DON PAN OAKLAND PARK

High Priority - Live, small flying insects found -Observed 2 live flying insects at front line areas.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee failed to change gloves when touched raw chicken and then place sandwich bread onto flat top griddle. After brief education, employee then changed her gloves and wash her hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 8:55 a.m., cooked rice cold held at 72F at cookline. As per operator, rice transfer to cookline at 8:00 a.m. Operator removed rice and place in reach in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at 9:22 a.m., cooked eggs hot held at 104F in steam table. Per operator, eggs cooked at 8:00 a.m. operator reheat egg to 178F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed food containers stored in handwashing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

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. Observed at 9:45 a.m., no second date marked on cooked chicken and beef stew stored in walk in cooler. Per operator, both items removed from reach in freezer to walk in cooler yesterday at 8:00a.m.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking water stored on in-use food preparation table.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -Observed employee drinking from an open cup in kitchen.

Basic - Equipment in poor repair. -Observed superior reach in cooler gaskets in disrepair.

Basic - Food stored on floor. -Observed containers with cooking oil and bag with sugar stored on dry storage floor.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored inside containers with cooked rice and cheese.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Observed sanitizer bucket stored on food preparation table next to open container with food item. Operator removed food item to reach in cooler. Corrected On-Site

Basic - Single-service articles improperly stored. Observed single use containers stored on dry storage floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at cookline not stored in sanitizer solution between use.

Basic - Working containers of food removed from original container not identified by common name. Observed powder sugar removed from the original container not labeled. Operator label container. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot table; black beans (81F - Hot Holding); cooked chicken (73F - Hot Holding). Observed food on hot table for less than 3 hours. Observed lack of water in hot table Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with a dark mold like substance on/around blade Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink near office blocked by cart containing pastries. Operator removed Corrected On-Site Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels in kitchen hand wash sink Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep counter. Employee JBL speaker and vape on shelf used to keep store food and equipment Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with rice Warning

Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom Repeat Violation Admin Complaint

Basic - Stored food not covered. Cake not stored covered in reach in cooler Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table; black beans (88F - Hot Holding); pulled pork (97F - Hot Holding);. Per operator food portioned and prepared today, intended to keep hot at steam table. In unit less than 4hrs out of temperature. Operator made to reheat to 165F. Corrective Action Taken Repeat Violation Admin Complaint

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear substance not labeled. Operator labeled water Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign in both men and women's bathroom Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) On prep table at end of cookline, container of rice (77F- Hot Holding) not under time control and in rice cooker rice (112F - Hot Holding) with cooker unplugged. Per employee rice prepared just before 9:00am. Employee plugged cooker back in, added rice back to cooker, and set unit to reheat. 2) In steam well, fried plantains (88F - Hot Holding); scrambled eggs (113F - Hot Holding); shredded pork (108F - Hot Holding); shredded chicken ( 66F - Hot Holding); shredded beef (86F - Hot Holding). Per employee foods out of temperature approximately 3 hours. Employee removed pans and began reheating foods. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Plastic bag of spray air fresheners on rack with canned beverages opposite of triple sink. Employee moved bag to office. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees at cookline unable to answer question concerning proper temperature for hot holding.

Intermediate - Equipment drain line draining into handwash sink. Ceiling A/C units draining into kitchen and prep area hand sinks.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Steam wands on espresso machine have dried on milk residue.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink opposite walk in cooler blocked by new upright reach in cooler not yet in use. Employee rolled cooler away from sink. Corrected On-Site Repeat Violation Admin Complaint

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. Portioned soups in walk in cooler not dated marked when removed from freezer to thaw.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing bracelet.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in container of standing water in steam well. Employee dumped water. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cake storage cooler opposite walk in cooler missing ambient thermometer.

Basic - Working containers of food removed from original container not identified by common name. 1) Container of sugar beside espresso machine not labeled. Employee added label. 2) Bottle of oil at cook line not labeled.

High Priority - - From initial inspection : Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) cooked chicken (66F - Hot Holding); cooked beef (66F - Hot Holding); cooked eggs (98F - Hot Holding); black beans (64F - Hot Holding). Observed following food items under no temperature control. Per operator food items out of temperature for less than 4hrs. Operator made to reheat to 165F\00B0 for hot holding. Priority: High Priority - From follow-up inspection 2024-10-15: Observed at steam table: cooked chicken (110F - Hot holding); cooked beef (134F - Hot holding); Black beans (110F - Hot Holding); cooked eggs (83F - Hot Holding). Food items in unit less than 4hrs. Observed following food items in steam well, with no water, setting temp on low. Instructed operator to add water and set unit to high. Repeat violation Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Observed: 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. Priority: Intermediate - From follow-up inspection 2024-10-15: Time Extended

Basic - - From initial inspection : Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser for handwashing sink next to triple sink area, build up of dust Priority: Basic - From follow-up inspection 2024-10-15: Observed same Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on doors -cooler #3 Repeat Violation Warning - From follow-up inspection 2024-01-23: Equipment in poor repair. Torn gaskets on doors -cooler #3 Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. One containers of utensils on fliptop in dirty standing water at 143F. Employee changed water to clean. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, container of raw unwrapped steaks above quart containers of house made sauces and sour cream. Employee rearranged items for proper separation. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cookline failed to wash hands and change gloves before preparing new orders after handling raw steak for individual order. Discussed with manager proper hand washing procedures to relay to employees and employee washed hands and put on new gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table opposite baking oven, pooled raw shell eggs (67F - Cold Holding). Per employee prepared and out of cooler 45 minutes. Employee moved eggs back to walk in cooler to rechill. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at kitchen fliptop unit discolored with mold like build up. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink opposite walk in cooler blocked by hot box. Manager moved box to allow access. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used for rinsing pans as evidenced by pan in sink full of water. Employee removed pan to dish area. Corrected On-Site

Intermediate - No soap provided at handwash sink. At kitchen hand sink. Manager replaced soap. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Fliptop unit cutting board heavily grooved and discolored.

