MOFONGO CANDELA

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator entered kitchen from customer lobby and without washing hands began to handle container of cooked chicken, discussed with operator who washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator wiped up spilt employee beverage with paper cloth and without washing hands handled various container on food, discussed with operator who washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw beef stored above cooked corn, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above cooked chicken and plantains, discussed with operator who corrected storage of products.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked onions (123F - Hot Holding); cooked beef (119F - Hot Holding) per operator product prepared approximately 1 hour ago and held in steam table until served. Discussed with operator who moved product to reheat to 165+F. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked rice (90F - Cooling) at 3:10 since 2:10 to 90F at 3:20, at this current rate of cooling product will not reach 70F within 2 hours discussed with operator who moved product to reach in freezer to rapid chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink at bar, discussed with operator who provided paper towels.

Intermediate - Spray bottle containing toxic substance not labeled. In mop sink closet unlabeled spray bottle with cleaner, discussed with operator to label bottles.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs,above cooked meats. Operator placed raw shelled eggs on lower shelf. Corrected On-Site Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Observe in rice. Operator removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observe at 2 door refrigerator.

Basic - Time/temperature control for safety food thawed in an improper manner. Observe beef , and pork defrosting in sink at room temperature. Operator turn on water. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed peppers above cooked meat.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...roast pork 47° to 43° in the surface. Per employee food was cooked yesterday. Stop sale issue . Advise discarded food. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged....home packaged corn with raw beef in reach in freezer. Employee properly stored food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef , pork above rice , soups , French fries at glass door reach in cooler at kitchen. Employee properly stored food. Corrected On-Site

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...roast pork 47° to 43° in the surface. Per employee food was cooked yesterday.

Intermediate - Handwash sink used for purposes other than handwashing....stored drink glasses in hand washing sink at front line . Operator moved. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again....cooked beef at reach in freezer

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...soup was cooked yesterday at 9 am in reach in cooler . Employee date marked. Corrected On-Site