BORINQUEN LOUNGE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE LID FOR ICE BIN BEHIND BAR AREA, REPAIR HANDLE TO FIRST FLOOR COOLER, AND GASKET TO SLIDING DOOR COOLER,

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL SURFACES NEEDS DETAIL CLEANING: CUTTING BOARD, TOPS AND SIDES OF COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, INTERIOR AND EXTERIOR OF COOLERS AND FREEZERS, EXPOSED HAND SINK AT BAR AREA, AND COUNTER TOPS, INSTRUCTED TO DETAIL CLEAN DAILY,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: EXCESSIVE GREASE UNDER AND BEHIND THE COOKING EQUIPMENT (STOVE, DEEP FRYER, GRILL) AND BASEMENT FLOOR NOT CLEAN, INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL IN KITCHEN NOT CLEAN AND IN POOR REPAIR, INSTRUCTED TO CLEAN, REPAIR AND BETTER MAINTAIN,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKING FAUCET AT REAR KITCHEN AREA THREE COMPARTMENT SINK, PROVIDE THREE SINK STOPPERS FOR BAR SINK, REPAIR SLOW DRAINING BAR SINK AND PROVIDE LID TO SUMP PUMP IN BASEMENT AREA,

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND BETTER ORGANIZE STORAGE AREA NEAR THE WASHROOMS, UTILITY CLOSET AND BASEMENT AREA, TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROX., 15 MICE DROPPINGS IN UTILITY CLOSET BY KITCHEN AREA, AND REAR DOOR NOT RODENT PROOF, APPROX., 1/4 GAP OPENING AT BOTTOM OF DOOR, INSTRUCTED TO REPAIR, CLOSE ALL OUTER OPENING AND CLEAN AREA, SERIOUS CITATION ISSUED: 7-38-020

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GREASE CONTAINER NOT CLEAN, GREASE ALL ON TOP OF CONTAINER AND NOT INSIDE OF CONTAINER, INSTRUCTED TO CLEAN AND BETTER MAINTAIN AREA, SERIOUS CITATION ISSUED: 7-38-020

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF STEW, BLOOD SAUSAGE, FRIED CHICKEN, BEEF DUMPLING. INSTRUCTED MANAGER THAT CERTIFIED MANAGER MUST BE ON SITE ALL TIMES WHEN SERVING AND PREPARING POTENTIALLY HAZARDOUS FOODS. CITATION ISSUED SERIOUS 7-38-012.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE LID FOR ICE BIN BEHIND BAR AREA, REPAIR HANDLE TO FIRST FLOOR COOLER, AND GASKET TO SLIDING DOOR COOLER,

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL SURFACES NEEDS DETAIL CLEANING: CUTTING BOARD, TOPS AND SIDES OF COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, INTERIOR AND EXTERIOR OF COOLERS AND FREEZERS, EXPOSED HAND SINK AT BAR AREA, AND COUNTER TOPS, INSTRUCTED TO DETAIL CLEAN DAILY,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: EXCESSIVE GREASE UNDER AND BEHIND THE COOKING EQUIPMENT (STOVE, DEEP FRYER, GRILL) AND BASEMENT FLOOR NOT CLEAN, INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL IN KITCHEN NOT CLEAN AND IN POOR REPAIR, INSTRUCTED TO CLEAN, REPAIR AND BETTER MAINTAIN,

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: REMOVE PERSONAL ITEMS FROM PREP AREA, PROVIDE A LOCKER SPACE FOR PERSONAL ITEMS, TO BE STORED AWAY FROM KITCHEN AND FOOD PRODUCTS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKING FAUCET AT REAR KITCHEN AREA THREE COMPARTMENT SINK, PROVIDE THREE SINK STOPPERS FOR BAR SINK, REPAIR SLOW DRAINING BAR SINK AND PROVIDE LID TO SUMP PUMP IN BASEMENT AREA,

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING VISIBLE THERMOMETER INSIDE REACH IN COOLERS, INSTRUCTED TO PROVIDE,

