ISLAS CANARIAS REST

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer guard soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flans, tres leche made onsite with not date marked.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing drinks with no hair restraint

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of the walk in freezer, and reach in freezer located in the kitchen line.

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In the window area. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled inside located in the prep area

Basic - Standing water in bottom of reach-in-cooler. Observed reach in cooler in the kitchen area with standing water.

Basic - Stored food not covered. Observed sliced ham, beef, hamburgers patties not covered inside of the reach in cooler.. Employee covered products Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed lobster thawed at room temperature.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket at 0 ppm Chlorine. Manager replaced solution, new solution 100 ppm chlorine. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed throughout the kitchen area. Repeat Violation

Basic - Floors not constructed to be easily cleanable. Observed floor tile missing grout throughout kitchenarea. 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 plastic containers stored inside the cooked beef. Employee removed it.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at the sandwich station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the front line. Employee cleaned itRepeat Violation Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed cooler shelving rusted at back cook line side cooler. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork stored under raw beef inside the walk in cooler. Employee placed raw pork on top. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected at the the time if the inspection by the 3 compartment sink.

Basic - Employee eating in a food preparation or other restricted area. Observed a thermo stored above preparation table at the sandwich station. Employee removed it. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed throughout the kitchen area. Repeat Violation

Basic - Floors not constructed to be easily cleanable. Observed deep grout throughout kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by the front line . Employee cleaned them. Also observed hood filters soiled. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed cooler shelving rusted at back cook line side cooler. Repeat Violation

Basic - Stored food not covered. Observed chicken stored inside the walk in cooler.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack eggs, then handled ham without washing his hands. Employee was coached to wash hands after cracking raw eggs.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch head and face after washing hands. Employee was coached how to wash hands properly.

High Priority - Food placed in soiled container/equipment. Observed washed green peppers stored in soiled cardboard box in walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed cooked lasagne portions stored under raw pork in walk in freezer.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw unwashed peppers stored over sliced prepped onions in walk in cooler. Also observed plantains stored under raw pork in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed fruit pulp stored under raw beef in walk in freezer. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on top of preparation area. Employee removed from prep area. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. Operator provided license. Corrected On-Site

Basic - Door not nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed walk in freezer door still covered in protective wrapping.

Basic - Floor area(s) covered with standing water. Observed water on the floor by dish area.

Basic - Floors not constructed to be easily cleanable. Observed deep grout throughout kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at front line.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed cooler shelving rusted at back cook line side cooler.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in double door low reach in cooler at back of cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on counter top at front cook line.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw shell eggs over cooked veggies. In the reach in cooler located in front of the fryers at cook line observed raw chicken stored over cheese, manager placed chicken underneath it. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table at cook line observed cooked rice (117F - Hot Holding), as per cook for less than 4 hour, employee reheat food. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. In the hand wash sink by the 3 compartment observed sink soiled with food debris.

Basic - Food not stored at least 6 inches off of the floor. In the walk in freezer observed raw pork in a container not stored 6 inches off the floor.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler located at storage area interior soiled.

Basic - Stored food not covered. In the reach in cooler located at storage area across from walk in freezer observed roasted pork leg in a container not covered.

High Priority - Employee changed task with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee changing task from touching outside of equipment and other un clean surfaces to food prep, discussed with operator.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator fixed during inspection Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat sanitizer improper in all buckets, 0 ppm operator replaced them Corrected On-Site

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven located in the cook line interior with old grease accumulation. Warning - From follow-up inspection 2023-04-13: Time Extended

High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over sauces in walk in cooler. Repeat Violation Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled in kitchen area. Repeat Violation Priority: Intermediate

Basic - Observed: Bowl or other container with no handle used to dispense food. Observed no handle bowls in rice at steam table. Manager discarded container. Corrected On-Site Priority: Basic

Basic - Observed: Ceiling air vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area. Priority: Basic

Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in upright coolers. Priority: Basic

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

Basic - Observed: Stored food not covered. Observed food cooked stored uncovered in walk in cooler.and freezer. Manager asked employee to cover all the food. Corrective Action Taken Priority: Basic

Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels not stored in sanitizer water at sandwich station. Manager removed towel and placed it in sanitizer water. Corrected On- Site Priority: Basic

Basic - Observed: Working containers of food removed from original container not identified by common name. Observed food not labeled ready to use in walk in cooler. Manager asked employee to label all pans. Corrective Action Taken Priority: Basic

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed black beans (54 F - Cold Holding) at walk-in cooler. As per manager since las night at about 11:00 pm. She discarded the product. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed sweet fried plantains stored in non-food grade bags at the walk in cooler. Manager removed them from bag to a container. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a cooler- not all products commercially packaged. Observed raw chicken stored over raw steak in walk-in cooler. Manager repositioned the chicken to bottom shelf.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ceviche station : filet of fish (45 F ); shrimp (47 F - Cold Holding); corn (44 F - Cold Holding), As per manager less than 1 hour, they moved it to the upright cooler next to station.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese pastry (98 F - Hot Holding); tequeños (109F - Hot Holding); empanadas chicken(110 F - Hot Holding); beef empanadas (110 F - Hot Holding) at front counter, as per manager less than 1 hour, took them back to re heat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at sandwich station and steam table area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by containers at prep station. Manager removed the items.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed reach in shelves rusted at ceviche station.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used as a scoop inside sauce bucket in walk in cooler. Manager removed it. Corrected On-Site

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean ready to use pots stored on floor of storage area. Manager had them moved. Corrective Action Taken

Basic - Equipment in poor repair. Observed reach in cooler at ceviche station completely frozen.

Basic - Food stored on floor. Observed food containers stored on the floor of walk in freezer. Manager asked employee to remove them. Corrective Action Taken

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ceiling of walk-in cooler soiled with dust debris next to fan guards.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled next to prep area.

Basic - Stored food not covered. Observed ham, beef, turkey stored not covered in the walk in cooler. Manager had them covered. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer water through out the kitchen area.

High Priority - Nonfood-grade bags used in direct contact with food. Observed cheese stored in direct contact with Nonfood-grade bags

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in the walk in cooler, employee placed raw chicken on the bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sandwich station observed turkey (50 - Cold Holding), as per employee for less than 4 hours, employee placed turkey in reach in cooler for a rapid cool. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling up container with water from hand sink located at front counter.

Basic - Stored food not covered. Ham in a container not covered in reach in cooler at storage area. Employee covered food. Corrected On-Site