BACK A YARD CARIBBEAN GRILL

*REPEAT VIOLATION* Raw shell eggs stored directly above ready to eat food. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.

*REPEAT VIOLATION* In the hot box, empanada measured at 123F, ribs measured at 119F, chicken wings measured at 129F - 131F, and fish measured at 130F. Chef stated food items were placed in the hot box approximately 20 minutes prior to measurement. Ambient temperature of top portion of hot box measured at 121F. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below all times. [COS]: PHFs were reheated in the oven to at least 165F. note: Hot Box ambient temperature (top portion) increased to 145F. Ensure hot box is adequate for hot holding PHFs at 135F or above prior to using it. Allow time for unit to heat up. Bottom portion's ambient temp measured at 163F.

Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

*REPEAT VIOLATION* Food handler training not provided during inspection. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Back entry door propped open throughout inspection. Per employees, door is maintained open because it gets too hot in the kitchen. [CA]: Facility shall be fully enclosed.

Scoop handle in direct contact with rice in steam table. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up). *REPEAT VIOLATION* Utensils stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use. *REPEAT VIOLATION* Pressurized cylinders not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structur

No warm and cold water provided at hand sink next to steam table. Nearby hand sink available. Maximum water temperature at restroom hand sink measured at 76F. [CA]: Provide warm (100F) and cold water at all hand sinks.

Prep line cooler's ambient temperature measured at 55F. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs.

*REPEAT VIOLATION* Toilet tissue placed on top of dispenser. [CA]: Toilet tissue rolls shall be properly stored in a dispenser.

1. Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat Ammonium sanitizer when not actively being used. 2. Solution inside the sanitizing bucket at the cook line was measured at 0 ppm Quat Ammonium sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat Ammonium sanitizer. Solution must be changed as frequently as needed. [COS]: PIC replaced solution in the sanitizer bucket with 200 PPM of Quat Ammonium sanitizer.

1. In the prep line unit at the cook line, multiple Potentially Hazardous Food (PHFs) measured between 45F - 50F. Ambient temperature of unit measured at 55F. PIC stated all PHFs in the unit were transferred from the walk in cooler approximately 3 hours prior to measurement. Per PIC, the unit has been recently serviced. [CA]: PHFs shall be cold held at 41F or below at all times. [COS]: All PHFs were relocated to walk in cooler. *REPEAT VIOLATION* 2. In the 2 door warmer, chicken measured between 125F - 128F. Employee stated chicken was cooked approximately 2 hours prior to measurement. [CA]: PHFs shall be hot held at 135F or above at all times. [COS]: Chicken was reheated to at least 165F.

A house fly was observed in the cook line. No direct contamination observed. [CA]: Eliminate house flies in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Maintain exterior doors closed to prevent entry and harborage of vermin.

In the walk in cooler, raw shell eggs stored on shelving above sauce buckets. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.

Quat sanitizer dispenser was dispensing 0 ppm of Quat Ammonium sanitizer. Bottles of Quat Ammonium and Chlorine observed. [CA]: Sanitizer dispensers shall be properly functioning at all times. Assess/repair dispenser as needed. [SA]: Manually dispense sanitizers from the bottles. 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.

Food handlers for some employees not provided. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

1. Utensils stored in Quat sanitizer. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use. 2. Pressurized cylinders not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.