EPAREPA CAFE & BISTRO

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed over kitchen entrance area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed can opener AC vent dusted over handwashing sink at kitchen entrance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover protector dusted over preparation sink area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cheese and black beans mixed (50 F - Cooling) at walk-in cooler. As per operator, prepared the night prior. Coached operator on proper cooling procedures. Stop sale was issued for the product. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw meat over cooked meat (carne mechada) at walking cooler.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed two egg with broken raw shells at reach in cooler under flat cooktop. Operator removed and discarded the eggs. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese and black beans mixed (50 F - Cooling) at walk-in cooler. As per operator, prepared the night prior. Stop sale was issued. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk stored at reach in cooler next to ice machine not labeled with date. Operator advised manager to properly label product. 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 cooking staff not knowing proper minimum cooking temperature for immediate serving scrambled eggs.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled prep table use for making arepas, old food is encrusted inside screws holes.

Intermediate - Handwash sink used for purposes other than handwashing. Observed empty plastic containers stored at handwashing sink at production room.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving New York strip steak serve to term not linked to consumer advisory. Operator linked product to consumer advisory on menu. Corrected On-Site

Basic - Employee eating while preparing food. Observed operator drinking while cooking at fry station. Coached operator on correct procedures. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cooking line chef wearing a bead bracelet.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at trays stored over three compartment sink.

Basic - Food stored on floor. Observed a case of gatoraid stored on the floor by office entrance. Operator removed and placed the case correctly. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer at production room and reach in freezer at front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed spray nozzle soiled at three compartment. Observed soiled interior of reach in cooler by three compartment sink. Observed ceiling vents soiled over kitchen cooking line. Observed wall fan soiled/dusted over prep table by walking cooler entrance.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to containers over three compartment sink storage racks.

Basic - Open dumpster lid.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed cooking utensils at cook line stored with the food surface contact up. Operator removed the utensils and placed in handle first. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum tray stored not inverted at storage rack over prep table at kitchen rear. Operator removed and placed it correctly. Corrected On-Site

Basic - Stored food not covered. Observed cooked pork uncovered stored at reach in cooler under prep table at kitchen line. Observed uncovered empanadas stored at reach in freezer at production room.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at rear kitchen by prep table. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towel out of sanitizer bucket at preparation table kitchen area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed several squeezes bottles at different working stations at kitchen area without labels identifying common name. Reminded operator on correct procedure. Corrective Action Taken

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at preparation table across from cook line.

Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment uses cook-chill to reduced oxygen package cooked chicken, beef and pork. Food items area held more than 48hrs inside walk in cooler units. No approved HACCP plan observed. Warning - From follow-up inspection 2023-09-14: Spoke with OPQ, Jose Quinones on 9/13/23 regarding HACCP plan submitted due to cook-chill of packaged food items. Jose confirmed that documents were received via email by operator. Jose will be in contact with operator to discuss proper documentation needed. Time Extended

Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed operator uses cook-chill to reduced oxygen package cooked chicken, beef and pork. Food items are date marked but name of product not written on each package, held more than 48hrs inside walk in cooler units. Warning - From follow-up inspection 2023-09-14: Operator is aware that date marking and name of product needs to labeled on each reduced oxygen packaging that is packaged using cook-chill procedures. Time Extended

Basic - - From initial inspection : Basic - Faucet/handle missing or in disrepair at plumbing fixture. Observed red tape placed over cold water faucet handle at handwash sink, unable to use, located next to kitchen mixer. Warning - From follow-up inspection 2023-09-14: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Manager added more chlorine and fixed strength to 50 ppm.

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

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

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at below 50 ppm. Manager added more chlorine and fixed strength to 50ppm Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed cook not wearing hair restraint. Manager gave cook hat Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan missing date mark. Manager had employee date mark flan Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls and pans not inverted on storage shelf. Chef inverted all items Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Manager discarded beverage Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed carton of eggs stored above tomatoes in walk in cooler. Chef placed eggs on lower shelf 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 pico de gallo prepared previous day missing date marking in walk in cooler

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