EL TROPICO RESTAURANT 1

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm), advised operator to sanitize in the 3 compartment sink.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee started to prep a sandwich in the front counter prep area without washing hands first. Observed employee taking orders in the computer then continue to prep sandwich without hand washing first.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature as per operator less than 2 hours, operator placed food in the cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and oil (79F - Cold Holding) stored at room temperature in the kitchen area as per operator less than 2 hours, operator placed food in the reach in cooler. Observed ham (47F - Cold Holding) stored in the 3 door reach in cooler located in the kitchen area.

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

Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Observed plates with cat food stored inside the kitchen area, operator removed plates. Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed no hand sink located at the front counter area, as per operator Rosa hand sink used to be located by the ice machine (front prep area). Observed in this area employees prepping sandwiches, coffee and scooping ice.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a container stored inside the hand sink located in the kitchen area. Observed employee filling water in the hand sink located in the kitchen area. Observed tray stored inside the hand sink located in the dishwasher area.

Intermediate - No soap provided at handwash sink located at the front area located by the window. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of shelf in the kitchen area.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Observed reach in cooler gaskets broken, cooler located by the dishwasher area.

Basic - Food stored on floor. Observed oil container stored on the kitchen floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Light shield damaged/in disrepair. Kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven with heavy accumulation of food on the top. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed containers with flour and sugar with no label.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken soup (45°F - Cooling); cooked ground beef (46-45°F - Cooling) stored inside standing cooler located in front of the 3 compartment sink. As per operator cooked chicken soup and cooked ground beef was prepared yesterday morning. Operator discarded it.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw pork stored inside a thank you bag stored inside standing freezer. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinated chicken breast (45-44°F - Cold Holding); raw marinated chicken (45-44°F - Cold Holding); raw chicken breast (45°F - Cold Holding); raw chicken chicharon (49-47°F - Cold Holding) stored inside standing cooler located in front of the 3 compartment sink. Observed cooked chicken soup (45°F - Cooling); cooked ground beef (46-45°F - Cooling) stored inside standing cooler located in front of the 3 compartment sink. As per operator cooked chicken soup and cooked ground beef was prepared yesterday morning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated chicken breast (45-44°F - Cold Holding); raw marinated chicken (45-44°F - Cold Holding); raw chicken breast (45°F - Cold Holding); raw chicken chicharon (49-47°F - Cold Holding) stored inside standing cooler located in front of the 3 compartment sink. Operator discarded it.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon inside the hand washing sink in the kitchen area. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef stored inside standing cooler in the kitchen area not properly date marked.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout the kitchen area.

Basic - Food stored on floor. Observed cases of water stored on floor next to glass door cooler. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Located on oven door in the kitchen area. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all cooler gasket soiled.

Basic - Reach-in cooler interior with accumulation of soil residues.Standing cooler located in front of the 3 compartment sink.

Basic - Water leaking from pipe and/or faucet/handle. Observed dump sink located in the kitchen area pipe leaking.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on top of prep table in the kitchen area.