LA JIBARITA DE PUERTO RICO

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken wing (92F - Hot Holding, front line, held less than four hours per operator, moved to fryer for rapid reheat, 167F Corrected On-Site - From follow-up inspection 2025-12-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. -trainer signature and expiration dates not on all certificates - From follow-up inspection 2025-12-18: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dish area Repeat Violation - From follow-up inspection 2025-12-18: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-12-18: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on front line is wearing a watch and serving food - From follow-up inspection 2025-12-18: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -dishes in dish storage area - From follow-up inspection 2025-12-18: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler in bar area -door of oven in kitchen Repeat Violation - From follow-up inspection 2025-12-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of coffee maker on front counter -wall beside office area - From follow-up inspection 2025-12-18: Time Extended

Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. -front counter - From follow-up inspection 2025-12-18: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-coolers in bar area Repeat Violation - From follow-up inspection 2025-12-18: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook wiped face with cloth then began to put gloves on with no hand wash. Educated employee, then employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs behind sliced deli meat in reach in make table on cook line. -raw bacon over cut lettuce in reach in cooler. Operator corrected. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in rack in dish storage area covered in sticky residue -interior ice machine

Intermediate - Handwash sink not accessible for employee use at all times. -employee restroom in kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -trembleque dessert cups in walk in cooler

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -customer restroom

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -containers on dish storage racks -ice bucket in bar

Basic - Equipment in poor repair. -gaskets on reach in cooler in bar

Basic - Floor tiles missing and/or in disrepair. -entry to walk in cooler and in kitchen

Basic - Hole in or other damage to wall. -dish storage area in kitchen -back hallway

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior containers in dish storage area and dried chicarrones container -exterior sides of cooking equipment

Basic - Old labels stuck to food containers after cleaning. -containers in dish storage area

Basic - Standing water in bottom of reach-in-cooler in bar

Basic - Working containers of food removed from original container not identified by common name. -spray bottles of vinegar on cook line

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -white rice (56F - cooling, prepared yesterday, leftover from last night.) in kitchen. - From follow-up inspection 2024-11-19: white rice (60F - cooling, prepared yesterday, leftover from last night.) operator discarded Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw pork and raw beef in walk in cooler Repeat Violation - From follow-up inspection 2024-11-19: Time Extended

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line wih gloves on handled cell phone then handled cooking utensils on the stove. - From follow-up inspection 2024-11-19: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -white rice (56F - cooling, prepared yesterday, leftover from last night.) - From follow-up inspection 2024-11-19: white rice (60F - cooling, prepared yesterday, leftover from last night.)operator discarded Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cod fish (124F - Hot Holding), front line, held less than four hours per operator. Operator moved to oven for rapid reheat. After 30 minutes 142F. Corrected On-Site - From follow-up inspection 2024-11-19: cod fish (119F - Hot Holding), front line, held less than four hours per operator. Operator moved to oven for rapid reheat. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -white rice (56F - cooling, prepared yesterday, leftover from last night.) - From follow-up inspection 2024-11-19: white rice (60F - cooling, prepared yesterday, leftover from last night.) operator discarded Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table on cook line. - From follow-up inspection 2024-11-19: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -soda boxes in dry storage -green plantains in walk in cooler. Repeat Violation - From follow-up inspection 2024-11-19: Cooking oil on floor in dry storage Time Extended

Basic - - From initial inspection : Basic - Ice bucket/shovel not stored inverted between uses. Corrected On-Site - From follow-up inspection 2024-11-19: Not inverted in bar area Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides on exterior reach in doors on walk in cooler. -exterior can opener in kitchen - From follow-up inspection 2024-11-19: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed oranges over sauces in walk in cooler. - From follow-up inspection 2024-11-19: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2024-11-19: Time Extended

Basic - - From initial inspection : Basic - Green Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-02-14: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall in back by three compartment sink area. - From follow-up inspection 2024-02-14: Time Extended

Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan and cake in front reach in cooler not labeled. - From follow-up inspection 2024-02-14: Time Extended