BORINQUEN RESTAURANT & PIZZERIA

High Priority - Hose at dish sink lower than flood rim of sink. Blue and red hoses at sink in dish area hang below flood rim of sink are not protected with back flow preventer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored above cooked beans. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler beneath service window deli ham (47F - Cold Holding); sliced cheese (47F - Cold Holding). Food items stocked above fill line of unit

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed at hose bibs for sink between handwashing sink and dish machine

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink to the right of dish area. Grease residue lining well Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only able to provide for front of house staff and 1 kitchen employee (Dom).

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service for ice machine filter

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for rice. Operator discarded Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles over dish areas have an accumulation of water dripping

Basic - Floor area(s) covered with standing water. In dish area and in walk in cooler

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom

Basic - Self-closing device on bathroom door disconnected/broken. Men's bathroom

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 open for more than 24 hours not date marked

Intermediate - Handwash sink used for purposes other than handwashing. Employee washed wiping cloth in hand wash sink.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dish area with no label

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour container in pizza station

Basic - Buildup of food debris/soil residue on equipment door handles. Both reach in cooler next to pizza station

Basic - Ceiling vents missing around kitchen

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair above dish area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Floor around cook line and dish area with food debris

Basic - Food stored on floor. Buckets of food on floor in walk in cooler

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler with food debris

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pizza station sliced sausage (50F - Cold Holding)2 hours. Operator placed inside units -Cookline make table sliced ham (50F - Cold Holding)/2 hours., operator relocated to another cold holding unit. - front counter shrimp (50F - Cold Holding); meat50F - Cold Holding); pasta salad (57F - Cold Holding). Placed mitre than 4 hours, operator instructed to discard, Corrective Action Taken Warning - From follow-up inspection 2024-04-10: Pasta salad 41F, meat 41F, shrimp not placed at table, Pizza station sliced sausage 55F Cookline maketable sliced ham 43F* Admin Complaint

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris, by pizza station area, by pizza oven. Warning - From follow-up inspection 2024-04-10: Time Extended

Basic - - From initial inspection : Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-04-10: Time Extended

Basic - - From initial inspection : Basic - Pizza station area wall soiled with accumulated grease, food debris, and/or dust, behind mixer. Warning - From follow-up inspection 2024-04-10: Time Extended

High Priority - - From initial inspection : High Priority - High temp dishwasher thermometer not used to check temperature of utensils and other ware washing. - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Area over steam table. - From follow-up inspection 2024-01-16: Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - mixer bowl - containers with sauce, seasoning,

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

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

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

Basic - Bathroom facility in disrepair. Employee restroom inside kitchen.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above dishwasher area.

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

Basic - Cutting board has cut marks and is no longer cleanable. Pizza station reach in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Hole in or other damage to wall. Several walls at kitchen with holes or disrepair.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - stove oven

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of flat top, fryers, pizza oven - dry storage shelves and pizza area shelves - exterior of the mixer - reach in cooler gaskets - under pizza station cutting board

Basic - Self-closing device on bathroom door disconnected/broken. Men restroom.

Basic - Standing water in bottom of reach-in-cooler. Next to cook line

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