PAN PA YA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw steak stored over cooked tamales at walk in cooler.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler rusting.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaging in food preparation while wearing bracelets.

Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with food debris.

Basic - Working containers of food removed from original container not identified by common name. Observed a plastic bin of uncooked rice at prep area not labeled with common name.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked bacon at reach in cooler at cook line. Employee moved eggs to a lower shelf u def cooked bacon. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed several pots soiled with carbon build up on exterior. Observed can opener soiled with food debris.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler rusted and pitting.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed both microwave handles soiled with food debris. Observed low boy reach in cooler handle at kitchen area next to kitchen entrance soiled with debris.

Basic - Ceiling tile missing. Observed ceiling tiles missing over walk in cooler rusted. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic at ware washing area drying rack wet nesting. Employee separated containers to air dry. Corrective Action Taken

Basic - Reach-in cooler / Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk on cooler soiled with debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind preparation table next to fryer soiled with grease debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at kitchen area not stored in sanitizing solution. Employee place wiping cloth in sanitizing solution. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed two sanitizer buckets at 200plus ppm. Manger diluted both solutions with a final reading of 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked bacon at reach-in cooler next to cook-line. Coached manager on correct procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board next to cook-line soiled. Coached manager on correct procedure. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at front counter blocked by dish cart. Cart was moved. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at hand washing sink at front counter.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at front counter.

Basic - Ceiling tile missing. Observed ceiling tiles missing over walk-in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling ac vent soiled near back exit door and at entrance to kitchen ac vent and ceiling tiles. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cutting board next to cook-line.

Basic - Equipment in poor repair. Repeat Violation

Basic - Food stored on floor. Observed box of eggs stored on floor next to walk-in cooler. Coached manager on correct procedure. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets soiled and reach-in gasket next to cook-line. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked beans stored in walk in cooler at 45F. As per manager, since day before. Manager discarded product. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above and behind raw shell eggs on top line cooler. Operator moved eggs behind raw beef. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken soup at walk in cooler with no date marking. Coached manager on correct procedure. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans stored in walk in cooler at 45F. As per manager, since day before. Manager discarded product.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice in pot on dish rack at 118F (Cold-Holding). As per operator, for less than an hour. Manager moved pot to cooler for rapid cooling. Also, observed cheese bread (79F - Cold Holding) at front counter display. As per manager, less than two hours. Manager placed product under Time As a Health Control. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vent soiled by entrance to kitchen. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed DM not functioning. As per manager not being used as waiting for a part.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed open water bottle stored in reach in cooler at prep line. Observed cell phone on dish rack shelf. Employee removed phone. Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint on. Employee donned hair net. Corrected On-Site

Basic - Equipment in poor repair. Observed top line cover to cooler in disrepair at cook line.

Basic - Food stored on floor. Observed 2 cases of paper container coconut water stored on floor at front counter. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops in containers of sugar, lentils and chicken bouillon powder not above top of food.

Basic - No Heimlich maneuver/choking sign posted. Provided operator with choking poster. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at walk in cooler and walk in freezer soiled.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed metal spatula stored in container with FCS up.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of counter.

Basic - Working containers of food removed from original container not identified by common name. Observed a container of salt at prep counter not labeled. Coached manager on labeling procedure. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vent, above storage rack at kitchen area.

Basic - Covered waste receptacle not provided in women's bathroom used by food employees and customers.

Basic - Food stored on floor. Observed a box of plantains stored on kitchen floor. Manager removed and placed on storage crate. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris. Observed an accumulation of food debris inside oven at kitchen cookline.

Basic - Walk-in cooler shelves with rust that has pitted the surface located at kitchen area. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cilantro wrapped in news paper in the walk-in cooler.

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. Poster provided via email. Corrective Action Taken

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/

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. Form provided via email. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed in the walk-in cooler. Repeat Violation

Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice scoop handle in contact with ice. Observed in the ice machine.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steaks (46F - Cold Holding). As per the chef she removed them from the walk-in cooler to cut for later service and the steaks were only outside for forty five minutes. The chef placed them in the freezer for a quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cheese empanadas (119F - Hot Holding); at the front counter. As per the chef the item was made approximately an hour ago and sold out shortly after taking the temperature. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a rolling cart in front of the hand washing sink at the front counter. The chef moved the cart. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed the chef rinse off thongs in the hand sink.

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/

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on the reach in cooler next to the triple sink. Observed the oven door handle soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the kitchen entrance. Observed at the front counter by restrooms.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed several spatulas at the cook line not inverted.

Basic - Equipment in poor repair. Observed the reach in cooler gasket torn.

Basic - Floor tiles missing and/or in disrepair. Observed several cracks in the back of the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed whole roast in the triple sink. The chef turned on cold running water. Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed above the triple sink.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer 0ppm. Coached person in charge to set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in freezer observed raw beef over arepas, employee placed raw chicken on the bottom of shelves. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Baked bread with cheese. As per person in charge for less than 1 hour, employee time marked food. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200+ppm. Employee discarded solution. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Baked bread with cheese. Person in charged filled up form on site. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on shelves above the three compartment sink.

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

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

High Priority - Food preparation sink has soil/old food residue. Observed raw pork being prepared on soiled 3 compartment.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice at 115°F for less than 1 hour, cook reheated rice. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sani-bucket over 200 ppm, person in charge discarded solution. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed 3 air vents in kitchen soiled with debris/dust.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed a stack of pots not inverted over 3 compartment sink.

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. Observed sink sanitation section used to wash equipment and then placed in dish washer.

Basic - Food stored on floor. Observed box of arepas stored on floor walk-in freezer, and a box of oranges on floor n front of walk-in cooler, and a milk crate of avocados stored under hand wash sink located near kitchen swing door entrance, Gatorade bottles on floor under front oven.

Basic - Ice scoop handle in contact with ice located n ice machine behind front counter.

Basic - Interior of oven has accumulation of black substance/grease/food debris located behind front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with food debris in kitchen area.

Basic - Wall soiled with accumulated food debris located on stainless steel section under kitchen hood.

Basic - Wet wiping cloth not stored in sanitizing solution between uses located by coffee station.