Observed food debris accumulated on walk in cooler floor.

Critical - Working containers of food removed from original container not identified by common name. flour. Repeat Violation. Corrected On Site.

Critical - Failure to maintain freezing records on nonexempt fish for 90 days. Invoices not provided.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. boiled eggs at the prep area. Corrected On Site. moved inside a cooler. Repeat Violation.

Critical - Observed potentially hazardous food thawed at room temperature. poultry. Corrected On Site. moved to a cooler. Repeat Violation.

Critical - Observed food prepared in a prohibited area, cutting boards on top of trash cans. Corrected On Site.

Critical - Observed torn packages/bags of food exposing the contents to contamination. rice, sugar in drystorage area.

Critical - Observed raw animal food stored over ready-to-eat food. raw beef, seafood over french fries in a reach in freezer.Corrected On Site.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. changing from raw (beef) to cooked food (french fries ) without changing gloves. Corrected On Site. Repeat Violation.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Repeat Violation. Corrected On Site.

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

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.

Observed gaskets/seals on cold holding unit in poor repair. throughout the kitchen.

Observed dispensing equipment that allows contamination. no handled cup/bowl inside a food container (rice). Corrected On Site.

Observed nonfood-grade containers used for food storage. grocery store type bags with meat in the walk in freezer. Repeat Violation.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed soiled reach-in cooler gaskets. throughout the kitchen.

Critical - Observed soil residue in storage containers. flour. Repeat Violation. Corrected On Site.

Observed build-up of grease on nonfood-contact surface. cookline equipment. Repeat Violation.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves, prep table shelves. Repeat Violation.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. clean equipment in dirty kitchen shelves.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. plastic food containers inside the mop sink.

Unwrapped single-service utensils not presented so that only the handles are touched. plastic spoons.

Critical - Observed handwash sink used for purposes other than handwashing. cleaning equipment inside the waitress station hand sink. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.

Critical - Observed dead roaches on premises. 15 dead roaches behind coolers in the kitchen, two dead roaches in dishwashing machine area, 3 dead roaches in storage area, one dead roach in bar. pest control conducted on 03/01/12 accordding to PIC. Corrected On Site. cleaned. Repeat Violation.

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

Floors not maintained smooth and durable. drystorage area.

Observed food debris accumulated on kitchen floor. under equipment. Repeat Violation.

Observed food debris accumulated on walk in cooler floor.

Ceiling tile missing. over the walk in cooler

Observed wall soiled with accumulated food debris. kitchen. Repeat Violation.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Lights missing the proper shield, sleeve coatings or covers. warewashing area

Critical - Observed unlabeled spray bottle. windex. Repeat Violation.

No copy of latest inspection report.

Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. hood & filters

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. back door. Repeat Violation.

Violation: 36-11-1Floors not maintained smooth and durable. dry storage area

Violation: 37-01-1A/C vent cover missing. kitchen. Repeat Violation.

Violation: 37-03-1Observed wall in disrepair. next to walk in cooler

Critical - Working containers of food removed from original container not identified by common name. flour. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs on a prep table. Corrected On Site. moved inside the cooler. Repeat Violation.

Critical - No conspicuously located thermometer in holding unit. desserts reach in cooler.

Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site. veal, moved indide a cooler.

Critical - Observed uncovered food in holding unit/dry storage area. flour, prep area.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.

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

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. kitchen. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed nonfood-grade containers used for food storage. shopping bags with cooked plant food on the walk in cooler

Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitization required (3 compartment sink) until dishmachine has been fixed. Repeat Violation.

Critical - Observed soil residue in storage containers. flour.

Critical - Observed interior of microwave and portable oven soiled.

Observed build-up of grease on nonfood-contact surface. cookline equipment. Repeat Violation.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. pre tables lower shelves.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of cold holding equipments.

Critical - No handwashing sign provided at a handsink used by food employees. men restroom

Critical - Observed dead roaches on premises. 3 dead roaches in kitchen area. pest control conducted monthly, last treatment 08/07/11. Corrected On Site. cleaned.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door. Repeat Violation.

Floors not maintained smooth and durable. dry storage area

Observed food debris accumulated on kitchen floor. under equipment and shelves., kitchen and dry storage area. Repeat Violation.

A/C vent cover missing. kitchen. Repeat Violation.

Observed wall in disrepair. next to walk in cooler

Observed wall soiled with accumulated food debris. throughout kitchen

Critical - Observed unlabeled spray bottle. front counter. Corrected On Site.

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. 4 certificates out of 10 provided.

Critical - Working containers of food removed from original container not identified by common name. squeeze bottles.

Critical - Working containers of food removed from original container not identified by common name. drystorage

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish broth, eggs at the prep area. Corrected On Site. moved to a cooler.

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over washed vegetables. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

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

Critical - Observed empolyee wash hands with no hot water.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitization (3 compartment sink) needed until dishwashing machine has been fixed.

Observed build-up of grease on nonfood-contact surface. cookline equipment

Critical - Hot water not provided/shut off at employee hand wash sink. throughout premises.

Critical - Handwash sink not accessible for employee use at all times. kitchen. Corrected On Site.

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

Observed food debris accumulated on kitchen floor. drystorage

Ceiling tile missing. over the walk-in.

