PEDRO & CARY

High Priority - Raw animal food stored over or with unwashed produce. Observed raw liquid eggs over unwashed produce, operator moved items to correct location. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand soap missing at handwashing sink next to triple sink , operator placed soap at hand sink . Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table , operator moved the drinks to appropriate location. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Pain medicine stored over and on service line prep table. Employee relocated all medicine to an approved location during time of inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Cuban bread stored inside shopping bag, located in front service line prep table adjacent to espresso machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over Ready to eat soup, orange juice, and tomato sauce. Employee relocated beef to an approved location during time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shredded chicken 109F at 10:42am reheat to 175F at 11:19am. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. 2 cans of scented spray cans stored on service line dry storage shelf.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Located on service line prep table. Employee relocated water bottle to an approved location during time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Magazines, check book, speaker systems stored on dry storage shelf adjacent to front service line espresso machine.

Basic - Employee with no hair restraint while engaging in food preparation. Employee without hair restraint while preparing food at front service line. Repeat Violation

Basic - Food stored on floor. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At service line adjacent to steam tables. In back kitchen adjacent to three compartment sink.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer handle soiled. Warning - From follow-up inspection 2025-06-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front line Reach in cooler gasket soiled. Shelf over three compartment sink soiled with grease debris. Warning - From follow-up inspection 2025-06-13: Time Extended

Basic - Food stored on floor. A case of Hunt's Tomato Paste on the floor in the kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat pork reach in cooler back kitchen by three compartment sink. Operator removed to proper storage Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at 200 ppm chlorine. Operator remade to 100 ppm 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.

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for employees and management to sign. Corrective Action Taken

Intermediate - No running water at mop sink.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 0 retested to 50 ppm

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched Money at register and began working with food.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.employee phone on prep table Repeat Violation

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Service line. Repeat Violation Warning - From follow-up inspection 2022-07-14: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 10 ppm retested to 100 ppm. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: cooked yucca 52 F, see stop sale. Held over 24 hours no temps taken before the stop sale.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come from outside and began working with food without washing hands. Discussed with operator the importance of hand washing.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash dishes with chlorine sanitizer at 10 ppm. Observed operator remake solution to 100 ppm.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: cooked yucca 52 F, see stop sale. Held over 24 hours no temps taken before the stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked chicken 44 F re temp to 43 f Inspector advised operator to place all Potentially hazardous foods to reach in freezer to rapid cool. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked beef 123 f re temp to 165 f Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer on cooks line shelve soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans and cooked chicken and cooked chick peas cooked yucca not date marked in reach in cooler. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed on cooks line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee Employee drink by cutting board. Observed employee remove during time of inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on cutting board on cooks line .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cooks line. Repeat Violation

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2021-09-20: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On reach-in cooler at front line. Repeat Violation Warning - From follow-up inspection 2021-09-20: Observed marks on cutting boards. Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2021-09-20: Observed employee without hair restraint. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gasket soiled at kitchen. Warning - From follow-up inspection 2021-09-20: Observed soiled reach in cooler gaskets. Time Extended