RESTAURANT UNIVERSAL DEL PUEBLO

High Priority - 3 compartment sink sanitizer solution exceeds the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm) at three compartment sink at kitchen area. Operator correct during inspection Triple Sink (Chlorine 100ppm). Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed on hose Bibb at next to three compartment sink at kitchen area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at preparation table at kitchen area. Operator washed and sanitized during inspection. Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door at main kitchen. Warning - From follow-up inspection 2025-09-29: Observed at back door at main kitchen. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezers at back kitchen area at main kitchen. Repeat Violation - From follow-up inspection 2025-09-29: Observed at chest freezers at back kitchen area at main kitchen. Time Extended

Basic - Cardboard used to line food-contact shelves at walk in cooler.

Basic - Ice buildup in reach-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef stored inside reach in freezer, located at cooking line. Employee removed items and placed them correctly.

Basic - Bowl or other container with no handle used to dispense food. Observed handle touching the sugar

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen areas.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed raw chicken (58/55F - Cooling) with more than 4 hours as per operator, located inside walk in cooler.

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

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

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Operator printed out agreement and employees signed during inspection. Corrected On-Site

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. Employees name Diama with more than 2 months of hired.

Basic - Floors not constructed to be easily cleanable. Under kitchen equipment.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink set up with chlorine sanitation solutions of 200 ppm. Operator add water, recheck 100 ppm. Corrected On-Site

High Priority - Metal stem-type thermometer soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (100°F - Hot Holding) on top of preparation table, for less than 4 hours as per operator. Operator reheated at 165°F. 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. Emailed form to operator. Form was printed and posted. Corrected On-Site

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. Emailed form to operator, form was printed and signed by employees. 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 cell phone on preparation table, operator properly stored it. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken inside standing water, operator open the cold running water. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed ground beef storage inside thank you bag, inside reach in freezer.

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing aluminum trays without sanitization step. Operator sets up the triple sink with chlorine sanitation solution at 100ppm. Aluminum trays were disinfected during the inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 case of lettuce in a unwholesome condition inside of the walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed sliced ham (64°F - Cooling). As per operator ham was sliced the day before and stored inside the walk-in cooler overnight.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed sliced ham (64°F - Cooling). As per operator ham was sliced the day before and stored inside the walk-in cooler overnight.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (71°F - Hot Holding, reheated 165°F) operator reheated cooked chicken during the time of the inspection. Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled in front kitchen next to the cook line.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean aluminum trays stored on a dirty shelf above triple sink; aluminum trays stored on a dirty shelf above mop sink inside the front kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside the chest reach-in freezer located next to the walk-in cooler. Repeat Violation

Basic - Stored food not covered. Observed a container of cooked beef not covered inside the reach-in cooler located at the front kitchen next to the cook line. Operator discarded the cooked beef during the time of the inspection. Corrected On-Site