JALEO AND PEPE BY JOSE ANDRES

High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed two flying insects in the back (Pepe kitchen) Notify supervisor on duty next unannounced inspection Recommend to notify current professional pest control service. Warning - From follow-up inspection 2025-09-05: Observed no flying insects in the back (Pepe kitchen) Observed three flying insects in the Main bar downstairs. Spoke to supervisor on duty next unannounced inspection. Time Extended

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed insect control device near sandwich reach in cooler and handwashing sink located Pepe kitchen. Warning - From follow-up inspection 2025-09-05: Checked insect control device near sandwich reach in cooler has not been relocated. Spoke to Manager notify the technician from the current pest control service. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked diced tomatoes 51°f stored on the top panel less than 4 hours recommend to quick chill product.(Tapas bar) Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed four mussels tags not marked with last date served explained to Chef to check daily.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board soiled used for mushrooms, recommend to replace or resurface. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at hand sink located in the Lake side bar.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked wet on the storage shelve

Basic - Working containers of food removed from original container not identified by common name. Observed tubes of aioli not labeled stored inside reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of sofrito 46°f stored inside reach in cooler less than 4 hours, recommend to quick chill product. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Observed standing water on the floor per Chef having problem with reach in cooler.

Basic - Garbage can soiled. Observed trash can in the dish machine very soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth on the wall in the dish machine area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored over goat cheese inside reach in cooler on the cook line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of tomato sauce 50°f stored inside reach in cooler less than 4 hours per Chef recommend to quick chill product. cuttle fish 58°f stored inside reach in cooler (fire pit ) Chef removed stored inside walk in freezer. (Quick chill) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed yellow cutting board has black discoloration on the surface located cook line. White cutting board in the Pepe kitchen. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can stored directly in front of hand sink located on the front service line. Observed bottles stored in the hand wash sink at the bar, Manager removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the freezer panel used for ice cream.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers drawers interior panel has mold like growth in tapas bar and Pepe kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausages over cooked lamb in walk in cooler Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cook filling up cambro for table top,Warner Chef addressed Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Atun crudo con agucate Manager printed with asterisk Corrected On-Site

Intermediate - No soap provided at handwash sink. At prep kitchen Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup on salt container on shelf above rice cooker Corrected On-Site

Basic - Clean spoodles not stored inverted or in a protected manner by grill and cleans spoons in dish room Corrected On-Site

Basic - Equipment in poor repair. Rice cooker next to grill area

Basic - Ice buildup in reach-in cooler# 8

Basic - One Light not functioning on hood on cooks line

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Cook line Corrected On-Site

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.

Basic - White Cutting boards has cut marks and is no longer cleanable in Pepe kitchen

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server bring dirty soil glasses in the dishmachine area place in rack did not wash hands after touching soiled glasses from customers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed yellow cutting boards has black stains left on the surface Fire kitchen, Chef removed at time of inspection. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Observed paint brush used in tapas bar, Chef removed Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked temperature 74°f at the handwash sink in the main bar area.

Basic - Equipment in poor repair. Observed door gaskets loose seams from door panel in the Pepe area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like growth on the side panel of the hand wash sink located tapas area.

Basic - Toilet/urinal not flushing/functioning properly. Observed toilet in the ladies restroom not operating properly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked chicken croquettes 43/44 f, cheese mix 44°f stored inside refrigerator drawers less than 4 hours per Chef 1 hour. Recommend to stored walk in cooler quick chill product. (Pepe kitchen)

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Observed employee wearing long fingernails with polish polishing silverware. Chef explained to employee immediately.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed container cracked on the end stored on storage shelves, Chef removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed large white cutting boards has deep cut marks left on the surface ( grab/go area)

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and bag stored on the shelve in the grab/go area. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths stored underneath cutting boards located in the prep kitchen.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine not sanitizing properly final rinse reading Error, Chef notify dishmachine company at time of inspection.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed mussels tags not marked with last date sold. Explained to Chef the importance of the mussels and oyster tags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board has black stains on the surface located on the cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed dish trays stored in front of hand wash sink located in the back area, Chef removed. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed several cracked plastic containers cheese stored inside.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed quat amm test strip has no color concentration.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed two water filter has date 3/09,

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed stain(ash) from fire pit on the ice machine doors and side panel.

Basic - Garbage can soiled. Observed gray trash cans soiled stored on the cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black discoloration on the wall near the dishmachine.