BOCAS GRILL & BAR

High Priority - Non-food grade paper/paper towel used as liner for food container. Cloth used to put underneath yuca on cooks line , operator discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours , Chimicurri on expo line with fresh garlic - operator placed in freezer , then put in ice for recovery retemped at 42F Corrected On-Site

Intermediate - Food-contact surface soiled/ stained with food debris, mold-like substance or slime. -cutting boards on cooks line Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with watch on on cooks line

Basic - Ice buildup in walk-in freezer and reach in freezer for ice cream

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop placed with alcohol in bar area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of reach in coolers on cooks line -sides of fryers on cooks line

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

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can next to ice machine , operator moved Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen

Basic - Equipment in poor repair. Handle for lowboy missing on cooks line

Basic - Time/temperature control for safety food thawed in an improper manner. Steak in standing water in prep sink , operator turned water on Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs, stored next to raw chicken on cookline prep table Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Less than 4 hours, operator placed in walk-in cooler for temperature recovery raw shelled eggs (60F - Cold Holding 45 minutes later 44F) Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. heavy cream (62F - Cold Holding) over 4 hours on cookline. Operator discarded milk (50F - Cold Holding) over 24 hours. Operator discarded. Less than 4 hours, operator placed in freezer for temperature recovery raw steak (45F - Cold Holding 45 minutes later 39F); raw chicken (47F - Cold Holding 45 minutes later 40F); raw salmon (51F - Cold Holding 45 minutes later 41F); Less than 4 hours, operator placed in walk-in cooler for temperature recovery raw shelled eggs (60F - Cold Holding 45 minutes later 39F); pico de gallo (51F - Cold Holding 45 minutes later 42F); guacamole (50F - Cold Holding 45 minutes later 42F); spring mix (50F - Cold Holding 45 minutes later 41F); Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (62F - Cold Holding) over 4 hours on cookline. Operator discarded milk (50F - Cold Holding) over 24 hours. Operator discarded Less than 4 hours, operator placed in freezer for temperature recovery raw steak (45F - Cold Holding 45 minutes later 39F); raw chicken (47F - Cold Holding 45 minutes later 40F); raw salmon (51F - Cold Holding 45 minutes later 41F); Less than 4 hours, operator placed in walk-in cooler for temperature recovery raw shelled eggs (60F - Cold Holding 45 minutes later 39F); pico de gallo (51F - Cold Holding 45 minutes later 42F); guacamole (50F - Cold Holding 45 minutes later 42F); spring mix (50F - Cold Holding 45 minutes later 41F); Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled throughout establishment. Can opener soiled Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by ice machine blocked by trash can. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing used as a dump sink and scoop in hand sink by ice machine. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk at bar over 24 hours per operator. Operator discard Corrective Action Taken

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet at Hand wash sink by ovens not working.

Basic - Cutting board has cut marks and is no longer cleanable throughout establishment Repeat Violation

Basic - Employee beverage containers over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch Repeat Violation

Basic - Equipment in poor repair. Gaskets on prep tables torn and in disrepair throughout establishment

Basic - Floor tiles missing and/or in disrepair on cook-line. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Oil stored on rim of mop sink.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop touching dirty alcohol bottles at bar. Corrected On-Site

Basic - In-use tongs stored on door handle of lowboy on cookline between uses. 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. Salt bin's hand scoop touching food in storage area. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board on cookline Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding units on cookline and at bar area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled throughout establishment Expo shelves heavily soiled Reach in coolers lower shelves heavily soiled with debris throughout establishment. Repeat Violation

Basic - Single-service items for customer self-service not properly protected to prevent contamination at outside dining area.

Basic - Stored food not covered. Sugar by ice machine uncovered Lid of ice bin in outside dining are not covered. Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen heavily soiled.

Basic - Working containers of food removed from original container not identified by common name. Sugar on prep station. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee touched clothing with gloved hands then returned to cooking, operator educated employee, employee washed hands and changed gloves Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -short reach-in freezer

Intermediate - Food-contact surface soiled with food debris. -white cutting boards throughout kitchen stained

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of degreaser lacking label, operator labeled Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink next to dual vulcan oven no hot water, operator connected Corrected On-Site

Basic - Clean utensils or equipment stored in a bathroom. -drinking glasses and plates stored in cabinet in men's bathroom, employee removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on top of reach-in freezer Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. -employee chewing while working on cookline

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -short white reach-in freezer Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have a light accumulation of dust/debris.

