YARUMBA RESTAURANT & LOUNGE

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor area(s) covered with standing water. Underneath of ice machine.

Basic - Insect control device installed over food preparation area. Observed bug zapper installed over squeeze orange machine, located at the front line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves rusted in front of dishwasher machine.

Intermediate - Handwash sink used for purposes other than handwashing. Observed scoop inside hand sink located in front of the steam table. Operator removed it. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan was prepared from more than 24 hours as per operator, with no date marked. Operator properly date marked. Corrected On-Site

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

Basic - Floor in disrepair. Observed walk in freezer floor.

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on preparation table, operator properly stored in sanitation bucket. Corrected On-Site

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 thawed salmon in commercially ROP. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. In front of the cook line.

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.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed it. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Operator properly stored it. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils inside hot water of 84°F. Operator placed on top of the stove. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Poultry (46°F - Cold Holding); Beef (45°F - Cold Holding) for less than 4 hours, operator moved the food items to another reach in cooler. Warning

Basic - Equipment in poor repair. Observed reach in cooler with ambient temperature at 50° F. Located in front of cook line. Warning

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sancocho (49°F/50°F - Cooling) inside walk in cooler, from the day before, as per operator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sancocho (49°F/50°F - Cooling) inside walk in cooler, from the day before, as per operator.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Underneath of hand wash sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over raw beef inside walk in cooler, operator properly stored it. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towel inside chlorine sanitation at 200 ppm. Operator properly set up the bucket, recheck 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (53°F - Cold Holding); chimichurri (70°F - Cold Holding); for less than 4 hours as per operator. Operator placed inside reach in cooler. 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 sweet plantain (112°F - Hot Holding); Chicharron (102°F - Hot Holding) for less than 4 hours as per operator. Operator reheated at 165°F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand washing sink located at the main kitchen. Paper towel was refilled during inspection. Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture. Observed hot water faucet on hand washing sink on disrepair located at the dishwasher area.