YUCA 105

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - No container installed for catching grease from hood drip tray. The chef put up a pan. Corrected On-Site

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

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

Basic - Old labels stuck to food containers after cleaning.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle containing blue liquid at the bar.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Repeat Violation

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

Basic - Ice bucket stored on floor between uses. Observed at the bar. The chef put then on a rack. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Establishment not maintaining /Oyster tags for 90 days.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed next to ice machine.

Basic - Ceiling tile missing. Observed by the walk-in freezer.

Basic - Light shield damaged/in disrepair.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at the cook line.

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 dishwasher load dirty dishes and removed the clean dishes wearing the same gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw liquid eggs over cheese in the walk-in cooler. The chef moved the eggs to the bottom shelf. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed every item on the menu has an asterisk next to it. As per the waitress the tartar en playa guanbo, traditional, coco chipoco, and yuca105 are served raw.

Intermediate - No soap provided at handwash sink. Observed at the front counter sushi station. The chef brought soap. Corrected On-Site Repeat Violation

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice. The chef removed it. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed two stalls missing lids.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at the cook line. The chef removed the knife. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a half empty water bottle next to plastic squeeze bottles in a preparation reach in cooler at the cook line. The chef removed it. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bartender moved the straws behind the counter. Corrected On-Site

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.

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. Form provided.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All items on the menu have an asterisk next to the item.

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

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. Form provided.

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed at sever station. The manager labeled it. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed next to large ice machine.

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

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 packs of vacuumed sealed fish on the cook line. The internal temperature was 36°F. The chef cut open the bags. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed in two stalls.

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Observed two plastic container with different types of food no labeled and several plastic squeeze bottles at the front counter.

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the cold kitchen preparation reach in cooler green plantains (46F - Cold Holding); green plantains (46F - Cold Holding) Per operator less than one hour. The unit temperature was reduced. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed the sushi rice without time mark. Per operator less than one hour. Time mark was added. Corrected On-Site Priority: High Priority

High Priority - Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Priority: High Priority

Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Priority: Intermediate

Intermediate - Observed: No soap provided at handwash sink. Observed at the sushi area hand wash sink Priority: Intermediate

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

Basic - Observed: Bowl or other container with no handle used to dispense food. Observed in the rice container a plastic bowl without handle used as scoop. Operator removed the plastic bowl Corrected On-Site Priority: Basic

Basic - Observed: 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. Per operator less than two hours. Operator removed the fish from the ROP package Corrected On-Site Priority: Basic

Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone at the hot kitchen preparation area. The cellphone was removed. Corrected On-Site Priority: Basic

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

Basic - Observed: Old labels stuck to food containers after cleaning. Observed an old labels on clean containers. Priority: Basic

Basic - Observed: Soiled dry wiping cloth in use. Priority: Basic

Basic - Observed: Standing water in bottom of reach-in-cooler. Observed in the center reach in cooler of the sushi area standing water in the bottom of the unit. Observed standing water in the two reach in coolers by the stoves. Repeat Violation Priority: Basic

Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawed in standing water. Operator opened the cold water faucet to thaw under running water. Corrective Action Taken Priority: Basic

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded pork (124F - Hot Holding); octopus (114F - Hot Holding) located at counter top steam table unit at front ceviche/sushi station, less than 4 hours. Discussed with operator foods must be reheated to 165°F, then hot held at 135°F and above. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed small metal container stored in handwash sink located between prep coolers, across from cookline. Repeat Violation

Intermediate - No soap provided at handwash sink located next to kitchen three compartment sink, next to convection ovens, between prep coolers, across from cookline.

Basic - Ceiling tile missing located above middle kitchen prep area.

Basic - Food not stored at least 6 inches off of the floor. Observed two large boxes of Cassava/Yuca Strips and Plantain Strips stored on floor at dry storage closet at kitchen area.

Basic - In-use knife/knives stored in cracks between pieces of equipment located between prep cooler and prep table, across from convection oven at kitchen area.

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

Basic - No handwashing sign provided at a hand sink used by food employees located between prep cooler in front of kitchen cookline. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler located across from convection ovens at kitchen area.

Basic - Wet mop not stored in a manner to allow the mop to dry located next to handwash sink at warewashing area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped lettuce (68°F - Cold Holding) located above prep cooler at front sushi/ceviche station, holding at room temperature, less than 4 hours. Manager placed chopped lettuce into reach in cooler to maintain temperatures at +or- 41°F and below. 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 flambé sweet potatoes (54°F - Hot Holding), located above prep cooler at front sushi/ceviche station, holding at room temperature, less than 4 hour. Manager placed sweet potatoes into reach in cooler to maintain temperatures at +or- 41°F and below.

Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee cups stored in handwash sink located next to coffee/espresso station at kitchen area. Manager removed coffee cups stored in handwash sink. Corrected On-Site

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used to dispense salt and left inside salt container located at kitchen prep counter. Chef removed plastic container stored inside food storage container. Observed plastic container with no handle left inside a container of dry rice, located next to sushi/ceviche station. Chef removed plastic container stored inside food storage container. Corrected On-Site Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice bucket and ice scoop stored on shelving used to store chemicals, located next to ice machine at kitchen area. Manager removed ice bucket and ice scoop from chemical storage area. . Corrected On-Site

Basic - Food stored on floor. Observed boxes of plantain strips stored on floor at dry storage closet, located near mop sink area.

Basic - In-use tongs stored on equipment door handle between uses located on oven door handles at kitchen area. Chef removed tongs from oven door handles. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 77°F at dipperwell, with water turned off. Manager turned on water velocity at dipperwell station. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees located at middle prep station at kitchen area, in front of cookline.

Basic - Wet mop not stored in a manner to allow the mop to dry located next top mop sink. Manager inverted mop to allow the mop to dry properly. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed quaternary sanitizer bucket stored on floor under prep counter. Manager removed sanitizer bucket from kitchen floor. Corrected On-Site