CAFE CATULA

High Priority - Employee washed hands with no soap. Observed employee rinse hands in hand sink across from cook line and then continue to prep food without washing hands with soap. Repeat Violation Admin Complaint

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in dirty water at steam table.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored over peeled onions inside flip top portion of reach in cooler across from cook line. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed garlic butter date marked 3/10, over 7 days inside walk in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed garlic butter date marked 3/10, over 7 days inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crepe batter (64F - Cold Holding) on prep table across from cook line. As per operator for less than 30 mins. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of glass cleaner stored on prep table at bar area next to squeeze bottles of lime juice.

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

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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer blade soiled in prep area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed tongs stored inside hand sink across from cook line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to steam table. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink next to steam table. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef and cooked pork stored inside walk in cooler not date marked, as per operator products were made 24 hours prior.

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

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with deep cut marks across from cook line.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Observed ice machine door in disrepair. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor in bar area. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach in cooler and prep table on cook line. 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 scoop stored inside container of salt with handle in contact with salt.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed interior of white chest freezer door broken, exposing insulation. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Across from cook line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler across from cook line. Repeat Violation

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

Basic - Water leaking from pipe and/or faucet/handle. Observed leak at hand sink next to steam table.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of prep table across from cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of sugar and salt not labeled underneath prep table where coffee maker is stored. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw steak and then grab clean utensils without washing hands.

High Priority - Employee washed hands with no soap. Observed employee grab raw chicken with bare hands then rinse hands in sink without soap and continue to grab clean utensils. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored over peeled onions and washed lemons inside flip top portion of reach in cooler at cook line.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 raw tuna thawed completely inside reduced oxygen package in reach in cooler at prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (68F - Cold Holding); marscapone cheese (68F - Cold Holding) at cook line, as per operator for one hour.

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

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. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed raw shrimp stored inside hand sink at cook line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to steam table.

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink next to steam table.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled in kitchen. Repeat Violation

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 raw tuna thawed completely inside reduced oxygen package in reach in cooler at prep area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on top of prep shelf in kitchen.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating on cook line.

Basic - Equipment in poor repair. Observed broken standing reach in cooler in kitchen area.

Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor in bar area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach in cooler and prep table across from cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave dirty at cook line. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed white chest reach in freezer broken with exposed insulation

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers in kitchen. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled at cook line.

Basic - Reach-in cooler shelves with rust that has pitted the surface. At cook line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Across from cook line and dessert cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at room temperature inside hand sink at cook line. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind dish machine. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at coffee station. Repeat Violation

High Priority - Employee washed hands with no soap. Observed server handle dirty dishes and then rinse hands with only water.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed plantain chips (78F - Hot Holding); as per operator, chips were cooked in house the day before. Inspector provided TPHC form via email. 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 plantain chips (78F - Hot Holding); as per operator, chips were cooked in house the day before. Inspector provided TOHC form via email. Corrective Action Taken

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed food manager unable to calibrate thermometer. Inspector went over process. 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. Observed no form or kit; inspector provided via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food and pots are kept. Observed soiled slicer in kitchen area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed cutting board in handsink at bar.

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles of oven and microwave soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bottle stored above reach in cooler across cook line. Observed cellphone and watch on prep table next to cook line. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed in walk in cooler.

Basic - Food stored on floor. Observed cases of soda in bar on floor. Observed in walk in freezer food stored on floor. Observed in walk in cooler food stored on floor. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster; inspector provided via email. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers in kitchen. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers throughout establishment.

Basic - Standing water in bottom of reach-in-cooler. Observed on dessert cooler in kitchen area. Repeat Violation

Basic - Stored food not covered. Observed raw fish not covered in walk in cooler. Observed crab cakes with no cover in read in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed octopus in standing water being thawed in kitchen.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed cups of sugar spread in kitchen with no label. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed frozen beef stored above frozen ravioli not in original packaging.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table across cook line: heavy cream (71F - Cold Holding), as per employee, heavy cream was in use for pasta 30 minutes prior to inspection. Employee placed cream in reach in cooler as per inspectors request.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled, cook washed, rinsed, and sanitized. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer on site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone above prep table. Observed speaker stored on pasta maker machine.

