DON MATIAS CAFE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Faucet at three-compartment sink does not reach all compartments. Located at front counter area.

High Priority - Open food re-served to customers. Observed glass open containers with chimichurria, and hot sauce served to customers. See stop sale.

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. Provided form during inspection.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Insect control device installed over food preparation area. Observed Bug zapper on top of prep table installed over food preparation Located near walk in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler near cook line area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen.

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-08-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Packaged food not labeled as specified by law. Observed on the preparation table at cook line a squeeze bottle with Italian dressing not labeled. - From follow-up inspection 2025-08-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unable to answered the prop thermometer calibration. Coached operator on how to calibrate probe thermometer. Corrective Action Taken - From follow-up inspection 2025-08-07: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gasket torn, unit located at cook line next to the steam table. - From follow-up inspection 2025-08-07: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in freezer. - From follow-up inspection 2025-08-07: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed in used wet wiping cloth stored on the preparation table. - From follow-up inspection 2025-08-07: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the preparation table at cook line cooked rice (68F - Hot Holding), as per employee left out of temperature less than 2 hours.instructed employee to reheat food and keep it at minimum hot holding temperature or above. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handle soiled, cooler located against the wall at cook line. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.

Basic - Floor tiles missing and/or in disrepair. Observed floor in disrepair underneath the door at cook line.

Basic - Ice buildup in reach-in freezer located at prep area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at cook line with old grease accumulation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed oven handle soiled. Observed hood filters with heavy grease accumulation. Observed soil residue and grease buildup on storage area underneath the grill at cook line. Observed soil buildup inside storage drawer under the preparation table at cook line.

Basic - Ripped/worn tin foil used as shelf cover. Observed tin foil ripped on a storage shelf under the grill at cook line, also underneath a small preparation table at cook line.

Basic - Stored food not covered. Observed raw pork belly, cut tomatoes, cut lettuce, sausage stored in reach in cooler located at cook line not covered.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In a small preparation cooler at cook line observed raw beef stored over cheese.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed hand wash sink faucet handle with soil and dirt buildup, HWS located at cook line.

Basic - Cutting board has cut marks and is no longer cleanable, stored over preparation table at cook line.

Basic - Ice buildup in reach-in freezer at prep station.

Basic - In the walk in freezer a box of raw Sawi fish Food not stored at least 6 inches off of the floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in touching the sugar.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed a small preparation cooler at cook line interior soiled.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (57F - Cold Holding)and cheese (54F - Cold Holding) all cold holding at reach in cooler across from cook line. As per chef, stored at reach in cooler since previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (57F - Cold Holding)and cheese (54F - Cold Holding) all cold holding at reach in cooler across from cook line. As per chef, stored at reach in cooler since previous day.

Intermediate - No soap provided at handwash sink. Located at handsink next to 3 compartment sink.

Intermediate - Nonfood-grade basting brush used in food. Observed at coffee station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken at walk in cooler with no time marked. As per chef made more than 24 hours.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon stored inside packaging at walk in cooler. Chef removed salmon from packaging. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Shelves at walk in cooler soiled. Obseved fan cover at walk in cooler soiled.

Basic - Stored food not covered. Observed beef stored at walk in cooler not covered.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer over 150 ppm, employee added water to the solution to bring it down to 100 ppm. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed small oven/Toaster located in front of the steam table in the preparation area soiled.

Basic - Light not functioning. Observed two lights burned out in the hood system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food storage shelves by the stove in the kitchen with grease accumulation.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on the preparation table in the kitchen, employee removed it. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided paper towels. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed at kitchen area. Repeat Violation

Basic - Food stored on floor. Observed cases of water bottles stored on the floor at storage area. Employee stored. Water bottles more than six inches above the floor. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored. Observed cups stored on the floor at storage area. Employee stored cups on shelves more than six inches above the floor Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed container with raw shrimp thawing at room temperature. Employee put raw shrimp container under cold running water for proper thawing. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in freezer. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed container with flour at kitchen no labeled with name.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored on top of a sack of potatoes inside walk in cooler. Employee moved raw beef to a shelf away from unwashed vegetables. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning cloth stored inside hand wash sink at kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing all purpose cleaner no labeled. Employee labeled spray bottle. Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen and storage areas. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed in front of walk in freezer.

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

Basic - Insect control device installed over food preparation area. Observed bug control device above preparation table used as a juice station next to steam table.

High Priority - Nonfood-grade bags used in direct contact with food. Observed rice stored inside a thank you bag.

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. Observed beef ribs and whole chickens stored inside walk in freezer. Manager rearranged items according to cooking temperatures. Corrected On-Site

Intermediate - No soap provided at handwash sink. Manager provided hand soap. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Light not functioning. Observed one light out at hood system. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler at kitchen Manager put a new thermometer inside reach in cooler. Corrected On-Site

Basic - Utensils in poor condition. Observed rice scoop melted. Employee discarded and replaced with a new one. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with pork on top of preparation table at 49°f cold holding, according to cook out fir about 30 minutes. Cook put pork inside walk in cooler to cool dawn. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flans prepared two days ago according to manager. No date labeled. Manager labeled flans. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed inside flour and sugar containers.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on walk in cooler and freezer.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling at kitchen area. Repeat Violation

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

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking coffee at preparation area in the kitchen.

Basic - Food stored on floor. Observed cases of water, and cooking oil containers stored on the floor. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed inside sugar and flour containers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen area Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Observed containers with flour no labeled. Employee labeled containers. Corrected On-Site Repeat Violation