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Licensee
Name: LA CALENITA NO 1 License Number: SEA1622788
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 1931 PEMBROKE RD
HOLLYWOOD, FL 33020

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/30/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 3 20
Violations:
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
14-01-4    Basic - Bowl or other container with no handle used to dispense food scooping rice at cook line. Operator replace dispenser with a spoon to scoop rice. **Corrected On-Site** -Observed bowl without handle in sugar container. Operator added-spoon to scoop into bowl **Corrected On-Site** **Repeat Violation** **Warning**
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Observed grease buildup on shelves under microwave oven in next to walkin cooler **Warning**
14-05-4    Basic - Cardboard used to line food-contact shelves. 1/ Observed card board on walkin freezer shelves. 2/ Walkin cooler shelf number 1 3/ walkin Cooler shelf number 2 in bakery **Warning**
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Observed a bag with potatoes stored on the floor in the kitchen. Manager moved potatoes to shelf. **Corrected On-Site** **Warning**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed riling tiles soiled throughout the kitchen. -AC Vents had a accumulation of soiled grease. **Warning**
24-07-4    Basic - Cleaned and sanitized equipment or utensils not properly stored. 1/ Observed aluminum containers on shelf not inverted. Operator inverted 2/ Observed stainless steel food containers not inverted under prep table next to 2 door reachin cooler. Operator moved containers and re-wash containers. 3/ Observed plastic containers under prep table not inverted next to ware washing sink. Operator inverted all items **Corrected On-Site** **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on the cookline with deep groves and no longer cleaneable **Warning**
23-22-4    Basic - Debris/dust/soil residue on dry storage shelves next to the bakery -Shelf in number two walkin cooler in bakery soiled with rust **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting of stainless steel containers. Operator removed and re-wash containers **Corrective Action Taken** **Warning**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment Observed floor under stove and under prep table dirty. **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-02-4    Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in use utensil on top of microwave oven in the kitchen. Operator removed and stored properly. **Corrected On-Site** **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in container with standing water next to coffee machine. Operator removed and stored properly. **Corrected On-Site** **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair at 3 door fliptop. **Warning**
25-05-4    Basic - Single-service articles improperly stored. Observed single service article stored in cupboard under handsink next to coffee machine. Operator removed and stored properly. **Corrected On-Site** **Warning**
36-72-4    Basic - Walk-in cooler walls soiled with black debris. **Warning**
36-57-4    Basic - Wall fan and shelf underneath attached equipment had accumulation of dust/debris in the bakery area. -Attached vent to plug oven very dusty in bakery - Ceiling soiled with food debris **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen **Repeat Violation** **Warning**
14-17-4    Basic - shelves with rust that has pitted the surface under the food prep table next to steam table - Rusty shelves in walkin 1 - white door freezer bottom rusty -Walkin cooler number 2 shelves rusty **Warning**
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. Observed chlorine at 0 ppm at the Dishmachine. Operator placed chlorine in containers and it attained 50ppm **Warning**
01D-01-4    High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. There was parasite destruction on shrimp Ceviche. Waiting on provider to send documentation. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1/ Observed front counter cooler Theres leches (51°F - Cold Holding); Mel hojos (52°F - Cold Holding); Strawberry roll (56°F - Cold Holding). Flan 45°F See Stop Sale 2/ Small flip top- butter cups (66°F - Cold Holding); see stop sale Small cooler-cut tomatoes (46-48°F - Cold Holding);was stack too high. Operator removed tomatoes to Walkin cooler. Corrective Action taken. **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. 1/ Walkin cooler-red beans (53-58°F - Cooling) stack too high and covered. pork sticks covered 63-64°F - Cooling); potatoes balls covered (45-46°F - Cooling); As per operator all items were cooling overnight covered. Stop sale **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed in Glass case-empanadas (126-130°F - Hot Holding); cheese rolls (122°F - Hot Holding); cheeses empanadas 123°F. Operator removed to reheat to 165°F. Corrective on Site -On counter top next to rear door-chicken soup (119°F - Hot Holding). Operator placed soup to reheat to 191°. **Corrected On-Site** **Warning**
41-01-4    High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Observed can with raid stored on the top shelf in the bakery. Operator removed and stored properly. **Corrected On-Site** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1) Observed front counter cooler Theres leches (51°F - Cold Holding); Mel hojos (52°F - Cold Holding); Strawberry roll (56°F - Cold Holding)., Flan 45°F 2) Small flip top- butter cups (66°F - Cold Holding); see stop sale 3) 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. 1/ Walkin cooler-red beans (53-58°F - Cooling) stack too high and covered overnight ; pork stick (64°F - Cooling); potatoes (45-46°F ) pork chop (64°F - Cooling); As per operator all items were cooling overnight. **Warning**
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer solution over 200 ppm. Operator remake solution to 50 ppm **Corrected On-Site** **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a tray of bread blocked hand wash sink on front counter. Operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Warning**
14-14-4    Intermediate - Nonfood-grade basting brush made of wood used in food in the bakery. **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Observed bottles with chemical soap stored on crate on floor under ware washing sink unlabeled. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395