TU CASA BORICUA PR HOUSE

Intermediate - Handwash sink not accessible for employee use at all times. Bar area employee hand sink had a bucket inside the sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area hand sink did not have paper towels. Corrected On-Site

Intermediate - Probe thermometer not within the intended measuring range of use.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen area and employee bathroom not reaching 100 F. Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle of sour sop juice in the freezer on top of a bag of frozen French fries.

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Lighting bulbs are out and needs. Ore lighting through the cooking area. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Underneath the fryer and cook line area. Repeat Violation

Basic - Garbage can located outside has no lid or lid open/broken. Dumpsters is missing one lid and the other is broken in half.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./ water temp 80° at cook line Corrected On-Site

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.

Basic - Floor soiled/has accumulation of debris./ underneath fryers

Basic - Hole in or other damage to wall./ kitchen area

Basic - Water leaking from pipe and/or faucet/handle./ faucet constantly dripping water at cook line

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor./ cook line

Basic - Hole in or other damage to wall./ above 3 comp sink / throughout kitchen

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Water leaking from pipe and/or faucet/handle./ employee hand sink kitchen