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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.
Basic - Bowl or other container with no handle used to dispense food. Cooked and uncooked rice, and salt containers. Operator used a scoop with handle to dispense.
Nonfood-grade bags used in direct contact with food. Observed empanadas in thank you bags. **Corrected
On-Site**
Reach-in cooler gasket torn/in disrepair. Cook line. **Corrected On-Site**
Basic - Case/container/bag of food stored on floor in kitchen. Observed pot of beans on kitchen floor. Corrected.
Raw animal food stored above unwashed produce. Observed raw beef, pork, chicken over lettuce in walk in cooler. **Corrected On-Site**
High Priority - Raw animal food stored over cooked food. Observed raw pork over sauce in walk in cooler.
Raw animal food stored above unwashed produce. Observed raw beef, pork, chicken over lettuce in walk in cooler. Observed raw beef over cooked pork in cooler. at cook line.
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Container with eggs were held at cook line and were warm to the touch. Employee placed eggs in reach in cooler.
Intermediate - No hot running water at three-compartment sink.
Hot water not provided/shut off at employee handwash sink.
No hot running water at mop sink. Operator turned on the hot water heater. **Corrected On-Site**
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