LA HORMIGA DE ORO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over ready to eat cheese in glass cooler. Operator properly separated food Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hot box Tphc foods not time marked. Per operator food in unit less than four hours. Operator time marked foods. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front hand sink. Operator provided towels Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at kitchen hand sink. Operator provided soap Corrected On-Site

Basic - Dead roaches on premises. Observed 1 dead roach in kitchen by drain. Operator removed roach cleaned and sanitized area Observed two dead roaches by bathroom area. Operator removed roaches and cleaned and sanitized area Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table on kitchen. Operator removed phone Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door

Basic - Floor soiled/has accumulation of debris. Floors behind cook line heavily soiled with grease.

Basic - Food stored on floor. Containers of tamales stored on floor in kitchen. Operator elevated food Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwaves contain food debris operator cleaned Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloths observed at cook line

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for approximately 5 seconds after handling raw shell eggs in cooler. Reviewed proper washings times with employee and she rewatched hands. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, cartons of raw shell eggs on shelf above bucket of oranges. Employee rearranged to properly separate. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dried milk residue on steaming wand at espresso machine.

Basic - Bowl or other container with no handle used to dispense food. Plastic pint cup in bulk container of sugar under kitchen prep table.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line are soiled.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee good items and water bottle on shelf next to public food in walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse hanging on dry storage rack above spices and seasoning mixes.

Basic - Food stored on floor. Container of bagged raw pork on floor in walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on cookline oven handle.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in freezer in kitchen.

Basic - Stored food not covered. Multiple food items at proper temperature in walk in cooler not covered.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk in cooler rusted. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area around cook line hand sink and dish machine soiled.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar at front counter not labeled.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen Asber 2 door reach in freezer, open zip lock bag of raw sausage on shelf above container of house made soup. Employee rearranged items to move sausage up bottom of freezer for proper separation. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, cartons of raw shell eggs on shelf above bins of unwashed tomatoes, limes, and chilis. Employee moved eggs to bottom of adjacent shelf to properly separate. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In glassfront Zephyrhills reach in cooler, container of raw beef on top shelf above containers of cooked meatballs, cooked pork, pastry dough and portioned sauces. Employee moved beef to bottom of cooler for proper separation. 2) In walk in cooler, cartons of raw shell eggs above containers of cooked pork and multiples sauces. Employee moved eggs to bottom of adjacent shelf to properly separate. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw steak to place on grill and proceeded to handle multiple cooking utensils to stir cooking foods and serve hot foods from line without changing gloves. Reviewed with employee proper handwashing and employee washed hands. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tamales in walk in cooler missing date mark when prepared. Per employee made on 2-15.

Intermediate - Spray/squeeze bottle containing toxic substance not labeled. At triple sink, squeeze bottle of bleach not labeled. employee marked bottle. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Dry wiping cloth under cutting board on prep table opposite cook line. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves rusted in walk in cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Espresso milk steaming wand soiled with dried on milk.

Intermediate - Handwash sink used for purposes other than handwashing. Cook line hand sink used as rinse sink for utensils as evidenced by food debris in bottom of sink. Employee began cleaning out sink. Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in both probe thermometers.

Intermediate - Probe thermometer not within the intended measuring range of use. Analog thermometer for high temperatures only - readings begin at 50F.

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. Triple sink set up with wash sink in middle instead of first sink. Employee drained, cleaned, and reset in correct order. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table opposite cookline.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted; especially lower shelves. Repeat Violation

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together / sanitizer sink set up with detergent and sanitizer mixed together. Sanitizer sink set up with soap and sanitizer together. Employee drained, cleaned, and reset sink with sanitizer only to correct 100ppm chlorine. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar in kitchen not labeled. Employee added label. Corrected On-Site Repeat Violation

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs stored above cooked chorizo inside glass front reach in cooler in kitchen. Operator moved raw shell eggs to bottom shelf and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On wall at behind front counter next to lunch steam table.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine in kitchen. Operator remade to 100ppm chlorine. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some training Expired on 03/2024.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen beef thawing in container of standing water in kitchen. Operator moved raw beef to 3 compartment sink under cold running water. Corrected On-Site Repeat Violation

Basic - Walk -in cooler interior/shelves have accumulation of soil residues.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container( oil ) not identified by common name. Operator labeled squeeze bottle oil in cook line. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken over pork at chest freezer in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station, tres leches 47°, in unit less than 4 hrs, operator moved to freezer to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For pork at steam table in wait station. Operator tome marked 10:20 to 2:20pm Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lengua prepared on 11-9. Removed from freezer 24hrs ago. Date not updated. Operator dated 12-4-23. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wait station: crema , pico de gallo. Per operator prepared 3 day ago. Operator date marked. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice and spices.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. For 4 tiles in dining area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Knives stored on wall behind triple sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone next to clean plates at expo line. Personal bag next to spices at dry storage in kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up at chest freezer in kitchen.

Basic - Stored food not covered. Walk in cooler: cheeses, cooked chicken, soups . Observed not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Operator moved to walk in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two next to small reach in cooler in dining room. Operator placed in solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Oil not identified at cook line. Operator labeled. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tamales placed on time 1 hour and 30 minutes ago. Employee placed label Corrected On-Site

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. Sanitizer Bucket (Chlorine 200ppm), employee discarded solution, new chlorine sanitizer solution at 100 ppm Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line, build up of grease and food debris

Basic - Floor tiles missing and/or in disrepair. Under triple sink, two broken tiles with standing water Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, right side, excessive build up of food debris and grease, producing black substance that cover hood filters and pipes attached to system

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black like substance behind triple sink

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed hood suppression system outside of the actual hood filter, where grease and black like substance are excessive accumulating

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee working on cook line , steeped out of kitchen and grab two clean tops to cover trays on steam table. After instructed employee washed hands, and removed tray covers to be clean Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets and pursue same shelf of dry goods storage. Operator removed Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Two broken tile , under dishwasher area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill stove, substantial build up of grease.

Basic - Stored food not covered. WIC- two containers of soup; one tray of grilled chicken. Employee covered Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning - From follow-up inspection 2021-11-05: Observed same, will be check on the next inspection Time Extended - From follow-up inspection 2022-01-04: Observed menu offering ceviche, without identifying raw fish by the consumer advisory Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cover of long chest freezer Handles and door of oven Warning - From follow-up inspection 2021-11-05: Observed clean cover of long chest freezer Handles and door of oven, same. Will be check on the next inspection Time Extended - From follow-up inspection 2022-01-04: Observed same, will be check on the next announced inspection Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef in large steel cambro stored over plastic container of raw fish on pan rack in walk in cooler. Raw fish moved to higher rack by employee. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for coleslaw or butter at service counter. Out less than two hours per employee. Time marked by employee. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. 1. Observed stainless steel bowl used to scoop from pot of rice and beans in kitchen. Bowl removed by employee. 2. Observed plastic bowl used to scoop from pan of beans in kitchen. Bowl removed by employee. Corrective Action Taken

Basic - Double door stainless steel Reach-in freezer has accumulation of food residue on bottom shelf. Food removed from bottom shelf to clean area. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet plastic cups stacked on shelf above espresso machine. Separated by employees. Corrected On-Site

Basic - Food stored on floor. Observed two large buckets of all purpose seasoning on floor in back prep area. Buckets moved to shelf by manager. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing at room temperature without running water. Pork moved to walk in cooler to continue cooling. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wiping cloths on prep area at front counters. Moved to sanitizer bucket by employee. Corrected On-Site Repeat Violation