BAMBOO DE LA 40

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vent near ware washing area. Warning - From follow-up inspection 2026-03-02: Observed soiled vent near ware washing area. Time Extended

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 to operator.

Basic - Stored food not covered. Observed empanadas, raw pork not covered inside reach in cooler.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching face, then engage in food preparation with washing his hands. Employee was coached how and when to wash hands properly.

High Priority - Observed raw chicken (49F - Cold Holding) cooked veggies (62F - Cold Holding); in Walk in cooler. As per operator established has a partial power outage during the night. They are waiting for FPL to resolve the issue.Stop sale issue.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (49F - Cold Holding) cooked veggies (62F - Cold Holding); in Walk in cooler. As per operator established has a partial power outage during the night. They are waiting for FPL to resolve the issue.Stop sale issue.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned cooked rice in reach in freezer not date marked, as per operator, for more than 24 hours. Also observed noodles portioned in walk in cooler not date marked, as per operator for more than 24 hours.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer inside walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging in the legs of preparation table next to the stove.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths in preparation table not stored in sanitizer bucket.

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

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 at walk in cooler with no date marking. As per operator from previous day.

Intermediate - Spray bottle containing toxic substance not labeled. Observed alcohol spray bottle without any label at front counter. Operator placed label on spray bottle. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting boards no longer cleanable at kitchen.

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both oven in the cook line. Warning - From follow-up inspection 2024-01-31: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed the use of non food-grade bags used to store food in chest freezer inside walk in cooler

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 raw fish over raw empanadas in upright freezer in walk in cooler

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Above three compartment sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled next to steam table.

Intermediate - Packaged food not labeled as specified by law. Observed packs of beef for sancocho inside a container not labeled or dated.

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed a light not shielded above dish machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on upright freezer torn next to walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed pans with wedged tomatoes, shredded lettuce bacon stored not labeled in walk in cooler

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine chlorine sanitizer at 0ppm. Manager reviewed the dishwasher machine and adjusted the chlorine sanitizer. Final concentration 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked vegetables and cooked beef at walk in cooler. Manager relocated the raw products to the bottom part of the shelves. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed tomatoes sauce marked 12-24-2021 at reach in cooler preparation area. Manager discarded the product. 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 plantains soup (112 - Hot Holding) and cooked fish (121 - Hot Holding) at preparation table and steam table. As per operator for less than one hour. Operator moved the products to the stove to be reheating to 165°F. Final temperature 166°F. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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-use utensil with handle on the rice. Operator removed the utensil. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-used utensils in water at 79°F. Operator moved the utensils to be washed and stored in hot water at 167°F. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed cooked skin pork not covered at walk in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. At front counter.

Basic - Working containers of food removed from original container not identified by common name. Observed rice container not identified by common name Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine solution at 0ppm.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a case of disposable gloves in handwash sink located in front counter.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas, in back food preparation area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles damage in back food preparation area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between the wall and three compartment sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water at 93°F.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0ppm.

Basic - Working containers of food removed from original container not identified by common name. Observed a squeeze bottle with oil not identified.