CAFE ARTEMISA

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched ear and placed hair into bun, then served food to customers without washing hands first. Discussed with operator. Employees at front washed hands after. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Employee bagged raw pork in shopping bag at front line cook prep table. Discussed with manager. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flan 50F, mixed salad 53F. Operator placed items in refrigerator. Corrective Action Taken Warning

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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line cook soiled. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink used to stored Bain Marie with utensils, adjacent to espresso machine. Employee removed Bain Marie with utensils during time of inspection. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. No soap or paper towels in restroom. Warning

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 training for Adam and Sheila. Expired training for Yanet. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine. Warning

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee at front line cook without hair restraint. Employee wore hair restraint during time of inspection. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Warning

Basic - Stored food not covered. Sliced Swiss cheese not covered in front line Reach in cooler. Deli ham not covered in front line cook Reach in cooler. Employee covered ham during time of inspection. Corrective Action Taken Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 50F, employees voluntarily trashed ham. 2 lbs of Raw beef 70F in Reach in cooler next to cook line. 1/2 gallon of Milk 49F at 11:05am set out at 7am. Warning - From follow-up inspection 2024-08-15: Raw beef 54F, sliced cheese 49F, raw fish 49F in Reach in cooler at front line cook area. Cooked chicken empanada 120F. Operator discarded all out of temperature foods during time of inspection. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose without vacuum breaker under three compartment sink. Warning - From follow-up inspection 2024-08-15: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Located in dry storage area. Warning - From follow-up inspection 2024-08-15: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board cut and stained on cook line. Repeat Violation Warning - From follow-up inspection 2024-08-15: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice built up in Thomson brand Reach in freezer. Ice built up in Walk in freezer located outside establishment. Warning - From follow-up inspection 2024-08-15: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back storage area soiled, next to LG brand Reach in cooler/Reach in freezer. Warning - From follow-up inspection 2024-08-15: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Turbo brand Reach in cooler shelved rust pitted on cook line. Warning - From follow-up inspection 2024-08-15: Time Extended

High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee with exposed bandages on right hand on cook line. Discussed with employee the importance to wear gloves over bandaged hand. Employee wore gloves during time of inspection. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly inside kitchen front line cook area. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Bread stored in shopping bags in exterior Walk in cooler. Raw chicken stored in shopping bag in exterior Walk in cooler. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw pork inside exterior Walk in cooler. Raw chicken stored over raw beef and pork inside exterior Walk in cooler. Raw eggs stored over raisins in LG brand Reach in cooler, located in dry storage area. Raw shell eggs stored over raw beef in Reach in cooler on front line cook. Operator reshelved all raw products to a proper location during time of inspection. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 lbs of Raw beef 70F in Reach in cooler next to cook line. 1/2 gallon of Milk 49F at 11:05am set out at 7am. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 50F, employees voluntarily trashed ham. 2 lbs of Raw beef 70F in Reach in cooler next to cook line. 1/2 gallon of Milk 49F at 11:05am set out at 7am. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose without vacuum breaker under three compartment sink. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in the 3-compartment sink. Inspector discussed proper hand washing at hand sinks. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Metal pan stored in Employee handwash sink, in kitchen. Observed employee remove Corrected On-Site Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed Equipment being washed at Employee handwash sink next to juicer. Warning

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 manger on sight, 5 employees present. Observe manager arrive at location during time of inspection. Corrected On-Site Warning

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels and soap missing from restrooms. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Macaroni pasta not date marked in exterior Walk in cooler. Flan, no date marking. Warning

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Located in dry storage area. Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests. 2 dead flies on floor of exterior Walk in cooler 2 dead flies on storage shelf of exterior Walk in cooler, next to box of limes. 1 dead fly on metal rack next to macaroni pasta in exterior Walk in cooler. Operator removed, cleaned, and sanitized area during time of inspection. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Scoop handle stored in cereal container. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowls not inverted on dry storage shelf next to Dish machine. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board cut and stained on cook line. Repeat Violation Warning

Basic - Dead roaches on premises. 2 dead roaches on floor of patio storage room. Operator removed, cleaned, and sanitized area during time of inspection. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on deli slicer in kitchen and prep table on cook line Observed employee remove Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone in Reach in cooler cutting board at service line. Lotion on top of pastry box warmer. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employees handling food without hair restraints. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting above three compartment sink. Warning

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Lime stored in wooden crates located in exterior Walk in cooler. Warning

Basic - Food stored in a room/shed that is not fully enclosed. Plantains stored in unenclosed screened lanai. Bag of bread crumbs, plantains, coconut water, canned soda, canned tomato paste stored in non-fully enclosed patio storage room. Corrective Action Taken Warning

Basic - Food stored on floor. Box of oranges on floor next to orange juicer. Bucket of sauce on floor. Corrective Action Taken Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice built up in Thomson brand Reach in freezer. Ice built up in Walk in freezer located outside establishment. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 85F Warning

Basic - Insect control device installed over food preparation area. Bug zapper stored over prep table. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back storage area soiled, next to LG brand Reach in cooler/Reach in freezer. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Turbo brand Reach in cooler shelved rust pitted on cook line. Warning

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Equipment, single service cups, and cutlery stored in non-fully enclosed patio storage room. Corrective Action Taken Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient temperature 64 f no temperatures taken food held overnight 15 lbs of raw beef 47 f. Raw pork 60 lbs at 49 f. 100 lbs of raw pork 49 f. 20 lbs salami whole 51 f 30 dozen of raw shelled eggs 53 f. Cook pasta 52 f 20 lbs 10 gallons of milk 59 f Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service line Cold holding: flan 60 f employee moved to freezer 2nd temp Walk in cooler ambient air temperature 64 f no temperatures taken. Cold holding: Swiss cheese 45 f cut ham 46 f raw bacon 46 f raw beef 46 f American cheese 46 f cook chicken 46 f. Walk in cooler Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient temperature 64 f no temperatures taken food held overnight 15 lbs of raw beef 47 f. Raw pork 60 lbs at 49 f. 100 lbs of raw pork 49 f. 20 lbs salami whole 51 f 30 dozen of raw shelled eggs 53 f. Cook pasta 52 f 20 lbs 10 gallons of milk 59 f Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heat warmer Hot holding: cook beef empanadas 123 f chicken empanadas 123 f operator placed in oven 2nd temp 165 f Corrected On-Site Warning

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. Warning

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/ 5 employees no food manager. Warning

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. Warning

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 for management to sign and employees to sign Warning

Basic - Cutting board has cut marks and is no longer cleanable.by meat slicer. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table Warning

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-08-04: Time Extended - From follow-up inspection 2022-08-09: Time Extended - From follow-up inspection 2022-10-06: No proof till November 1 2022 Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-08-04: Time Extended - From follow-up inspection 2022-08-09: Time Extended - From follow-up inspection 2022-10-06: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-08-04: Time Extended - From follow-up inspection 2022-08-09: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-08-04: Time Extended - From follow-up inspection 2022-08-09: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw beef 70 f beef empanadas 54 f reach in cooler by fryer. Operator moved to walk in freezer Reach in cooler flan at 46 f held over night in reach in cooler by dry storage area close to office. No temperatures taken the ambient air temperatures for the reach in cooler was 50 f. Cold holding: raw beef 70 f beef empanadas 54 f reach in cooler by fryer. Operator moved to walk in freezer. 2nd temp 47 f Walk in cooler: Cold holding : cooked rice 52 f cooked pork 52 f cook beef 52 f cook empanadas 52 f all items in reach in cooler. Truck dropped foods off to the walk in cooler during time of inspection. Ambient air temperature of cooler 49 f recommended operator to put ice on all items in walk in cooler. Observed employee put ice on food. Repeat Violation Admin Complaint - From follow-up inspection 2022-08-04: Cold holding reach in cooler on service line Flan 56 f French toast 56 f operator placed in reach in freezer. 2nd temp 43 f Walk in cooler:cook beef 47 f raw beef 45 f Mojo sauce with cooked onions whole American cheese 45 f Operator stated repair man was in walk cooler with door open for a few hours. Operator stated the temperatures were at 37 f when repair man checked cooler. Discussed with operator to put ice bags on food in walk in cooler. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Millie elmoralez Warning - From follow-up inspection 2022-08-04: Mille elmoralez Time Extended

