DELICIAS DE ESPANA 3

High Priority - Displayed food not properly protected from contamination. Observed multiple desserts in cooler at front counter without cover, able to be accessed by customers. Repeat Violation

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from bottle, then continue working. Inspector stepped in and spoke to employee. Employee removed gloves and washed hands. Corrected On-Site

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish croquettes, inside cooler across cook line. Chef changed order during inspection. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 pargo filets thawed in ROP.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sheet trays on hand sink in ware wash. Repeat Violation

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

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.

Basic - Food stored on floor. Observed oil on floor under hand sink in kitchen area. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at front counter under table. Repeat Violation

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple shelves. Repeat Violation

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

High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Observed cakes in reach in cooler with customer access with no cover. Repeat Violation Warning - From follow-up inspection 2026-03-13: Observed cakes in reach in cooler with customer access with no cover. Time Extended

High Priority - - From initial inspection : High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink. Warning - From follow-up inspection 2026-03-13: Observed at mop sink. Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish croquettes in cooler across cook line. Repeat Violation Warning - From follow-up inspection 2026-03-13: Observed raw chicken stored above raw fish croquettes in cooler across cook line. Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet. Warning - From follow-up inspection 2026-03-13: Observed on knife magnet. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. Warning - From follow-up inspection 2026-03-13: Observed exterior soiled. Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed cooler handles soiled at cooler across cook line. Repeat Violation Warning - From follow-up inspection 2026-03-13: Observed cooler handles soiled at cooler across cook line. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment; dust accumulation. Repeat Violation Warning - From follow-up inspection 2026-03-13: Observed throughout establishment; dust accumulation. 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 Reach in across stove with ambient temp if 51F. The following TCS foods stored inside for less than 3 hours: octopus (49F - Cold Holding); raw chicken (45F - Cold Holding); raw shrimp (47F - Cold Holding); hard boiled egg (44F - Cold Holding); tomato sauce (44F - Cold Holding); roasted peppers (43F - Cold Holding); peas (43F - Cold Holding). Observed reach in at front counter with ambient temp of 51F. The following TCS foods stored inside for less than 3 hours: seafood salad (51F - Cold Holding); potato salad (53F - Cold Holding). Observed pastry cooler at front counter with ambient temp if 48F, the following TCS foods stored inside for less than 3 hours : flan (45F - Cold Holding); tiramisu (45F - Cold Holding); mousse cake (51F - Cold Holding). Warning - From follow-up inspection 2026-03-13: Observed reach in across cook line with a,burnt temp of 53F. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gasket at reach in where coffee bar is. Warning - From follow-up inspection 2026-03-13: Observed torn gasket at reach in where coffee bar is. Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at wine cooler under toaster and plates. Warning - From follow-up inspection 2026-03-13: Observed at wine cooler under toaster and plates. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers. Warning - From follow-up inspection 2026-03-13: Observed soiled gaskets in multiple coolers. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers. Repeat Violation Warning - From follow-up inspection 2026-03-13: Observed in multiple coolers. Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed lamb and fish thawing in sink ambiently in warewash area. Operator began prepping. Corrected On-Site Warning - From follow-up inspection 2026-03-13: Observed lamb and fish thawing in sink ambiently in warewash area. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. Repeat Violation Warning - From follow-up inspection 2026-03-13: Observed throughout kitchen. Time Extended

High Priority - Displayed food not properly protected from contamination. Observed next to front counter; multiple cakes with no cover.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked sauces in reach in across warewash area. Operator corrected during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in cooler across warewash area; raw chicken over raw beef. Operator changed order. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 filets of fish completely thawed in ROP.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves across cook line where plates are held. Observed soiled knife magnet. Observed soiled can opener.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave exterior in kitchen soiled.

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

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 5 filets of fish completely thawed in ROP.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on table where microwave is. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in coolers at cook line and across warewash.

Basic - Reuse of single-service or single-use articles. Observed container of garlic used for salt.

Basic - Ripped/worn tin foil used as shelf cover. Observed in kitchen under prep tables.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed container of salt with no label.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone phone next to the dishwasher area.

Basic - Floor tiles missing and/or in disrepair. Observed broken multiple floor tiles in the kitchen area

Basic - Hole in or other damage to wall. Observed hole on wall in the kitchen area behind the slicer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of the oven with heavy soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gasket soiled, under prep table soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed desserts cooler fan cover with heavy soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by the three compartment sink.

