EL CILANTRILLO CAFE & RESTAURANT

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour bulk container. Operator removed. Corrected On-Site

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine Dishmachine not rinsing properly. Advised over or to use triple sink.

Basic - Floor tiles missing and/or in disrepair. Several floor tiles cracked throughout.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water temping 77F. Operator move to stove top to increase water temperature. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at waitstaff area.

Basic - Unnecessary items/unused equipment on the premises. Inoperable deep fryer at back of storage unit outside.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork temping 51F. Per operator item was in reach in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork temping 51F. Per operator item was in reach in cooler overnight.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 Pieces of Salmon and Red Snapper Fillet.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drink cups and bottles on prep tables. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones on prep table on cooks line. Corrected On-Site

Basic - Food stored on floor. Cooking oil stored on floor at back of kitchen. Corrected On-Site

Basic - Garbage can located outside has no lid or lid open/broken. Green dumpster Lid Broken.

Basic - Open dumpster lid. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling tile missing. 1 in kitchen. - From follow-up inspection 2025-02-18: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-02-18: Time Extended

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested at 500 ppm. Advised remix.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

Basic - Equipment in poor repair. Gaskets on several units in poor repair: upright freezer and cold hold table at cookline.

Basic - Floor area(s) covered with standing water. 3 bin sink area.

Basic - Opened employee beverage container and other personal foods in upright freezer in kitchen.in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in standing water. Advised to move under running water.

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

High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Employee prepping raw onions on same table as employee prepping/slicing raw steak and dropping it into large bin for marinating.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. PASTELITOS 132f, advised reheat to 165 or hotter and hold at 135° or hotter.

Basic - Bowl or other container with no handle used to dispense food. Measuring portion with ramekins Corrected On-Site

Basic - Floor area(s) covered with standing water. Floor area at 3 bin sink/dishwasher area.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw chicken with gloves on, wiped gloved hands on towel, through towel on cutting boards and continued working. Advised to wash hands, reglosere and Someone sanitize cutting boards.Corrected On-Site Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled black, possibly from fire.

Basic - Equipment or utensils not designed or constructed in a durable manner. Gasket on upright stainless unit in kitchen. Repeat Violation

Basic - Food being prepared outside. Peeling plantains in outdoor area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 105f advised 135 or hotter.

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Warning - From follow-up inspection 2023-07-31: Time Extended

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Broken gasket in Waite staff area. Warning - From follow-up inspection 2023-07-31: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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

Basic - Equipment in poor repair. Reach in freezer door handle

Basic - Floor soiled/has accumulation of debris. Walk-in freezer under shelves. Kitchen floor wet.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves

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

Basic - Standing water in bottom of reach-in-cooler. At cookline

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind 3 bay sink

Basic - Wood food-contact surface not properly sealed. Mortal/ pilon

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dryer device in mens restroom is disconnected. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies

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

Basic - Current Hotel and Restaurant license not displayed. 4/22

Basic - Cutting board has cut marks and is no longer cleanable. White, yellow, greecutting board

Basic - Drain cover(s) missing. Front of dish wash area

Basic - Equipment in poor repair. Reach in cooler cook line gaskets torn Handle of reach in freezer at kitchen

Basic - Floor tiles missing and/or in disrepair. Some tiles disrepair in kitchen, bar

Basic - Self-closing device on bathroom door disconnected/broken. Mens Restroom

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to steam table Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0 ppm several times. Manager attempted to prime. No chlorine sanitizer observed in line. Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing dishes with no sanitizer set up. Wash and rinse only. Employee set all dishes aside to wash and sanitize after lunch rush.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork. Moved to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked onions at staging station not time marked. Employee marked time. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Large container of cooked chicken at 117/119f and large White rice 109/111f sitting on top of steam table removed from heat hot holding for 25/30 minutes. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and cutting boards soiled. Cleaned and sanitized with cloth. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Container of fish in hand wash sink. Removed. Sink cleaned and sanitized. Corrected On-Site

Intermediate - No soap provided at handwash sink. Soap provided. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.

Basic - Floor area(s) covered with standing water. Though out kitchen. Floor water mopped up. Corrective Action Taken Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line. Water heated to above 135f. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table shelves, dry storage shelves and walk in shelves. Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls greasy at cook line.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Oppm

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At cook-line 110°F Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm changed water with correct concentration 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausages, sauces and cheese 48°, per employee food in cooler less than 4 hours, reach in cooler marked 48°, recommended to moved food to walk-in cooler cooling 41° or below. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice, beef in holding unit 110°, unit is marking 160°F but ambient temperature inside is less than 120°, manager reheated the food 165° Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards red, light blue, green.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using a general time control not specifying products. All products have different temperature between 43°-110°, per employee taken out in different hours. Oriented the manager to start using time in each product and correct the written plan.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walking in cooler: creole sauce, garlic sauce, stuffed chicken breast.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front of hood

Basic - Floor area(s) covered with standing water. Under dishwasher machine and floors wet throughout the kitchen.

Basic - Garbage on the ground and/or pad around dumpster. Empty boxes

Basic - Light not functioning. At kitchen near dishwasher area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One door Reach in freezer in kitchen Walk-in cooler shelves. Hood filters.

Basic - Open dumpster lid.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Unnecessary items/unused equipment on the premises. Wood pallets, plastic containers, other around dry storage outside.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths on top of the prep cooler Corrected On-Site