DULCE VIDA MEXICAN RESTAURANT

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Nonfood-grade bags used in direct contact with food. Observed cheese stored inside thank you bag inside RIC at prep area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with an expired license since 10-01-2025. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (52F - Cold Holding) at RIC cook line at ambient temperature, as per cook for approximately 30 minutes prior. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS by back exit door blocked by pots. Repeat Violation

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment license as non seating, and during inspection observed 8 seats.

Basic - Food stored on floor. Observed case with onions and other vegetables on floor by cook line. Repeat Violation

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

Basic - Single-service articles improperly stored. Observed several single service case stored on floor at dry storage area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ribs and raw pork thawing at ambient temperature inside 3 compartment sink, coached cook on correct procedures.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (52F - Cold Holding) as per operator had outside for approximately 1 hour.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed diced steak (78F - Hot Holding) next to steam table, as per operator for less than 1 hour prior. Advised operator to reheat product.

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. Provided to operator via email.

Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS by back exit door blocked by pots.

Basic - Equipment in poor repair. Observed gaskets in disrepair at reach in cooler by 3 compartment sink.

Basic - Food stored on floor. Observed oil container on floor by end of cook line.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp at reach in cooler held more than 24 hours not properly date marked, manager placed label. Corrected On-Site

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Observed posted license from October 1, 2023 behind front desk. Warning - From follow-up inspection 2024-08-02: Time Extended

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. Printed and provided to Manager at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink located next to mop sink. Manager provided soap. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed Hotel and Restaurant license dated October 1, 2023, located behind front counter next to handwash sink.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food/take-out containers belonging to employee, stored in reach in cooler, above containers of cooked pork and raw beef, located at kitchen area.

Basic - Food stored on floor. Observed cases of plastic water bottles stored on kitchen floor. Observed plastic box containers of cooking oil stored on kitchen floor. Employee removed all items from kitchen floor. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit located at beverage cooler behind front counter used to store horchata.

Basic - Wet mop not stored in a manner to allow the mop to dry located next to 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 over raw beef inside reach in cooler. Manager-stored raw beef on shelf above raw chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on ice bath cut tomatoes (60F - Cold Holding) Employee discarded tomatoes. Corrected On-Site Repeat Violation

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

Basic - Food stored on floor. Observed cooking oil containers and water bottles stored on the floor, Employee stored food items six inches above the floor. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing at room temperature. Manager put frozen shrimp inside reach in cooler to proper thawing. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler-cheese (56F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep table-chicken (123F - Hot Holding); beef (109F - Hot Holding) Operator began to use time as a public health control. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in back kitchen blocked by racks and bottled waters.

Intermediate - No soap provided at handwash sink, in back kitchen.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil and bottled waters stored on the floor in back kitchen.

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

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2021-08-25: Time Extended - From follow-up inspection 2021-11-15: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2021-08-25: Time Extended - From follow-up inspection 2021-11-15: Time Extended