SOBOR DOMINICANO RESTAURANT

Observed a number of heavily stained ceiling tiles in the kitchen area. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Discussed with PIC to replace the ceiling tiles.

Observed a reach in-cooler in the kitchen missing handles. CA: All physical facilities shall be maintained in good repair.

Observed several TCS foods cold holding at temperatures above 41F in reach in cooler (items are noted by asterisks in temperature log). Temperature checked eggs were measuring anywhere between 47-51 degrees F.

CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

COS: PIC voluntarily discarded one container of marinated beef, marinated chicken, pork and roughly five cartons of raw shell-on eggs. All TCS food items have been stored in the cooler for more than 24 hours. Discussed with PIC to have the cooler serviced to assure the cooler cools down properly and it is not overcrowded.

Observed an employee soap and scrub the pot then place the pot to air dry on the drying rack without sanitizing the pot at the end.

CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

COS: Employee voluntarily rewashed the pot using the proper procedures of washing, rinsing, sanitizing.