RICOS HOUSE STEAK BEER & WINE II

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the cook line observed cut tomatoes (50 F - Cold Holding), as per chef for lass than 4 hours. Employee decided to discard the tomatoes. Corrected On-Site - From follow-up inspection 2023-10-09: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2023-10-09: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (113F - Hot Holding), as per employee for less than 4 hours. Employee reheating food.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper Towel Dispenser in the kitchen.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser in the kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers stored on shelves above the three compartment sink not inverted.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with grease accumulation, oven located in the kitchen.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler located in front of the stove in the kitchen observed raw chicken stored over raw beef. Coached employee on food storage organization in holding units. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer located in the storage area in the kitchen observed raw chicken stored over raw fish fish sticks, pork not all commercially packaged.

Intermediate - Handwash sink not accessible for employee use at all times. In the HWS located next to the 3 compartment sink in the kitchen observed a water bottle stored inside the hand sink. Employee removed it. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Employee training missing expiration date.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimps thawing at room temperature in the 3 compartment sink. PIC placed frozen shrimps in the reach in cooler for a proper thawing method. Corrective Action Taken

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw eggs over soft drinks in the walk in cooler.The cook moved the soft drinks to another location. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed alcohol and glue with spices on prep table. The cook removed the items. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator could not provide chlorine test strips.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan and tres leches portioned in small cups. As per operator the items were prepared and portioned on Wednesday. Observed operator placed the date on all flans and tres leches. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in large container of corn meal.The cook removed the bowl. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioning vent by walk in cooler soiled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed cooking oil and barbecue sauce at the cook line. The cook moved to the shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs being stored hanging in the oven door. The cook removed the tongs. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the cook line. The cook removed the towel. Corrected On-Site

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. Observed flan and tres leches in the reach in cooler not labeled. Discussed with the operator, proper labeling. Operator removed all the flans and tres leches to the walk in cooler.

Basic - Stored food not covered. Observed uncovered containers of ice cream stored in a sliding glass reach in cooler. In the dining room.

Basic - Unclean building components, attachments or fixtures. Observed hood and filters soiled.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed flan, tres leches and ice cream in unlocked reach in coolers/ freezers in the dining room.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at front service area.