TROPICALE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mil at 52F inside reach in cooler. Person in charge placed ice underneath. Corrective Action Taken

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed. Open employee beverage container with water on shelf next to food . Chef discarded it immediately. Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture. Missing faucet at the cold running water at sanitizing compartment

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing thermometer for reach in cooler at the coffee station. Person in charge placed one inside the unit. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at the bar station.

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 touching the pineapple with bare hands when cutting it in pieces .

Intermediate - No probe thermometer provided to measure temperature of food products. Manager from outside came with a thermometer. Thermometer needs to be present all the time. Repeat Violation

Intermediate - No soap provided at handwash sink. Missing soap at the hand sink station by the coffee machine. Station was restocked. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed plastic container with cooking oil stored on the floor.

Basic - Storage area not maintained clean and organized. Observed mop sink area very disorganized and dirty. Employee organized it .

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched raw shrimp package with and then , changed his gloves and started using the utensils. Employee washed his hands and changed the gloves. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Missing probe thermometer on site. Employee brought one thermometer to conduct calibration. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures. Probe thermometer not used to check temperatures . No probe thermometer on site.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee beverage container with water on service counter. Chef discarded it. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed some old stickers stuck on clean containers Employee removed them. Corrected On-Site

Basic - Plumbing system in disrepair. Observed plumbing issues at the hand sink located next to the coffee machine.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed bsrtender came from outside and started serving without washing his hands . Employee washed his hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at 47 F ( as per employee for less than 4 hrs) . Chicken was placed in ice bath. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Missing soap at the hand sink located at the front bar area.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop flour. Plastic container was discarded. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the back area . Employee secured it. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee cup with water on prep table next to the limes . Person in charge discarded it. Corrected On-Site

Basic - Plumbing system in disrepair. No cold water running by the line at the hand sink located at the ware washing area.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed one of the hand sink with slow draining ( the one at the back area, next to the table )

Basic - Working containers of food removed from original container not identified by common name. Observed dry food inside plastic containers with no labels to identify the products ( flour as per person in charge) . Containers were labeled immediately. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation wearing bracelet.

Basic - Food prepared in a location that is exposed to splash/dust. Food prep table I located next to hand sink without splash guard.

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed smoke inside the kitchen .

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed drinkable ice used to prepare beverage with a dark substance on it. Employee discarded the ice immediately.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks are unsecured at the back area Repeat Violation

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws placed on the counter without protection. Employee covered the straws . Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 1 CO2 tank is not secure.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside water, water temperature was 110 F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some mold like substance on reach in freezer gaskets.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed very slow draining on hand sink located in the backside. Person in charge reported the issue . Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee corrected it immediately. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed unnecessary bare hand contact with garnishes used to prepare different beverages at the bar station. Employee needs to use utensils, wear gloves or have an approved alternative operating procedure. Employees were coached about the issues. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed broken soap dispenser next to the coffee machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing ambient thermometer for the salad station.

Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler located by the kitchen entrance door.

Basic - Floor soiled/has accumulation of debris. Observed excessive accumulation of soiled debris behind reach in cooler and equipments in the backside area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like reach in freezer gaskets.

Basic - Water leaking from pipe and/or faucet/handle. Observed a leak on the faucet at the hand sink station ( hot water )

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bucket with no sanitizer solution. Sanitizer was changed to correct the issue. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole in one of the ceiling tiles in the kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some clean bowls and plates stored in the shelves with the food contact surface up.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Old labels stuck to food containers after cleaning. Observed on some containers ready to use. Manager asked the employee to removed them. Corrective Action Taken

Basic - Plumbing system in disrepair. Observed plumbing issues at the hand sink located in the back side of the kitchen.

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

Basic - Working containers of food removed from original container not identified by common name. Observed different products ( salt, Panko, seasonings) in plastic containers with no labels. Employee labeled the containers immediately. Corrected On-Site