LA COCINA

High Priority - Nonfood-grade bags used in direct contact with food. Pans containing chicken and beef lined with grocery bags in warming unit near cookline. Employee removed food from bags during this inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024. Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee at cookline washed hands in three-compartment sink. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lime-like buildup on interior of lid on ice machine. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Two large pans containing food stored inside handwashing sink in prep area. Manager removed pans of food from sink during this inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwashing sink in prep area. Manager replenished towels during this inspection. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to locate food handler training for any employees. 1. Person in charge, Jontel Hammond, has been employed since the restaurant opened. 2. Omar Castenada, person in charge stated he has been employed here for approximately five months. *Mari Morales, person in charge stated she has only been employed for two weeks, but will need food handler training within 60 days of hire. 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. Three employees who work with food without food handler training. Person in charge unable to locate proof the employees have been informed of their responsibilities to report symptoms of foodborne illness to the person in charge. Inspector provided person in charge with the employee health reporting agreement during this inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Two large containers filled with green salsa and red salsa missing date marks inside reach-in cooler at cookline. Manager stated the salsa was made two days prior and added proper date mark during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. 1. Drink cups on front counter wet nested. 2. Clear plastic containers on shelf in back of kitchen wet nested. Repeat Violation

Basic - Food stored on floor. Boxed fountain soda syrup stored directly on floor inside exterior storage shed. Manager instructed employee to reorganize the storage shed. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in back of reach-in cooler at cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill soiled with grease. Repeat Violation

Basic - Plumbing system in disrepair. Handwashing sink near three-compartment sink not functioning. Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee in prep area cutting raw beef washed hands for less than 10 seconds, the proceeded to put on gloves at the cookline. Manager stopped employee and had employee wash hands for 20 seconds and put on new gloves before continuing to work at cookline. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on warming table above safe-load line: pork (125F - Hot Holding). Employee stated the pork was placed in pan approximately 10 minutes prior and began reheating the pork to 165F. pork (125F 2:00, 166F 2:15 - Reheating) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine lid and surrounding areas soiled with white buildup.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at dish machine has faucet handles taped and drain pipe removed. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink in prep area of kitchen. Employee replaced towels during this inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and phone stored on prep table in back of kitchen beside cutting board. Manager removed both from area during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on front counter.

Basic - Floor tiles missing and/or in disrepair. Several cracked and missing floor tiles in prep area in back of kitchen. Repeat Violation

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

Basic - Plumbing system in disrepair. Pipe removed below handwash sink near dish machine in kitchen.

Basic - Unclean building components, attachments or fixtures. Floor in corner of kitchen at cookline soiled with grease. Hood interior and exterior above grill soiled with grease and/or food debris.

High Priority - - From initial inspection : High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline washed hands, dried hands on pants and shirt, then put on new gloves to begin working at cookline. Inspector had employee stop, wash hands, dry them owith a paper towel, then put on new gloves before continuing to work at cookline. Corrective Action Taken Warning - From follow-up inspection 2024-07-09: Employee in prep area cutting raw beef washed hands for less than 10 seconds, the proceeded to put on gloves at the cookline. Manager stopped employee and had employee wash hands for 20 seconds and put on new gloves before continuing to work at cookline. Admin Complaint Corrected On-Site

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee at cookline dried gloved hands on visibly soiled cloth, then proceeded to handle diced onions with same gloves without washing hands. Inspector hand employee wash hands and put on new gloves before continuing to work at cookline. Corrective Action Taken

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Grey water on asphalt around two mop buckets near back door to kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef stored above queso cheese inside reach-in cooler near cookline. Employee moved raw beef to another cooler during this inspection. Carton of raw shell eggs stored on top of container of strawberries and blueberries inside reach-in cooler in prep area. Employee moved eggs to area below strawberries and blueberries during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Large jug of degreaser stored on lower shelf of prep table beside clean pans and near bin containing onions. Employee removed degreaser from shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing after splitter at mop sink behind building.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by storage cart. Handwash sink in prep area inaccessible due to pan of beef thawing in handwash sink. Employee removed cart from front of handwash sink at cookline and removed pan of beef from handwash sink in prep area during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pan of raw beef stored inside handwash sink in prep area of kitchen. Employee removed pan of beef from sink during this inspection. Corrected On-Site 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/ Four employees working in the kitchen handling food without a certified food manager present.

Intermediate - No soap and/or paper towels/mechanical hand drying device provided at handwash sink. No soap at handwash sink behind front counter. No towels at handwash sink in prep area. Employee provided towels for handwash sink in prep area. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drink cups stored on prep table above clean pans in prep area of kitchen. Employee removed drink cups from table during this inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and earbuds stored on prep table above clean pans in prep area of kitchen. Employee removed both from table during this inspection. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of back door to kitchen.

Basic - Floor tiles missing and/or in disrepair. Several cracked and missing tiles on floor in prep area of kitchen.

Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Window of kitchen left open near three-compartment sink. Window does not have a screen.

Basic - Single-service articles improperly stored. Open boxes containing condiments cups and lids stored directly on floor inside storage shed behind building.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water not draining from handwash sink at cookline. Standing water not draining from mop sink behind building.

Basic - Time/temperature control for safety food thawed in an improper manner. Pans containing raw beef and raw chicken thawing at room temperature in prep area of kitchen. Employee placed all items into cooler to continue thawing. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside reach-in cooler in prep area: rice (40F - Cooling overnight). Manager stated the rice was cooked the previous day and cooled on the table at room temperature for approximately one hour, then placed into the reach-in cooler where it has stayed overnight. Manager stated the rice has not been in-use.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside reach-in cooler in prep area: rice (40F - Cooling overnight). Manager stated the rice was cooked the previous day and cooled on the table at room temperature for approximately one hour, then placed into the reach-in cooler where it has stayed overnight. Manager stated the rice has not been in-use.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bag lining rice in steam table at cookline. Manager removed and discarded grocery bag during this inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef stored above packages of cheese inside reach-in cooler across from cookline. Manager moved raw beef to the bottom shelf during this inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Jug of bleach on shelf beside straws on storage rack in storage shed behind building. Jug of bleach stored on shelf beside bottles of juice and straws below handwash sink behind front counter. Manager removed all chemicals from areas during this inspection. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside reach-in cooler in prep area: rice (40F - Cooling overnight). Rice was cooled in a very large covered plastic container.

Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored inside handwash sink in prep area. Manager removed dishes from handwash sink during this inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels missing from handwash sink in kitchen near cookline. Manager replenished towels during this inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Foam cup without handle used as scoop in seasoning container in kitchen near cookline. Manager discarded scoop during this inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on table beside takeout cups and above refrigerator behind front counter. Manager removed drink cup from area during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on corner of prep table in prep area above microwave. Manager removed keys from table during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill soiled with grease.

Basic - Unclean building components, attachments or fixtures. Exterior of hood above grill dusty.