EL PALACIO DE LOS JUGOS INC

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried cheese (94F - Hot Holding) at kitchen station across from preparation line at black station. Observed fried plantains (98F - Hot Holding) at fryers. As per operator for less than 4 hrs.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink across from cook line. Operator provided paper. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal speaker stored above preparation area. Operator removed speaker from preparation area. Corrected On-Site

Basic - Food stored on floor. Observed commercially processed sour orange and oil container stored on floor to the left of juice reach in cooler. Operator stored 6 inches off of floor. Corrected On-Site

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. Observed dried chicharron for self service not include product identity/description, date product was packaged and name and address of the establishment. Operator made labels for containers. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler across from cook line in preparation area. Operator cleaned gaskets. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork defrosting in ambient temperature. Operator placed pork in running water in sink. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) in smoothie station. Operator fixed concentration to Sanitizer Bucket (Chlorine 100ppm). Observed Sanitizer Bucket (Chlorine 0ppm) in black station. Operator fixed concentration to Sanitizer Bucket (Chlorine 100ppm). 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 mashed plantain (114F - Hot Holding) on steam table at black station. As per operator for less than 4 hrs. Operator placed products on stove for reheating. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed black station Sanitizer Bucket (Chlorine 200+ppm) under steam table. Operator diluted with water, retest black station Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives between cold equipment across stoves at black station. Operator removed the knifes. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across cook line at purple station. Operated dried out the water. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor under hand sink at purple station at kitchen area. Operated removed bucket from the floor. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at sandwich station in cafeteria area. - From follow-up inspection 2025-03-12: Still observed cut marks and is no longer cleanable at sandwich station in cafeteria area. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets to reach in cooler torn at coffee station in cafeteria area. - From follow-up inspection 2025-03-12: At the time of callback inspection still observed gaskets to reach in cooler torn at coffee station in cafeteria area. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at purple station kitchen. Employee leaned during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside rice plastic container at purple station. Manger removed the bowl. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed red cutting board on prep table at black station. Employee discarded the item. Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at all stations.

Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum containers not inverted on shelve at cafeteria. Employee inverted the containers. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed purple station: Sanitizer Bucket (Chlorine 25ppm)under hand sink. Also observed in black station: Sanitizer Bucket (Chlorine 0ppm) under steam table. Employee discarded the solution and refill with new solution, retest purple station: Sanitizer Bucket (Chlorine 100ppm); black station: Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar inside plastic container without label at purple station kitchen. Employee properly labeled product. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw chicken stored in the same container with cut carrots and ham inside reach in cooler at black station across stove. Employee properly separated the food products. 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. Observed home made flan marked 4/25 more than 7 days. Employee remarked with proper date. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed home made Flan (48F-Cold Holding) inside self serve reach in cooler at cafeteria station. As per employee for 4 hrs. Employee discarded the products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed home made Flan (48F-Cold Holding) inside self serve reach in cooler at cafeteria station. As per employee for 4 hrs. Employee discarded the products. Corrected On-Site

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 200ppm) under hand sink at purple station kitchen. Employee discarded the water and refilled solution, retest Sanitizer Bucket (Chlorine 50ppm). Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by trash can and 2 cold holding units. Employee removed the trash can for acces to hand sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed white plastic container inside hand sink at kitchen purple station. Employee removed the container. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handle inside bread crumbs plastic containers under preparation table at juice station. Employee removed the bowl Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board at sandwich station.

Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at black station across stove.

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

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 inside sugar container with handle in contact with product at juice station. Employee removed the scoop. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed under red cutting board on preparation table at black station. Employee removed cloth. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at cafeteria. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted at veggie reach in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Observed faucet leaking at hand sink at kitchen of purple station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on white cutting board next to sandwich press station. Employee removed the towel. Corrected On-Site

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside of water at 90\00BA F at stove on station #1. Operator turn stove on to reheat water. Corrective Action Taken Warning - From follow-up inspection 2023-10-25: Observed utensils in standing water at 101F. Operator turn on stove for reheating water. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed at station #2. Warning - From follow-up inspection 2023-10-25: Observed standing water in reach in cooler. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked salmon (126F - Hot Holding); fried fish (129F - Hot Holding); cooked salmon (168F - Reheating); fried fish (168F - Reheating)

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 form during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board in station #1.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in hand wash sink in station #1. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.

