| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at the restroom located at the back storage area.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Observed inside of container with salt on top of the preparation table. Operator provided a new one with handle during the time of the inspection. **Repeat Violation**
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36-36-4
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Basic - Ceiling tile missing. Observed 8 tiles missing on top of the back storage area.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and trays inside the kitchen by the pizza oven stored not inverted. Operator properly stored during the time of the inspection. **Corrective Action Taken**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed a pot stored on the floor in the kitchen. Operator properly stored during the time of the inspection. **Corrected On-Site**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Prep table in the kitchen area.
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35A-03-4
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Basic - Dead roaches on premises. Observed 1 dead roach on the floor inside the kitchen next to the office. **Admin Complaint**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed soda can opened and stored with food not properly segregated, inside the 3 glass door located in front of the kitchen.
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 purse bags stored next to single service items at the prep table next to the front counter area. Operator removed and placed properly during the time of the inspection. **Corrected On-Site**
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16-13-5
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing, sanitizing and then rising utensils at the 3 compartment sink. Coached operator how to use the 3 compartment sink. **Corrected On-Site**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Observed under cooking equipment.
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36-17-5
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Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed all around the kitchen and back storage area.
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08B-38-4
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Basic - Food stored on floor. Observed gallons with oil stored on the floor in the kitchen by the preparation area. Operator removed and stored properly during the time of the inspection. **Corrected On-Site**
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28-24-4
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Basic - Grease recycling container overflowing onto ground. Located outside of the building at the back area.
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36-24-5
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Basic - Hole in or other damage to wall. Observed a hole in the wall on top of the office where food and cleaning supplies were stored; behind the coffee machine at the front counter area.
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14-69-4
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Basic - Ice buildup in reach-in freezer. Located at the back of the storage area.
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in standing water on top of the preparation table in the kitchen, operator discarded water and washed scoop. **Corrected On-Site**
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29-27-4
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Basic - No mop sink or curbed cleaning facility provided . No mop sink was observed at the back storage next to the bathroom. According with the approved plans mop sink is located at the back area where equipment to cook the tamales is located.
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25-05-4
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Basic - Single-service articles improperly stored. Observed boxes with single service items stored on the floor inside the room next to the kitchen were the cleaning supplies were stored.
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06-04-5
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Basic - Time/temperature control for safety food thawed at room temperature. Observed Plantains (63°F - Cold Holding), stored at room temperature in the kitchen area as per operator plantains were taken from the freezer 30 min before the inspection. Operator cooked the plantains during the time of the inspection, Observed raw beef (31°F - Cold Holding) thawing at room temperature on top of prep table at the front area.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Observed reach in cooler stored inside the kitchen by the 3 compartment sink. Observed a 3 compartment sink stored at the storage area at the back of the building, as per operator they are going to discard the equipment.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all around the kitchen and prep area.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of the preparation table. and under the steam table at the front counter. Operator removed and stored properly during the time of the inspection. **Corrected On-Site**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Observed container with salt not labeled on top of the kitchen preparation table. Operator properly labeled during the time of the inspection. **Corrected On-Site**
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03D-02-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed corn tamales (45-51°F - Cooling) stored in the walk in cooler, as per operator food was cooked the day before around 8:00 a.m.
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08A-05-6
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High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken stored on top of cooked pork inside the 3 glass door reach in cooler in front of the office. Observed inside the single door walk in cooler by the front counter area: raw shell eggs on top of cooked pork. Operator removed and stored properly during the time of the inspection.**Corrected On-Site** **Corrected On-Site**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on the wall next to the hand washing sink located inside the kitchen. **Admin Complaint**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 6+ rodent droppings located on the wall by the electrical breakers at the back storage area. Observed 2+ rodent droppings located on the floor at the back prep area by the restroom and the cooking equipment. Observed 1 rodent dropping under the coffee machine at the front counter area. **Admin Complaint**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Corn tamales (60°F - Cold Holding), as per operator stored inside the walk in cooler today at 8:00 a.m.
As per operator they received tamales that were sold to customers and he received the tamales back at the end of the day from customers that were not able to sell it.
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside the walk in cooler: Corn tamales (60°F - Cold Holding), as per operator food was received today at 8:00a.m., operator did not take tamales temperature. Observed corn tamales (45-51°F - Cooling), as per operator cooked the day before around 8:00 a.m.
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Plantains (63°F - Cold Holding) on top of the preparation table in the kitchen at room temperature, operator cooked plantains. Observed inside the walk in cooler: Corn tamales (60°F - Cold Holding), as per operator food was received today at 8:00a.m., operator did not take tamales temperature; cooked pork (46°F - Cold Holding) as per operator they left door open for a while, operator placed a bag with ice on top of food during the time of the inspection. Single glass door reach in cooler at the front area: Pork (51°F - Cold Holding), as per operator less than 30 minutes, operator placed food in the freezer.
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03B-01-6
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High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. Observed chicken croquettes (115°F - Hot Holding 170°F - Reheating); fish croquettes (119°F -Hot Holding 170°F- Reheating); as per operator placed inside the hot box 2 hours and 40 minutes before the inspection. Operator reheated to 170°F during the time of the inspection. **Corrected On-Site**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed inside the kitchen by the pizza oven.
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11-07-5
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Observed at the hand washing sink located inside the kitchen. Operator removed during the time of the inspection. **Corrected On-Site**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a plastic container stored inside the hand washing sink. Operator removed during the time of the inspection. **Corrected On-Site**
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31A-04-4
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Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink was removed from the back storage area. According with the approved plans hand sink used to be located next to restroom.
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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53A-05-6
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in the bathroom at the back area of the kitchen and in the bathroom next to the dining room.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. As per operator employee has been hired 2 months ago.
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken stored inside 3 glass door reach in cooler in front of the office without date marked, as per operator food was held more than 24 hours. Operator date marked during the time of the inspection. **Corrected On-Site**
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