MR EMPANADA IND

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Italian dressing that needs to stay refrigerated left out for and hour at 2pm temped at 3pm at 72f , employee placed in freezer , temped at 25f at 4:18 pm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine in the back kitchen area with white film build up inside theice machine, discussed with operator the importance of cleaning the ice machine. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two employees working more than 60 days without food handler training. Ryan Abend working at establishment since 2024 Luis Vasquez working at establishment since 2024

Basic - Cutting board has cut marks and is no longer cleanable.observed grooved cutting board at make table next to the sandwich press.discussed with manager the importance of smooth surfaces.

Basic - Duct tape used to repair nonfood-contact surface. Black duct tape used on handles attached to glass doors with entry to the walk in cooler. Masking tape and cardboard used on cooling plastic strips hung in snide walk in cooler door. Discussed with manager the importance of using food grade products for repairs.

Basic - Employee eating in a food preparation or other restricted area. Observed employee food and drink in the back of the kitchen area across from the triple sink on shelf with single use food containers, employee moved food. Corrected On-Site

Basic - Open dumpster lid. Observed both cardboard , and waste dumpsters with open lids behind the restaurant , discussed with the manager the importance of closed lids on the dumpster.

Basic - Wet mop not stored in a manner to allow the mop to dry.Observed wet mop stored in mop bucket not drying, manager hung mop to dry. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of Soda nozzles soiled in soda fountain. Ice dispenser soiled with pink mold-like substance at soda machine. Cutting boards soiled on front line Reach in cooler. Repeat Violation

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/ 4 employees working, no CFM present.

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. Part-time employees not informed of their reporting responsibilities. Employees were informed during time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior is ice machine slimy. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on front line cook Reach in cooler. Ice dispenser soiled with pink mold-like substance in soda machine, located in dining room.

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Black and pink mold-like substance inside ice machine, adjacent to three compartment sink.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bib at time of inspection

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinks stored on top of soda syrup bib boxes on stored room shelves. Operator moved drinks during inspection Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized area with sanitizer solution. Corrected On-Site Repeat Violation

Basic - Light not functioning. Above fryer one of the three.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Cold holding: cut ham 46 f 2nd temp Cold holding: cut ham 46 f 2nd temp 43 f Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary

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. Manager signed and some employees Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. No handle inside the cut ham container.

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

Basic - Single-service articles improperly stored. Food containers in boxes on floor by office

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid at time of inspection. 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. Sent by e mail. 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 by email. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing 1 employee training.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Food stored on floor. Boxes of frozen empanadas on floor walk in freezer.

Basic - No hot running water at mop sink. Tested at 78 f tested for two minutes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding cut lettuce 47 f 2nd temp Cuban sandwich reach in cooler operator placed in freezer 2nd temp. 41 f Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Employee drink on prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line: Cold holding: cut tomato 50 °F, cut ham 50 °F. Operator placed items on ice bath, re temped cut tomato 46 °F, cut ham 47 °F. Operator contacted refrigerator repair company at time of inspection. Corrective Action Taken

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gasket, walk-in cooler gasket and walk-in cooler fan guard soiled.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.

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