LA PLAYA GRILL

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw corvina filet still on ROP package in standing unit at kitchen area. Employee discarded during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed seasoning stored on soiled container at cook line, operator moved to dishwashing area. 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 cooked shredded beef and cooked shrimp inside reach in cooler held more than 24 hrs not date marked. Employee dated during inspection. 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 on cut raw corvina container, employee removed during inspection. Corrected On-Site Repeat Violation

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

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 raw corvina filet still on ROP package in standing unit at kitchen area. Employee discarded during inspection. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed on white cutting boards at preparation area.

Basic - Food storage container/container lid cracked or broken. Observed broken plastic scoop being used on rice container, operator discarded during inspection. Corrected On-Site

Basic - Hole in or other damage to wall. Observed wall damaged next to hand wash sink at kitchen area.

Basic - Ice buildup in reach-in freezer across fryer at cook line.

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 on flour container next to 3 compartment sink. Operator stored properly. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed fryers basket stored on dirty surface across 3 compartment sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at 85° F next to warmer at kitchen area, employee removed during inspection. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation area, employee removed during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets inside hand wash reach in cooler across fryer at kitchen area. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior by back door l

Basic - Single-service articles not stored inverted or protected from contamination. Observed plates not inverted across oven at kitchen area. Employee stored properly during inspection.

Basic - Stored food not covered. Observed sliced cheese stored on top of shelves inside reach in cooler at cook line, employee stored properly during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food residues in vegetable cutter at kitchen area, operator moved cutter to dishwashing area. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Observed on raw fish cubes in reach in cooler at ceviche station. Operator removed during inspection. Corrected On-Site

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

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 raw salmon still on ROP packages in reach in cooler at kitchen area, operator start cut packages during inspection. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled interior next to ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in freezer across fryer. Also observed on standing unit by entrance door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed next to cutting board at kitchen area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); operator discarded and replaced.Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw chicken stored above cooked pasta on reach in cooler at kitchen area. Employee stored properly during inspection. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observe jalapeños opened container not date marked, as per employee container was opened 2 days ago. Employee change and dated container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled cutting board at kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked black beans not date marked on standing reach in cooler at kitchen area. Employee dated during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Floor soiled/has accumulation of debris. Observe throughout kitchen.

Basic - In-use ice scoop stored on soiled surface between uses. Observe ice scoop stored on top,of the ice machine. Employee removed scoop during inspection. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe scoop on standing water 98° on preparation table. Employee discarded during inspection. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets in all units at kitchen area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe several personal drinks on different reach in cooler at kitchen area. Operator removed during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe in all units at kitchen area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observe raw corvina fillets, raw shrimp and conch fritters mix containers (frozen) on preparation table, employee moved all products to reach in cooler. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observe on preparation table at kitchen area.

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. Observed Dishwasher (Chlorine 0ppm); operator check and replaced solution.Dishwasher (Chlorine 100ppm) Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed cut sausage being stored on non food grade bags.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside HWS at kitchen area. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked inside reaching cooler at kitchen area. As per operator over 24 hours. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on both ice machines.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Food stored on floor. Observed cooking oil containers stored on floor by back door. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on reach in freezer unit by kitchen door entrance.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cube raw fish container inside reach in cooler by ice machine. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink on reach in cooler by bar window. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish (frozen) on preparation table at kitchen area. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed breadcrumbs and flour white bin containers not labeled with common name at kitchen area. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw oysters in unit near pick up window. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw mahi mahi (48F - Cold Holding); and raw chicken (48F - Cold Holding)inside unit. across from flat grill. As per employee less than 4 hours. Employee add ice to containers during inspection. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Chlorine 200ppm); next to 3 compartment sink. Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled in preparation table. Also observed soiled grinder next to dishwasher machine.Employee cleaned it Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lobsters not date marked in reach in cooler in cook line . Operator labeled product. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in kitchen area .

Basic - Bowl or other container with no handle used to dispense food. Observed onraw fish container, in reach cooler next ice machine at kitchen area . Employee removed Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust around 2 fans in kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed uncovered personal drink on prep table at cook line. Employee removed it Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed cook eating in prep area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to restaurant food inside reach in cooler in prep area. Employee removed and stored properly. Corrected On-Site

Basic - Food stored on floor. Observed lard plastic container inside walk in cooler. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in white chess freezer at kitchen area.

