BLUE SKY

High Priority - Nonfood-grade bags used in direct contact with food. Observed in the walk in freezer raw beef in direct contact with to go bag.

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. Observed in the walk in cooler raw chicken wings stored over cooked beef. Operator transferred the raw chicken wings to the bottom of the freezer. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the walk in cooler cooked beans, cooked chicken, cooked for over 24 hours not date marked. Manager date marked on site. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed some grease buildup in the interior oven at cook line. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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. In the walk in freezer observed raw chicken over cooked pork.

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

Basic - Plumbing system in disrepair. Hand wash sink faucet handle loose observed in the handwashing sink at cook line.

Basic - Single-service articles not stored inverted or protected from contamination, bserved at front counter.

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

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line, observed microwave soiled. Warning - From follow-up inspection 2024-07-29: On callback inspection oven at cook line has accumulation of black substance/grease/food debris. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at font counter line, fried yuca (110F - Hot Holding), according to manager placed two hours ago. Manager discarded yuca. Corrected On-Site Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned can opener. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside hand wash sink. Manager removed plastic container from inside hand wash sink. 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 container with cooked pork chunks, according to manager prepared the day before around 11 am. No date labeled. Manager labeled food container. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside walk in cooler, roasted pork leg(46F - Cold Holding); cooked black beans (48F - Cold Holding) inside walk in cooler stored overnight never reached 41F. Employee discarded food items. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside walk in cooler roasted pork leg(46F - Cold Holding); cooked black beans (48F - Cold Holding) according to the manager prepared the day before. Over 12 hours ago. Employee discarded pork leg and cooked black beans. 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 cooked pork chunks (108F - Hot Holding) at buffet line. Observed pork tamales (108F - Hot Holding) Prepared about two hours ago. Operator took pork chunks and pork tamales to kitchen to reheat. Operator reheat both products and new temperatures are cooked pork chunks (178F - Reheating ); pork tamales (170F - Reheating) Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Employee cleaned immediately. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available while using chlorine sanitizer in 3 compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed desserts made at restaurant on deli cooler by front counter with no labels, according to manager prepared two day ago. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed clear container with no handle used to scoop sugar in dry storage area. Operator discarded container immediately. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed white bucket of rice on floor in dry storage area. Operator immediately stored rice bucket six inches above the floor. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in kitchen area a towel under white cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan covers in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. O at food display at front counter. pork chops (129F - Hot Holding); tostones (125F - Hot Holding); According to manager placed about 90 minutes ago. Cook put food items to reheat on fryer. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers with cooked, black beans, pork chunks, chicken stew, according to manager prepared the day before no date labeled.

Basic - Bowl or other container with no handle used to dispense food. Observed metal container used to dispense rice no handles. Manager discarded container. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed. Back pack stored next to sack of rice on shelf at kitchen. Employee removed back pack and stored away from storage area. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container with raw pork stored over a container with cooked black beans. Employee moved container with cooked beans to a shelf above raw pork. 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 chicken breast at display case at 125 F hot holding, roast pork at 110 F hot holding. According to cook out for about 90 minutes. Cook placed breast chicken and roasted pork in the oven to reheat to 165F Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.

Basic - Light not functioning. Observed at kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven soiled at kitchen.

Basic - Water leaking from pipe and/or faucet/handle. Observed at 3 compartment sink faucet leaking.

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

Intermediate - Nonfood-grade basting brush used in food. Observed paint brush used for bbq sauce. Manager discarded brush 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 container whit cooked pork, and shredded beef prepared the day before according to manager, no date labeled. Manager labeled fo containers with date of preparation Corrected On-Site Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork ribs cooked the day before in the morning according to the manager, no date labeled Manager labeled cooked ribs container. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser no labeled. Employee labeled degreaser bottle. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by coffee preparation area. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation