VIVA ARGENTINIAN STEAKHOUSE

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of raw beef inside standing reach in cooler next to cook line.

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 chicken removed from original packaging stored over raw beef and fries inside standing reach in freezer.

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 next to fryers. As per operator for 20 mins.

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 can opener blade soiled at prep table. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket stored inside hand sink next to walk in cooler.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine for dish machine.

Basic - Food stored on floor. Observed cases of fryer oil stored on floor in dry storage 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 tongs stored inside container of raw chicken with handle in contact with food at reach in cooler across from cook line.

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

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink next to dish machine. Repeat Violation

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Next to cook line.

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (50F - Cold Holding) at cook line. Advised operator on correct procedures.

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 via email.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes not date marked inside WIC, as per owner for more than 24 hours prior.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at HWS by dishwasher machine.

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

Basic - Stored food not covered. Observed cooked potatoes inside WIC not covered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by WIC.

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking in HWS by dishwasher.

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

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.

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

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.

Basic - Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris inside warewashing machine.

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

Basic - Food stored on floor. Observed buckets of food on walk-in cooler floor.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Momo's kitchen reaching coolers.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.

Basic - Soiled dry wiping cloth in use.

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

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. During the routine inspection observed cooked steak with corn (56F - Cold Holding); cooked pasta (57F - Cold Holding); raw beef (55F - Cold Holding); cooked risotto (58F - Cold Holding); steak empanadas (55F - Cold Holding); cooked potatoes (56F - Cold Holding), stored inside the walk in cooler. As per employee food was prepared 12 hours before the inspection. - From follow-up inspection 2024-08-20: Previous Stop sale complied during routine inspection. another stop sale was issued during callback inspection for 3 cases of heavy cream at 51 F over night in walk-in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. During the routine inspection observed cooked steak with corn (56F - Cold Holding); cooked pasta (57F - Cold Holding); raw beef (55F - Cold Holding); cooked risotto (58F - Cold Holding); steak empanadas (55F - Cold Holding); cooked potatoes (56F - Cold Holding), stored inside the walk in cooler. As per employee food was prepared 12 hours before the inspection. Repeat Violation - From follow-up inspection 2024-08-20: At callback inspection in the walk-in All TCS Items were relocated to stand up refrigerator units and uncut produce is in the walk-in cooler at callback inspection except 3 cases / 12 each of heavy cream over night in walking cooler @51F. STOP SALE Admin Complaint

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. During the routine inspection observed walk in cooler running at 50F. - From follow-up inspection 2024-08-20: The walk-in cooler is @41-46 F ambient temp. The owners have an estimate for replacing the WIC. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. By the bar entrance. - From follow-up inspection 2024-08-20: Floor tiles missing and/or in disrepair. By the bar entrance. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach in cooler gaskets soiled, located at cooking line. Observed hood filters soiled. Repeat Violation - From follow-up inspection 2024-08-20: reach in gaskets are soiled . Hood filters are clean Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-08-20: Walk-in cooler shelves with rust that has pitted the surface. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding) in reach in cooler at cook line, as per employee less than 1 hour. Employee moved food to walk in cooler. 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards, also observed soiled can opener blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. 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 sweet potatoes not date marked inside walk in cooler, as per employee from previous day. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in women's bathroom.

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

Basic - Floors not maintained smooth and durable. Observed at walk in cooler.

Basic - Food stored on floor. Observed several plastic food containers stored on walk in cooler floor. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed at the bar. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at kitchen area.

Basic - Stored food not covered. Observed several not covered food containers inside walk in cooler. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw ground beef in standing water in kitchen area. Corrected On-Site

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table.

High Priority - Toxic substance/chemical improperly stored. Observed in the kitchen, a bucket of sanitizer stored by potatoes on a prep table. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Observed a drain from the coffee machine dripping into the bar hand wash sink Repeat Violation

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

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

Basic - Carbon dioxide tanks not adequately secured. Repeat Violation

Basic - Floors not maintained smooth and durable. Walk in cooler.

Basic - Old food stuck to clean dishware/utensils.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In front of the three compartment sink.

High Priority - Dishmachine quaternary sanitizer not at proper minimum strength. 100 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwashing machine in quaternary chemical concentration solution at 100 ppm.Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler rice (45F - Cold Holding) Per operator less than 4 hours.

High Priority - Toxic substance/chemical improperly stored. Observed the quaternary sanitizing bucket stored on the top of the table working area

Intermediate - Equipment drain line draining into handwash sink. Observed a drain from the coffee machine dripping into the bar hand wash sink Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed the dishwashing area hand wash sink inaccessible. It has plastic containers stored in it.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the operator no no quaternary chemical test strips. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed the kitchen hand wash sink without paper towel and soap Operator replenished the paper towel and soup Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed both men and women bathroom doors do not self close

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cutting board has cut marks and is no longer cleanable. Observed a green cutting board in the kitchen grooved. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed in the walk in cooler a container of pickles stored on the floor.

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

Basic - In-use wet wiping cloth/towel used under cutting board. Observed a wiping cloth under a green cutting board. Operator removed the wiping cloth Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed a light shield damaged at the dishwashing area

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar area no hand wash sign , no part towels or hand soap. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gasket of the seafood reach in cooler soiled

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

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the salad reach in cooler

Basic - Walk-in cooler with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Observed a shrimp sauce in a container labeled as Alfredo sauce.