EL NICA MEX RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (48F - Cold Holding) at prep table across cook line. For less than 3 hours. Observed yellow rice (49F - Cold Holding) at reach in cooler near the three compartment sink. For less than 3 hours . Operator discarded products.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense yellow rice at cook line. Operator removed bowl. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked together not properly air-dried at shelves in the back of the kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed In-use utensil stored with handle touching pico de gallo at walk in cooler. Operator removed utensil. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster. Provided operator with poster via email. Corrective Action Taken Repeat Violation

Basic - No copy of latest inspection report available. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in at front counter. Repeat Violation

Basic - Stored food not covered. Observed multiple buckets with food stored in walk in cooler not covered. Operator covered products. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in reach in across warewash: cooked rice (51F - Cooling). As per operator, made previous night.

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 in reach in across warewash: cooked rice (51F - Cooling). As per operator, made previous night.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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. Observed no form or kit; inspector provided via email. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed spatula stored between sink and wall in warewash. Operator removed during inspection. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email. Corrective Action Taken

Basic - No copy of latest inspection report available. Observed no copy onsite.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in at front counter.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed stained walls in warewash area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above pork fat. Employee placed eggs at the bottom. Corrected On-Site

Basic - In-use spatulas stored in cracks between pieces of equipment. Employee removed them. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a sanitizer bucket stored next to utensils at the front counter. Employee placed it at the bottom. 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 Jamaica beverage not date marked inside the reach in cooler. As per employee it was cooked over 24 hrs ago. Repeat Violation

Basic - Equipment in poor repair. Observed reach in freezer lid is broken.

Basic - Food storage container/container lid cracked or broken. Observed a broken container stored in the shelf. Employee discarded it. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - Soiled dry wiping cloth in use. Observed on the preparation table. Employee removed it. 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 Jamaica beverage stored inside the reach in cooler not date marked. As per operator cooked 2 days ago.

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed expired Oct 2023.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use tongs stored on equipment door handle between uses. Observed 3 tongs stored on oven door handle. Employee removed them. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stuffed jalapeños (48 F - Cold Holding); beef (47 F - Cold Holding) . As per operator stuffed jalapeños were cooked 2 days ago, and the beef was outside for a while. Operator placed beef inside reach in freezer and discarded stuffed jalapeños. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose was connected at the time of the inspection. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop was stored on dirty surface. Operator placed ice scoop inside a bucket. Corrected On-Site

Basic - Stored food not covered. Observed cooked pork and cooked tongue or covered at the walk in cooler. Operator covered the food. Corrected On-Site

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef with vegetables (122 F - Hot Holding); cooked beef with potatoes (113 F - Hot Holding); cooked shredded chicken (120 F - Hot Holding) at steam table. As per operator for less than one hour. Operator moved the products to the stove to reheat them. Cooked shredded chicken (190 F - Reheating); cooked beef with potatoes (178 F - Reheating) Corrective Action Taken

High Priority - Two vacuum breaker missing at hose bibb at ware washing area. Operator started to put the vacuum breakers. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside of ice machine. Repeat Violation

Basic - Clean utensils stored between equipment and wall. Observed two spatulas stored between wall and three compartment sink. Operator removed the spatulas. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish at reach in cooler located at ware washing area. Operator moved the raw fish up and raw beef down. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (52 F - Cold Holding) at reach in cooler located at ware washing area. As per operator for less than three hours. Operator moved the rice to the walk-in cooler for rapid cooling. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed a bottle of windex stored next to single service articles.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no records of the last time that the filter for the ice machine was changed.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers not stored inverted under steam table. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tong stored on door oven door. Operator moved the tongs to the three compartment sink to be cleaned and sanitized. Corrected On-Site Repeat Violation

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

Basic - Stored food not covered. Observed beans container not covered at walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed flour container not identified by common name under preparation table.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed beef broth (2:14 pm) (118 - Cooling); cooked beef soup (2:15 pm) (124 - Cooling); beef broth(2:55 pm) (112 - Cooling); cooked beef soup (2:59 pm) (122 - Cooling). Operator moved the products to the stove to reheating to 165°F and started the process again. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish at reach in cooler located at three compartment sink area. Operator moved the raw beef container. Corrected On-Site

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed rice at 148°F at microwave. Operator put 3 more minutes to reach 165°F. Final temperature 180°F. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed a cup with no handle inside of flour container. Operator removed the cup of the container. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers not stored inverted under steam table. Operator inverted the containers. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed two in-use tongs on oven door. Operator removed the tongs of the oven's door. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed a flour container not identified by common name at the kitchen area.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container with cooked pork at walk in cooler marked on 6/27/2021. Manager discarded the product. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed a container with cooked pork at walk in cooler marked on 6/27/2021. Manager discarded the product. 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 beef and vegetables soup (128°F - Hot Holding) at stove. As per operator for less than two hours. Operator reheating the soup to 177°F. Corrected On-Site