PEPOS CUBAN CAFE

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. Cook answered phone did not wash hands continued cooking. Instructed to wash hands

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in plastic bags over raw beef in reach in freezer near oven.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter not heating element garlic in oil (83F - Cold Holding) Discussed time as a public health control during inspection.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher attendant used three compartment sink to wash hands. Educated

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled Brown interior Cambro soiled

Intermediate - Handwash sink removed from food preparation/dishwashing area. Dishwasher hand wash sink broken water turned off completely.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near three compartment sink.

Basic - Clean utensils or equipment stored in dirty drawer or rack.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board during active preparation.

Basic - Food stored in undrained ice. Cut lefy greens stored in water front line deli cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Stored food not covered. Chicken in red sauce in walk in cooler not covered Chicken in large put orange sauce not coved walk in cooler. Pork skin not covered walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wiping cloth on cutting board front of slicer,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler shredded beef (57F - Cold Holding); sausage links (54F - Cold Holding); breaded steak (52F - Cold Holding); beef slices (54F - Cold Holding) raw chicken (54F - Cold Holding) Employee put all t.c.s. items inside walk in cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs on counter put outside of cold holding at 10:00am. No stop sale needed. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Back near grill hand washing sink blocked by trash can Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Top of reach in freezer. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Big gray container of employee beverage containers on top of prep table. Corrected On-Site Warning

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

Basic - Interior of microwave has accumulation of food debris. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning

Basic - Nonfood-contact surface soiled with grease, food debris grill burner. Warning

Basic - Stored food not covered. Beef inside walk in cooler uncovered. Warning

Intermediate - - From initial inspection : Intermediate - Bootle containing toxic substance not labeled. Blue bottle at hand sink on cook line not labeled. Repeat Violation - From follow-up inspection 2024-12-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef, meatballs in marinara sauce and cooked beef not date marked in walk in cooler. - From follow-up inspection 2024-12-03: Container of cooked beef, tub of shredded beef in walk in cooler not date marked. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee trading provided. Observed expired certificates for Rachellie L. 5/13/21, Alodia C. 5/13/21, Jose M. 11/29/21, Elia L 10/22/18, Gonzalo L. 9/1/21 Warning - From follow-up inspection 2024-12-03: Time extended 60 days from routine inspection conducted on 11/18/24. Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Raw marinated chicken and sheet pans of cooked pork uncovered in walk in cooler. Employee covered items with plastic wrap. Corrected On-Site - From follow-up inspection 2024-12-03: Uncovered sheet pans storing cooked pork on speed rack and pots of fried pork in walk in cooler. Time Extended

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. Dish machine chlorine testing at 10 PPM. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee crack raw shelled with single service gloves and touch slices of cheese and utensils to begin engaging in food preparation.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee rinse their hands while wearing single service gloves in hand sink in front counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in deli across from flat top: raw chicken (48F - Cold Holding); raw sliced beef (48F - Cold Holding) Employee put ice on top on meat to bring down temperatures. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Raw shelled eggs not time mark. Operator stated raw shell eggs were brought out at 6:30am. Observed eggs at 10:40am.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket in front counter area testing at 200+ PPM. Repeat Violation

Intermediate - Bootle containing toxic substance not labeled. Blue bottle at hand sink on cook line not labeled. Repeat Violation

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Inspector observed hand washings violation and verify hand sink on cook line was removed through plan on OnBase. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee used hand sink in front counter area as a dump sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef, meatballs in marinara sauce and cooked beef not date marked in walk in cooler.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee trading provided. Observed expired certificates for Rachellie L. 5/13/21, Alodia C. 5/13/21, Jose M. 11/29/21, Elia L 10/22/18, Gonzalo L. 9/1/21 Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Hanging above bags of beans, white rice and boxes of oil across from dish machine. Hanging above three compartment sink. Operator removed sticky tape. Corrected On-Site

Basic - Food stored in undrained ice. Raw chicken stored in melted ice in reach in deli cooler across from flat top grill.

Basic - Stored food not covered. Raw marinated chicken and sheet pans of cooked pork uncovered in walk in cooler. Employee covered items with plastic wrap. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. -One dented can 6 Lb 15 oz Tomato paste. -One dented can 6 Lb 14 oz Garbanzo Beans.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Frozen Raw chicken not commercially packaged stored above raw pork and raw beef not commercially packaged inside stand alone freezer near dish machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Inside stand alone fridge near kitchen door entrance @ 9:20am: Butter (49F- Cold Holding); Sliced cheese (49F- Cold Holding); Sliced ham(46F- Cold Holding) -Inside reach in deli cooler @ 9:25am: Chorizo (46F- Cold Holding); Raw beef (49F- Cold Holding); Cooked beef (46F- Cold Holding) -On prep table on kitchen cook line: Butter (62F- Cold Holding) -Operator placed items in containers of ice and stored items into walk in cooler to bring down temperatures. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Chlorine sanitizer bucket at 200+ PPM.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -Emailed operator Clean-up of vomiting or diarrheal event form. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Soda dispenser in dinning room area ice chute soiled with mold like substance. -Outer area of soda nozzles and nozzles soiled with mold like substance. -Cutting boards stained.

