TROPICS CAFE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (48F - Cooling) stored in the reach in cooler since lastnight, as per operator. Stop sale issued.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (48F - Cooling) stored in the reach in cooler since lastnight, as per operator. Stop sale issued. Observed raw chicken (49F - Cold Holding) stored in the reach in cooler overnight, as per operator. Stop sale issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (49F - Cold Holding) stored in the reach in cooler overnight, as per operator. Stop sale issued.

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

Basic - Floor tiles missing and/or in disrepair. In the kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed kitchen Sanitizer Bucket (Chlorine 100+ppm), operator remade Sanitizer Bucket (Chlorine 50ppm). 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 empanadas de pollo (127F - Hot Holding) stored in the hot holding unit for less than 2 hours before inspection. Operator reheated items.

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 a scoop with a handle touching the pancake batter. Operator stored properly. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 50ppm) at the front counter, operator remade Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site

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

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At the kitchen handwashing sink.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles Mojo, oil and butter with no name label. Operator placed names. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Triple glass reach in cooler: cooked pork dated 4/11. Operator discarded.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Kitchen Triple glass reach in cooler: cooked pork dated 4/11.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed homemade potato (98F - Hot Holding) as per employee less than 1 hour.homemade potatoes (167F - Reheating) Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken not date marked inside reach in cooler, as per employee over 24 hours. Employee 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 coffee on preparation table at kitchen area, employee removed. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed at the front counter.

Basic - Food stored on floor. Observed plastic container with bread at the dry storage area, Manager stored properly. Corrected On-Site

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

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 at the front counter. Employee stored properly. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are soiled.

Basic - Ceiling tile missing. Observed in the kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in the kitchen.

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

Basic - Bowl or other container with no handle used to dispense beans. Employee removed bowl. Corrected On-Site

Basic - Container of bread not stored at least 6 inches off of the storage room floor.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Sauce storage container/container lid cracked or broken. Chef discarded lid.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance. Repeat Violation