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Name: CASA DE LAS EMPANADAS License Number: SEA5810826
Rank: Seating License Expiration Date: 04/01/2018
Primary Status: Ownership Changed Secondary Status:
Location Address: 1709 OAKRIDGE ROAD

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/24/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
10 11 29
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Inside fryers **Repeat Violation** **Warning**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
14-21-4    Basic - Can opener blade not readily removable for cleaning or replacement. **Warning**
14-05-4    Basic - Cardboard used to line food-contact shelves. At cook line **Warning**
24-06-4    Basic - Clean utensils or equipment stored in dirty container- spoons, tongs in dirty stainless steel container **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. White cutting board **Warning**
35A-03-4    Basic - Dead roaches on premises. Observed two behind stove on cook line **Repeat Violation** **Warning**
16-55-4    Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Warning**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. Glass back door **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris. In bakery **Warning**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Through out kitchen **Warning**
23-23-4    Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Fan guard in walkin coolers, back area, kitchen area, and bakery **Repeat Violation** **Warning**
23-20-4    Basic - Food debris/dust/grease/soil residue on exterior of oven. At cook line **Repeat Violation** **Warning**
36-31-4    Basic - Hole in ceiling. In kitchen **Warning**
36-24-5    Basic - Hole in or other damage to wall. By mop sink **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. At front counter, tongs on fried food display case **Warning**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**
38-01-4    Basic - Light damaged/in disrepair in kitchen area, lights out. **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. In kitchen **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. In prep area and employees restrooms in bakery **Warning**
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. Potato in thank you bag in walkin cooler **Warning**
29-08-4    Basic - Plumbing system in disrepair. Leak at front counter below hand sink **Warning**
42-03-4    Basic - Storage of maintenance equipment in areas that may result in cross contamination. Tools by kitchen equipment on same rack/ shelf in kitchen area, next to stove **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. **Warning**
33-31-5    Basic - Unnecessary items/unused equipment on the premises. Several unused items in bakery **Warning**
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-06-4    Basic - Wood food-contact surface not properly sealed. Mortar and pestle not sealed. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Spices on cook line **Warning**
46-04-4    Exit door locked in bakery area. For reporting purposes only.
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0, operator attempt to fix, retest at 0 **Warning**
41-05-4    High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household raid by back door **Repeat Violation** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cream cheese pastry (71°F - Cold Holding); cream cheese and guava pastry (74°F - Cold Holding) Operator discarded **Corrected On-Site** **Repeat Violation** **Warning**
03D-05-4    High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. cooked pork (91°F - Cooling); cooked beef soup (89°F - Cooling)- offered cooling hand out **Warning**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. beans (128°F - Hot Holding); ground plantains (127°F - Hot Holding); blood sausage (127°F - Hot Holding), less than four hours. Manager has cook reheating **Corrective Action Taken** **Warning**
08A-01-4    High Priority - Raw animal food stored over cooked food. Not commercial wrapped Raw beef over ready to eat pastry **Warning**
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over vegetables in walkin cooler Raw pork over sauce walkin **Warning**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. Observed 2 in/ on stove in kitchen area , next to three compartment sink area **Repeat Violation** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pork and beef held at room temperature overnight **Warning**
29-34-4    High Priority - Vacuum breaker missing at hose bibb by back door **Repeat Violation** **Warning**
22-25-4    Intermediate - Accumulation of encrusted food debris on/around mixer head. In bakery **Repeat Violation** **Warning**
16-33-4    Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine not tested to ensure proper operations **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. White cutting board in kitchen **Repeat Violation** **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep area **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. In prep area **Warning**
02C-04-4    Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Prepared pastry in walkin freezer **Warning**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Plantain batter 46, over 1.5 hours cooling covered **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. cooked items in walkin - beef for empanadas **Warning**
22-06-4    Intermediate - Slicer blade soiled with old food debris. **Repeat Violation** **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Degreaser on cart **Corrected On-Site** **Warning**
22-60-4    Intermediate - Vegetable peeler soiled with old food debris. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395