Basic - Water draining onto floor surface. -handwash sink next to ovens pvc pipe not aligned with floor drain Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths stored on cutting board in kitchen and in bar area, operator relocated to sanitizer bucket Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. Three bottles of water in bar ice bin

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Three bottles of water in bar ice bin

High Priority - Three Live, small flying insects in bar area.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at the bar Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards on cooks line stained/ soiled

Basic - Clean pots and pans not stored inverted or in a protected manner on shelf outside of walk in cooler Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to clean dishes on three compartment sink Corrected On-Site

Basic - Equipment in poor repair. Handle broken to rice cooker on server side of expo

Basic - Ice buildup in reach-in freezer to the right when entering the kitchen from bar area Repeat Violation

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

Basic - Light not functioning. On hood system on cooks line

Basic - Stored food not covered. Single door reach in freezer on cooks kine

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados behind guacamole with diced tomatoes in sandwich to reach in cooler on cooks line Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. 1) Sugar container on ledge of ice machine used for drinks 2) salt container under prep table across from three compartment sink Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw portioned chicken over raw salmon in 4 door cooler across from fryer Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork belly dated 9/28 in walk in cooler

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork belly dated 9/28 in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned cooked yucca 52F next to microwave on expo side less than four hours and added to time plan. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pan of cooked chicken breast on grill 123, moved over hotter part for temperature recovery 15 minutes later was 201F Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cooked rice pan under oven drawers Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room Repeat Violation

Basic - Ice buildup in reach-in freezer when entering kitchen from bar on the right

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Several meats in walk in cooler Repeat Violation

Basic - White Cutting boards has cut marks and is no longer cleanable on cooks line Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sixth pan of sugar on ledge of ice machine Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shelled eggs stored in same container has cut up butter cubes. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken placed behind raw beef on cook line. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream, opened previous day per operator. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Ice discarded in hand sink at bar. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in bar area Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand sink in bar area Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice container on cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In prep area of kitchen

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle and food container on glass rack at bar. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives, soiled stored between reach in coolers on cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In both bathrooms.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line. Reach in cooler doors, and handles.

Basic - Raw fruits/vegetables not washed prior to preparation. Asparagus in rubber bands stored in pull out drawers on cook line. Avocados removed from case, added to container on line not washed, before prep began.

Basic - Reuse of single-service or single-use articles. Plastics jug cut open to be used as a funnel

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. All meats in cooler are ROP, Salmon, calamari, beef, chicken, shrimp, whole intact steak.

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

High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Salmon is cut to individual portions and then packaged without labeling. - From follow-up inspection 2023-03-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses sink and surface for 3 compartment sink with no test kit. - From follow-up inspection 2023-03-21: Time Extended

Intermediate - - From initial inspection : 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. 11 new hires. - From follow-up inspection 2023-03-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents above dish area rusted. - From follow-up inspection 2023-03-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen. White cutting boards on cook line. - From follow-up inspection 2023-03-21: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Door on reach in cooler on cook line not smooth. - From follow-up inspection 2023-03-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in coolers torn. - From follow-up inspection 2023-03-21: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Salmon in ROP packaging, no cut in packaging. - From follow-up inspection 2023-03-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No handwash sink for employees on the cooks line and supposed to be on the plans Warning - From follow-up inspection 2022-12-20: Time extended 21 days Time Extended - From follow-up inspection 2023-01-10: Admin Complaint - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Fryer freezer door Repeat Violation Warning - From follow-up inspection 2022-12-20: Time Extended - From follow-up inspection 2023-01-10: Time Extended - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in freezer on the cooks line has insulation showing. Warning - From follow-up inspection 2022-05-04: Time Extended - From follow-up inspection 2022-07-06: Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Warning - From follow-up inspection 2022-05-04: Time Extended - From follow-up inspection 2022-07-06: Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Racks soiled in walk in cooler. 2) gaskets soiled on the line. Warning - From follow-up inspection 2022-05-04: Time Extended - From follow-up inspection 2022-07-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All the white cutting boards on the cooks line soiled. Warning - From follow-up inspection 2022-01-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No hot running water throughout the whole establishment. Hand sink by three comp sink 75F Hand sink by ice machine 76F Three compartment sink 77F Hand sink cooks line 77F Warning - From follow-up inspection 2022-01-18: Hand sink by three comp sink 70°F Hand sink by ice machine 71°F Three compartment sink 72°F Hand sink cooks line 71°F Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance above the bar. Warning - From follow-up inspection 2022-01-18: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Under counter reach in freezer has inside cover missing exposing the insulation. Warning - From follow-up inspection 2022-01-18: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris behind the equipment on the cooks line. Warning - From follow-up inspection 2022-01-18: Time Extended

Basic - - From initial inspection : Basic - Green Cutting board has cut marks and is no longer cleanable at the bar. Warning - From follow-up inspection 2022-01-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on the under counter reach in coolers on the cooks line. Warning - From follow-up inspection 2022-01-18: Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface from the sink on the cooks line as pipe is missing. Warning - From follow-up inspection 2022-01-18: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle at the sprayer at the dish machine. Warning - From follow-up inspection 2022-01-18: Time Extended