PINCHO

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep area, soiled.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled in reach in cooler at cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Also walk in cooler vents soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep area in the kitchen.

Basic - Hole in or other damage to wall. Observed at kitchen by bread racks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer soiled.

Basic - Objectionable odors in bathroom or other areas of the establishment. Cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken raw chicken over cooked chicken at walk in cooler unit

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw sweet plantains at walk in cooler unit.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 7 broken shells at drawer reach in cooler at cook line.

Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. **Corrected Observed very small consumer advisory sign at end of front desk area barely visible, provided operator with division sign, printed and posted it. ** Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed two pitchers stored inside handwashing sink unit by 3 compartment sink area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink by 3 compartment sink area.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed next to soda mixer on the rear storage room.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the establishment.

Basic - Drain cover(s) missing. Observed under prep table at rear kitchen area.

Basic - Floor not cleaned when the least amount of food is exposed. Observed at rear storage area and behind some equipment.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at men bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at cooling units all throughout the establishment.

Basic - Unnecessary items/unused equipment on the premises. Observed several items and cardboard boxes stored in top of walk-in cooler.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table at cook line Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at handwashing sink next to preparation sink on the back.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several AC ents dusted/soiled.

Basic - Equipment in poor repair. Observed torn gaskets at walk-in cooler/freezer.

Basic - Food stored on floor. Observed two containers of plastic cooking oil stored on the floor at the front counter area.

Basic - In-use wet wiping cloth/towel used under cutting board. I at front counter preparation table.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at men bathroom use by all employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets tan walk-in cooler/freezer.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at all throughout the front counter and kitchen preparation area on the back.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cooking line area.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at prep area.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed at walk in cooler a box with chicken on floor.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area at kitchen.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floors not constructed to be easily cleanable.

Basic - Plumbing system in disrepair. Mop sink and three compartment faucet leaking water.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep area at kitchen.

Basic - Worn, torn and/or soiled floors/carpeting. Kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in the kitchen soiled. Employee replaced the board for a clean one. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. At three compartment sink.

Basic - Single-service articles improperly stored. Observed two boxes with food containers at storage area on floor.

Basic - vents at walk-in cooler soiled with accumulated food debris, grease, dust, or mold-like substance.

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. Repeat Violation

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. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured inside dry storage.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal purse on reach in cooler in kitchen. Operator removed it. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed grease under cook line.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed on prep table inside back kitchen. Operator removed towel. Corrected On-Site Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed inside dry storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled drinks reach in cooler gaskets inside kitchen. Operator cleaned them. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed salt container under prep table inside back kitchen. Operator labeled it. 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 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 - Food stored on floor. Observed two boxes with meat stored on walk in freezer floor. Manager placed items on shelves.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Old labels stuck to food containers after cleaning. Walk in cooler.

Basic - Open dumpster lid.

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair at prep area.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Observed food on floor in walk in freezer manager placed food on shelves. Corrected On-Site

Basic - Inside/outside of dumpster not clean.

Basic - Missing drain plug at dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees. Restroom.

Basic - Open dumpster lid.

Basic - Water leaking from pipe and/or faucet/handle. Mop sink faucet is leaking.

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

Basic - Open dumpster lid.

Basic - Storage area not maintained clean and organized.