BRUNCHERY PALMA CEIA

High Priority - Toxic substance/chemical improperly stored. Observed opened can of Comet stored on shelf with canned foods and spices at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a mold like substance around soda nozzles at soda machine in server isle at time of inspection.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cooks line cutting boards are grooved at time of inspection.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed feta cheese thawing in pan in water in sink. Operator turned on water during inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Crab salad held past 7 days. Employees discarded. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed crab salad. Date marked 9-12-2025. Held past 7 days. Operator discarded

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stainless steel bowls not inverted on shelf at end of cooks line.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line has multiple grooves

Basic - Equipment in poor repair. Reaching cooler exterior showing rust like substance. No longer smooth and cleanable

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door of kitchen has gaps when closed Repeat Violation

Basic - Floor soiled/has accumulation of debris. Throughout kitchen under counters

Basic - Food stored on floor. Container of vinegar to red on floor at end of cooks line

High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels used to line pan of cooked bacon sitting in corner of flat top grill on cooks line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored overtop sliced cheese inside reach in cooler on cooks line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored overtop shelled eggs inside reach in cooler n cooks line.

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. Hollandaise sauce held on time has no time markings. Employee added proper time markings to sauce. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line has stains. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink has chicken thawing inside it on cooks line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in corner of back door. Repeat Violation

Basic - Food stored on floor. Buckets of cooked potatoes stored on floor inside walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in hand washing sink.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line has dark stains. - From follow-up inspection 2024-07-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Water pressure lacking at fixtures that require the use of water. Hand washing sink on front counter across from bathroom hot water lacking sufficient pressure to properly wash hands. - From follow-up inspection 2024-07-26: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in corner of back door leading outside. - From follow-up inspection 2024-07-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside double door freezer are soiled across from storage shelves. Repeat Violation - From follow-up inspection 2024-07-26: 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. Dishwasher tested 0ppm of chlorine. Chlorine sanitizer bucket connected to dishwasher is completely empty. Owner connected new sanitizer bucket. Re-tested at 100Ppm. Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Non-food grade bleach underneath hand washing sink on cooks line.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non- food grade paper towel used inside pan with cooked chicken inside walk in cooler.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave is soiled on cooks line.

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados not washed before preparation. Cut avocados still have stickers on them inside reach in cooler on cooks line.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef/raw beef steak stored overtop of sliced cheese inside reach in cooler on cooks line. Manager removed raw meats from overtop of cheese and properly stored it.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs on food preparation table at end of cooks line are at 60F. Owner placed eggs on ice and put inside reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line has stains and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves overtop of hand washing sink on cooks line.

Basic - Food stored on floor. Grease stored on floor by microwave at end of cooks line. Manager removed grease from floor and properly stored it. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on top of refrigerator on cooks line.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile overtop of food slicer is in disrepair. Repeat Violation - From follow-up inspection 2022-09-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. - From follow-up inspection 2022-09-06: Time Extended

High Priority - Medicine not labeled properly. Medication stored on food preparation table.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Pork sausage 95°f at room temperature less than 1 hr, , operator placed in reach in cooler to cool. Corrective Action Taken

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Unable to answer cooling process.

Intermediate - Packaged food not labeled as specified by law. Container of food without proper labeling sitting on shelf at the end of cooks line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles soiled and in disrepair.

Basic - Cutting board has cut marks and is no longer cleanable. On preparation table on cook line.Repeat Violation Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of food preparation while preparing food.

Basic - Equipment and utensils not properly air-dried - wet nesting. Stored on rack over hand sink on cook line.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed along walls in various areas of kitchen.

Basic - Food stored on floor. Bucket of potatoes stored on the floor inside walk in cooler.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards next to steam tabled with black cut groove marks. Warning - From follow-up inspection 2021-10-12: Time Extended