EL PALACIO DE LOS JUGOS

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed kitchen utensils in dirty water at 145F at the cook line.

High Priority - Live, small flying insects found. Observed one flying insect flying around near three compartment sink.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored with unwashed produce inside walk in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed male employee cleaning and then preparing food without changing gloves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cook salmon (116F - Hot Holding) yellow rice with chicken (125F - Hot Holding); bbq ribs (114F - Hot Holding); vegetable fried rice (125F - Hot Holding); red beans and rice (126F - Hot Holding); chicken soup (133F - Hot Holding) at the front steam table. As per operator, products were placed there about an hour ago. Operator began to reheat to correct parameters. Corrective Action Taken

Intermediate - Packaged food not labeled as specified by law. Observed several containers of packaged juice inside reaching cooler next in cooler not labeled.

Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing degreaser near three compartment sink with no label.

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

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves inside walk in cooler.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed red cutting board at the prep area with cut marks and no longer cleanable.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observable employee wearing a personal watch while preparing food on cook line.

Basic - Floor area(s) covered with standing water. Observed standing water around the walking cooler and kitchen area.

Basic - Floor tiles missing and/or in disrepair. Observed several floor tiles missing and disrepair in prep area inside hot cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at chest freezer near front counter service.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled filter inside kitchen in all hot cooking area. Observed ice machine filters soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust shelf inside reaching cooler next to three compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic half gallon bottles not inverted near back prep area.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed soiled apron near containers of rice not stored properly.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind main cook line soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in chlorine sanitizing solution near sandwich prep area.

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.

Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze containers near front counter sandwich station containing oil with no label.

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed hose at three compartment sink with less than an inch of air gap.

High Priority - Container of medicine improperly stored. Observed pain medication stored above ice cream front counter.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork stored in large container inside the walk in cooler was improperly cool from the night before. As per operator, the product was made from the night before at 7PM.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked pork stored in large container inside the walk in cooler was improperly cool from the night before. As per operator, the product was made from the night before at 7PM.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed several non food grade containers inside walk in cooler used to store food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored above milk inside walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork (68F - Cold Holding) inside walk in cooler. As per operator, it was prepared the night before at 7PM.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (68F - Cold Holding) inside walk in cooler. As per operator, it was prepared the night before at 7PM.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fries (90F - Hot Holding); cooked vegetables (105F - Hot Holding); tamales (101F - Hot Holding); bbq ribs (120F - Hot Holding); beef steak (126F - Hot Holding); chicken (77F - Hot Holding); cooked liver (105F - Hot Holding) at front counter.

High Priority - Toxic substance/chemical improperly stored. Observed bottle of degreaser stored above food equipment in back prep area.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed several employees not able to answer basic cooking or cooling temperature questions.

Intermediate - Handwash sink used for purposes other than handwashing. Observed male cook line employee washing cloths at hand wash sink in back prep area.

Intermediate - No person in charge present during hours of operation. Operator showed up during time of inspection. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Observed basting brush used to spread butter at the sandwich station. Operator discarded. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Observed several containers of packaged juice not labeled inside reach in cooler in back prep area.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents located in lobby area soiled. Observed ceiling tile near back cook line soiled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not stored inverted near back prep area.

Basic - Employee eating while preparing food. Observed male cook line employee eating while prepping steaks in back prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink stored above food prep counter in back prep area.

Basic - Equipment in poor repair. Observed ice machine sliding door broken in back prep area.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed walk in cooler with wood being used as a shelf.

Basic - Floor soiled/has accumulation of debris. Observed floor near cook line soiled.

Basic - Floor tiles missing and/or in disrepair. Observed several cracked tiles in back prep area.

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice inside ice machine.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

Basic - No container installed for catching grease from hood drip tray. Observed no hood drip container at cook line in back prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in coolers in back prep area with soiled gaskets.

Basic - Single-service articles not stored inverted or protected from contamination. Observed gallon plastic containers not inverted at prep station in back area.

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed plastic gallon containers stored outside not protected.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shredded beef being thawed at room temperature located right next to the cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed yellow cloths in back prep area not stored in sanitizing solution.

Basic - Working containers of food removed from original container not identified by common name. Observed several working containers with sugar and seasonings with no label in back prep area.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell egg and then handled single service container at cook line. Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed unwashed bean sprouts and green onions stored over cooked black beans at walk in cooler. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over peeled plantains at walk in cooler. Observed raw pork stored over cooked pork at reach in cooler at preparation area. Observed raw shell eggs stored over fresh berries. Manager removed raw shell eggs. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. COOKED LIVER (120F - Hot Holding); MOFONGO (124F - Hot Holding); MALANGA MASH (120F - Hot Holding); CHICKEN MILANESE (115F - Hot Holding); MASHED POTATOES (129F - Hot Holding); CORN FRITTER (99F - Hot Holding); SHREDDED PORK (107F - Hot Holding); BOILED YUCA (130F - Hot Holding); FRIED CRAB (105F - Hot Holding) at steam table at front counter. as per manager, items were out less than one hour. Manager increased them the of the steam table. Observed ham croquettes (104F - Hot Holding) at hot box at front counter. As per employee, product placed inside u it less than 1 hour prior. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer bucket at 200ppm plus. Manager took solution to the back to dilute with water. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of rice containers soiled with old food debris at preparation area. Observed oven mitts soiled with old food debris at cook line. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed tongs and other utensils in handwashing sink. Employee removed items during inspection. Warning

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed bottles of orange juice and melon juice missing consumer advisory. Warning

