COPACABANA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cheese cake (51F - Cooling) at 1:50 ; cooling 7:30am. Observed in dessert case. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cheese cake (51F - Cooling) at 1:50 ; cooling 7:30am. Observed in dessert case. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over fully cooked Ropa vieja (beef) at walk in cooler. Raw chicken over fully cooked shrimp at reach in freezer, both products not in commercial packaging. Operator stored products properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw mechanically tenderized beef over raw pork tenderloin at reach in freezer. Safe storage chart emailed to operator.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish, wiped hands on dry wiping cloth and placed wiping cloth on cutting board then picked up clean serving vessel without washing hands. Educated operator on proper hand washing procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dessert case: flan (52F - Cold Holding); tres leches (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler for approximately 2 hours. Operator moved product to another operable cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pork tamal (126F - Cooling) at 1:17; cooling since 1:02 - 121 at 1:48 Observed in pot on stove. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in freezer to quick chill. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (47F - cooling) at 11:05am; cooling since 5pm on 11/19 Observed in deep covered container in walk in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority - Dented/rusted cans present. See stop sale. 1 can mushrooms heavily dented in dry storage area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over fully cooked pork tamales not in commercial packaging at reach in freezer in kitchen. Mechanically tenderized steaks over fish at reach in cooler on cook line. Operator stored all products properly.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (47F - cooling) at 11:05am; cooling since 5pm on 11/19 Observed in deep covered container in walk in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

Intermediate - No soap provided at handwash sink. Hand wash station at bar area. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed surface cleaner Chemical spray bottle not labeled at bar area. Operator labeled properly. Corrected On-Site

High Priority - 3 Dented cans of mushrooms in dry storage area.present. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 52F-58F, stored in walk in cooler. Rice was cooked yesterday and stored in deep , covered container. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 52F-58F, stored in walk in cooler. Rice was cooked yesterday and stored in deep , covered container.

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

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. Salmon and Swai stored in walk in cooler. Operator stated fish was removed from freezer this morning, thawed under running water, then stored in walk in cooler about 30 minutes age. Operator removed packaging. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-04-22: Operator spoke with Jose and received all information from Jose. He will submit the papers to Jose. Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator call company that they buy fish and operator provide. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observe bar hand wash sink at bar blocked with trays. Operator removed. Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Observe a few employees without hair restraint.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe ceiling tiles soiled with food debris in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 88 F Operator discarded Corrected On-Site