JALEO & PEPE BY JOSE ANDRES

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed storage chicken in ROP package inside walk in cooler using sous vide process, without Approved HACCP plan. The process is completed in the upstairs preparation kitchen product stored in the first floor walk in cooler. Per chef ROP steak stored more than 48 hours inside walk in cooler Warning

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old dried milk spilled on the bottom of reach in cooler used for dairy.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed pitcher stored inside handwashing sink located behind the bar. Manager removed at time of inspection Corrected On-Site

Basic - Ceiling/ceiling shows damage or is in disrepair. Observed hole in the ceiling in the dining room, maintenance is working on the ceiling will be completed by Saturday.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed three bottles of water and Gatorade stored on. the transport located on cart on the cook line. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth stored underneath green cutting board. Chef replaced with cutting board mats Corrected On-Site

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 - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cream cheese not date marked stored inside reach in cooler. 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. Observed harvat cheese not date marked stored inside reach in cooler drawers.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked containers has salt inside

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

Basic - Working containers of food removed from original container not identified by common name. Observed salt container not labeled. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects upstairs in the kitchen notify Supervisor on duty next unannounced inspection. Recommend to notify current pest control service to treat the area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has red sauce dried on the surface.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the vent inside reach in cooler croquettes stored.

Basic - Equipment in poor repair. White microwave in prep area

Basic - One Light not functioning over oven in back prep area

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic containers cracked on the end has pasta. (Cook line)

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed dried white residue on the bottom of reach in cooler.

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 at time inspection, Chef notify dishmachine company. Must set up 3 compartment sink to wash, rinse , sanitizer.

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. Observed liquid eggs stored inside reach in cooler not date marked, Chef date marked at time of inspection. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed large plastic container badly cracked in the dishmachine area.

Basic - Ceiling tile missing. Observed ceiling tile missing throughout kitchen, Chef placed ceiling tiles back. Corrected On-Site

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

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 - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed package of butter not date mark stored inside reach in cooler, Sous Chef date marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris left on the slicer.