EL BALCON DE LAS AMERICAS REST

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (131F - Hot Holding). As per operator food cooked today. In unit less than 4hrs. Observed food uncovered and over filled. Operator placed potatoes in over to reheat to 165F Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle buried in white rice, next to stove. Operator removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet rags under all cutting boards. Operators removed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Upon arrival, observed several used rags on counters, not stored in sanitizer bucket bucket. Operators removed and placed in bucket Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw steak over unwashed potatoes. Operator properly separated Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed in dish area unlabeled bottle of degreaser. Employee labeled Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front ice bin contains mold like substance. Employee cleaned ice bin Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flip top cheese container. Operator removed Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Chest freezer interior by dish area contains damage

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water 122F. Operator turned up heat on oven to have water at 135F Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris. Employee cleaned microwave Corrected On-Site

Basic - Stored food not covered. Stored opened cooked pork in walk in freezer not covered. Employee covered Corrected On-Site Repeat Violation

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands then wiped hands on apron. Reviewed proper hand washing procedures Employee rehashed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cut lettuce (39-60F - Cold Holding). Per operator item in unit less than four hours. Observed item overfilled in unit. Operator removed access food and stored in freezer to quick chill Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (119F - Hot Holding). Per operator in unit for less than four hours. Observed potatoes being held in shallow container. Operator reheated potatoes and put them into deeper container Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen microwave soiled with food debris

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flip top cooler. Operator removed Corrected On-Site

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

Basic - Stored food not covered. Stored raw chicken and mashed potatoes in flip top cooler uncovered operator covered Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler- raw pork stored over ready to eat vegetables. Operator properly stored Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Kitchen Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Tested 100ppm Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided and reviewed hand out to operator

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided poster to operator. Operator posted Corrected On-Site

Basic - Equipment in poor repair. Flip top cooler in kitchen contains no latches to securely close.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Rust in kitchen microwave

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee continued working at the front counter after handling raw fish thawing at the food prep sink

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mashed potato dated 8/23/23 at (51F- Cold holding) in the walk-in cooler, more than 4 hours per operator, not prepared or portioned today. Employee cooled food covered with a stainless lid in a deep container. Operator discarded. See stop sale. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mashed potato dated 8/23/23 at (51F- Cold holding) in the walk-in cooler, more than 4 hours per operator, not prepared or portioned today. Employee cooled food covered with a stainless lid in a deep container. Operator discarded. See stop sale. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Observed mushroom sauce (112F - Hot Holding) on grill in the kitchen, prepared today, less than 3 hours per operator. Item placed on flat grill for hot holding, unit not turned on. Operator placed over flame to reheat to 165°. 2. Vegetable quesadilla filling (110F - Hot Holding) on the kitchen steam table, prepared today, less than 3 hours per operator. Items were plans in small trays above unit load line. Operator placed pan over flame to reheat to 165°. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at the mop sink outside near exit door.

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. Raw salmon thawing in the reach in cooler in the kitchen not removed from ROP packaging. Operator removed packaging. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour in a container in the prep area without a label. Operator labeled "flour" Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw beef stored over potatoes in walk-in cooler. Operator removed potatoes and stored properly. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at dishwashing area. Operator label container Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine.

Basic - In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored on steam table and oven handle on cookline. Operator removed and stored properly. Corrected On-Site

Basic - Stored food not covered. -Observed an uncovered container with corn stored in walk-in cooler. Operator covered -Observed an uncovered container with salt stored in kitchen area. Operator covered Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed raw chicken thawing at room temperature in prep area. Advice operator to placed chicken under running water. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. -Observed salt removed from the original container not identified by common name. Operator label container Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw meat stored over cooked rice in walk-in cooler. Operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Observed at 9:07 a.m., cooked pork held using time as a public health control has no time mark. Operator determined that pork had cooked at 8:30 a.m. Operator correctly time marked cooked pork. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on containers with soups and beef stored in walk-in cooler. Per operator, soups and beef were cooked on 01/08/2023.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser at dishwashing area. Operator label bottle Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Corrected On-Site

Basic - Stored food not covered. -Observed open containers with soups stored in walk-in cooler.

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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm.

Basic - Accumulation of debris inside warewashing machine. -Observed soiled residue buildup on dishwashing machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed old food residue buildup inside Amana microwave.

Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no handwash sign at wash hand sink in male restroom

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -Observed 6 cracked eggs stored in container at flip top cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed mold like substance buildup inside ice machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee eating in a food preparation or other restricted area. -Observed employee drink stored on food preparation table next foods items. Operator discarded at will Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in container with cooked rice. Operator removed -Observed ice scoop stored with handle in ice. Corrected On-Site

Basic - Single-service articles improperly stored. -Observed takeout containers lids stored on floor next to ice machine. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 1 live flying insect on wall in kitchen. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked pork hot held at 106°F. Operator reheat to 177°F. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed in use strainer stored next to hand wash sink at front line. Operator removed and stored properly Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee open container with beverage stored next to clean plates at front line. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Observed sanitizer bucket stored next to clean utensils and food items on prep area.

Basic - Stored food not covered. -Observed a uncovered container with balsamic prep onion stored in walk in cooler. Operator covered. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name. Corrected On-Site