DON PEPE III RESTAURANT

Basic - Cutting board has cut marks and is no longer cleanable. Observed in kitchen , blue cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. In walk in cooler , bucket of tomato salsa on floor. Operator elevated during the inspection. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in chest freezer next to reach in cooler in kitchen has damaged lid and exposed insulation. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Hood filters at cook line soiled grease, food debris, dirt, slime or dust. 2.Flip top opposite cook line lower cooler soiled with food debris. Operator cleaned during the inspection. Corrected on site

High Priority - Nonfood-grade bags used in direct contact with food. In kitchen chest freezer next to glassfront cooler, bags of raw chicken stored in standard printed to go bags.

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. In walk in cooler, containers of cooked shredded pork (48F - Cooling); cooked pork (46F - Cooling). Per manager neither prepared or portioned today and in cooler from night before. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of holding grate at KITCHEN FLATTOP - refried beans (91F - Hot Holding); chicken soup (89F - Hot Holding); cooked onions (128F - Hot Holding). Per manager, soup and beans finished reheated at approximately 10:30am and onions finished cooking at approximately 11:00am. Employee began reheating to 165F and set up steam bath on flattop to hot hold. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso maker has dried on milk residue.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In bar glassfront cooler, house made tres leches cake missing date mark when prepared. Per manager, prepared on 9-8.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Discolored ceiling tiles around dish area and chest freezers in kitchen. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of machine not inverted. Employee inverted. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Kitchen chest freezer next to glassfront cooler has damaged lid exposed insulation on the inside of unit.

Basic - Soiled dry wiping cloth in use. Employee has soiled wiping cloth tucked into apron. Employee removed cloths. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Container of ice cream in kitchen small chest freezer not covered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall areas around dish machine and to right end of cook line soiled.

Basic - Water draining onto floor surface. Drain line under dish machine spray sink leaking directly on to floor.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar at front counter not labeled.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Discolored ceiling tiles in kitchen area above chest freezers. Warning - From follow-up inspection 2025-02-17: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing at front counter hand wash sink. Warning - From follow-up inspection 2025-02-17: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, prep sink, or mop sink. Standing water in prep sink at back of kitchen with no drain in bottom of sink. Warning - From follow-up inspection 2025-02-17: Observed at callback inspection same. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling raw steak without washing hands first. Reviewed with manager proper procedures to relay to employees. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles t dish machine. Manager labeled both as bleach. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Employee inverted. Corrected On-Site

Basic - Equipment in poor repair. Lifttop unit in front corner of kitchen has exposed insulation hanging loose.

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in rear area of kitchen near back door and dry storage areas.

Basic - Soiled dry wiping cloth in use. Soiled dry clothes on make line and by flattop grill.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at cook line and on make line not labeled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled dust above dish pit area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on dry storage shelf in back of kitchen. Operator removed. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed bug zapper stored on counter top next to drink machine at bar.

Intermediate - Spray bottle containing toxic substance ( bleach)not labeled in ware washing area. Operator labeled bleach Corrected On-Site

Basic - 1.Interior of Flip top cooler has exposed insulation in kitchen. 2. Interior of chest freezer next to entrance door of kitchen has exposed insulation.

Basic - Cutting board has cut marks and is no longer cleanable in cook line. Repeat Violation

Basic - Employee eating while preparing food. Operator eating cookie while making drink at wait station. Educate operator that eating should be done at designated area only.

Basic - Equipment in poor repair. 1.Gaskets torn or in disrepair in true cooler in kitchen. 2.Gaskets torn or in disrepair in glass front cooler next to entrance to kitchen. Repeat Violation

Basic - Stored food not covered. Cooked vegetables not covered inside true cooler in kitchen. Operator covered Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working on cook line , grab raw chicken, change gloves and continue to serve a clean plate without changing gloves and washing hands , after instructed, employee discarded gloves, washed hands and put in new pair off gloves Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. salsa (112F - Hot Holding), per employee food hot holding less than one hour, employee reheated to 168F Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided and explained Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. True-RIC- container of cooked pork, container of sautéed peppers. Per employee food prep yesterday early morning. Employee dated Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -Prep table in salad station -Long cutting board - prep table next to steam bean

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone on storage shelf of condiments, in kitchen area, employee removed Corrected On-Site

Basic - Employee used visibly soiled food thermometer to measure food temperatures without first cleaning the thermometer. Employee cleaned Corrected On-Site

Basic - Equipment in poor repair. True-RIC- broken gaskets

Basic - Food stored on floor. -Cook line, box of cooking oil on floor -WIC- box of yuca, box of shrimps Employee placed all containers on shelves Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils on water at 91F, Employee removed utensils , cleaned, sanitized and placed on hot water 145F Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -True-RIC- build up of grease and food debris

Basic - Stored food not covered. True RIC- several trays of stored food without any cover, employee covered each container Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On steam table, Employee removed and placed on sanitizer bucket Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink not accessible for employee use at all times. Observed chest freezer blocking front portion of hand wash sink in kitchen across from expo line.

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. 10ppm Warning - From follow-up inspection 2021-09-08: Observed same, operator is using three compartment sink, until technician arrives. Will be check on the next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Salad station Warning - From follow-up inspection 2021-09-08: Observed same, will be check on the next unannounced inspection Time Extended