Intermediate - No soap provided at handwash sink. -Dispenser in disrepair and unable to dispense soap at hand sink in front counter area and on cook line. Operator stocked bottle of soap at both hand sinks. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Unlabeled chemical spray bottle stored near mop sink in back dry storage area. -Unlabeled chemical spray bottle stored under espresso machine in front counter area. Employee labeled bottle as Fabulous. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with rust and mold like substance.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. -Door handles of stand alone freezers near dish machine soiled with food debris.

Basic - Cutting board has cut marks and is no longer cleanable. -Throughout the kitchen.

Basic - In-use tongs stored on equipment door handle between uses. -Tongs stored in handle of push cart. Operator moved tongs. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Tongs handle touching onions inside deli reach in cooler on cook line. Operator moved tongs off of onions. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Ovens on cook line soiled with food debris.

Basic - No Heimlich maneuver/choking sign posted. -Emailed operator Heimlich maneuver/choking sign. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top and flat top soiled with food debris and accumulated grease. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Stand alone freezers near dish machine heavily soiled with food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Walls soiled above/around hand sink on cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet wiping cloth stored on side of hand sink corner in front counter area. Wiping cloth was stored in Chlorine sanitizer bucket. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Rayson Lopez certification expired 08/19/2022. He is the only certified food manager that oversees the establishment Warning - From follow-up inspection 2022-11-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Repeat Violation Warning - From follow-up inspection 2022-11-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, pork, and stocks in walk-in cooler not date marked from 2 days ago. Repeat Violation Warning - From follow-up inspection 2022-11-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 food handler certificate expired Warning - From follow-up inspection 2022-11-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-11-04: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Large cutting board on cook line. Repeat Violation Warning - From follow-up inspection 2022-11-04: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Cooked pork in walk-in cooler not covered Repeat Violation Warning - From follow-up inspection 2022-11-04: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under handwash sink of dish area Warning - From follow-up inspection 2022-11-04: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler: black beans 65 degrees F, left cooling over night in big pot. Stop sale issued Warning

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. In walk-in cooler: black beans 65 degrees F, left cooling over night in big pot. Stop sale issued Warning

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of green beans on dry storage shelf. 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. 0 ppm. Operator called for service during inspection. three compartment sink set up at 50 ppm. Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell eggs and then changed gloves with no hand wash in between. Discussed proper hand washing procedures Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork out of commercial packaging over fries in tall triple door reach-in freezer of back prep area. Discussed proper food storage. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler. Discussed proper food storage. Employee rearranged Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall double door reach-in cooler of cook line: Swiss 44 degrees F, flan 45 degrees F. Employees have been constantly in and out of cooler throughout service. One side of cooler seems to hold temperature more appropriately. Employee placed foods on ice. Repeat Violation Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. Plantains on front line, chorizo on cook line, operator marked. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line steam table: Green beans 126 degrees F cooked chicken 117 degrees F. Hot box of kitchen: cooked ribs 125 degrees F Employee began reheating foods in oven Corrective Action Taken Repeat Violation Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tall double door reach-in cooler of cook line: sliced ham at 10:20 cut at 8 ambient cooling 56 degrees F re-temp at 11:12 50 degrees F. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Rayson Lopez certification expired 08/19/2022. He is the only certified food manager that oversees the establishment Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, pork, and stocks in walk-in cooler not date marked from 2 days ago. Repeat Violation Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 food handler certificate expired Warning

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of hat box. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Large cutting board on cook line. Repeat Violation Warning

Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented cans of green beans on dry storage shelf. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on table next to food. Employees relocated Corrected On-Site Repeat Violation Warning

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

Basic - In-use wet wiping cloth/towel used under cutting board. On cook line Warning

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Handwash sink of dish area Warning

Basic - Stored food not covered. Cooked pork in walk-in cooler not covered Repeat Violation Warning

