EL NUEVO PIO PIO CAFE CORP

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic food storage cracked in half, stored on the drying shelf above the three compartment sink.

Intermediate - Packaged food not labeled as specified by law. Observed container with oregano not labeled.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the cook line area.

Basic - Food not stored at least 6 inches off of the floor. Observed a plastic container with raw onions stored on the kitchen floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food storage shelves next to the steam table with grease buildup. Observed exterior of the microwave soiled. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at cook line fresh garlic in oil (91F - Cold Holding), as per operator for over 4 hours out of temperature. Operator discarded food on site.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line fresh garlic in oil (91F - Cold Holding), as per operator for over 4 hours out of temperature. Operator discarded food on site. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the steam table roasted pork (101F - Hot Holding), as per operator for about an hour. Operator reheating food.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a bucket stored in the hand wash sink located in the kitchen. Operator removed it. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked beef frozen not date marked.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal handbags stored on and above/next to food utensils. Operator removed it on site. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gasket torn, unit located by exit door.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage shelves soiled. Observed storage shelf above steam table with some soil buildup. Repeat Violation

Basic - Stored food not covered. Observed in the reach in cooler at storage area cooked beef not covered. Operator covered it on site. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food.

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

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

Basic - Floor soiled/has accumulation of debris. Observed some grease accumulated on the floor at cook line underneath the oven.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both oven at cook line soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food storage shelves with some grease accumulation, located at cook line. Observed storage shelf above the steam table with some dust accumulation.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw eggs stored at room temperature at cook line, employee placed raw eggs in the cooler to rapidly cool.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of the steam table observed cooked beef (125F - Hot Holding), as per employee placed over the container not over 1 hour. Employee reheating food. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed a large cutting board stored in the hand wash sink at kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven at cook line.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer located next to exit door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in freezer located next to exit door. Observed hood filter at kitchen soiled.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs observed at ambient temperature under the preparation table. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Over the steam table observed cooked chicken (118F - Hot Holding), as per manager for less than 2 hours.employee reheating food on site. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed cutting board stored over the hand sink located in the kitchen. Employee removed it on site. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Observed raw oxtail stored under the hand sink, employee removed it and placed it in the cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food storage shelves next to the steam table soiled with grease buildup.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs carton on top of preparation table at kitchen, out for about 45 minutes, according to cook. Mana stored shell eggs inside reach in cooler. 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 at steam table, according to manager prepared early today, cook put pork ribs on stove to reheat. pork ribs (130F - Hot Holding) Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles cracked on kitchen area. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container with raw chicken stored over washed and peeled plantains and bags containing salami inside reach in cooler. Manager stored raw chicken container on bo shelf under ready to eat foods. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Manager inverted pots and pans. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed at storage area by chest freezers.

Intermediate - Handwash sink used for purposes other than handwashing. Observed lid stored on hand wash sink. Manager removed lid from hand wash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Manager provided soap. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on big white chest freezer.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table red bean soup at 125°f Hot Holding. Manager put red beans in stove to reheat. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in reach in cooler and chest freezer.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Manager inverted cups bowls and plates. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed at kitchen area. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen area Repeat Violation

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