Basic - Equipment in poor repair. Gasket torn on left door of cake/dessert cooler in back storage area. Repeat Violation

Basic - Food stored on floor. Case of heavy cream on floor in walk in cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cake/dessert cooler in storage area and 2 door reach in and dessert cases at front line.

Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth on prep table opposite baking oven. Employee removed cloth. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen reading 0ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at front counter soiled with mold like substance. - From follow-up inspection 2023-01-20: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2023-01-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets torn at reach in cooler at cook line. - From follow-up inspection 2023-01-20: Time Extended

Basic - - From initial inspection : Basic - Observed Insect control device installed over prep table, rice cooker in prep area. - From follow-up inspection 2023-01-20: Time Extended

Basic - - From initial inspection : Basic - Observed Uncovered food stored directly beside hand washing sink exposed to splash. Repeat Violation - From follow-up inspection 2023-01-20: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed foods stored in reach in cooler for more than 4 hours greater than 41F reach in cooler chicken (54F - Cold Holding); ham (51F - Cold Holding); cooked corn (48F - Cold Holding); garlic with oil (54F - Cold Holding); cooked rice (94 F) raw eggs 55F; soft white cheese (51F - Cold Holding); raw beef (47F - Cold Holding) Observed foods held in walk in cooler from Saturday greater than 41F corn cakes (48F - Cold Holding) 11 pieces; chorizo (47F - Cold Holding); cheese slice (52F - Cold Holding); white cheese (46F - Cold Holding); flan 30 pieces (46F); lasagna x 8 cooked on Saturday (46F); tres leche (47F - Cold Holding Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed foods stored in reach in cooler for more than 4 hours greater than 41F reach in cooler chicken (54F - Cold Holding); ham (51F - Cold Holding); cooked corn (48F - Cold Holding); garlic with oil (54F - Cold Holding); cooked rice (94 F) raw eggs 55F; soft white cheese (51F - Cold Holding); raw beef (47F - Cold Holding) Observed foods held in walk in cooler from Saturday greater than 41F corn cakes (48F - Cold Holding) 11 pieces; chorizo (47F - Cold Holding); cheese slice (52F - Cold Holding); white cheese (46F - Cold Holding); flan 30 pieces (46F); lasagna x 8 cooked on Saturday (46F); tres leche (47F - Cold Holding - From follow-up inspection 2022-08-02: Observed ham butter, white cheese, shredded cheese, pooled eggs, butter, soups, mild beans , slice yellow cheese all stored in cooler from 24-48 hours greater than 41°F . still at ambient temperature 44- 45°F . Refrigerator unit must not be used to store food products until temperature 41°F and below Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets with mold build up on all reach in gaskets. - From follow-up inspection 2022-08-02: Still observed Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter Hot Case- Spinach Empanadas 97°-111°F- Hot Holding) operator advised stored out for less than 1 hour- empanadas moved to the kitchen oven to be reheated- RECHECKED 15 mins later (178°F- Reheating). Corrected On-Site Repeat Violation

Intermediate - 1)No paper towels or mechanical hand drying device provided at handwash sink. 2) No soap provided at handwash sink. At the bakery Station.

Intermediate - Handwash sink not accessible for employee use at all times. Bakery Station- hand sink blocked by the food rack cart.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cookline- operator discarded. Corrected On-Site

Basic - Flip top cooler- Cutting board has cut marks and is no longer cleanable.

Basic - Insect control device installed over food preparation area. At the cookline over prep station.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Container of salt.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler- pan of raw eggs stored overs pans of cooked chicken, cooked beef and cooked pork. Operator stored inverted. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) At the front counter Display Case- Beef, Chicken and Cheese Empanadas (97-110°F - Hot Holding) operator advised stored for less than 2 hours then placed the empanadas in the oven RECHECKED 5 mins later REHEATED TO (178°F) 2) At the steam table - cooked potatoes (88-92°F-Hot Holding); operator advised stored for less than 2 hours then increased the temperature on the steam table to reheat the potatoes. RECHECKED 35mins later Cooked potatoes REHEATED TO (167-170°F). Corrected On-Site Repeat Violation

Intermediate - 1) No paper towels or mechanical hand drying device provided at handwash sink. 2) No soap provided at handwash sink. Kitchen prep area Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen area- blocked by food rack. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. Case of oranges. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bakery Station prep tables.

Basic - Working containers of food removed from original container not identified by common name. Dry storage closet- container of sugar. Repeat Violation