VICTORIA'S CUISINE

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. Dishwasher (Chlorine 0ppm) Operator replaced chlorine sanitizer, rechecked 100ppm chlorine sanitizer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cooked mussels at cook line flip top cooler Raw fish over cooked shrimp at walk in cooler. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: cooked shrimp (47F - Cold Holding) cook line flip top: cooked octopus (59F - Cold Holding); cooked potatoes (56F - Cold Holding) ; Aji Amarillo (59F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products out of temperature 1-2 hours. Operator placed ice bags and or moved products to reach in freezer. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on counter: cooked plantains (83F - Hot Holding); French fries (77F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Advised operator to place time mark for remaining 3 hours. Time control procedure emailed to operator. ; crock pot: corn (131F - Hot Holding); on stove no flame: milk (131F - Hot Holding); chicken stock (79F - Hot Holding); fish stock (99F - Hot Holding); beef stock (90F - Hot Holding) Per operator, products out of temperature for approximately 2 hours. Operator placed products back on stove with heat 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. on shelf: cooked beef (108F - Cooling) at 2:35; cooling since 12:40 Observed in deep covered container. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product on sheet pan and placed in walk in freezer. Corrective Action Taken

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

Basic - Bowl or other container with no handle used to dispense food. No handle Portion cup stored in rice bin. Corrected On-Site Repeat Violation Admin Complaint

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Squirt bottles stored in bucket not inverted. Advised operator to remove from bucket and store inverted.

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

High Priority - Nonfood-grade containers used for food storage - direct contact with food. 30 gallon garbage can used to store juice. Warning

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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line large make table - chopped tomatoes (52F - Cold holding); green peas (56F - Cold Holding); chopped white cheese (53F - Cold Holding); portioned cooked pasta (51F - Cold Holding); cut butter (54F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. Walk in cooler - Cooked portioned pasta (50F - Cold Holding); cooked yuca (47F - Cold Holding); portioned cooked rice (50F - Cold Holding); chicken stock (45F - Cold Holding); fish stock (45F); beef stock (44F - Cold Holding) operator states not portioned today held overnight and more 4 hours - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - fresh garlic oil (53F - Cooling) 2:30pm cooling since 10:30am - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line large make table - chopped tomatoes (52F - Cold holding); green peas (56F - Cold Holding); chopped white cheese (53F - Cold Holding); portioned cooked pasta (51F - Cold Holding); cut butter (54F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. Walk in cooler - Cooked portioned pasta (50F - Cold Holding); cooked yuca (47F - Cold Holding); portioned cooked rice (50F - Cold Holding); chicken stock (45F - Cold Holding); fish stock (45F); beef stock (44F - Cold Holding) operator states not portioned today held overnight and more 4 hours - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - fresh garlic oil (53F - Cooling) 2:30pm cooling since 10:30am - see stop sale. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone at espresso station - operator removed. Open water container on kitchen prep table - operator removed. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site Warning

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.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect in air at cook line. 2 small flying insects in air in dish area.

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on lid of flip top cooler at cook line prep area. 3 live roaches on the floor under flip top cooler in prep area at cook line. 4 live roaches on the floor to the left of cook line hand washing sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 57°F, calamari 48°F, shrimp 48°F, beef 52°F,in walk in cooler. Ambient temperature in walk in cooler 49°F. Operator stated that all items were prepped less than 4 hours ago. All items were stored over night in walk in freezer.Operator opened the door to walk in freezer,to cool walk in cooler. Chicken (52°F - Cold Holding); calamari (50°F cold -holding); fish (63°F - Cold Holding); cut tomatoes (67°F - Cold Holding) at cook line. Operator stated all foods were cut and prepped less than 4 hours ago and nothing was stored in cooler over night. Items came from walk in freezer. Swai 60°F, shrimp 50°F, calamari 59°F, yucca cooked 57°F, in flip top cooler in prep area across cook line . Operator stated all foods came out of the walk in freezer 3 hours ago and were placed in flip top cooler. Operator placed ice bags on all food.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet potatoes (88°F - Hot Holding); corn (89°F - Hot Holding)in prep area. Steam table not on. Operator stated for less than 3 hours. Cook reheated sweet potatoes to 168 and corn to 170°F. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels next to ice machine and at cook line. Operator placed paper towels on sink. Corrected On-Site

Basic - Grease on the ground behind back door, attracting flies.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed.

Basic - Open dumpster lid.

Basic - Time/temperature control for safety beef thawed in standing water.