PAPAS TAPAS

High Priority - Operating with an expired Division of Hotels and Restaurants license...operator renewed during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 51F, pico de gallo 50F, chickpeas salad 51F in two door tall reach in cooler by the walk in cooler . Food not prepped or portioned today , food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 51F, pico de gallo 50F, chickpeas salad 51F in two door tall reach in cooler by the walk in cooler . Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Employee discarded food . ..... roasted peppers 53F, green beans 55F, pico de gallo 49F, cheese 54F in cook line , food not prepped or portioned today, food being held less than 4 hours . Operator time marked . Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing...employee rinsing drink glass in handwashing sink at bar . Employee removed to prep sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line, at bar . . Employee provided. Corrected On-Site

Basic - Food stored on floor...several food boxes on the floor at walk in cooler .

Basic - Stored food not covered. Employee covered . Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name....sugar , flour . Employee labeled . Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe dish washing handling dirty dishes and without washing hand touching clean dishes.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operate paid during inspection Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observe at expo hand sink with plastic container in it.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vents soil with grease.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed parsley above cooked chicken wings.

Basic - Water draining onto floor surface. Observe from ceiling tile

Basic - Working containers of food removed from original container not identified by common name. Observe oil in squeeze bottles not labeled.

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 0ppm, container empty. Operator replaced container 75ppm. Corrected On-Site

Basic - Ice buildup in reach-in freezer in prep area.

Basic - Potatoes stored on floor in walk in cooler. Operator placed on a shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chorizo 61°, roasted pepper 64°, cheese 55°, pico de gallo 54° temperature control in ice at cook line , food not prepped or portion today . Food being held less than 4 hours. Employee time marked. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No soap provided at handwash sink by the ice machine.

Basic - Stored food not covered...cake in tall reach in cooler at kitchen. Employee covered. Corrected On-Site

Basic - Wet wiping cloths stored in detergent. Employee removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor...employee removed Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in in cooler, chicken wings 9.17.23 and meatballs 9.25.23. See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in in cooler, chicken wings 9.17.23 and meatballs 9.25.23.

Intermediate - Clam tag removed from original container prior to container being emptied in walk in cooler. Reviewed proper procedures with operator.

Basic - Potatoes and tomatoes stored on floor in walk in cooler. Operator took items off floor and properly stored them. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid for license during inspection Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe only some tags with last day used not marked

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-21

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use hand wash sink as dump sink in ware washing area. Discussed with operator

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at steam table

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork thawing in standing water in prep sink. Operator turned on running water Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 2 LP gas tanks stored on top of walk in cooler. Operator removed Corrected On-Site

High Priority - Cooked shrimp 106°F not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cook placed shrimp back on grill and cooked to 154°F. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tomato sauce date marked 8.3.21 in walk in cooler. Dated 10 days ago. Cook stated label was not changed, sauce was prepared 2 days ago. Cook replaced label. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 49°F on ice, at cook line. Ice level to low. Cook stated for less than 2 hours. Cook filled ice bin to the top with ice, to cool salsa. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ppm chlorine at cook line. Cook set up fresh solution at 75ppm. Corrected On-Site

Intermediate - Clam and mussel tags not marked with last date served. Reviewed proper procedures with with Manager. Corrective Action Taken Repeat Violation

Basic - Prep cook eating while preparing food in prep area. Reviewed proper procedures with prep cook. Corrective Action Taken