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

High Priority - Nonfood-grade bags used in direct contact with food. Observed bread inside of thank you bags at shelf preparation area. Operator sent the products to be changed the bag. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Observed raw tail stored over unwashed potatoes at walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over apples at walk-in cooler. Repeat Violation

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 ground beef at walk-in cooler. Operator relocated the products. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching raw beef and cracker eggs with gloves and then touching single service artificial to serve the food. Operator was informed that the gloves need to be discarded, washing hands and use new gloves. Operator discarded the gloves, washed hands and put on new gloves. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (56 F - Cold Holding); white rice (56 F - Cold Holding) at preparation table next to fryers. As per operator for 1.5 hours. Operator moved the products to the reach in cooler for rapid cooling.

Basic - Bowl or other container with no handle used to dispense food. Observed single service cup without handle inside of rice containers.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets while preparing food at cook line.

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

Basic - Food stored on floor. Observed an oil container stored on floor at preparation area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 90 F. Operator reheat the water to 138°F. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in cooler exposed insulation at preparation area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at kitchen area.

Basic - Stored food not covered. Observed different cooked food not covered at reach in cooler located in front of dishwasher machine. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at preparation sink next to dishwasher area.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses at kitchen area. Repeat Violation

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee coming from the outside starting put gloves without washing hands first. Employee was informed and he washed his hands and put gloves on. Corrected On-Site

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 put whole orange inside of orange juicer without gloves.

High Priority - Operating with an expired Division of Hotels and Restaurants license since October 1, 2023. Operator paid the license at the time of the inspection. Confirmation number 236059217. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork stored over unwashed vegetables at walk in cooler. Operator relocated the raw pork. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over croquettes at reach in cooler preparation area. And raw shrimp stored over cheese at reach in cooler. And raw chicken stored over soups at reach in coolers. Operator moved the raw products to the walk in cooler. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored over raw fish and raw pork. Operator relocated the products. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator washed hands with gloves on. Operator was informed that the gloves need to be discarded and the hands need to be washed. Employee discarded the gloves and washing her hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground chorizo (70 F - Cold Holding) inside of microwave. As per operator was thawed one hour ago. Operator moved the product to the reach in cooler. Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm) at preparation area. Operator added water to get 100 ppm. Corrected On-Site

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer how to calibrate the thermometer. Manager was instructed how to calibrate the thermometer. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink preparation area. Paper towels was provided. Corrected On-Site

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. Observed two new employees no proof of Food employees reporting agreement. Employees signed the form. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at preparation table.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed deserts and chorizo at reach in cooler not properly date marked. As per operator from two days ago. Operator was informed that the products need to be date marked. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed two plastic containers used as scoop inside of rice.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At walk in cooler. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed trays stored on floor next to dishwasher machine. Operator picked up the trays. Corrected On-Site

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 tuna inside of ROP at reach in cooler. Operated opened the individual packages. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed ground chorizo (70 F - Cold Holding) at microwave. As per operator was thawed one hour ago. Operator moved the product to a container and moved to a reach in cooler. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a spatula between wall and dishwasher machine. Operator removed the spatula. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 101°F. Operator moved the container to the grill to reheat the water. Corrective Action Taken

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.

Basic - No copy of latest inspection report available.

Basic - Old labels stuck to food containers after cleaning red containers at walk-in cooler.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed raw whole oranges dispensed to orange juicer without washing the oranges before used. As per manager the oranges are squeezed without washing the orange's before.

Basic - Stored food not covered. Observed Deserts and ground chorizo not covered at reach in cooler. Repeat Violation

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

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

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water at 80F. Operator was informed to heat water to 135 or completely remove water. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over empanadas at walk in freezer. Operator placed item at top of shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp,octopus and calamari stored over onions and butter at reach in cooler in front of stove. Observed raw chicken stored over vegetables at walk in cooler and raw fish stored over vegetables at reach in cooler. Operator was informed to relocate the products. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored over raw fish at reach in freezer. Operator was informed that they need to relocate the products. Corrective Action Taken Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked white rice (53F - Cold Holding) at reach in cooler across from dishwashing area. As per manager has been there since day before. Operator discarded rice Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked white rice (53F - Cold Holding) at reach in cooler across from dishwashing area. As per manager has been there since day before and slice ham (45F - Cold Holding); chorizo(47F - Cold Holding) all cold holding at reach in cooler at preparation area. As per operator was out at breakfast time. Operator put item in bottom part of reach in cooler for rapid cooling. Operator discarded rice. 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 cooked potatoes (90F - Hot Holding) hot holding at room temperature under shelf at preparation table. As per operator for half an hour. Operator put potatoes in container and moved to reach in cooler to cool down.