Intermediate - Nonfood-grade basting brush used in food. Observed non food grade brush with food residues at preparation area. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed exiling in disrepair near walk in cooler. Warning

Basic - Clean equipment and utensils stored outside. Observed cooking pots and plastic storage containers stored outside near dumpster area. Discussed proper storage with manager. Warning

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed wood shelves at walk-in cooler. Warning

Basic - Food stored outside. Observed papayas, mangos, avocados stored outside on shelf near back exit door. Observed cans of soda, bottled water, malted milk and canned guava shells stored outside in a locker near back exit door. Warning

Basic - Ice scoop handle in contact with ice. Manager properly place ice scoop with handle up. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink located next to back door missing sign. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled located at front line. Warning

Basic - Old labels stuck to food containers after cleaning. Observed old labels on container of shredded cheese at preparation area. Employee removed label. Corrected On-Site Warning

Basic - Outer openings not protected during operation. Observed air curtains off at front counter opening to the outside. As per manager, air curtains no longer working and called a repair technician during inspection. Corrective Action Taken Warning

Basic - Outer openings not protected with self-closing doors. Observed back door open during inspection. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing at room temperature. Warning

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Manger asked employee to store properly. Corrective Action Taken Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw tilapia at walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef (59F - Cold Holding); chicken (45F -Cold holding ); tilapia (50F - Cold Holding) at walk in cooler as per manager since previous night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (59F - Cold Holding); chicken (45F -Cold holding ); tilapia (50F - Cold Holding) at walk in cooler as per manager since previous night.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge stored inside handsink at front counter of the establishment. Manager removed sponge. Corrected On-Site Repeat Violation

Intermediate - Packaged food not labeled as specified by law. Observed No label on container of rice by preparation area at kitchen. Manager placed label. Corrected On-Site

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

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between equipment and wall by preparation area next to reach in freezer. Manager removed them. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers soiled throughout the kitchen.

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in coolers throughout the kitchen with standing water.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the establishment.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut onions at walk in cooler. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at front counter. Employee placed ice over product. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (107F - Hot Holding); tamales (115F - Hot Holding) at room temperature at cook line. As per manager, less than 2 hours and manager turned stove on to reheat products to 165F. Observed bacalao croqueta (89F - Hot Holding); cheese tequeno (96F - Hot Holding) inside hot holding unit at front counter. As per manager for 1 hour. Advised manager to reheat product to 165F. Observed cooked pork (122F-132F - Hot Holding); beef with sauce (112F-131F - Hot Holding) at steam table at front counter. As per manager, for approximately 1 hour. Manager took products to reheat to 165F. Repeat Violation** Corrective Action Taken Repeat Violation Warning

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 200 plus ppm). Manager diluted solution with water, final reading 50ppm. Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum cooking temperature for chicken. Coached employee on minimum cooking temperatures. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed sugar scoop soiled with old food debris at preparation area. Employee washed rinsed and sanitized scoop. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed food employee discarding water inside hand sink at front counter. Observed metal sponge stored at sink at front counter. Warning

Intermediate - Packaged food not labeled as specified by law. Observed plastic container of food coloring not label at preparation area. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked chicken not date marked at reach in cooler at preparation area. As per manager chicken was cooked on the previous day. Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed plastic spray bottle of degreaser not labeled at preparation area. Warning

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at cook line. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed at front counter. Employee removed grooved cutting board and placed new cutting board. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys phone and beverage on preparation table shelf at cook line. Manager removed items. Corrected On-Site Warning

Basic - Equipment in poor repair. Observed fryer basket in disrepair at fryer station. Manager removed item. Corrective Action Taken Warning

Basic - Floor area(s) covered with standing water. Observed near walk in cooler. Employee removed water. Corrected On-Site Warning

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked at cook line and near walk in cooler. Warning

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 handle touching chicken base inside container at cook line. Employee rearranged scoop handle. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop storage in water at 128F at front counter. Repeat Violation Warning

Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers of cooked chicken and pork at reach in cooler at back preparation area. Corrected On-Site Warning

Basic - Outer openings not protected with self-closing doors. Observed back door open during inspection, manager closed the door. Corrected On-Site Repeat Violation Warning

Basic - Standing water in bottom of reach-in-cooler. Observed at across from ice machine. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed containers inside walk in cooler used to store meats and vegetables no food grade plastic also mixer used on food preparation. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork inside reach in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at kitchen area for over 4 hours chicken soup 105F Hot Holding, yellow rice 107F Hot Holding.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a reach in cooler sandwich preparation table the following. Pork 52 F cold holding, Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items on front counter steam table tamales (125F - Hot Holding); ribs (95F - Hot Holding); Pork (118F - Hot Holding); black beans (110F - Hot Holding); plantains (105F - Hot Holding); chicken (100F - Hot Holding); Fish (115F - Hot Holding); Imperial rice (103F - Hot Holding) Warning

High Priority - Toxic substance/chemical improperly stored. Observed fruit fly insecticide stored on food preparation area. Employee moved and stored away from preparation area. Corrected On-Site Warning

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

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Warning

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed cooking pots stored outside. Warning

Basic - Floor area(s) covered with standing water. Warning

Basic - Food storage container/container lid cracked or broken. Observed cracked lids on rice containers. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer and reach in freezer at juice preparation area. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen between cooler and wall. Warning

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops and spoons on water at 110 F Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed oven exterior soiled. Warning

Basic - Observed corn grinder and reach in cooler stored outside. Warning

Basic - Open dumpster lid. Warning

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed single serve juice containers stored outside. Warning

Basic - Soiled dry wiping cloth in use. Warning