LA PATA GORDA

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Location sells ceviche made of corvina. While conducting the inspection operator contacted provided to obtain a parasite destruction letter. Manny's Enterprise . Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at cook line. Manager placed a new soap container. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed gaskets soiled at unit by ceviche station.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook manipulating soiled equipment ( blender) back to work without hand washing.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a wine cooler. Manager placed a new roll. Front counter. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter.

Basic - Ice machine exterior soiled.

Basic - Ice scoop handle in contact with ice.

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

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook at cook line in contact with phone, back to work without hand washing or gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler raw shell eggs over cheese. Manager placed eggs on the bottom of the rack. Corrected On-Site

Intermediate - No soap provided at handwash sink. At dishwashing station. Man

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink located at cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at kitchen can opener soiled. Employee took opener to the three compartment sink.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front bar. Executive chef sent for a new roll. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By walk-in cooler entrance.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

Basic - No Heimlich maneuver/choking sign posted.