A/C vent cover missing. kitchen

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed toxic item stored by food. drystorage. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. flour.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. potatos on the prep area. Corrected On Site. moved to a cooler. explained time control procedure.

Critical - Observed food being cooled by nonapproved method. wrapped or closed containers. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. raw seafood over cooked rice in a reach in cooler. Corrected On Site.

Observed ]dispensing equipment that allows contamination. bowls, no-handled cups inside food containers. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Manual sanitization needed until dishwashing machine has been fixed.

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

Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.

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

A/c vent cover missing.

Critical - Observed unlabeled spray bottle. waitress station. Corrected On Site.

Critical - Violation: 02-27-1Failure to maintain freezing records on nonexempt fish for 90 days. incorrect freezing temperature)

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. backdoor

Violation: 37-01-1Ceiling tile missing. next to WIC

Violation: 37-03-1Observed wall in disrepair. Next to WIC.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. hood

Violation: 51-16-1No plan review submitted and renovations in progress. (anexed dining room, restrooms remodeled).

Critical - Working containers of food removed from original container not identified by common name. flour

Critical - Failure to maintain freezing records on nonexempt fish for 90 days. incorrect freezing temperature)

Critical - Observed food being cooled by nonapproved method. food being cooled in deep tightly closed plastic containers.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice in WIC. Corrected On Site. voluntarily discarded.

Critical - Observed raw animal food stored over ready-to-eat food. raw fish over sauces in RIC.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cut lemons. Corrected On Site. gloves

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitization needed until dishwashing machine has been fixed.

Critical - Observed soil residue in storage containers. drystorage area.

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

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

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

Critical - Observed handwash sink used for purposes other than handwashing. waitress station.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.

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

Ceiling tile missing. next to WIC

Observed wall in disrepair. Next to WIC.

Lights missing the proper shield, sleeve coatings or covers. hood

No plan review submitted and renovations in progress. (anexed dining room, restrooms remodeled).

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employees restroom.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. women's restroom.

Floors not maintained smooth and durable.

Critical - Hand wash sink lacking proper hand drying provisions. women's restroom.Corrected On Site.

Light not functioning. HOOD.

Missing drain plug at dumpster.

Observed build-up of grease on nonfood-contact surface. friers.

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

Observed food debris accumulated on kitchen floor.

Observed food debris accumulated on kitchen floor. WIC.

Observed gaskets/seals on cold holding unit in poor repair.

Observed hole in wall. next to mop sink.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cup in rice container.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice in prep area. Corrected On Site. (moved to the WIC).

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed unlabeled spray bottle.

Observed wall soiled with accumulated grease. cookline.

Critical - Outer openings not protected with self-closing doors. backdoor.

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

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef in steam table. Corrected On Site. (reheated).

Critical - Vacuum breaker mising at hose bibb.

Critical - Violation: 08A-27-1Observed raw animal food stored over cooked food. beef over sauces in WIC.

Critical - Violation: 16-03-1Observed accumulation of debris in warewashing machine and associated equipment.

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets. troughout kitchen.

Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. hood.

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb.

Critical - Violation: 32-04-1Bathroom not enclosed with tight-fitting, self-closing doors.

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. backdoors.

Violation: 36-11-1Floors not maintained smooth and durable.

Violation: 36-15-1Observed food debris accumulated on kitchen floor. WIC.

Violation: 36-15-1Observed food debris accumulated on kitchen floor.

Violation: 38-10-1Light not functioning. hood.

Violation: 42-03-1Wet mop not hung to dry.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Ceiling not smooth and easily cleanable.

Floors not maintained smooth and durable.

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

Critical - License expired within 30 days after expiration date. This violation must be corrected by : 02/08/2009.

Light not functioning. hood.

Lights missing the proper shield, sleeve coatings or covers. kitchen wall.

Lights missing the proper shield, sleeve coatings or covers. light shield without endcaps dishmachine and 3C sink area.

Missing drain plug at dumpster.

No mop/service sink installed/available at establishment.

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

Observed attached equipment soiled with accumulated dust. light shields troughout kitchen.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. bainmarie lid (rice).

Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of RICs.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves WIC.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves troughout kitchen.

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

Observed build-up of grease on nonfood-contact surface. microwave exterior.

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

Critical - Observed buildup of soiled material on racks in the reach-in cooler. troughout kitchen.

Observed dusty ceiling tiles and/or air conditioning vent covers.

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

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.

Observed employee with no hair restraint.

Observed food debris accumulated on kitchen floor.

Observed food debris accumulated on kitchen floor. WIC.

Critical - Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Observed gaskets with slimy/mold-like build-up. WIC.

Observed hole in ceiling. WIC area.

Critical - Observed interior of microwave soiled.

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

Critical - Observed raw animal food stored over cooked food. beef over sauces in WIC.

Critical - Observed raw animal food stored over cooked food. raw fish over sauces in RIC. Corrected On Site.

Observed single-service articles improperly stored. take out boxes not stored inverted. Corrected On Site.

Critical - Observed soil residue in storage containers. flour.

Critical - Observed soiled reach-in cooler gaskets. troughout kitchen.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated food debris. troughout kitchen.

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

Critical - Plastic containers in contact with cooked rice in bainmarie.

Critical - Vacuum breaker mising at hose bibb.

Wet mop not hung to dry.

Critical - Working containers of food removed from original container not identified by common name. flour.