Intermediate - Handwash sink used for purposes other than handwashing. Operator washed dish in hand wash sink at preparation area. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in container of white rice under preparation table.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents throughout kitchen soiled. Observed fan cover at walk in cooler soiled. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees shoes under cooling racks at kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Observed all front counter employees without hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at warewashing area.

Basic - Equipment in poor repair. Observed reach in cooker gaskets torn at preparation area.

Basic - Food stored on floor. Observed box of bread and fish stored on floor at walk in freezer. Observed box of raw pork on floor at walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment.Observed at preparation table at preparation area. Employee removed knife and properly stored it. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed 5 tongs hanging at oven door. Operator removed all tongs. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed utensil hanging on soiled equipment handle next to grill. Operator removed utensils. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of utensil touching cooked potatoes at preparation table. Operator removed handle. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in cooler at preparation area with exposed insulation.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at cooler at front counter.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Stored food not covered. Observed container of rice not covered under preparation table.

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in the reach in freezer located at the dishwashing area raw meat stored over raw fish. Both items were not commercially packed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ambient temperature pooled eggs (62F - Cold Holding). Per operator less than two hours. Operator will put the pooled eggs over ice Corrective Action Taken Repeat Violation

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 the chlorine sanitizing solution concentration at 200ppm

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed the front counter hand wash sink with a red scrapper inside.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on the floor by the dishwashing area.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in the kitchen preparation area the plastic covers not inverted or protected Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on the floor of the kitchen area.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water. Water temperature 85F Repeat Violation

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

Basic - No Heimlich maneuver/choking sign posted. E mailed chocking poster to operator

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish being thawed at room temperature by the dishwashing area.

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

Basic - Working containers of food removed from original container not identified by common name. Observed at the front counter next to the coffee station a sugar container without name label.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at the kitchen area shell eggs at room temperature. Room temperature is 61F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the kitchen area pooled eggs 52F Operator put the pooled eggs over ice. Corrective Action Taken

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 at the front counter reach in cooler spanish omelette (8:54. 51F at 9:40. 51F- Cooling); cod (8:54. 51F at 9:44. 53F- Cooling); . Operator is moving the omelettes and cod to a different reach in cooler. Observed ambient temperature of reach in cooler 58F Corrective Action Taken

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the return vent over the exit door of the preparation area soiled. Observed the return vent of the dishwashing area soiled Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water Water temperature 79F Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the can opener blade soiled.

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. Observed at the kitchen preparation area round covers not inverted or protected on the top rack Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in theTwo reach in cooler by the dishwashing machine

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the kitchen preparation area reach in cooler. ham (48°F - Cold Holding). Less than one hour. Operator has the ham stored in a plastic container inside the aluminum container that reduces the unit cooling ability. Operator removed the black containers

Intermediate - Handwash sink not accessible for employee use at all times. Observed dishwashing hand wash sink inaccessible. It has two buckets stored inside.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the return vent by the door near the preparation area soiled

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water. Water temperature 127°F Repeat Violation

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

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic trays stored on top of the preparation area not inverted. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed in the reach in cooler by the dishwashing area with standing water

Basic - Unclean building components, attachments or fixtures. Observed the kitchen hood dripping oil

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the kitchen reach in cooler raw eggs over raw shrimps and octopus

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in the walk in cooler raw chicken over shrimp. The chicken was not commercially packed.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a red pad inside the kitchen hand wash sink

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the return vent on top of the reach in cooler located at the dishwashing area soiled

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water. Water temperature 71°F

Basic - Single-service articles not stored inverted or protected from contamination. Observed by the kitchen hand wash sink, the covers of the single service aluminum containers not inverted Repeat Violation

Basic - Standing water in bottom of reach-in-cooler Observed in the preparation reach in cooler standing water.

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