Intermediate - - From initial inspection : 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/ observed 5 employees working with no food manager. Warning - From follow-up inspection 2022-08-04: 7 employees working. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-08-04: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-08-04: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale cooked onions mojo soup 81 f cooked at 6:00 am did not cool from 135 f to 70 f within two hours. No temperatures taken by operator. Reach in cooler flan at 46 f held over night in reach in cooler by dry storage area close to office. No temperatures taken the ambient air temperatures for the reach in cooler was 50 f. lentils cooked at 8:00 am 1st temp 110 f2nd temp 83 f at 10:15 am see stop sale did not cool from 135 f to 70 f within two hours. No temps taken Cooling: black beans cooked at 8:00 1st temp 96 f 2nd temp 88 f see stop sale did not cool from 135 f to 70 f within two hours no temperatures taken chicken soup cooked at 8:00 am 1st temp 110 f 2nd temp 85 f at 10:15 am see stop sale did not cool from 135 to 70 within 2 hours. Warning

High Priority - Employee washed hands with no soap. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat bacon in reach in freezer by meat slicer and fryer. Raw shelled eggs over bacon and tomatoes in reach in cooler by fryer and meat slicer. Operator moved raw shell eggs. Corrective Action Taken Repeat Violation Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee Touched phone and did not change gloves discussed with operator the importance of hand washing Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale cooked onions mojo soup 81 f cooked at 6:00 am did not cool from 135 f to 70 f within two hours. No temperatures taken by operator. Reach in cooler flan at 46 f held over night in reach in cooler by dry storage area close to office. No temperatures taken the ambient air temperatures for the reach in cooler was 50 f. lentils cooked at 8:00 am 1st temp 110 f2nd temp 83 f at 10:15 am see stop sale did not cool from 135 f to 70 f within two hours. No temps taken Cooling: black beans cooked at 8:00 1st temp 96 f 2nd temp 88 f see stop sale did not cool from 135 f to 70 f within two hours no temperatures taken chicken soup cooked at 8:00 am 1st temp 110 f 2nd temp 85 f at 10:15 am see stop sale did not cool from 135 to 70 within 2 hours. Cooling yuca cooked at 8:00 am 1st temp 112 f 2nd temp 110 f at 10 : 15 am see stop sale did not cool from 135 f to 70 f within 2 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw beef 70 f beef empanadas 54 f reach in cooler by fryer. Operator moved to walk in freezer Reach in cooler flan at 46 f held over night in reach in cooler by dry storage area close to office. No temperatures taken the ambient air temperatures for the reach in cooler was 50 f. Cold holding: raw beef 70 f beef empanadas 54 f reach in cooler by fryer. Operator moved to walk in freezer. 2nd temp 47 f Walk in cooler: Cold holding : cooked rice 52 f cooked pork 52 f cook beef 52 f cook empanadas 52 f all items in reach in cooler. Truck dropped foods off to the walk in cooler during time of inspection. Ambient air temperature of cooler 49 f recommended operator to put ice on all items in walk in cooler. Observed employee put ice on food. Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Millie elmoralez Warning

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/ observed 5 employees working with no food manager. Warning

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. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector printed out forum operator posted on wall Corrected On-Site Warning

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

Basic - Ice scoop handle in contact with ice. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and began working with food did not remove gloves.. discussed with operator the importance of hand washing. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Can opener blade soiled Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat foods. Observed employee remove raw beef. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves in three compartment sink. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut ham 60 f raw beef 60 f raw shelled eggs 60 f . Advised operator to place in reach in cooler to rapid cool. 2nd temp. Cut ham 56 f cut tomatoes 43 f raw shelled eggs 69 f raw beef 52 f Cold holding: cut tomatoes avocado's 56 f Mac and cheese 52 f 2nd temp Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding cooked beans 114 f chicken 93 f yuca 112 f plantains 112 f pork 100 f beef 112 f ribs 145 f beef 112 f cooked fish 95 f operator stated food was cooked and placed in steam tables at 8:30 am. Steam table was not working correctly operator stated the maintenance person was coming soon to fix. Inspector printed out time as public health form to give to operator. Hot holding: beef empanada 119 f operator moved from to oven to re heat.2nd temp 145 f in hot holding small window door unit. Corrective Action Taken Repeat Violation Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Discussed with operator the importance of hand washing. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave soiled. Close to office Repeat Violation Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in wall by office out back we're oil is stored next to walk in cooler. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed employee remove during time of inspection. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork in sink not under running water. Warning