Basic - Water leaking from pipe and/or faucet/handle. Under handwash sink of dish area Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tartar sauce in tall double door reach-in cooler at end of cook line. Discussed proper food storage Raw animal food stored over or with unwashed produce. Raw bacon over unwashed tomatoes in walk-in cooler.. discussed proper food storage Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over empanadas and meatballs in triple door reach-in freezer of back storage area. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot box near walk-in cooler: chicken stock 117 degrees F. Per employee it was left in box over night flan 48 degrees F cheese cake 48 degrees F, tres leches 47 degrees F, bread pudding 49 degrees F, rice pudding 54 degrees F exterior of packaging. Employee stated no temperatures taken this morning and desserts were left on there over night. Stop sale issued Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front display cooler: flan 48 degrees F cheese cake 48 degrees F, tres leches 47 degrees F, bread pudding 49 degrees F, rice pudding 54 degrees F exterior of packaging. Employee stated no temperatures taken this morning and desserts were left on there over night. Stop sale issued Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. Multiple food on cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oven on cook line: cooked chicken 124 degrees F. Operator turned oven up Hot box near walk-in cooler: chicken stock 117 degrees F. Per employee it was left in box over night. Stop sale issued Discussed with operator to place plantains in deeper pans when brought up to line or place on time Warning

High Priority - Toxic substance/chemical improperly stored. Terro pesticide container on prep table. Operator removed Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Cutting board of front line Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef, ropa vieja, cooked pork in walk-in cooler not date marked from 2 days ago Repeat Violation Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink of dish pit area had hot water shut off. Operator turned back on Corrected On-Site Repeat Violation Warning

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

Basic - Accumulation of debris inside warewashing machine. Accumulation of debris on exterior of warewashing machine. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board of front line Warning

Basic - Damaged/spoiled/recalled food not properly segregated. Bucket of plantains on floor of walk-in cooler. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on drying rack shelf Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Food debris behind cooking equipment on line. Wall soiled with accumulated grease, food debris, and/or dust. On cook line and in dish pit area. Warning

Basic - Food stored on floor. Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven, exterior of hot box Repeat Violation Warning

Basic - Stored food not covered. Repa vieja, cooked ground beef, and peeled plantains in walk-in cooler not covered Warning

Basic - Trash receptacles not provided where needed in establishment. In dish pit area Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front line Warning

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Dented can of garbanzo beans on dry storage shelf. Warning - From follow-up inspection 2021-09-30: pork roast 43-47°F cooling from last night, pinto beans 68-79°F cooling from last night, black beans 58-64°F cooling from last night Time Extended - From follow-up inspection 2021-10-05: pot of cooked pork cooling from yesterday 51°F, pot of cooked beef cooling from yesterday 73-85°F Time Extended

High Priority - - From initial inspection : 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. 25 ppm. Employee began priming sanitizer Corrective Action Taken Warning - From follow-up inspection 2021-09-30: Discussed with operator to prime sanitizer. Time Extended - From follow-up inspection 2021-10-05: 25 ppm Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked plantains in reach-in freezer. Discussed proper food storage. Warning - From follow-up inspection 2021-09-30: Raw steak over raw plantains Time Extended - From follow-up inspection 2021-10-05: Raw steak over limes in walk-in cooler Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: meatballs 44°F, black beans 45-46°F, cooked pork 44°F, Cooked whole pork 47°F, raw steak 45°F. Per employee door was left open for a while while rearranging delivery this morning. Some foods temped fine. Discussed with employee to keep door closed. Repeat Violation Warning - From follow-up inspection 2021-09-30: Walk-in cooler: raw steak 43-44°F, shredded chicken 43°F, cooked potatoes 41°F, pot cooked pork 41°F, raw chicken 39°F, cooked meatballs 43°F, cooked pork 43°F, pork roast 43-47°F cooling from last night, pinto beans 68-79°F cooling from last night, black beans 58-64°F cooling from last night, Time Extended - From follow-up inspection 2021-10-05: Walk-in cooler: Cooked pork 45-47°F, cooked potatoes 45°F, black beans 53°F, pinto beans 43°F, cooked beef 43°F, cooked steak 45°F, ham 44°F, raw steak 44°F, pot of cooked pork 41-42°F, pot of cooked pork cooling from yesterday 51°F, pot of cooked beef cooling from yesterday 73-85°F. Per operator he received a delivery today at 7:45 am and had the cooler doors open for some time. Ambient temperature is 41-42°F in the walk-in cooler. Stop sale issued for foods cooling from yesterday. Discussed with operator to purchase chill sticks for pots of food or to split into smaller portions for proper cooling Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, potatoes, chicken, and beans in walk-in cooler not date marked from Saturday Warning - From follow-up inspection 2021-09-30: Time Extended - From follow-up inspection 2021-10-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to three compartment sink has water completely shut off. Plumbing missing under handwash sink. Handwash sink of front line and restrooms ran for 2 minutes 85°F Warning - From follow-up inspection 2021-09-30: Handwash sink near dish machine. Not water shut off Time Extended - From follow-up inspection 2021-10-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulation on stove tops and sides of flat top Repeat Violation Warning - From follow-up inspection 2021-09-30: Time Extended - From follow-up inspection 2021-10-05: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Multiple foods in walk-in cooler: cooked beef, black beans, Pinto beans, cooked pork Warning - From follow-up inspection 2021-09-30: Time Extended - From follow-up inspection 2021-10-05: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Accumulation of food debris on floor of cook line Warning - From follow-up inspection 2021-09-30: Time Extended - From follow-up inspection 2021-10-05: Time Extended

