TROPICAL CAFETERIA

High Priority - Glass stem/sensor thermometer in use with no shatterproof coating.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cooks.

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.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handles with food debris.

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on top of kitchen work tables.

Basic - Floor soiled/has accumulation of debris. Underneath kitchen oven, fryer, and stove top.

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

Basic - Soiled dry wiping cloth in use.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish, being thawed in standing water. Kitchen area.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup 120 f beans 127 f pork 129 stem table Cook, Reheat the food to 165 f Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Food debris throughout kitchen slicer. And Kitchen can opener.

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.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic - Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle, and kitchen shelves for Encrusted, food debris.

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

Basic - Employee eating in a food preparation or other restricted area. Observed Kitchen employee, eating in the food preparation area.

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

Basic - Floor soiled/has accumulation of debris. Clean underneath all kitchen equipment from food debris.

Basic - Stored food not covered. Observed most cooked foods in the walk in not covered.

Basic - Utensils in poor condition. Observed Most kitchen pots, and pans with heavy encrusted grease throughout.

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

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.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2024-07-09: Walk-in cooler shelves with rust that has pitted the surface. Time Extended - From follow-up inspection 2024-09-05: From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2024-07-09: Walk-in cooler shelves with rust that has pitted the surface. Time Extended

High Priority - Container of medicine improperly stored. Observed prescription medication on top of kitchen shelves. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener. observed kitchen slicer soiled. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris inside warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting board throughout.

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

Basic - Floor tiles missing and/or in disrepair. Repair were needed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All kitchen shelves throughout.

Basic - Soiled dry wiping cloth in use.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over raw bacon inside reach in cooler. Operator properly stored it. 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 Moro (116°F - Hot Holding) cooked chicken (122°F - Hot Holding); inside the steam table, for less than 4 hours as per operator. Operator increased steam table temperature. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan, cooked beef inside walk in cooler, was cooked from more than 24 hours as per operator. Operator properly labeled it. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. 10-1-2022 Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Floor soiled/has accumulation of debris. Underneath kitchen fryers.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hot box.

Basic - Soiled dry wiping cloth in use.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed dusty kitchen wall around cooking area.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed 2 cans of vanilla pudding dented, stored in a rack located at the storage area.

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). Operator sets up the triple sink with chlorine sanitation solution at 100ppm during the inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic mix with oil (73°F - Cold Holding) over preparation table located inside the kitchen. As per operator less than 4 hours. Operator placed garlic mix with oil inside of an ice bath during the inspection. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed inside the reach-in cooler raw pork mix with raw beef (48°F - Cooling). As per operator food was prepared the day before and stored inside the walk-in cooler overnight.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 3 ceiling tiles missing inside the kitchen above the large oven. Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Operator sets up the triple sink with chlorine sanitation solution at 100ppm during the inspection.

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen, next to the dishwasher machine. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in cooler located inside the storage area next to the manager's office. Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with grease located behind the dishwasher machine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator restocked paper towel at the hand washing sink during the inspection. 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 flan desserts inside the walk-in cooler without date marked. As per operator flan was prepared 2 days ago.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles broken in kitchen preparation area over the large rotisserie oven; also observed ceiling tiles in disrepair in kitchen over the hood.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with grease and dust in kitchen. Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean plates stored on a dirty shelf above the triple sink in kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen, next to the dishwasher machine. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer located at the storage room next to the management office. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris at the bottom of the triple door reach-in cooler in kitchen and triple door preparation reach-in cooler in front counter area.

Basic - Stored food not covered. Observed cooked beef not covered inside the walk-in cooler. Operator covered the container of cooked beef during the inspection. Corrected On-Site Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of grease on the wall behind cook equipment.