Tropical Cuisine

Observed no hand towels provided at HWS at cookline in kitchen. Observed no soap, hand towels supplied at HWS across from three compartment sink in kitchen.

Observed boxes of cooking oil and plastic buckets holding dry seasonings stored on floor in dry storage area in kitchen. Packages of glass and canned beverages on floor in dining room.

Observed no employee hand wash signage provided at hand wash sink at cookline in kitchen.

Observed hood filters heavily soiled at cook line in kitchen. Must remove grease residue within 10 days. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple floor tiles in disrepair throughout cookline line in kitchen. Must repair/replace tiles within 10 days. 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed encrusted, soiled material on can opener blade. COS: Manager removed can opener and placed it in the dishwashing area to be cleaned. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if:.

Observed employee washing utensils in a prep sink next to steamtable and not rinsed and sanitized utensils.

Observed leaking pipe at 3 compartment sink faucet.

Observed Hand wash sink lacking proper hand drying provisions (no paper towels) at the hand sink in the cook area and inside the restrooms (if the door to the restroom has to be touched to exit restroom. Then the establishment has to provide paper towels.

Observed during the time of inspection food cooling in the wic completely covered. Cooling Methods. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (I) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed Water pressure lacking at hand sink inside first restroom.

Observed large containers of food (beans, rice etc.) removed from original container not identified by common name.

Observed Food items in storage containers inside walk in cooler and reach in coolers were not identified with the common name of the food item . Foods prepared and removed from the original packaging. Shall be labeled by common name within 7 days.

Observed Wet wiping cloths on prep/cook line not stored in sanitizing solution between uses. COS Manager removed the wet wiping cloths and placed in sanitizer. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and.

Observed equipment (reach in cooler door) in poor repair.

Observed failure to maintain several TCS foods throughout facility as listed in temperature section holding above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F PIC shall discard food items.

Observed failure to maintain hand sinks readily accessible for washing hands. Observed hand sink in corner of dish area filled with trash and phone chargers. Observed hands sink in cooking area blocked with a trash can. A handwashing sink shall be maintained so that it is accessible at all times for employee use PIC cleaned out sink and moved trash can.

Observed failure to maintain food contact surfaces clean to sight and touch. Observed soiled can opener in main kitchen Observed blackish build-up on baffle of ice machine. PIC removed can opener for sanitizing PIC shall burn ice and deep clean ice machine.

Observed failure to maintain food items protected from potential overhead contamination. Observed oxtail, rice, chicken stored in walk-in cooler with no covers. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination PIC covered food items.

Observed handwashing sink blocked by the trash can.

Observed multiple microwaves inside of kitchen with debris buildup.

Observed several items (rice, oxtail, tomato sauce) on shelf rack in main kitchen stored uncovered.