LA BODEGUITA DEL MEDIO

Observed raw shelled eggs stored above and adjacent to ready to eat foods and foods with lower required cooking temperatures. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

No sanitizer was detected in the final rinse for the low temperature dish machine. Autochlor was alerted at time of inspection to request follow up service. Ensure all mutliuse utensils are sanitized at three compartment sink if using low temperature dish machine prior to correction. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Observed multiple drainpipes extend directly into the floor sink, including from the ice machine in the kitchen, the handwash sink at the bar, and the coffee machine in the side area. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.

Observed employee washing cups in the 3-compartment sink and quickly dipping into sanitizer solution without making adequate contact time. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist instructed employee to fully submerge cups inside chlorine sanitizer solution for 30 seconds.

Measured cooked plantains stored in warming stove above the cookline from 102-110F. Per chef, plantains were cooked 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Chef reheated plantains to 165F before moving to the steam table for hot holding.