LA BODEGUITA RESTAURANT

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping his hands on his apron and wiping a used knife and placing the knife back to a clean rack without washing rinsing and sanitizing. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee pealing and cut raw carrots and placed onto a customer plate. Educated employee that he is needed to wear gloves at all times when preparing ready to eat foods. Employee washed his hands properly and placed new gloves. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed tamales touching a thank you bag in the reach in freezer. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish in the walk in cooler.operator stored properly. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed caldo de pollo (119F - Hot Holding); fish soup (134F - Hot Holding) on top of the kitchen stove. Operator turned on the pilot to reheat items. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle next to plates at the front counter. Operator placed properly. Warning

Intermediate - Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first. Observed vacuum package chicken and cooked rabo ensedido with no date labels in the walk in cooler. Warning

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. Emailed form to operator. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed crema catalana in portion cups with no date label. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle at the front counter with no name label. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle used as a scoop inside the beans and rice container by the walk in cooler. Operator removed bowls. Corrected On-Site Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish not frozen in oxygen reduce package. Advise operator to either remove from package or cut the package. Warning

Basic - Current Hotel and Restaurant license not displayed. Observed 10/01/22 license expire. Warning

Basic - Food stored on floor. Observed a plastic bucket of sangria stored on the floor at the front counter. Operator stored correctly. Corrected On-Site Warning

Basic - Observed ice buildup in reach-in freezer. Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed vacuum package chicken and cooked rabo ensedido with no date labels in the walk in cooler. Warning

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Warning

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 the walk-in cooler mashed potato (48°F - Cooling); cooked chickpeas (48°F - Cooling). As per operator mashed potato and cooked chickpeas were cooked the day before and stored inside the walk-in cooler overnight. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed inside the walk-in cooler mashed potato (48°F - Cooling); cooked chickpeas (48°F - Cooling). As per operator mashed potato and cooked chickpeas were cooked the day before and stored inside the walk-in cooler overnight. Repeat Violation

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed salmon fish (41°F - Cold Holding) in a reduced oxygen packaging bag. As per operator, they ROP salmon not in a frozen state.

High Priority - Operating with an expired Division of Hotels and Restaurants license. October 1, 2021. Operator made the online payment during the inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon fish (41°F - Cold Holding) in a reduced oxygen packaging bag. As per operator, they ROP salmon not in a frozen state.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in preparation reach in cooler at front counter area: Swiss cheese (47°F - Cold Holding). Display reach in cooler: ceviche (51°F - Cold Holding); milk desserts (47°F - Cold Holding); sliced chorizo (47°F - Cold Holding); chimichurri (47°F - Cold Holding); fresh garlic in mayo (47°F - Cold Holding). As per operator food were prepared the day before and stored inside the display case reach-in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in preparation reach in cooler at front counter area: Swiss cheese (47°F - Cold Holding). Display reach in cooler: ceviche (51°F - Cold Holding); milk desserts (47°F - Cold Holding); sliced chorizo (47°F - Cold Holding); chimichurri (47°F - Cold Holding); fresh garlic in mayo (47°F - Cold Holding). As per operator food were prepared the day before and stored inside the display case reach-in cooler overnight.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice dispenser chute from the soda machine, located at the front counter area, soiled with mold-like substance.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Display case reach- in cooler located at the front counter area, ambient temperature at 47°F. Repeat Violation

