DELICIAS DE NICARAGUA

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over raw beef in reach in cooler, operator properly stored it. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Poultry (112F - Hot Holding); Moro (111F - Hot Holding); for less than 4 hours as per operator, located in steam table. Operator reheated at 165°F. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with chlorine sanitizer solution of 200 ppm. Operator add water, rechecked 100 ppm. 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. Email the guide line procedures to operator. Corrective Action Taken

Basic - Cove molding at floor/wall juncture broken/missing. By the kitchen door in front of reach in freezer.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal container with standing water on the edge located on dry shelves.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed multiple dessert, cookies as a self-services with no product identity/description, located at the front counter. Operator removed to the back of the counter. Corrected On-Site

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

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

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At kitchen area. Warning - From follow-up inspection 2024-12-02: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in freezer door gasket torn, freezer located neat kitchen entrance. Warning - From follow-up inspection 2024-12-02: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed Tamales inside thank you bags at reach in freezer. Employee removed them. 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 it via email to operator.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Obseved ceiling tiles soiled throughout the kitchen.

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Observed at 3 compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in coolers at the back of the kitchen. Observed Shelves soiled at dry storage area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing at 3 compartment sink with no water running. Instructed employee on proper method and she did it. 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 chicken over raw steak, manager fixed on site.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cups of water, bottles of water, and a smoothie stored on the preparation table.

Basic - No handwashing sign provided at a hand sink used by food employees. In the ladies bathroom 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.

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.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed pots stored on the floor in storage shed on the back

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Hole in or other damage to wall. Observed hole in the wall behind drain board shelf at kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on water at 90F Manager replaced water with water at 140F and kept utensils container on top of stove. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in cooler rusted shelves.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager stored wiping towels inside sanitizer bucket. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed inside reach in cooler at shed on back area Bags with Raw chicken stored above bags with raw beef and raw pork inside reach in cooler. Employee stored food bags based upon minimum required cooking temperature. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed next to steam table.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine at over 200 ppm. Employee prepared new sanitizer solution chlorine 100ppm Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphones on shelves over preparation table at kitchen. Employees stored cellphones away from preparation area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers with raw chicken stored above washed plantains inside reach in cooler on the back. Employee stored washed plantains above raw items. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on water at 85 F Employee put utensils on stove to heat up water. Corrective Action Taken Repeat Violation

Basic - Light not functioning. Observed at kitchen area above reach in freezer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed kitchen area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen pork thawing at room temperature. Employee put pork inside reach in cooler for proper thawing. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw chicken stored over a container with cooked shredded beef, inside reach in cooler. Employee moved raw chicken container and stored on bottom shelf under cooked beef. 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/ Manager arrived during inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking on food preparation area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils water at 120°f on top of stove. Employee turned burner on to heat up water. Corrective Action Taken

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed fruit juice popsicles on popsicles freezer for customer self service no labeled. Employee labeled popsicles. Corrected On-Site