CARTAGENA BY JUAN MANUEL BARRIENTOS

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook plate an order of sunny side up eggs toast and salmon removed her gloves and put on new gloves without washing her hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer touching dirty dishes and then removed clean dishes with the same gloves on.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over bread at the cook line. The chef moved the bread to the top shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a sever filling water bottles at the hand washing sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Lulo yellowtail ceviche and, tuna tartare on the menu. As per the manager those items are served raw. The manager had the menus reprinted during the inspection identifieing the items as raw. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at all three ice machines. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Ceiling tile missing. Observed in the dry storage area downstairs.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several pots and pans not inverted downs stairs. The chef had the items inverted. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a water bottle on the reach in cooler at the cook line. The chef had it removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Observed several cases of ice cream on the walk-in freezer floor. The chef put them on a shelf. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Observed next to the hand washing sink at the ware washing area.

Basic - Ice bucket stored on floor between uses. Observed downstairs and at the bar across from the kitchen entrance. The chef put the buckets on a shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a water temperature of 79°F. The chef put the pan on the cook top to heat. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the preparation kitchen. The chef removed it. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles with different liquids not labeled.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed at the coffee station.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cherry tomatoes (60F - Cold Holding); as per the chef the tomatoes were cut last night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cherry tomatoes (60F - Cold Holding); salmon (52F - Cold Holding); As per the chef the tomatoes were cut last night and the salmon was put on line approximately two hours ago. The chef put the salmon in another cooler to cool it down and discarded the cheery tomatoes. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards at the cook line soiled.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No soap provided at handwash sink. Observed at the coffee station.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed a high temperature of 106°F. The maintenance man turned on the heat booster and the temperature went up to 177°aF. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in both ice machines downstairs and in the bar.

Basic - Accumulation of debris on exterior of warewashing machine. Observed a white build up on top of the dish machine.

Basic - Cloth used as a food-contact surface. Observed a sever wiping clean plates with one cloth towel.

Basic - Food stored on floor. Observed a case of food on the floor in the walk-in freezer. The chef put it on a shelf. Corrected On-Site

Basic - Ice bucket it inverted between uses. Observed at the bar. The chef inverted the buckets. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. The cook removed the tongs. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Observed a water temperature of 117°F. The cook put the pan on the cook top to heat up the water. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (51F - Cold Holding) at the front counter. As per the chef the eggs were put online approximately 2 hours ago. The chef added ice around the pan. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic container and plastic squeeze bottle in the sink. The chef removed the items. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed a rinse temperature of 113°F. The chef set up the triple sink with quaternary at 300 ppms. Corrective Action Taken

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

Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed the tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at a water temperature of 110°F.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the cook line.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the cook line.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2023-09-14: Intermediate - Clam/mussel/oyster tags not marked with last date served. Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-09-14: Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation - From follow-up inspection 2023-09-14: Time Extended

High Priority - Employee washed hands with no soap.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in a water temperature of 78°F. The manager poured out the water.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed cups in the sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen entrance. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at the kitchen entrance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the ware washing area. Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mushrooms (60F - Cold Holding); pico de gallo (61F - Cold Holding) located at top portion of prep cooler, due to double panning of food storage containers, less than 4 hours. Advised to a Chef to submerge containers in ice to maintain temperatures at 41F and below. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located near kitchen warewashing area. Chef refilled paper towel dispenser. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vents located at kitchen warewashing area. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable located at various kitchen prep tables throughout kitchen area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two employee personal bag/purse stored on top a stack of wooden and cast iron plates located on top of kitchen dishmachine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on shelves inside walk in freezer.

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

Basic - Old labels stuck to food containers after cleaning located on plastic containers stored near kitchen dish machine at warewashing area.

Basic - Working containers of food removed from original container not identified by common name. Observed a squeeze bottle containing simple syrup not identified/labeled located next to kitchen cookline.

Intermediate - - From initial inspection : 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 measure sanitizers strength. Warning - From follow-up inspection 2021-11-24: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Observed at dish machine area, tiles missing and one air vent missing cover. Warning - From follow-up inspection 2021-11-24: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in dish area ceiling tiles and air vents soiled and in poor repair. Warning - From follow-up inspection 2021-11-24: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards in dish room with deep cut marks and soiled. Warning - From follow-up inspection 2021-11-24: Time Extended