MAIN KITCHEN AND TROPICADO & PERLA

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put new gloves with no wash hands. Coached employee to wash hands properly. Repeat Violation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching face with gloves and not discarded when soiled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a bag with raw chicken tenders stored same container with pasta at reach in freezer by cook line.

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. Observed milk not dated at reach in cooler by entrance. Employee labeled. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by prep area across dry storage room.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers poached eggs and smoked salmon not identified as a raw in the menu.

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

Basic - Carbon dioxide/helium tanks not adequately secured. By soda station.

Basic - Ceiling tile missing. Observed ceiling tile missing above entrance kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled above preparation area, ware washing, dry storage room and kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted by ware washing area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed blue cutting boards by prep area back kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored at ware washing area by clean dishes.

Basic - Floor area(s) covered with standing water. Observed standing water by dishwasher area.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled under dishwasher area.

Basic - Hole in or other damage to wall. Observed above walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by cook line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. By reach in cooler cook line. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind dishwasher. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket by dishwasher area.

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor by walk in freezer entrance torn.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands. Instructed employee on proper method.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fahrenheit. Observed ham (59F - Cold Holding) at reach in cooler held for more than 4hrs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (59F - Cold Holding) at reach in cooler held for more than 4hrs.

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet. Employee placed hat on. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout kitchen and at bar area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled at kitchen.

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler across kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen.

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

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. Observed dishwasher machine with chlorine sanitation solution of 0 ppm. Instructed operator to set up the three compartment sink with quaternary solution. Corrective Action Taken Warning - From follow-up inspection 2025-07-16: At time of callback inspection observed 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 machine with chlorine sanitation solution of 0 ppm. Operator is using three compartment sink with quaternary solution at 200ppm. Time Extended - From follow-up inspection 2025-07-17: A callback inspection the chemical sanitizing dish machine has had Ecolab inspect and try to repair, but they need a part which is a Hobart machine. Hobart has been called. Sanitization will be done and is set up now. The triple sink is now set up with quaternary amount at 200 ppm. All sanitizing will take place in the triple sink until Hobart can make repairs. Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching the trash container and continue working on prep table. Employee was coached and washed his hands. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container used to scoop flour. Chef moved it out. Corrected On-Site

Basic - Equipment gaskets in poor repair. Observed reach in freezer ( by the entrance) gaskets in poor repair.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at the expo station. Employee discarded the water immediately. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Accumulation of debris inside warewashing machine.

Basic - Floor soiled/has accumulation of debris. Underneath dishwasher.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee cleaned it. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food de inside ovens

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By triple sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wipes cloth on top of the preparation table. Employee put it inside the sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Dented cans present. See stop sale. Observed sweet potato can. Manager discarded during inspection. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at Triple Sink (Quaternary 0ppm); Manager discarded and replaced with a new solution.Triple Sink (Quaternary 200ppm) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue at the bar area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the buffet/bar area. Employee restocked during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. . Observed at the buffet/bar area. Employee restocked during inspection. Corrected On-Site

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 in panko white bin. Employee removed during inspection. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal food in shelve above sanitizer compartment. Employee discarded during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone and key chains in shelves at the cook line. Employee removed during inspection. Corrected On-Site

Basic - Stored food not covered. Observed chips container not covered in kitchen area, employee covered during inspection. Corrected On-Site

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the kitchen area. Also at buffet/ bar area.

Basic - Working containers of food removed from original container not identified by common name. Observed rice and panko containers not identified in kitchen area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 6 flying insects at first floor lobby bar hand washing station. Person in charge killed and removed flying insects from bar. Observed approximately 5 flying insects at wine o bars triple sink. Person in charge killed and remove flying insects.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above ready to eat cooked sausage. Person in charge had employee rearrange reach in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (45F - Cold Holding); shred cheese (46F - Cold Holding) in pull out reach in cooler drawers. Person in charge had employees place ice bags on product. Product was 41F or below by end of inspection. Corrected On-Site

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 written procedures and discussed with person in charge. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at pool bar soiled with black/green mold like substance.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement and discussed with person in charge. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed deep freezer at pool bar storage room with a build up of ice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets in main kitchen soiled with black/green mold like substance Observed deep freezer gasket in pool bar storage room soiled with black/green mold like substance.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the-reach in cooler located next to the prep table in the cook line observed raw shell eggs over cheese and ready to eat oatmeal. Manger placed eggs on the bottom of the cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Refrigerated drawers observed French toast batter (47F - Cold Holding), as per manager for less than 4 hours. Employee placed it in the walk-in cooler for a rapid cool. Corrective Action Taken

Basic - Ceiling tile missing. By the walk in cooler.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing water at 74F.

Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed it onsite. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates on top shelf in kitchen area. Operator covered the top plate as a protection lid. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven in cooking beside flat grill.

Basic - Light shield damaged/in disrepair. Observed in kitchen area. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in bar area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed by ice machine. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed flour and panco containers on preparation area. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers smoked salmon, poached eggs on the breakfast menu. Discussed with the operator. Operator marked all menus during the inspection. As per operator, will update all menus and print today. Corrective Action Taken

Basic - Ice buildup in walk-in freezer on the floor and shelf underneath the unit. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in the ware wash area nearby the dish machine: the light fixture with egg crate material as a light shield.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the stand up reach in cooler in front of the cook line gaskets soiled . Employee clean during the inspection. Corrected On-Site