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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.
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Front counter- Warmer- empanadas 93-96. Operator advised to to reheat prior to selling.
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. Observed empty bucket of sanitizer at dish machine. Chlorine 0 ppm. Operator replaced a new bucket of sanitizer. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs above open container of cut cucumbers in salad cooler, and container of raw chicken over bucket of cooked beans. **Corrected On-Site**
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