Tasca De Espana Degrades its Sanitary Rating

Critical - Required consumer advisory for raw/undercooked animal food not provided.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[shrimp vinagreete@ 57 degrees]-held for under 2 hours-moved

Critical - No thermometer provided to measure temperature of food product.

Observed employee with no hair restraint.[dishwasher]

Observed ripped/worn tin foil used as shelf cover.[cookline]

Observed nonfood-contact equipment in poor repair[walkin cooler doors]

Observed walk-in cooler gasket torn/in disrepair.

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

Critical - Observed soiled reach-in cooler gaskets.[rear]

Critical - Observed soiled reach-in cooler gaskets.[front]

Critical - Observed encrusted material on can opener.

Observed build-up of mold-like substance on surface of nonfood-contact surface.[outside walkin freezer w lls & door- front area

Observed residue build-up on nonfood-contact surface.[walkin cooler shelves]-rear kitchen -heavy accumulation

Observed build-up of food debris, dust or dirt on nonfood-contact surface.[ rear walkin cooler door]

Critical - Hand wash sink lacking proper hand drying provisions.[emplyee restroom]

Observed open dumpster lid.

Observed floor area(s) covered with standing water.[-in front of walkin cooler due to condensation produced by doors not sealing properly]

Observed wall soiled with accumulated grease.[around rear door next to cookline ]

Observed attached equipment soiled with accumulated food debris.[walkin cooler fanguards]

Critical - Violation: 17-09-1Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed dented/rusted cans.[Montmarency Cherry Fillings] Corrected On Site.

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

Critical - No thermometer provided to measure temperature of food product.

Critical - No conspicuously located thermometer in holding unit.[reachin cooler]

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed food stored on floor.[freezer]

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

Observed employee with no hair restraint.

Observed single-use containers (boxes and/or cans) reused for the storage of food.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil residue in storage containers.

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted material on can opener.Repeat Violation.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[cutting boards]

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[kitvhen equipment]

Observed residue build-up on nonfood-contact surface.[shelves]

Observed build-up of food debris, dust or dirt on nonfood-contact surface.[cooler room curtains ]

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

Observed grease accumulated on kitchen floor.[kitchen area]

Observed floor area(s) covered with standing water.

Ceiling tile missing.[kitvhen ]

Observed dusty ceiling tiles and/or air conditioning vent covers.[walkin cooler]

Lights missing the proper shield, sleeve coatings or covers.

Carbon dioxide/helium tanks not adequately secured.

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 Repeat Violation.

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

Observed employee with no hair restraint.

Observed ripped/worn tin foil used as shelf cover.

Observed cutting board grooved/pitted and no longer cleanable.

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

Critical - Observed accumulation of debris in warewashing machine and associated equipment.[surrounding area]

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

Wiping cloth chlorine sanitizing solution not at proper minimum strength.[needed at slicer area]

Critical - Observed soiled reach-in cooler shelves.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed encrusted material on can opener.

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

Observed residue build-up on nonfood-contact surface.[walkin cooler shelves & walls]

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

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

Plumbing system in disrepair.[employee hand sink loose]

Observed open dumpster lid.

Observed grease on the ground and/or pad around grease receptacle.

Observed grease accumulated under cooking equipment.

Observed floor area(s) covered with standing water.[inside walkin cooler]

Observed attached equipment soiled with accumulated food debris.[fanguard inside walkin cooler]

Lights missing the proper shield, sleeve coatings or covers.

Critical - Manager lacking proof of Food Manager Certification.

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