Minero at Ponce City Market

Food properly labeled; original container — Inspector Note: Observed multiple squeeze bottles that were not easily recognizable not labeled with he common name. COS- bottles were labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed a heavily stained preptop cutting board. Ca- cutting board shall be replaced. PIC said he had a replacement already purchased. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed spatulas stored as clean but heavily stained. COS- spatulas were discarded. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed a heavily stained preptop cutting board. Ca- cutting board shall be replaced. PIC said he had a replacement already purchased. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the dish machine in the main kitchen at 0ppm at the time of the inspection. Observed the bar dish machine show 25ppm chlorine. CA- super source was called and a tech shall be out this week to service the machines. COS- the three compartment sink must be used until dish machines are repaired. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.