Basic - Working containers of food removed from original container not identified by common name. Rice bins by office not labeled. Repeat Violation Warning

High Priority - - From initial inspection : 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: sliced ham 61 °F, sliced cheese 60 °F, cooked ground beef 59 °F, raw beef 60 °F. Reach-in sandwich cooler: Cold holding : sliced ham 59 °F, sliced cheese 60 °F. Display cooler at front counter: Cold holding: pasta salad 61 °F, flan 57 °F. Walk-in cooler: Cold holding: cooked rice 60 °F, cooked pork 61 °F, cooked chicken 61 °F, cooked pasta 62 °F, raw beef 59 °F. Operator stated that she will call the refrigeration technician later. Warning - From follow-up inspection 2021-07-28: Reach-in cooler at the cook line: Cold holding: sliced ham 51 °F, sliced cheese 51 °F, raw beef 49°F, raw fish 50 °F. Reach-in sandwich cooler: Cold holding : sliced ham 51 °F, sliced cheese 51 °F. Display cooler at front counter: Cold holding: pasta salad 67 °F, flan 65 °F. Walk-in cooler: Cold holding: cooked rib 50°F, cooked pork 51°F, cooked chicken 50°F, sliced ham 51 °F, sliced cheese 50 °F, cooked yuca 50 °F. Operator showed refrigerator repair receipt, he stated that he will contact the repair company again. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Display hot box at front kitchen: Hot holding: chicken empanada 123 °F, cheese croquettes 131 °F, potato ball 127 °F. Operator turned switch to higher level. Corrective Action Taken Warning - From follow-up inspection 2021-07-28: Display hot box at front kitchen: Hot holding: chicken empanada 132 °F, cheese croquettes 129 °F, potato ball 130 °F. Operator turned switch to highest level. Discussed time as a public health control written procedures with operator, provided a form to operator by email. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Repeat Violation Warning - From follow-up inspection 2021-07-28: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2021-07-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, cooked chicken and various cooked items not date marked stored in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2021-07-28: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2021-07-28: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven under stoves at the cook line. Warning - From follow-up inspection 2021-07-28: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk sugar by the office. Warning - From follow-up inspection 2021-07-28: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 live flies in kitchen area, approximately 12 live flies at the dinning area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked ground beef in reach-in cooler at the cook line. Operator moved eggs to bottom shelf. Corrected On-Site Repeat Violation Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee went outside to outdoor walk-in cooler, picked up a case of plantains and came back to kitchen, then started prepping plantains with the same gloves. Discussed with operator about proper gloves changing and hand washing procedures, employee washed hand and changed gloves at time of inspection. Corrective Action Taken Warning

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: sliced ham 61 °F, sliced cheese 60 °F, cooked ground beef 59 °F, raw beef 60 °F. Reach-in sandwich cooler: Cold holding : sliced ham 59 °F, sliced cheese 60 °F. Display cooler at front counter: Cold holding: pasta salad 61 °F, flan 57 °F. Walk-in cooler: Cold holding: cooked rice 60 °F, cooked pork 61 °F, cooked chicken 61 °F, cooked pasta 62 °F, raw beef 59 °F. Operator stated that she will call the refrigeration technician later. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Display hot box at front kitchen: Hot holding: chicken empanada 123 °F, cheese croquettes 131 °F, potato ball 127 °F. Operator turned switch to higher level. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Multiple items stored in handwash sink at the ok line and the front kitchen area. Operator removed items. Handwash sink used for purposes other than handwashing. Observed employee rinsed blender in handwash sink at the front kitchen area. Discussed with operator about handwash sink for hand wash only. Corrected On-Site Corrective Action Taken Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the guest restroom. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. Handwash sink at the cook line. Operator provided. Corrected On-Site Repeat Violation Warning

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, cooked chicken and various cooked items not date marked stored in walk-in cooler. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table at the cook line. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing bracelets on their hands while prepping sandwich and working with food. Repeat Violation Warning

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in standing water temped 83 °F on prep table at the cook line. Repeat Violation Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven under stoves at the cook line. Warning

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

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar by the office. Warning