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND BETTER ORGANIZE STORAGE AREA NEAR THE WASHROOMS, UTILITY CLOSET AND BASEMENT AREA, TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REACH IN 2 DOOR COOLER WITH IMPROPER TEMPERATURE AT 50.0F. INSTRUCTED MANAGER THAT ALL COOLERS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER CALLED MAINTENANCE MAN TO REPAIR THE COOLER,BUT WAS NOT ABLE TO FIX IT. TAGGED THE COOLER "HELD FOR INSPECTION". INSTRUCTED NOT TO USE THE COOLER AND NOT TO REMOVE THE TAG. CITATION ISSUED CRITICAL 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE 2 DOOR REACH IN COOLER. BEEF AT 44.9F, BLOOD SAUSAGE AT 47.6F, CHICKEN AT 50.OF, HAM AT 47.8F. 2 DOOR REACH IN COOLER AT 50.0F TEMPERATUE. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40.0F OR BELOW DURING STORAGE INSIDE THE COOLER. MANAGER DISCARDED THE SAID PRODUCT WORTH $140.00 TOTAL 25 LBS. CITATION ISSUED CRITICAL 7-38-005(A).

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF STEW, BLOOD SAUSAGE, FRIED CHICKEN, BEEF DUMPLING. INSTRUCTED MANAGER THAT CERTIFIED MANAGER MUST BE ON SITE ALL THE TIMES WHEN SERVING AND PREPARING POTENTIALLY HAZARDOUS FOODS. CITATION ISSUED SERIOUS 7-38-012.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE LID FOR THE ICE BIN BEHIND THE BAR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: EXCESSIVE GREASE UNDER AND BEHIND THE COOKING EQUIPMENT( STOVE, DEEP FRYER,GRILL). INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. WATER ON THE FLOOR IN THE BASEMENT WHERE THE ICE MACHINE IS LOCATED. INSTRUCTED TO DRY THE FLOOR TO PREVENT INSECTS HARBORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FAN GUARD OF THE 2 DOOR REACH IN COOLER WITH DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN. RUBBER GASKET OF THE REACH IN FREEZER DOOR NOT IN GOOD REPAIR,RIPPED OFF. INSTRUCTED TO REPAIR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING VISIBLE THERMOMETER INSIDE THE ONE DOOR REACH IN COOLER COOLER. AND PREP COOLER. INSTRUCTED TO PROVIDE.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES; BOTH FOOD HANDLERS WEARING GLOVES, CLEANING EQUIPMENT, REMOVING SOILED UTENSILS, STORING RAW MEAT AND RETURNING TO PREPARE POTENTIALLY HAZARDOUS FOODS WITHOUT REMOVING GLOVES OR WASHING THEIR HANDS. INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED SINK WITH WARM WATER AND SOAP; BEFORE AND AFTER CHANGING GLOVES. CRITICAL CITATION ISSUED, 7-38-010(A).

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET-UP OF 3PART SINK, FOR WASHING, RINSING, AND SANITIZING WITH 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PREP FOODS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZERS, COOKING EQUIPMENT, BOTTOM PANEL OF PREP TABLES, BANANA GRINDER, DRIED FOOD STORAGE CONTAINERS, HOT HOLDING UNIT, STEAM TABLES, MICROWAVE OVEN, EQUIPMENT THRU-OUT THE KITCHEN, AND EXTERIOR OF ICE MACHINE AND STORAGE SHELVED THRU-OUT THE BASEMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: EXCESSIVE DEBRIS AND GREASE BUILD-UP UNDER KITCHEN EQUIPMENT; INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT, INCLUDING BAR AREA AND BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO REPLACE BASEBOARDS AT BOTTOM OF WALLS, CLEAN WALLS, SEAL OPENINGS THRU-OUT THE KITCHEN. ALSO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, SAME AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST CLEAN LIGHT SHIELDS THRU-OUT THE KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR 3PART SINK FAUCET IN THE KITCHEN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE STORAGE AREA NEAR THE WASHROOMS, UTILITY CLOSET AND BASEMENT TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED TO PROPERLY STORED CLEANING TOWELS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROPERLY STORE UTENSILS USED BY BUFFET(COVER UTENSILS).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN SHELF ABOVE THE PREP COOLER AND ABOVE 3 COMPARTMENT SINK,DUST AND GREASE BUILD-UP.ALSO NEED TO CLEAN INTERIOR OD DEEP FRIES, GREASE BUILD-UP..