Basic - Outer openings not protected with self-closing doors. Observed both back doors open all the time during inspection. Employee closed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves inside walk in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); next to unit in kitchen area, Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed 2 bins containing flour and cracker mix not identified with common name next to 3 compartment sink. Employee labeled product. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); hamburger patties (49F - Cold Holding); fish croquettes (51F - Cold Holding); in unit in front of grill. As per employee food was there approximately 2 hours. Employee moved food to another reach in cooler during inspection.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled veggie cutter, employee proceeds to clean it. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a trash can blocking ice machine at the entrance. Employee removed during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the entrance next to ice machine,employee restocked during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed alcohol spray bottle not identified in kitchen area.

Basic - Bowl or other container with no handle used to dispense food. Observed in rice container.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed on both doors.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing water at 89° F.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in cooler next to entrance.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed two fish dip containers (frozen) in preparation table, employee put back to reach in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall around fans in kitchen area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in prep table.

Basic - Working containers of food removed from original container not identified by common name. Observed bread crumbs and flour containers not identified next to 3 compartment sink.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook put new gloves on without washing his hands

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the reach in cooler shell eggs over bacon .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler fish soup (47F to 75F - Cold Holding). Per operator cooked yesterday at the afternoon. Operator discarded the soup

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler fish soup (47F to 75F - Cold Holding). Per operator cooked yesterday at the afternoon.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the steam table mashed potatoes 121F. Per operator less than one hour. The steam table temperature was increased Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled with food stains

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar area no hand wash sign or paper towels Observed no paper towels at the hand wash sink by the ice machine

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no date change label at the ice machine water filter.

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 mahi mahi being thawed in the vacuum package at room temperature. Operator removed the fish from vacuum package moved the fish into a reach in cooler..

Basic - Equipment in poor repair. Observed the cover of the rice container in disrepair

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed steaks being thawed at room temperature. Per operator less than two hours. The steaks were moved into a reach in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored on top of the soiled ice machine surface. Scoop was removed snd sanitized

Basic - In-use tongs stored on equipment door handle between uses.

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 the scoop handles of the hot held rice touching the food.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the shelves of the walk in cooler soiled

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the tall three doors reach in cooler Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

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. At the time of the inspection chlorine strength at 0ppm,operator set up 3 compartment sink and called service technician. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above roasted peppers,located in the walk-in cooler. Corrected On-Site

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 raw chicken breast stored above raw whole fish,potato fries located in the reach in freezer by the walk-in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse Reach in cooler by fryers: chicken tenders (46F - Cold Holding) as per operator from 5 days ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by fryers: chicken tenders (46F - Cold Holding) as per operator from 5 days ago.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by the mop sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the unit by the ice machine. Corrected On-Site

Basic - Accumulation of lime scale on the inside and outside of the dishmachine.

Basic - Equipment in poor repair. Observed bulk rice bin cover broken and in disrepair.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the reach in freezer,sliding door unit.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave oven soiled with accumulation encrusted food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation grease. Observed exterior of oven soiled,cookline.

Basic - Standing water in bottom of walk -in-cooler. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed glass in hand wash sink at bar. Glass was removed. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food no beard guard.

Basic - Hole in or other damage to wall over three compartment sink.

Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket on floor. Ice bucket was removed from floor.

Basic - In-use tongs stored on equipment door handle between uses. Tongs were removed. Corrected On-Site

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 handle in rice. Handle was removed from rice. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler holding chicken wings. Observed soiled exterior of rice .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in cooler by ice machine.

Basic - Standing water in bottom of reach-in-cooler by window.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in rice maker rice (92 - Hot Holding). Unit was turned off rice was taken to be reheated.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 500ppm) Sanitizer was adjusted to 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board on prep table.

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage blocking hand wash sink at bar. Garbage was removed.Corrected On-Site Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon in hand wash sink in kitchen by ice machine.

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink by entrance to kitchen. Soap was provided. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food in kitchen no hair restraint.

Basic - Equipment in poor repair. Observed torn gasket on 2 door cooler by ice machine.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on soiled picture frame. Scoop was taken to be cleaned. Corrective Action Taken

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 handle in breading. Handle was removed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice cup and rice spoon in 69°F. Spoon was removed from water and taken to be cleaned.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled top of dishwasher.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by exhaust fan.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towels were moved to sanitizer bucket. Corrected On-Site