VICTORIA'S BORINQUEN CAFE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in standing unit at kitchen. Operator stored properly during inspection. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on preparation table at kitchen area, as per operator less than 2 hours. Operator moved to reach in cooler during inspection. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator changing tasks and not changing their gloves. Coached operator on proper procedures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked, as per operator over 24 hours, inside standing unit at kitchen area.

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing unit soiled shelves.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen) on preparation table. Operator moved to reach in cooler. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe on hand wash sink at kitchen area.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm); operator add more chlorine during inspection,Triple Sink (Chlorine 100ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cut tomatoes on standing reach in cooler at kitchen area, operator stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (46F - Cold Holding); raw pork (47F - Cold Holding) on standing reach in cooler, as per operator less than 3 hours.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked on standing reach in cooler at kitchen area, as per operator over 24 hours. Operator dated during inspection. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at kitchen area, operator removed during inspection. Corrected On-Site

Basic - Food stored on floor. Observed vegetable mix container stored on floor, operator stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil on standing water at 93° F on preparation table at kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves on standing units at kitchen area.

Basic - Reuse of single-service or single-use articles. Observe fruit juices been stored on water plastic containers.

Basic - Stored food not covered. Observed cooked steak, cut tomatoes and cut lettuce containers not covered on standing reach in cooler at kitchen area, operator covered during inspection. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table at kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked steak inside reach in cooler. Operator stored properly food during inspection. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on preparation table, as per operator less than 45 minutes. Operator moved raw shell eggs to reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (51F - Cold Holding) on reach in cooler at front counter, as per operator milk was outside 30 minutes ago due a busy breakfast.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and cooked steak not date marked inside reach in cooler, as per operator over 24 hours.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table. Operator removed drink from table. Corrected On-Site

Basic - Stored food not covered. Observed cooked rice, cooked steak and sliced tomatoes containers not covered inside reach in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed sausages (frozen) on preparation table, operator moved sausages to reach in cooler. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored above raw pork inside reach in cooler at kitchen area. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (67F - Cold Holding) as per operator less than 3 hours. Operator started preparation for steak during inspection, and add ice bags. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +100ppm); operator add water to solution.Sanitizer Bucket (Chlorine 100ppm) 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 cooked rice and cooked pork not date marked inside reach in cooler at kitchen area, as per operator over 24 hours. Corrected On-Site Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table. Corrected On-Site

Basic - Food stored on floor. Observed raw steak container stored on kitchen floor. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on salt container. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 87° F at front counter. Corrected On-Site Repeat Violation

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit next to back door. Corrected On-Site

Basic - Stored food not covered. Observed cooked rice container not covered inside reach in cooler at kitchen. Corrected On-Site Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 0ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw marinated steak stored above raw pork inside reach in cooler. Operator stored properly. 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 cooked rice and cooked pork not date marked inside reach in cooler, as per operator from previous day. Operator dated during inspection. Corrected On-Site

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed several food containers not covered inside reach in cooler. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw mashed plantains stored on nonfood grade bags in preparation table at kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked steak in 2 door unit at kitchen area. Manager stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (45F - Cold Holding); carne Asada (45F - Cold Holding) in 2 door unit at kitchen area. As per Manager over 24 hours, Manager discarded during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed plenty chemicals next to salt and pepper shakers at front counter.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and sliced cooked pork not date marked in 2 door unit in kitchen area. As per manager 24 hours. Manager dated food during inspection. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed training for employees missing date of birth. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed raw peppers container stored on floor at kitchen area. Manager rearranged properly during inspection. Corrected On-Site

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.

