SORIANO BROTHERS

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed eggs (117F - Hot Holding) at steam table. As per manager for less than 1 hour. Manager voluntarily discarded product.

Intermediate - No soap provided at handwash sink. No soap at handwash sink near window. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at ice cream reach in freezer. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at steam table near kitchen entrance. Observed at preparation table at stations near ice cream freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork on top of empanadas inside reach cooler located inside kitchen. Coached operator on proper procedures to store raw animal food from ready-to-eat food. Operator stored foods as per safety protocols. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at handwash sink located at the first food station. Operator provided soap. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents throughout the kitchens soiled with dust.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in ice cream reach in freezer.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine was +300 ppm. Employee adjusted solution to 100 ppm. 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 pork inside the reach in cooler not date marked. As per operator it was cooked on Monday. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a metal can used as scoop inside the rice. Employee removed it. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed a blue cutting board no longer cleanable. Operator discarded it. Corrected On-Site

Basic - Food stored on floor. Observed a plastic container with pork fat. Employee removed it. Corrected On-Site

Basic - Stored food not covered. Observed empanadas not covered inside the reach in cooler. Employee covered them. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in freezer gasket torn at the lechon station. Warning - From follow-up inspection 2024-11-15: Observed reach in freezer gasket torn at the lechon station. Time Extended

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded beef (50 F - Cold Holding) inside the walk in cooler. As per employee food was cooked yesterday night. Stop sale was issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded beef (50 F - Cold Holding) inside the walk in cooler. As per employee food was cooked yesterday night. Stop sale was issued.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (78 F - Hot Holding); rice (111 F - Hot Holding) inside the hot box.As per operator less than 2 hour. yuca and rice will be reheated. 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 foods stored at the reach in cooler and walk in cooler not date marked.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone in the preparation table. Operator removed it. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee placed hair restraint. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn at reach in cooler by the coffee machine.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle above the food inside the condiments. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed inside the reach in cooler by the coffee machine. Operator removed it. Corrected On-Site Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored above 3 compartment sink. Operator removed it. Corrective Action Taken

Basic - Stored food not covered. Observed multiple foods inside the walk in cooler not date marked.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed under a green cutting board. Operator removed it. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pork belly was cooked at 9:00 am. Operator time marked the food. 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 sweet plantains (125 F - Hot Holding); fish (103 F - Hot Holding)inside the hot box. As per operator less than 2 hours. Operator reheated the foods to 165° F. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed a pair of gloves inside the hand wash sink . Employee removed them. 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 a thermo inside the reach in cooler above the salad. Operator removed it. Corrected On-Site

Basic - Equipment and utensils rinsed after the application of the sanitizer solution. As per employee they rinse utensils after the application of the sanitizer solution. Employees were coached how to sanitize utensils.

Basic - Floor area(s) covered with standing water. Observed at preparatory area at the second level.

Basic - Food stored on floor. Observed multiple buckets stored on the floor of the walk in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching the condiment. Operator removed it.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened employee beverage container in a cold holding unit with food to be served to customers at the sandwich station . Operator removed it. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed spoon at the cantina station. Operator inverted the spoon. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the preparation table. Operator removed it. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed a container with sugar and powder milk not labeled at the sandwich station.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef and raw pork. Operator relocated the products. 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 sausages (99 F - Hot Holding); uca (99 F - hot holding) and sweet plantains (124 F - Hot Holding) at steam table front counter. As per the manager for less than two hours. Operator moved the products to reheat. 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 beans, cooked pork and cooked chicken and sauces containers not properly date marked. As per operator from the day before. Repeat Violation

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

Basic - In-use wet wiping cloth/towel used under cutting board preparation table second floor. Operator removed the towel. Corrective Action Taken Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet towels at preparation table second floor. Operator removed the towels. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw hamburgers stored on the top of croquettes at reach in freezer. Operator moved the raw product to the bottom part. 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 mashed plantains (113 F - Hot Holding) and cooked chicken breast (130 F - Hot Holding) at steam table. As per the manager for less than one hour. Operator moved the product to the microwave to reheating the products. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at preparation table second floor.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauces containers at walk in cooler not date marked. As per operator held more than 24 hours. Repeat Violation

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

Basic - Employee with no hair restraint while engaging in food preparation second floor.

Basic - Floor area(s) covered with standing water preparation area second floor.

Basic - In-use wet wiping cloth/towel used under cutting board at preparation table. Operator removed the towel. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic spoon not stored inverted at juices station.

Basic - Stored food not covered. Observed cooked pork not covered at walk in cooler. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed onion stored over cut tomatoes and cheese at reach in cooler lunch station. Operator started to relocate the products. Corrective Action Taken

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet of hand wash sink second floor. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at preparation table juices station.

High Priority - Nonfood-grade bags used in direct contact with food. Observed tamales inside of nonfood grade at reach in cooler juices station. Operator moved the products to change the bag. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over ready to eat onion at reach in cooler located in front of window. Manager moved the onion. 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 sausages (121°F - Hot Holding); cheese fried (105°F - Hot Holding); rusty chicken (107°F - Hot Holding) at steam table. As per manager for less than two hours. Manager moved the products for reheating to 165°F. Corrective Action Taken Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked beans not date marked at walk in cooler. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in cooler first floor, chicken station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gasket soiled, one located at juices station.