El Machetico

The inspector came back, found the problems fixed and allowed the business to reopen.

• Floors, walls, ceilings and ventilation
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Observed black sugar bowl at front counter. Employee labeled product.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork belly stored over potatoes, green plantain at reach in cooler near mop sink.
  • Basic: Food not stored at least 6 inches off of the floor. Observed 1 box of sweet plantains store on floor under prep table in the middle of the kitchen. Also observed 1 box of onions store on floor under prep table in the middle of the kitchen. Employee removed boxes from floor.
• Handwashing and hygienic practices
  • High priority: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee began making coffee without first washing her hands after handling dirty dishes from customers table. Coach employee.
  • High priority: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee left kitchen with gloves on came back, touched soiled utensils an d then proceeded to use the same gloves to engage in food preparation. Coach employee.
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • High priority: Employee rubbed hands together for less than 10-15 seconds while washing hands. Coach manager on proper handwashing procedures.
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter.
• Food-contact surfaces clean and sanitized
  • High priority: Metal stem-type thermometer soiled.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed inside of handwash in the kitchen soiled with food debris.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Observed water draining from pipe under the triple sink.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed a box of aluminum foil stored inside of handwash sink in the kitchen. Observed employee taking water out of the handwash sink at front counter and put water in the coffee machine. Coach employee.
  • Intermediate: No soap provided at handwash sink. Operator provided soap at time of inspection.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed approximately 7+ dead roaches under preparation table in the kitchen. Employee started cleaning under preparation table at time of inspection. Observed 4 dead roaches on floor at front counter. Observed 5 dead roaches inside of clean container inside of dry coffee cabinet at coffee and pastry area.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling inside of the handwash sink in the kitchen. Also observed 1 live roach inside of sanitizer water at the triple sink. Observed 1 live roach crawling on floor under the steam table. Observed 1 live roach crawling on black cabinet at front counter coffee and pastry area. Observed 2 live roach crawling inside of dry coffee cabinet at front counter coffee and pastry area.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the kitchen.
  • Basic: Floor soiled/has accumulation of debris. Observed floor heavily soiled with food debris under cooking equipments, and also observed under preparation tables in the kitchen.
• Other sanitary and safe operation
  • Basic: No copy of latest inspection report available.