NARBONA

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. At the time of the inspection observed flan, cakes and tiramisu, desserts are from unapproved source.

High Priority - Nonfood-grade bags used in direct contact with food. Observed fruits stored in non food grade bags. Also observed drink Ice stored in black trash bag.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked potatoes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed Brie cheese (64 °F - Cold Holding); goat cheese (70°F - Cold Holding); corvina fish (48°F - Cold Holding) all cold holding at at front prep station. Also observed raw shell eggs stored at room temperature.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the time of the inspection observed spinach empanada (79 holding at room temperature°F - Hot Holding); beef empanada (86 holding at room temperature°F); ham and cheese empanada (78 holding at room temperature°F - Hot Holding) all hot holding at room temperature in front service counter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the Time of the inspection observed interior of hand sink soiled. Observed interior of reach in coolers soiled with accumulated food debris.

Intermediate - Handwash sink not accessible for employee use at all times. At the time of the inspection observed hand sink used to store containers.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw eggs benedict, smoked salmon and raw ceviche offered in menu not identified as raw products.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available to check three compartment sink or chlorine test kit for ware washing machine.

Intermediate - No soap provided at handwash sink. At hand sink in kitchen.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Nonfood-grade basting brush used in food.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked onions and sweet potatoes stored in reach in cooler missing date mark. As per chef items were prepared on previous days.

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

Basic - Cloth used as a food-contact surface.

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

Basic - Food stored on floor. At the time of the inspection observed boxes of avocado and tomato sauce stored don floor on kitchen and front service area.

Basic - Ice scoop handle in contact with ice.

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

Basic - No copy of latest inspection report available.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored. Observed stored on floor in kitchen.

Basic - Stored food not covered. Observed cooked foods stored in reach in cooler not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing at room temperature.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in some parts of kitchen area.