PARAISO TROPICAL PIZZA CAFE

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2026-02-13: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2026-02-13: Cutting board has cut marks and is no longer cleanable. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach reach in cooler gasket soiled - From follow-up inspection 2026-02-13: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach reach in cooler gasket soil Time Extended

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

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

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed operator thermometer not moving from 0°F at calibration.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a wallet, keys on top of the prep table.

Basic - Equipment in poor repair. Observed chest freezer located outside not in use under an aluminum roof.

Basic - Food stored on floor. Observed cases of liquid oil stored on the kitchen floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of the reach in freezer Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching the ice. Person in charge took scoop out. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas inside a container of water inside of a reach in cooler

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

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

Basic - Stored food not covered. Observed chicken empanadas not covered inside of the lobby reach in freezer

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

Basic - - From initial inspection : Basic - Walk-in cooler with rust that has pitted the surface. - From follow-up inspection 2025-02-11: Walk-in cooler with rust that has pitted the surface. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled, located at cooking line.

Intermediate - Handwash sink used for purposes other than handwashing.

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

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation without hair restraint.

Basic - Reach-in freezer interior have accumulation of soil residues, located at cooking line.

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

High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. 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 - 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.

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. Most kitchen cutting boards.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Soiled dry wiping cloth in use.

Basic - Stored food not covered. Observed most cooked foods inside RIC not covered .

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 - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink with chlorine sanitation solutions at 0 ppm. Operator properly set up the 3 compartment sink with chlorine sanitation solution at 100 ppm during inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef, raw chicken,plant food stored inside thank you bag, in reach in freezer.

Intermediate - Probe thermometer not within the intended measuring range of use.

Basic - Ice scoop handle in contact with ice. Operator properly stored it. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door, operator removed it. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed insect control device over slice machine. Operator removed it.

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. Repeat Violation

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

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Manager thermometer no moving from 0°F 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 rice pudding prepared onsite no date marked. Manager marked rice pudding. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed reach in freezer with ice buildup located in the kitchen area.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at the front counter area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed dirty towel on top of the prep table.

Basic - Working containers of food removed from original container not identified by common name. Obviously sugar container no labeled.

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 - Handwash sink used for purposes other than handwashing. Observed lids stored inside of the kitchen hand washing sink. Repeat Violation

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Manager two thermometers didn't moved from 0°F during calibration,

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice pudding with no date marked. Manager marked the rice pudding. Corrected On-Site

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed cleaned plates stored in a dirty rack.

Basic - Employee with no hair restraint while engaging in food preparation. Observed in the employees without no hair restraints. Manager provided hats. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed cases of clear oil crates with lemons, and onions stored on the kitchen floor, Repeat Violation

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

Basic - Soiled dry wiping cloth in use. Observed dry wiping cloth in use in the kitchen area. manager replaced towels with clean towels. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area. Repeat Violation - From follow-up inspection 2021-12-14: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2021-08-10: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area. - From follow-up inspection 2021-08-10: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area. Time Extended