SOCIEDADE ESPIRITO SANTO CORP

Facility lacks testing materials for the high temperature dishwasher and for sanitizer of choice. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In the walk-in cooler, observed raw meat stored over ready-to-eat produce such as tomatoes. [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.

At the downstairs bar, measured the maximum water temperature at the 3-compartment sink at 66F. Per PIC, the downstairs bar is not regularly used. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (or 100-108°F at handwash stations). [SA] All dishes are washed in the nearby main kitchen. Water temperature to be adjusted when downstairs bar is in use.

1) Observed accumulation of brown mold-like substance in the interior panel of the ice machine in the upstairs and downstairs bar. [CA] Routinely clean and sanitize the ice machine. Food contact surfaces shall be kept in clean condition. 2) After multiple runs, measured the maximum water temperature of the mechanical dishwasher at 148F. No active warewashing at the time of inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F, or as per manufacturer's specifications.

Facility lacks active Food Safety Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed numerous fruit flies in the downstairs bar area. Per PIC, the bar is not regularly used. [CA] The premises of a food facility shall be free of vermin and non-disease carrying insects.

Observed accumulation of black mold-like substance on the interior panel of the ice machines at bar area. [CA] Routinely clean ice machine and other food contact surfaces.

No food safety manager's certificate available for review. [CA] A food facility which handles non-prepackaged potentially hazardous foods shall maintain a valid food safety manager's certificate.

Observed hand soap and paper towel dispensers are placed directly above preparation sink. At the time of inspection, green onions were stored inside preparation sink. [CA] Move hand dispensers away from preparation sink to prevent splash contamination. A minimum 6" high metal splash guard shall be installed between the handwash sink and preparation sink.

Observed bags and boxes of potatoes stored on the floor. [CA] Food shall be stored at least six inches above the floor to prevent contamination.

In the upstairs bar area, observed pressurized cylinder tanks are not secured. [CA] Pressurized cylinders shall be securely stored and attached to a rigid structure.