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Dented can of garbanzo beans on dry storage shelf. Warning - From follow-up inspection 2021-09-30: pork roast 43-47°F cooling from last night, pinto beans 68-79°F cooling from last night, black beans 58-64°F cooling from last night Time Extended

High Priority - - From initial inspection : 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. 25 ppm. Employee began priming sanitizer Corrective Action Taken Warning - From follow-up inspection 2021-09-30: Discussed with operator to prime sanitizer. Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked plantains in reach-in freezer. Discussed proper food storage. Warning - From follow-up inspection 2021-09-30: Raw steak over raw plantains Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: meatballs 44°F, black beans 45-46°F, cooked pork 44°F, Cooked whole pork 47°F, raw steak 45°F. Per employee door was left open for a while while rearranging delivery this morning. Some foods temped fine. Discussed with employee to keep door closed. Repeat Violation Warning - From follow-up inspection 2021-09-30: Walk-in cooler: raw steak 43-44°F, shredded chicken 43°F, cooked potatoes 41°F, pot cooked pork 41°F, raw chicken 39°F, cooked meatballs 43°F, cooked pork 43°F, pork roast 43-47°F cooling from last night, pinto beans 68-79°F cooling from last night, black beans 58-64°F cooling from last night, Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, potatoes, chicken, and beans in walk-in cooler not date marked from Saturday Warning - From follow-up inspection 2021-09-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to three compartment sink has water completely shut off. Plumbing missing under handwash sink. Handwash sink of front line and restrooms ran for 2 minutes 85°F Warning - From follow-up inspection 2021-09-30: Handwash sink near dish machine. Not water shut off Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulation on stove tops and sides of flat top Repeat Violation Warning - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Multiple foods in walk-in cooler: cooked beef, black beans, Pinto beans, cooked pork Warning - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Plantains thawing at room temperature in back prep area Warning - From follow-up inspection 2021-09-30: Potato balls at room temperature Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. Warning - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Accumulation of food debris on floor of cook line Warning - From follow-up inspection 2021-09-30: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Dented can of garbanzo beans on dry storage shelf. 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. 25 ppm. Employee began priming sanitizer Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked plantains in reach-in freezer. Discussed proper food storage. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 1 dropping under chemical storage racks near rear exit. 1 under single service storage rack near rear exit. 1 under rack with canned olives. Near rear exit. Employee discarded droppings then cleaned and sanitized area Corrective Action Taken Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled phone then handled clean food trays. Discussed proper hand washing procedures Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: meatballs 44°F, black beans 45-46°F, cooked pork 44°F, Cooked whole pork 47°F, raw steak 45°F. Per employee door was left open for a while while rearranging delivery this morning. Some foods temped fine. Discussed with employee to keep door closed. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink of cook line evidenced by food debris Warning

Intermediate - No soap provided at handwash sink. Handwash sink of cook line. Employee placed soap at hand wash sink. Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Eggs and meats held on time on cook line. Emailed time as public health control form Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, potatoes, chicken, and beans in walk-in cooler not date marked from Saturday Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to three compartment sink has water completely shut off. Plumbing missing under handwash sink. Handwash sink of front line and restrooms ran for 2 minutes 85°F Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on front line. Warning

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of garbanzo beans on dry storage shelf. Employee segregated Corrective Action Taken Warning

Basic - Dead roaches on premises. 1 dead roach under racks near rear exit. 1 dead roach under dish machine. 1 dead roach behind white cooler of cook line. 1 dead roach in crack between week of handwash sink of cook line. 1 dead roach in soap dispenser info handwash sink on cook line. Employee discarded some of the dead roaches and cleaned and sanitized areas Corrective Action Taken Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table of cook line. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on vegetable container of cook line. Employee removed. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees Repeat Violation Warning

Basic - Food stored on floor. Black beans on floor of walk-in cooler. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of cup touching sugar in container. Employee removed. Warning

Basic - No hot running water at mop sink. Ran for 2 minutes 85°F Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulation on stove tops and sides of flat top Repeat Violation Warning

Basic - Plumbing system in disrepair. No connected plumbing for drain of handwash sink in dish area. Warning

Basic - Stored food not covered. Multiple foods in walk-in cooler: cooked beef, black beans, Pinto beans, cooked pork Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Plantains thawing at room temperature in back prep area Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. Warning

Basic - Worn, torn and/or soiled floors/carpeting. Accumulation of food debris on floor of cook line Warning