PEPITOLANDIA

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employability cook line change gloves without washing hands.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed reach in cooler next to fryers at cook line with rusted shelves.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed two CO tanks at rear of kitchen not secured.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the bottom of rear exit. Repeat Violation

Basic - Food stored on floor. Observed a plastic container of mayonnaise stored on the floor at walk in freezer.

Basic - Open dumpster lid. Observed at dumpster area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at rear prep area soiled with food debris. Repeat Violation

Basic - Equipment in poor repair. Observed gasket at cook line reach cooler torn.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at rear exit.

Basic - Open dumpster lid. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of cook line reach in cooler soiled with food debris.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at back exit door. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO tank not secured under front counter.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk-in freezer door bottom edge.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked yucca (118F - Hot Holding) at front counter. As per manager, less than two hours. Manager increased temperature of hot holding equipment. Corrective Action Taken

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee cooking burgers not knowing minimum cooking temperature of ground meats. Coached employee on correct temperature. Corrective Action Taken

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

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter under water fountain with no service dates at back of store.

Basic - Current Hotel and Restaurant license not displayed. Observed posted license from 08.01.23. Manager posted current license. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching bacon stored at reach-in cooler next to cook line. Scoop was removed. Corrected On-Site

Basic - Observed mop sink not accessible at back of store.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a red bucket stored in hand wash sink at kitchen area. Bucket was removed from sink area. Corrected On-Site

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at time of inspection.

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at women's restroom reach 78F after running water for approximately 5 minutes. Establishment has an additional bathroom with hot water observed reaching 92F at handwash sink that is utilized by food employees and customers. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured located under front counter, next to cooler used to store beer/beverages.

Basic - Current Hotel and Restaurant license not displayed. Observed Hotel and Restaurant license dated October 1, 2023, displayed on bulletin board near kitchen office.

Basic - Exterior door has a gap at the threshold that opens to the outside located at back kitchen exit door. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface located at front counter next to drink dispensing machine.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed individual portioned raw chicken and raw beef stored in the same container, located inside reach in cooler drawers at cookline. Observed employee begin to separate raw food items into separate containers. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried eggs (84F - Hot Holding); sweet plantains (83F - Hot Holding) located at cookline, less than 4 hours. Manager placed food items into reach in cooler for rapid cooling. Observed yuca (118F - Hot Holding) located at front counter at steamtable unit, less than 4 hours. Manager added more water to steamtable to rapidly reheat food item to 135F and above. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at women's restroom reach 74F after running water for approximately 5 minutes. Establishment has an additional restroom that can be utilized by customers and employees with hot water reaching minimum temperatures of 100F and above at handwash sink.

Basic - Exterior door has a gap at the threshold that opens to the outside located at back kitchen exit door. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed a case of plastic water bottles stored on floor, at front counter area. Manger removed plastic water bottles from kitchen floor. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle located under three compartment sink at kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed a spray bottle of oil not labeled located at kitchen cookline. Manger directed employee to label spray bottle of oil. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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. Poster provided via email and the manager printed it. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the back room. The manager put towels. 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. Form provided via email. And the manager printed. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed a filter not dated in the back room.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ham and cooked bacon bites in the walk-in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in self service pump style dispenser observed onion sauce (60 - Cold Holding); pink sauce (61 - Cold Holding); Mayonnaise (60 - Cold Holding); garlic sauce (60 - Cold Holding), as per person in charge for less than four hours. Employee stored sauces in the reach in cooler for a rapid cool and also explained to manager that they can not put the sauces back for self service until they can find a correct cold holding method.Corrective Action Taken Corrective Action Taken - From follow-up inspection 2022-01-19: During the callback inspection observed at front counter in self service pump style dispenser observed pink sauce (43 - Cold Holding); garlic sauce (43 - Cold Holding); onion sauce (50 - Cold Holding); as per manager for less than 4 hours. Manager decided to discard food on site. Admin Complaint Corrective Action Taken

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. At reach in cooler at front counter. Warning - From follow-up inspection 2021-08-13: Observed raw chicken and raw beef packaged together and stored in reach in cooler next to cookline. Discussed with Manager that raw animal foods should be properly separated from each other in holding unit based upon minimum required cooking temperature. Advised manager that raw beef and raw chicken packaged together needs to reach minimum cooking temperature of 165°F or above. Time Extended