EL BALCON DE LAS AMERICAS

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw breaded chicken stored above raw fish inside walk in cooler. Operator properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed whole milk (55F - Cold Holding) at front counter. Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Put milk in cooler to quick chill. Corrective Action Taken. 2) Observed raw steak (50F - Cold Holding) inside walk in cooler. Per operator, food not prepped or portioned today; food out of temperature for approximately 30 minutes. Walk in cooler door left open while stocking delivery. Operator opened walk in freezer door to quick chill food. Corrective Action Taken

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. Observed Sanitizer Bucket (Chlorine 200+ppm) at front counter. Operator corrected to 100ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed sauces stored inside hand wash sink at front counter. Operator removed. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw chicken filet, change gloves, then touched plain arepa, without washing hands. Manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table- chorizos (111F - Hot Holding). Per employee food hot held less than 2 hours. Employee refried chorizos, new temperature (177F). Corrected On-Site

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. Poster email operator

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan pudding made on Monday Employee placed date labels. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -cook line -flip top; cut lettuce (50F - Cold Holding, per employee food held less than two hours. Observed food stored above the rim line. Employee removed food out of temperature and placed on lower cooler. -Grill station-butter (63F - Cold Holding); mandarin orange ginger sauce (60F - Cold Holding), per employee both food items need to be on ambient temperature. and last for 3 hours. Advised operator to placed food on 4 hours time procedures, form emailed and explained to operator. Both containers labeled with time- 8:30 am. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing degreaser, next hand wash sink in cook line. Employee labeled. Corrected On-Site

Basic - Insect control device installed over food preparation area. Behind shelf in cleaning equipment storage rack. Employee removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 wet wiping cloths on counters in coffee and juice station. Employee placed on sanitizer bucket. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Dishwasher area- outside of kitchen. 3 flying insects inside basket of red onions, employee discarded onions, clean and sanitized area, Corrected On-Site

Basic - Food stored on floor. Box of oranges on floor by bathroom corridor, employee removed Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked non pasteurized shell eggs, then grab a clean plate to set up customer order. After manager instructed, employee discarded gloves, washed hands and put in new set of gloves. 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. Salmon packages, per employee sal on out of freezer less than two hours, employee removed packaging Corrected On-Site

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. Dishwasher (Chlorine 10ppm),operator primed sanitizer bottom, chlorine sanitizer at 50ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bar area, pair of tongs and knife inside sink, employee removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Chef touch raw steak, grab a clean plate to serve beans and rice with same gloves . After instructed employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Next to HWS in cook line, bottle containing purple substance, Employee labeled Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef has a black watch on his wrist, after instructed, Chef removed watch Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line-lower cooler-cooked ground beef (70F - Cold Holding); mash potatoes (68F - Cold Holding); cooked chicken (68F - Cold Holding); cooked beef (60F - Cold Holding). Per operator food prep, since yesterday. See stop sale -Flip top-; cut lettuce (50F - Cold Holding); cut tomatoes (48F - Cold Holding); pico de gallo (49F - Cold Holding), per operator food held less than 4 hours. TCS foods moved to walk in freezer , for a quick chill. Advised operator not to use unit, until technician check it. -cooling drawers-salmon (48F - Cold Holding); steak (47F - Cold Holding); chicken (46F - Cold Holding), per operator food held less than 4 hours, ice added for a quick chill. Corrective Action Taken Warning - From follow-up inspection 2022-08-17: Observed cook line lower cooler, out of service, no TCS food stored inside. Observed cook line flip top, TCS foods temperatures (35-37F). Per operator new cooling unit has been ordered. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw beef stored over raw sliced onions, peppers in grill station lowboy coolers in kitchen. Cook properly stored raw beef to lower level. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed milk (54 F - Cold Holding) in ice container behind front counter in kitchen. Person in charge states holding less than four hours, moved to lowboy cooler for storage. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed Yellow rice w/beans (118-125 F-Hot Holding) in sauté pan at grill Station in kitchen. Cook states holding for 30 minutes, instructed to reheat foods to 15065 F and hot hold at 135 F during service.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed table spoon and sponge stored inside front counter hand wash sink in kitchen.

Basic - Floor area(s) covered with standing water. -Observed standing water on floor in walk in cooler. Cook removed water from floor. Corrected On-Site

Basic - Food stored on floor. -Observed buckets holding salad dressing and raw potatoes stored on floor in walk in cooler. Cook removed all buckets from floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed reach in cooler gaskets soiled throughout kitchen.

High Priority - Roach activity present as evidenced by live roaches found. -Observed 1 live roach crawling on wall next to hand wash sink in kitchen. Roach was exterminated and area sanitized. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. -Observed 2 cracked shell eggs stored in 4 drawer lowboy cooler at cook line. Employee discarded cracked eggs. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. -Shelving throughout Walk in cooler in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee speaker stored in aluminum pan above oven in kitchen.

Basic - Food stored on floor. -Observed containers holding salad dressings stored on floor in walk in cooler. -Observed boxes of lemons stored on floor in corridor leading to guest bathrooms. Person in charge removed from floor. Corrective Action Taken Repeat Violation

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 handle stored in salt container on shelf in kitchen.

Basic - Stored food not covered. -Observed pots of cooked soups stored under steam table in kitchen. Cook properly covered with lids. Corrected On-Site