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED GREEN AND BLACK MOLD ON WALLS IN BASEMENT AREA, WERE ICE MACHINE AND FOOD STORAGE IS STORED,MUST CLEAN AND SANITIZE AFFECTED AREA .BASEMENT HAS A FOUL ODOR OF MOLD.INSTRUCTED TO RELOCATE SHELFS AWAY FROM WALLS.NO FOOD IS PREPARED IN BASEMENT,ALSO MUST REPAIR ALL HOLES ON WALLS THROUGHOUT THE BASEMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE PERSONAL ITEMS FROM PREP AREA(SHOES,COAT ETC),PROVIDE A LOCKER.PERSONAL ITEMS MUST BE STORED AWAY FROM KITCHEN AND FOOD PRODUCTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP MUST BE PROPERLY STORED.PROVIDE AN ENCLOSED ICE SCOOP CONTAINER.(BASEMENT AREA)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES,OBSERVED FOOD HANDLER WITH FOOD GLOVES ON HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACTS SUCH AS,KITCHEN EQUIPMENTS, WHIPPING UNWASHED HANDS ON THE APRON AND DIRTY WIPPING CLOTH,THEN GOING BACK TO TOUCHING READY TO EAT FOOD( CUT TOMATOES,LETTUCE AND FILL THE PASTELS WITH COOKED MEAT). WITHOUT WASHING HAND OR NOR CHANGING FOOD GLOVES. INFORMATION ON HAND WASHING GIVEN TO CERTIFIED MANAGER.CRITICAL VIOLATION:7-38-010(A) H000076643-10

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED EXPOSED HAND SINK IN PREP AREA WITHOUT SOAP.EXPOSED HAND SINK BEHIND THE BAR WITHOUT SOAP AND PAPER TOWELS.SOAP AND PAPER TOWELS WERE PROVIDE ON BOTH SINKS UPON MY REQUEST. CRITICAL VIOLATION:7-38-030 H00076643-10

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 1-5-2010,REPORT #98315 #32-REMOVE FOIL FROM STOVE TOPS. #33-CLEAN 6 BURNER STOVE TOP. All utensils shall be thoroughly cleaned and sanitized after each usage. #35-CLEAN WALLS BEHIND COOKING EQUIPMENT, BY TRASH CAN, AND AROUND 3 COMPARTMENT SINK. #36-REPLACE BROKEN LIGHT SHIELD ABOVE PREP COOLER. SERIOUS VIOLATION:7-42090 HOOOO76644-11

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROPERLY STORE UTENSILS USED BY BUFFET(COVER UTENSILS).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN SHELF ABOVE THE PREP COOLER AND ABOVE 3 COMPARTMENT SINK,DUST AND GREASE BUILD-UP.ALSO NEED TO CLEAN INTERIOR OD DEEP FRIES, GREASE BUILD-UP..

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED GREEN AND BLACK MOLD ON WALLS IN BASEMENT AREA, WERE ICE MACHINE AND FOOD STORAGE IS STORED,MUST CLEAN AND SANITIZE AFFECTED AREA .BASEMENT HAS A FOUL ODOR OF MOLD.INSTRUCTED TO RELOCATE SHELFS AWAY FROM WALLS.NO FOOD IS PREPARED IN BASEMENT,ALSO MUST REPAIR ALL HOLES ON WALLS THROUGHOUT THE BASEMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE PERSONAL ITEMS FROM PREP AREA(SHOES,COAT ETC),PROVIDE A LOCKER.PERSONAL ITEMS MUST BE STORED AWAY FROM KITCHEN AND FOOD PRODUCTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST BE PROPERLY STORED.PROVIDE AN ENCLOSED ICE SCOOP CONTAINER.(BASEMENT AREA)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE FOIL FROM STOVE TOPS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN 6 BURNER STOVE TOP. All utensils shall be thoroughly cleaned and sanitized after each usage.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS BEHIND COOKING EQUIPMENT, BY TRASH CAN, AND AROUND 3 COMPARTMENT SINK.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE BROKEN LIGHT SHIELD ABOVE PREP COOLER.