PALOMA BLANCA CAFE

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler; raw beef container stored over unwashed oranges. Operator removed raw beef container to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near cook line; slice tomatoes (51F - Cold Holding); ham (56F - Cold Holding) Per operator all items stored in reach in cooler for 3 hours. Operator removed all items to walk in freezer. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled at front counter. Operator labeled the spray bottle. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation at prep area.

Basic - Single-service spoons not stored inverted or protected from contamination at front counter. Operator stored single service spoons inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt container not labeled near dry storage. Operator labeled salt container. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at prep area. Warning - From follow-up inspection 2025-04-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease. Warning - From follow-up inspection 2025-04-18: Time Extended

Basic - - From initial inspection : Basic - Two ceiling vent missing at dining area. Warning - From follow-up inspection 2025-04-18: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine exceeds 200ppm); Operator diluted to: Triple Sink (Chlorine 100ppm) Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Grocery to go nag used to store bread in walk in cooler. Operator removed bread from bag Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat tamales in reach in cooler. Operator moved food to,proper storage Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine exceeds 200ppm); Operator diluted to: Triple Sink (Chlorine 100ppm) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to rinse food service items.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Only unsigned copies on hand. Operator and employees signed during inspection. This is a repeat violation from previous inspection dated 05-20-2024 Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork loin, per operator made 24 hours prior not date marked.

Basic - Bowl or other container with no handle used to dispense food. To go cup used as scoop in rice. Operator removed cup. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse, backpack and sweatshirt on food storage shelf

High Priority - Raw animal food stored over or with unwashed produce. In the walk-in cooler raw pork is stored over cases of oranges. Operated moved the pork to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot boxes near the mop sink, potatoes (128F - Hot Holding); bedf (128F - Hot Holding). Operator moved items to the oven to reheat. Corrective Action Taken

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. Provided the operator with a written procedure for the cleaning of vomiting and diarrhea events. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with the employee health reporting agreement, employees began reading and signing the agreement. Corrective Action Taken

Basic - Food stored on floor. In the walk-in freezer cases of plantains are stored on the floor. Operator moved the plantains to proper storage. Corrected On-Site

Basic - Ice scoop handle in contact with ice. The handle if the ice scoop is in direct contact with the ice in the ice machine.

Basic - Single-service articles not stored inverted or protected from contamination. On the front counter single service utensils are stored with the food contact surface up.

Intermediate - Handwash sink not accessible for employee use at all times next to the wire shelf near the fryer. Operator remove items from inside the handwashing sink. 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. Observed cooked pork in walk in cooler not date marked. Operator stated the cook pork was made on July 8, 2023. Operator placed date mark on cook pork inside the walk-in cooler. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors for employees. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles on multiple units in the kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting on shelf near the hand washing sink.

Basic - Interior of microwave has accumulation of grease/food debris.

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

High Priority - Nonfood-grade bags used in direct contact with meat in walk in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Tamales 126F hot hold, beans and rice 109F hot hold less than 4 hours. Operator turned up hot hold unit for tamales and discarded beans/rice. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored by food items. Operator removed chemical. 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. Observed precooked rice not date marked in walk in cooler.

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.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed eyeglasses stored on cutting board. Operator removed eyeglasses. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor in kitchen. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks, knives, and spoons at front service area.

Basic - Working containers of food removed from original container not identified by common name. Sugar container at front service area and sugar bin in kitchen.

High Priority - Dented/rusted cans present. See stop sale. Observed a dented can of corn in the back dry storage area.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed oranges in the walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sink on the front line being used as a dump sink. This is a repeat violation from 10/26/21. Discussed with operator about keeping the hand wash sink for washing hands only. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Observed no chlorine test kits for the restaurant.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish thawing in the hand wash sink in the back kitchen area. This is a repeat violation from 10/26/21. Discussed with operator thawing frozen potentially hazardous products in the walk in cooler.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed a cook crack raw shell eggs and then handle a spatula before washing hands. Educated on the importance of washing hands after cracking raw shell eggs.

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed cooked pork roast 120°F. Had been in the hot holding cabinet less then two hours per the operator. The operator reheated up the pork to 165° F before the end of the inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee cups in the hand wash sink at the front counter.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork made the day before not date marked.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed a cook with a watch on while preparing food.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen pork on the counter by the meat slicer. Operator moved the frozen pork to the walk in cooler. Corrected On-Site