Basic - Ice scoop handle in contact with ice. Observed at the front counter. Manager moved scoop during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 83° F next to coffee machine. Employee discarded during inspection. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Stored food not covered. Observed cooked potato,cooked pork, tostones not covered on 2 door unit at kitchen area. Manager covered during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw mashed plantains (frozen) on preparation table. As per Manager less this 4 hours. Manager moved food to reach in cooler during inspection. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified at the front counter.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at Triple Sink (Chlorine 0ppm); employee replaced with a new solution.Triple Sink (Chlorine 100ppm) Corrected On-Site Repeat Violation

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork in reach in cooler at kitchen area,employee stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tostones (47F - Cold Holding) next to stove at kitchen area, as per employees less than 1 hour, employee moved food to 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 pork stew (127F - Hot Holding); as per employee less than 2 hours, pork stew (169F - Reheating). Corrected On-Site Repeat Violation

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 form during inspection. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. Employee restocked during inspection. Corrected On-Site

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. Provided form during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, cooked pork and cooked potatoes not date marked in reach in cooler at kitchen area, As per employee over 24 hours. Employee start dated food during inspection. Corrective Action Taken Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed no date of birth on certificates.

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser bottle not identified at kitchen area, employee labeled during inspection. Corrected On-Site Repeat Violation

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on women's bathroom. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in salt container at kitchen area, employee moved utensil during inspection. Corrected On-Site

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed cooked rice,pork,potatoes and beef stew not covered in reach in cooler at kitchen area. Employee cover food during inspection. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm); Manager add chlorine during inspection Triple Sink (Chlorine 100ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above sliced ham in reach in cooler, Manager rearranged properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tamales (131F - Hot Holding) on top of the stove, as per Manager less than 2 hours, Manager turned on stove at the time of the inspection. Corrective Action Taken

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice in reach in cooler not date marked, as per Manager over 24 hours. Manager dated during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified in kitchen area.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in both bathrooms.

Basic - Stored food not covered. Observed cooked pork container not covered in reach in cooler, Manager covered during inspection. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table.

High Priority - Nonfood-grade bags used in direct contact with food. Observed food chicken,pork and vegetables stored in Togo bags in reach in cooler at the front counter. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked pork inside reach in cooler. Employee rearranged properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (49F - Cold Holding) as per employee milk was there approximately 30 minutes. Employee moved to reach in cooler. milk (43F - Cold Holding) at 9:54 am.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and beans,cooked pork and cooked chicken not date marked. As per employee more than 24 hours. Employee date marked at the time of the inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in women bathroom.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed in back door in kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container. Employee removed during inspection.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 87°F in kitchen area. Employee discarded water during inspection.

Basic - Old labels stuck to food containers after cleaning. Observed in plastic containers in shelves above 3 compartment sink.

Basic - Stored food not covered. Observed cooked white rice and beans not covered in table in kitchen. Employee covered during inspection. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table in kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed seasoning container not labeled with common name in kitchen area. Employee labeled during inspection. Corrected On-Site

Basic - - From initial inspection : Basic - Stored food not covered. Observed rice, pork chicken not covered in Reach in cooler. Repeat Violation Warning - From follow-up inspection 2022-06-10: Observed salad, ham, plantains in reach in cooler not covered. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked chicken inside the refrigerator. The operator removed the raw chicken. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on the prep table. Per operator, held less than 20 mins outside. Advised, the operator removed eggs to the cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the prep table, butter 63F Cold Holding. Per operator, held 1 hour outside, the operator moved the butter back to the refrigerator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a pan inside the hand wash sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom hand sinks missing paper towels. 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 cooked rice made on Saturday 01/22/2022 without date marking.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed cooked pork, cooked rice and cooked chicken stored inside the refrigerator overnight without covering. The operator covered all items. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed meat stored in supermarket bags in the front counter reach in cooler. Operator changed the bag for a food grade one Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs stored at room temperature. Eggs were out due to order. Eggs were stored in the reach in cooler Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the kitchen area rice (129°F - Hot Holding). Rice was reheated to then keep it on hot holding temperature Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Observed a container of oil stored on the floor

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water. Water temperature 78° F. Operator moved the utensil on top of the stove to increase the water temperature. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the interior of the front counter reach in freezer soiled

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken being thawed at room temperature . Chicken was moved into the reach in cooler.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed at the front counter plastic forks not presented handle first.