High Priority - - From initial inspection : 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 the walk in cooler: chickpeas with sausage (47°F - Cold Holding); mashed potatoes (48°F - Cold Holding); ham and cheese croquette mix (47°F - Cold Holding) as per operator food was cooked the day before and stored overnight inside the walk in cooler. - From follow-up inspection 2021-07-08: During the time of the callback inspection observe inside the walk in cooler: cooked pasta (45°F - Cooling); cooked pork (44°F - Cooling); cooked beef (44°F - Cooling) as per operator food was cooked the day before and stored overnight inside the walk in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed inside the walk in cooler: chickpeas with sausage (47°F - Cold Holding); mashed potatoes (48°F - Cold Holding); ham and cheese croquette mix (47°F - Cold Holding) as per operator food was cooked the day before and stored overnight inside the walk in cooler. - From follow-up inspection 2021-07-08: During the time of the callback inspection observe inside the walk in cooler: cooked pasta (45°F - Cooling); cooked pork (44°F - Cooling); cooked beef (44°F - Cooling) as per operator food was cooked the day before and stored overnight inside the walk in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside the reach in cooler in kitchen Beef (48°F - Cold Holding); lamb (52°F - Cold Holding); pork ribs (52°F - Cold Holding); shredded cheese (51°F - Cold Holding) as per operator this items were stored inside the reach in cooler overnight. - From follow-up inspection 2021-07-08: During the time of the callback inspection observe inside the reach in cooler in kitchen raw pork (51°F - Cold Holding); raw chicken (49°F - Cold Holding); shredded cheese (52°F - Cold Holding) Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside the reach in cooler in kitchen Beef (48°F - Cold Holding); lamb (52°F - Cold Holding); pork ribs (52°F - Cold Holding); shredded cheese (51°F - Cold Holding) as per operator this items were stored inside the reach in cooler overnight. - From follow-up inspection 2021-07-08: During the time of the callback inspection observe inside the reach in cooler in kitchen raw pork (51°F - Cold Holding); raw chicken (49°F - Cold Holding); shredded cheese (52°F - Cold Holding) Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers fish ceviche within its menu without identifying raw items. - From follow-up inspection 2021-07-08: During the time of the callback inspection observed establishment offers fish ceviche within its menu without identifying raw items. Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed triple door reach in cooler ambient temperature at 47°F in kitchen preparation line. - From follow-up inspection 2021-07-08: During the time of the callback inspection observed triple door reach in cooler ambient temperature at 47°F in kitchen preparation line. Time Extended

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 the walk in cooler: chickpeas with sausage (47°F - Cold Holding); mashed potatoes (48°F - Cold Holding); ham and cheese croquette mix (47°F - Cold Holding) as per operator food was cooked the day before and stored overnight inside the walk in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed inside the walk in cooler: chickpeas with sausage (47°F - Cold Holding); mashed potatoes (48°F - Cold Holding); ham and cheese croquette mix (47°F - Cold Holding) as per operator food was cooked the day before and stored overnight inside the walk in cooler.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken not commercially packaged on top of raw fries.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside the reach in cooler in kitchen Beef (48°F - Cold Holding); lamb (52°F - Cold Holding); pork ribs (52°F - Cold Holding); shredded cheese (51°F - Cold Holding) as per operator this items were stored inside the reach in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside the reach in cooler in kitchen Beef (48°F - Cold Holding); lamb (52°F - Cold Holding); pork ribs (52°F - Cold Holding); shredded cheese (51°F - Cold Holding) as per operator this items were stored inside the reach in cooler overnight.

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic trays stored on top of the hand washing sink at the front counter area. Operator removed the trays during the inspection. Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers fish ceviche within its menu without identifying raw items.

Intermediate - No soap provided at handwash sink. Kitchen. Operator restocked soap at the hand washing sink in kitchen during the time of the inspection. Corrected On-Site

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed triple door reach in cooler ambient temperature at 47°F in kitchen preparation line.

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

Basic - Food stored on floor. Observed gallons of oil stored on the floor at the ware washing area; a bag of onions stored on the floor at the kitchen; containers of onions, plantains and potatoes stored on the floor inside the reach in cooler. Operator place the bag of onions inside of a plastic container. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets. Also observed interior of the reach in cooler in kitchen with food debris. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels on a plastic container in ware washing area. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers on top of a shelf inside the kitchen stored not inverted. Operator stored to go containers properly during the inspection. Corrected On-Site