Honduras Restaurant

Inspector notes: The bar does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Establishment is to apply for a RICFSM with RIDOH.

Inspector notes: The hot water handle for the kitchen hand sink was observed in poor repair. Equipment must be maintained in good repair.

Inspector notes: Along the walls and corners in the kitchen area has an accumulation of soil residue, droppings, and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: The bar does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.

Inspector notes: The presence of mice is not controlled as evidenced by droppings. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment is to continue to clean any and all droppings using appropriate means of sanitization. Establishment is to continue to work with pest control and follow pest control recommendations.

Inspector notes: The hot water handle for the kitchen hand sink was observed in poor repair. Equipment must be maintained in good repair.

Inspector notes: The bottom of the wall in the bar area is in poor repair. The physical facilities must be maintained in good repair.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Establishment is to apply for a RICFSM with RIDOH.

Inspector notes: The bar does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.

Inspector notes: Establishment is lacking proper drain plugs for the 3-bay sink. Establishment is to obtain drain plugs.

Inspector notes: Food contact surfaces of equipment/utensils pots and pans were observed with an accumulation of droppings, food, and debris. The food contact surfaces of equipment must be clean to sight and touch. Establishment is to wash, rinse, and sanitize all effected pots, pans, and food contact surfaces. 3-bay sink was set-up at the time of inspection.

Inspector notes: Beans and shredded meat was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: Chicken was observed thawing on the counter. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. Chicken was placed in refrigerator at the time of inspection. Proper thawing methods reviewed with PIC.

Inspector notes: The presence of mice is not controlled as evidenced by a large accumulation of dropping throughout kitchen and on food contact surfaces. The presence of cockroaches is not controlled as evidenced by dead cockroach. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment is to clean any and all droppings using appropriate means of sanitization. Establishment is to have a full evaluation done from a licensed pest control company and is to have pest control report/plan for inspector at the time of the next inspection.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Establishment is to apply for a RICFSM with RIDOH. Application was printed at the time of inspection.

Inspector notes: The doors to the outside, located in the front and side of establishment, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: The hot water handle for the kitchen hand sink was observed in poor repair. Equipment must be maintained in good repair.

Inspector notes: The facility is lacking a properly functioning mop sink. At least one mop sink or one curbed cleaning facility equipped with a floor drain must be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. The mop sink faucet was observed detached. Establishment is to re attach faucet or replace mop sink.

Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue, droppings, and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.