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

Basic - Equipment in poor repair. Observed white bins broken plastic lids next to stoves in station #1.

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

Basic - In-use tongs stored on equipment door handle between uses. Observed in station #1.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler in station #1.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in food station #1.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed in station #2.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in station #1 and #2.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed in station #2.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw pork in reach in cooler at the coffee station. Manager rearranged properly during inspection. Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in table at the coffee station. Employee moved to reach in cooler during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty dishes stored inside hand wash sink in food station #1. Employee removed during inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in rice bin in kitchen area. Employee removed during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone and speaker stored in preparation table. Employee removed during inspection. Corrected On-Site

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 spoon inside shake mix in front counter in coffee station. Employee removed during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop at 86° in ice cream station. Employee removed during inspection. Corrected On-Site Repeat Violation

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in cooler in food station #1.

Basic - Stored food not covered. Observed container with cut fruits inside reach in cooler in coffee station. Employee covered during inspection l Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in coffee station.

Basic - Working containers of food removed from original container not identified by common name. Observed shake mix and cocoa container not labeled with common name in coffee station. Employee labeled during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork in cooler unit located on coffee station. Also raw chicken stored above vegetables in cooler unit located in first station on right side.Employee rearranged properly during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated fish (46F - Cold Holding) in reach in cooler in first food station. As per manager held less than 30 minutes after preparation. Manager moved to reach in cooler to cool down. 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 fried yuca (125F - Hot Holding); plantains (128F - Hot Holding) Employee removed and reheated at 165°F during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed rack with containers blocking access to hand wash sink located near to fryers in kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty spoon inside hand wash sink located in second station. Employee removed during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in hand wash sink near to fryers. Employee restocked during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop stored in standing water at 86°F.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains at 120 F in steam table. Operator removed and reheated to 165 F at the time of the inspection. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in cafe area, blocked with a plastic container with sugar canes.

Intermediate - Handwash sink used for purposes other than handwashing. Observe a utensil and wiping cloth inside of hand wash sink located next to reach in cooler in cafe area. Operator removed at the time of the inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At coffee station. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed approximately 4 personal bags in different places in kitchen area. Also a phone in kitchen area.

Basic - Equipment in poor repair. Observed broken lid in white bin container with rice, located in kitchen area.

Basic - Ice scoop handle in contact with ice. Located at cafe area.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed inside the rice cooker, utensil handle in contact with the rice. Operator removed at the time of the inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing water at 100 F.

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked lamb (117°F - Hot Holding); cooked chicken (119°F - Hot Holding); cooked beef (118°F - Hot Holding); fried beef cutlet (108°F - Hot Holding); chicken leg quarters and onions (111°F - Hot Holding), per operator, less than 4 hours, observed operator return to the stove and oven and reheated to Observed Cooked lamb (200°F - Reheating); cooked chicken (167°F Reheating); cooked beef (169°F); fried beef cutlet (171°F Reheating); chicken leg quarters and onions (171°F - Reheating)

High Priority - Toxic substance/chemical improperly stored. Observed a gallon of bleach stored above fresh coconuts. Operator rearranged at time of inspection. Corrected On-Site

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 at 200+ coached operator how to correctly set up and measure chlorine sanitizer to 50 parts per million. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee cleaning a wiping cloth at the Barista station hand washing sink. Spoke to manager and employee and they stopped. Corrective Action Taken

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 fresh coconut, and watermelon juice in front counter and kitchen reach in cooler made on site and sold with no warning labels. Operator must discontinue sale until warning labels are added. Observed operator print and stick warning labels on containers of juice during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in interior and exterior of ice maker across from the 3 compartment sink. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed on white nylon cutting board at the 3 compartment sink.

Basic - Food stored on floor. Observed fryer oil stored on floor near fry station. 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 in kitchen bin containing rice, operator moved to warewashing area. Corrective Action Taken

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on reach in cooler doors behind front counter and in kitchen area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in 3 compartment sink with no running water. Chicken temperature was at 36°F, operator removed and put in cooler. Corrected On-Site