Basic - Food stored on floor. Observed boxes of frozen food stored on floor of walk in freezer. Observed buckets of potato in water on floor of walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer at kitchen line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior microwave soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system and behind stove area soiled,

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves in reach in and walk in coolers.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on floor next to prep table. Inspector spoke to employee about proper storage of sanitizer.

Basic - Standing water in bottom of reach-in-cooler. Observed water standing on reach in cooler at bar area

Basic - Working containers of food removed from original container not identified by common name. Observed flour without label in kitchen next to back exit.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching dirty towel, and then put on new gloves without washing hands. Discussed and coached employee in proper methods. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw salmon over plantains stored inside the walk in cooler. Employee removed items and placed them correctly. 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.

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

Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink, located at cooking line.

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 stored inside the reach in cooler, located at cooking line with no date marked. As per employee food was prepared 3 days before the inspection. Warning

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Food stored on floor. Observed sweet plantains cases stored on the walk in freezer floor. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several kitchen utensils in standing water at 45°F inside the reach in cooler, located at preparation area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled throughout the kitchen areas. Observed hood filters soiled. Repeat Violation

Basic - Observed all reach-in cooler interior have accumulation of soil residues. Repeat Violation

Basic - Observed ceiling vents soiled with accumulated food debris, grease, and dust substance. Repeat Violation

Basic - Observed cutting board has cut marks and is no longer cleanable, located at preparation areas.

Basic - Observed wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork thawed inside the three compartment sink in standing water. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic bottles with different sauces and oil without labels, throughout the kitchen areas.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed mold like substance inside ice machine located outside kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured. Upon inspection observed Carbon dioxide tanks not secured in the back of the kitchen.

Basic - Food stored on floor. Upon inspection observed buckets of broccoli stored on floor in walk-in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Upon inspection observed ice buildup inside reach in freezer in kitchen.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer machine with old food debris, located inside the kitchen next to the back door. - From follow-up inspection 2023-10-23: Observed slicer machine with old food debris, located inside the kitchen next to the back door. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed chorizo croquettes stored a thank you bags. Chef stored croquettes on ziplock bags. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Equipment drain line draining into handwash sink. Observed Soda dispenser drain line draining into bar area handwash sink.

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean plates, bowls spoon a dirty shelf. Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of the prep table. Chef put cellphone away. Corrected On-Site

Basic - Food stored on floor. Observed case of veal stored on the walk in freezer floor. Employee removed box from the floor Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on dirty standing water. Chef cleaned scoop and placed scoop in clean hot water. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives on standing water.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On top of the Oven, prep pasta table Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floor, kitchen floor.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Sauces bottles.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flour and butter (72 - Cold Holding) stored at room temperature as per operator less than 2 hours, operator placed food in the cooler.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed thermometer at 0F. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed scoops stored in the hand sink located in the kitchen area. Observed hand sink at the bar area used as a dump sink. 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 malanga with no date marked in the kitchen cooler. Observed cooked escargots with no date marked, observed milk desserts with no date marked.

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

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

Basic - Equipment in poor repair. Observed ice machine lid broken.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Observed flour container stored on the kitchen floor. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed 2 lights in disrepair in the kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed flour container with no label. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in freezer broken gaskets. - From follow-up inspection 2021-09-23: Observed reach in freezer broken gaskets. Time Extended - From follow-up inspection 2021-11-23: Observed reach in freezer broken gaskets. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door located by the walk in cooler. - From follow-up inspection 2021-09-23: Exterior door has a gap at the threshold that opens to the outside. Back door located by the walk in cooler. Time Extended - From follow-up inspection 2021-11-23: Exterior door has a gap at the threshold that opens to the outside. Back door located by the walk in cooler. Time Extended