ESMERALDA CUBAN BAKERY INC

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid in kitchen. Operator moved can of raid. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed can of raid next to clean hotel pans. Operated moved can to chemical storage area. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed build up of dirt grease on ceiling tiles and light panels in ceiling.

Basic - Equipment in poor repair. Observed walk in freezer door would not fully close causing water to condense and drip on floor, operator stated someone was coming to fix.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed excessive grease buildup on ansul system fire prevention system.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer.

Basic - Ripped/worn tin foil used as shelf cover. Observed torn tin foil used to line shelves, operator replaced tin foil. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Chorizo sausage 53F cod hold, fresh garlic sauce 47F cold hold more than 4 hours in upright reach in cooler near three compartment sink. Stop Sale. Operator discarded time/temperature control for safety foods. Corrective Action Taken

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 - Food-contact surface soiled with food debris/grease. Can opener. Microwave oven. Operator cleaned can opener. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by dish rack. Operator removed dish rack. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in front beverage hand wash sink. Operator removed plastic container. Corrected On-Site

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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust-like substance. Kitchen.

Basic - Ice buildup in walk-in freezer.

Basic - No copy of latest inspection report available.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt bin.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed black beans cooling less than 4 hours. Reheated on stove to 165F. Cooling process started over. Corrective Action Taken

High Priority - Copper or copper alloys in contact with foods with a pH below 6.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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 - Food-contact surface soiled with food debris. Interior roof of microwave.

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed the tongs. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed the wet cloth. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name on the line.

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 beef on walkin freezer, chicken not in original sealed commercial packaging Warning - From follow-up inspection 2022-02-09: Raw chicken in same pan as raw beef on walkin freezer, storage corrected Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Food stored on floor in walkin cooler Warning - From follow-up inspection 2021-07-10: Food on floor in walkin freezer Time Extended - From follow-up inspection 2021-08-03: Limes on floor in walkin cooler Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2021-07-10: Wet wiping cloth not in sanitizer solution Time Extended Corrected On-Site - From follow-up inspection 2021-08-03: Time Extended Corrected On-Site