PARADISO 37

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. Checked dish machine three times sanitizer not dispensing properly, final rinse 0 ppm chlorine Chef replaced the bucket of sanitizer rechecked 50 ppm chlorine. Recommend to check dish machine daily in the wine bar. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed cutting boards stored on top of hand wash sink located in the server area. Employee removed 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 shirt stored next to bottle of sriracha chil sauce on the shelve in the Main bar. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom reach in cooler located near to fryers on the cook line and wine bar.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath 3 compartment sink. Repeat Violation

High Priority - Live, small flying insects found Observed two flying insects found in the main bar in the dining room recommend Manager to notify current professional pest control,service. Notify supervisor on duty next unannounced inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of Cole slaw 47°f mango chutney 50°f stored on the top panel reach in cooler less than 4 hours per Chef food taken from downstairs walk in cooler. Recommend to quick chill product or use ice bath to properly cool down.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting soiled has yellow stains left on the surface.(cook line) Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quat ammonia test strips for the upstairs bar.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed bar tender test kit did not have concentration chart, found in upstairs bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for handwash sink located in the main bar. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed trash on the floor underneath the glass racks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed greasy fryers in the back on the main cook line also upstairs kitchen.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stored on the ice tea pitcher. (Main bar)

Basic - Plumbing system in disrepair. Observed hand wash sink located in main bar also dump sink out of operation.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food residues spilled on the bottom reach in cooler.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom reach in cooler underneath the shelves in the upstairs bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has red stains left on the surface.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing cutting board inside hand wash sink located main cook line. Recommend training for all employees

Basic - Floor soiled/has accumulation of debris. Observed grease accumulation on the floor underneath the fryers in the upstairs kitchen.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitize bucket stored on the floor next to the grill. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of skirt steak 47/48°f stored in reach in cooler drawers less than 4 hours recommend to use smaller amount, also quick chill product in the freezer. Rechecked @11:51am 38°f Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for designated hand wash sink upstairs bar. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at designated hand wash sink. (upstairs bar) Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked hot water not reaching 85 temperature 70 Chef adjuster the knob underneath to maintain proper temperature located on the cook line. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile has electrical wires hanging down in the dish machine room.

Basic - Equipment in poor repair. Observed pre rinse nozzle missing the rubber cover attached to three compartment sink.(dish machine)

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored. On the floor on the cook line. Corrected On-Site

Basic - Waste line missing at soda gun holster. Observed soda holster missing waste line located behind Main bar, Manager found line. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed a cup with sugar inside not labeled stored on the shelve in the main bar. Bar tender discarded sugar. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse Observed sliced cheese labeled 11am -3pm stored inside reach in cooler after 3:30pm. Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sliced cheese on time as public health control 11am 3pm checked 3:30pm not discarded, spoke to. Chef must follow written procedures.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cutting board stored over the hand wash sink with ingredients on the top located in the main bar. Manager removed at time of inspection Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed food debris on the floor tiles underneath the reach in cooler.

Observed electrical wiring in disrepair. For reporting purposes only. Observed electrical face plate missing on the cook line.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioner vent has black mold like growth on the vent located in the dish machine area. - From follow-up inspection 2025-01-07: Checked air conditioner vent has black mold like growth on the vent located in the dish machine area, has not cleaned. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing and badly cracked tiles on the cook line, near the oven. Spoke to General Manager floors will be replaced has a construction company will complete the find out status by callback inspection. - From follow-up inspection 2025-01-07: Floor tiles missing and/or in disrepair. Observed floor tiles missing and badly cracked tiles on the cook line, near the oven. Spoke to General Manager floors will be replaced has a construction company will complete the find out status by callback inspection. At time of callback inspection Chef provided a copy of letter from the construction company will start replacing floor tiles on the cook line on Wednesday 1/8/2025, will check on the next unannounced inspection. Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed broken floor tiles on the main cook line. - From follow-up inspection 2025-01-07: Observed broken floor tiles on the main cook line, will be replaced on Wednesday 1/8/2025. The kitchen is temporarily closed using the upstairs kitchen until floor tiles are replaced. will check floor tiles on the next unannounced inspection. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in the dish machine room has black mold like growth on the surface, behind the dishmchine. - From follow-up inspection 2025-01-07: The wall has not been cleaned has black mold like growth on the wall. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in the server area near the main bar. Called Supervisor on duty next unannounced inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of cooked shrimp 55°f stored on the top panel of the reach in cooler, per Chef stored on line 9:30am less than 4 hours recommend to quick chill product or use ice bath.( Employee placed ice bath on product at time of inspection. Corrective Action Taken

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. Observed no written procedures for clean up of vomit, form given to Chef. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards very soiled used on the top panel reach in cooler located on cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink to fill water used on the main cook line.

Basic - Ceiling tile missing. Observed missing ceiling tiles directly above reach in cooler on the cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed fryers and oven has terrible grease accumulation on the equipment located main cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign located in the sink located in the main bar. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees in dish room Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Cooks line Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt in styrofoam cup at the top bar Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature romaine lettuce 75°f stored inside reach in cooler drawers (Cook line) not working per Chef. Recommend to quick chill product , employee using ice bags to maintain proper temperature. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has yellow stains on the surface located on the Cook line.

Basic - Floor soiled/has accumulation of debris. Observed food debris on the floors throughout the kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease accumulation on the stove on the cook line.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the hand wash sink cook line. Maintenance employee notify Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in the server area upstairs spoke with Manager has current pest control service will notify. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of queso 120°f less than 4 hours stored inside steamer 165°f recommended to reheat 165°f. Rechecked 179°. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris interior of the reach in cooler used for upstairs area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler located in the upstairs bar.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in coolers located in the bar area.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed handwash sink clogged in the bar area.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath hand sink located in the dishmachine room.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwash sink located on the cook line. Employee provided paper towels at time of inspection Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink located server area. Server provided soap at time of inspection Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards on the reach in cooler has deep cut marks left on the surface.(Main kitchen) Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles in front of the stove, Per Chef floor tile will be replaced.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like growth inside hand wash sink located upstairs bar. Bartender cleaned hand sink at time of inspection

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed mold like growth around the caulking around three compartment sink.(dishmachine room)

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-22 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over sliced cake in walk in cooler. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface at dining room bar.

Basic - White Cutting board has cut marks and is no longer cleanable in the kitchen

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in unclean water has food debris floating inside stored on the grill. Employee changed water at time of inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of. Salmon 45°f stored inside reach in cooler drawers less than 4 hours recommend to use ice bath on the salmon.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has red stains on the surface, located on the cook line. Observed body of the soda machine has build up on the surface. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed tray inside handwash sink located behind the bar, bartender removed at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin has mold like growth on the back and side panels.(server area)

Basic - Ceiling tile missing. Observed ceiling tile missing from the hallway directly above the hand wash sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the side panels of the reach in freezer, located in the top kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like growth on frame of the door reach in cooler located behind Main bar. Bar tender cleaned at time of inspection.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed caulking around the mold like growth in the dishmachine room.