LAS CUATRO ESQUINAS CAFETERIA

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (54F - Cold Holding); raw steak (52F - Cold Holding; chicken stew (52F - Cold Holding) shredded cheese (54F - Cold Holding) as per manager less than 4 hours. Employee moved all food items to reach in freezer during inspection. - From follow-up inspection 2023-02-28: Still observed reach in cooler not working properly. Observed reach in cooler empty. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board in kitchen area. Also slicer. - From follow-up inspection 2023-02-28: Still observed. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters. - From follow-up inspection 2023-02-28: Still observed Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (54F - Cold Holding); raw steak (52F - Cold Holding; chicken stew (52F - Cold Holding) shredded cheese (54F - Cold Holding) as per manager less than 4 hours. Employee moved all food items to reach in freezer during inspection.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed in reach in cooler in kitchen area, next to 3 compartment sink.

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 form during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board in kitchen area. Also slicer.

Intermediate - Handwash sink used for purposes other than handwashing. Observed clean utensils stored inside hand wash sink in kitchen area. Employee removed during inspection. 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. Provided form during inspection.

Intermediate - Nonfood-grade basting brush used in food. Observed next to coffee machine, employee discarded during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken not date marked, as per employee over 24 hours.

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed beans container not labeled with common name in kitchen area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the warmer cheese pastries (120 f - Hot Holding) since 7:30 am per operator. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed container of utensils stored in the handwash sink in the kitchen . Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. None observed in the kitchen

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of pork in the reach in cooler made yesterday without date marking

Basic - Food not stored at least 6 inches off of the floor. Observed plastic containers of oil on the storage floor

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

Basic - No handwashing sign provided at a hand sink used by food employees. None observed at the front counter Repeat Violation

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

Basic - Self-closing device on bathroom door disconnected/broken.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed bucket Sanitizer Bucket (Chlorine 300ppm). Had operator added more water to solution 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 in the warmer at the front counter ham croquettes (128°F - Hot Holding)

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator added at the sink in the kitchen Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of rice/ beans in the reach in cooler without date marking made yesterday per operator Repeat Violation

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

Basic - Food stored on floor. Observed plastic container of oil on the kitchen floor. Operator removed Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed hood filters heavily soiled Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. None observed in the warmer with pastries

Basic - No handwashing sign provided at a hand sink used by food employees. None observed at the front counter. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on top of prep table. Operator removed and put under the prep area Corrected On-Site