| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Located by the front counter of the establishment.
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32-05-4
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Basic - Bathroom facility in disrepair.
Observed water leaking from toilet of employee restroom.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Observed bowl with no handle inside of containers of rice, beans, sugar .
Operator removed the bowls. **Corrected On-Site**
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36-36-4
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Basic - Ceiling tile missing.
Observed near the hood filters at the kitchen .
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles throughout the kitchen with black mold like substances.
Observed water leaking from the ceiling located at managers office located next to the walk in cooler.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed in the kitchen 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 not inverted under oven near the storage area.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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14-11-5
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Basic - Equipment in poor repair.
Observed reach in freezer door located by the cook line in disrepair.
Observed walk in cooler door in disrepair. **Repeat Violation**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
Located by the guest restrooms. **Repeat Violation**
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36-08-4
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Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
Observed throughout the kitchen.
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36-11-4
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Basic - Floors not maintained smooth and durable.
Observed throughout the kitchen area.
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor.
Observed onions, container with raw pork and food boxes stored on the floor at walk in cooler.
**Corrected On-Site**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust.
Observed containers with soup stored next to the hand wash sink. Exposed to splash. Operator removed the containers. **Corrected On-Site**
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08B-38-4
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Basic - Food stored on floor.
Observed container of cooked rice stored on the floor in the kitchen area. Employee removed rice container from the floor.
**Corrected On-Site**
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36-24-5
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Basic - Hole in or other damage to wall.
Observed several holes behind the 3 compartment sink, next to the walk in cooler. **Repeat Violation**
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice build up in all reach in freezer. **Repeat Violation**
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10-06-5
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Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed utensil handle touching the cooked yuca.
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35B-02-4
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Basic - Insect control device installed over food preparation area.
Observed insect control device on a shell by the preparation area. Manager removed it. **Corrected On-Site**
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
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38-01-4
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Basic - Light shield damaged/in disrepair.
Observed light not shield in the walk in cooler.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
Observed at guest restrooms and at the front counter hand sink.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters soiled.
Fan near entrance of kitchen soiled.
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36-64-5
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Basic - Objectionable odors in bathroom or other areas of the establishment.
Observed at employee restroom.
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22-16-4
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Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
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36-52-4
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Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up.
Observed under preparation table at the kitchen.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
Observed single service container not inverted located by the front counter of the establishment.
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29-02-4
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Basic - Toilet leaking.
Observed in employees restroom.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed walk in cooler shelves rusted. **Repeat Violation**
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36-30-4
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Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Observed throughout the kitchen and at storage area.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Observed throughout the kitchen area.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Located in the front counter of the establishment.
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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 of sugar not labeled located at the kitchen. Employee labeled container. **Corrected On-Site**
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03D-01-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Observed white rice (11:20am) (74F - Cooling); cooked potatoes (11:23am) (96F - Cooling); white rice (12:20pm) (74F - Cooling); cooked potatoes (12:20 pm) (74F - Cooling) at preparation area and walk in cooler.
After one hour the rice has the same temperature.
Operator moved the cooked potatoes to walk in cooler, and started to reheat the white rice.
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08B-27-4
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High Priority - Food placed in soiled container/equipment.
Observed flour and rice inside soiled containers.
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08A-02-6
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High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Obseved Raw beef stored on top of empanadas at reach in freezer.
Manager started to relocate the products. **Corrective Action Taken**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken stored over cooked yuca And shell eggs stored over cooked potatoes in the Walk in cooler.
Manager was informed that he need to relocate the products.
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03A-03-5
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High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Observed shell eggs at preparation table at ambient temperature, as per operator for less than 30 minutes. Operator placed shell eggs in walk in cooler. **Corrective Action Taken**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee cut potatoes, then went onto serve plate to customer without changing gloves.
Explain to employee on proper handling of. gloves **Corrective Action Taken**
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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 cooked corn at (46F - Cold Holding) in the reach in cooler by the front counter. As per the manager was outside to serve customers.
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed chicken empanadas (101F - Hot Holding) and tequeños (74F - Hot Holding) located the front counter of the establishment.
Manager discarded the empanadas and moved the tequenos to reheat.
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41-15-5
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High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200 ppm) at front counter.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Observed hand wash sink blocked by shelves located in the employees restroom.
Manager started to remove the shelf. **Corrective Action Taken** **Repeat Violation**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than hand washing Located next to the 3 compartment sink.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed by the preparation area.employee replenished paper towel.
**Corrected On-Site**
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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.
Observed 5 employees hired for more than 60 days with no employee training.
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
No hot water at hand sink located next to the 3 compartment sink and the restrooms, temperature at 79F. Hot water shot down.
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