PUNTO ROJO RESTAURANT & BAKERY

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs in walk in cooler above water and potatoes. Operator removed Raw shell eggs and stored correctly. Corrected On-Site

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/. No Manager on site at commencement. Manager came once called. Corrective Action Taken

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. V. Garcia

Basic - Bowl or other container with no handle used to dispense food in refried beans in walk in cooler. Operator removed. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in walk in freezer with paint peeling.

Basic - Ice buildup in walk-in freezer.

Basic - Stored food not covered in walk in cooler: cakes and empanadas. Operator covered. Corrected On-Site Repeat Violation

Intermediate - Observed: 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. Operator had employees sign form. Corrected On-Site Repeat Violation Priority: Intermediate

Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked: empanadas in walk in cooler , operator date marked. Corrected On-Site Priority: Intermediate

Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin at waiting station. Priority: Basic

Basic - Observed: Bowl or other container with no handle used to dispense food in containers of Fish and Chicken soup. Operator removed. Corrected On-Site Priority: Basic

Basic - Observed: Ceiling with hole and wires hanging in customer area. Priority: Basic

Basic - Observed: Employee eating in a food preparation or other restricted area: employee drinking in bakery preparation area. Employee was educated. Corrected On-Site Repeat Violation Priority: Basic

Basic - Observed: Food storage container/container lid cracked or broken. Storage container with hole. Priority: Basic

Basic - Observed: Stored food not covered: empanadas in walk in cooler not covered. Operator covered. Corrected On-Site Priority: Basic

Basic - Observed: Water leaking from pipe at hand washing sink in main kitchen. Priority: Basic

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 operator with the vomiting and diarrhea clean up poster Corrected On-Site

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/ Natalia Leon 3/18/23

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 five forms. Operator had employees sign. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area.

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chicken in bowl defrosting at 32F. Operator placed under cold running water. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Two dented cans of coconut milk in dry storage. Operator removed and voluntarily discarded. Corrective Action Taken Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator placed plantains on plate with bare hands. Operator remade p,ate. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two small flying insects in kitchen. Not landing on food. Operator terminated small flying insects. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: cutting board at waiting station.

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

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 form not all employees were able to sign. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food in salsas located in walk in cooler and in rice hot holding. Operator removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor: avocado stored on floor in dry storage, and food in walk in freezer. Operator stored avocado correctly. Corrective Action Taken

Basic - Reach-in cooler shelves with rust that has pitted the surface on line.

High Priority - Dented/rusted cans present. See stop sale. Two dented cans of Cream of Chicken soup. Operator removed . Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face and did not wash hands. Operator educated employee on proper technique. Corrected On-Site

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee left bathroom, got paper towel at kitchen sink and did not wash hands.

Intermediate - Handwash sink not accessible for employee use at all times: items stored in hand wash sink by waiting station.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by bakery area and waiting station.

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 Food Reporting Agreement. One employee signed, others will sign. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice on line. Operator removed. Corrected On-Site Repeat Violation

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

Basic - Food not stored at least 6 inches off of the floor in dry storage. Operator removed and stored correctly. Corrected On-Site

Basic - Single-service articles improperly stored. Spoons at coffee area not stored with food contact service down. Operator stored correctly. Corrected On-Site Repeat Violation

Basic - Tongs dropped on floor, washed in hand washing sink. Operator was educated on proper technique. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two small flying insects in kitchen,not landing on food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over butter in walk in cooler. Operator removed and stored correctly. Corrected On-Site

High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. Sticky traps not covered, in dry storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp at 50 F for less than 15 minutes. Operator placed in freezer for rapid cooling. Shrimp was re-temperature at 39 F 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. Provided operator with the Vomiting and Diarrhea clean up form in Spanish. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting boards on line.

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand washing sink. Corrected On-Site

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/ CFM came to premises. Corrective Action Taken

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 Food Reporting Agreement in Spanish. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yuca not date marked, salsa not date marked.

Basic - Bowl or other container with no handle used to dispense food in containers at line. Operator removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee with no hair restraint while engaging in food preparation. Operator placed hair net on head. Corrected On-Site

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. Operator clearned and sanitized area, set up the triple sink correctly. Corrected On-Site

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

Basic - Single-service articles improperly stored, plastic forks and spoons. Operator removed. Corrected On-Site

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

High Priority - Raw animal food stored over or with unwashed produce. Eggs over peppers in walk in cooler. Operator removed and stored correctly. Corrected On-Site

High Priority - Rodent bait not contained in a covered, tamper-resistant bait station in dry storage. Operator removed from area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime cutting boards on line.

Intermediate - Handwash sink not accessible for employee use at all times. Item stored in hand washing sink by waiting area. Operator removed item. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor in walk in freezer.

Basic - Working containers of food removed from original container not identified by common name. Sugar removed from bulk not labeled at waiting area. Operator placed label. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair at dishwasher area.

Basic - Hole in or other damage to wall at dishwasher area, with hole where conduit comes through and at employees bathroom.

Basic - No Heimlich maneuver/choking sign posted. Operator obtained sign. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Operator placed sign at location. Corrected On-Site