CARLOS & PEPE'S

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature @80F end of cook line. Repeat Violation Warning - From follow-up inspection 2023-02-03: Hot water @97f Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2023-02-03: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler in cook line. Warning - From follow-up inspection 2023-02-03: Time Extended

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2021 . Operator is renewing by phone at the time of Inspection, long waiting time Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine sanitizer

Intermediate - Packaged food not labeled as specified by law. Container of rice, container of beans. Employee labeled Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. End of cook line

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles holding water, cook line and dishwasher area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled AC vents -above dish machine area -cook line area

Basic - Cutting board has cut marks and is no longer cleanable. Cook line 2 prep tables

Basic - Dishmachine has no data plate/operating specifications.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. HOT POINT- RIC

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Under -HWS cook line

Basic - Water draining onto floor surface. Bellow 4 compartment cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed approximately 10 units by drain board. Employee prep sanitizer bucket and placed cloths inside Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline station, shredded cheese (49°F); pico de gallo (47°F). Per cook items in station less than 2.5 hrs. Items were placed on ice to quick chill. Corrective Action Taken

Intermediate - No soap provided at handwash sink by dishwashing area. Soap was provided Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Package mahi portions thawed in package overnight, employee took fish out of bag Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor soiled/has accumulation of debris, in walk in cooler under vegetable shelf

Basic - Food stored on floor. 2 5 gallon bucket containers of sauce stored on floor in walk in cooler, items moved to shelf Corrected On-Site

Basic - Stored food not covered. Containers of cooked meat and rice not covered in walk in cooler. Employee put lids on items Corrected On-Site Repeat Violation