KENIA PLAZA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast stored above cooked beans in standing unit at kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic oil (67F - Cold Holding) next to rice maker at kitchen area, as per operator less than 3 hours. Operator moved to reach in cooler. 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 rice and beans (78F - Hot Holding) as per operator less than 2 hours, operator proceeded to reheat rice. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area, operator restocked during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed cooked pork not date marked inside standing unit at kitchen area. Employee dated food 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 pork not date marked as per operator over 24 hours in standing unit across hand wash sink.

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at kitchen area, employee labeled during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed on sugar container at front counter, employee removed during 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. Observed personal items stored on shelves at kitchen area, employee removed items during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaging food preparation not wearing a hair restraint at kitchen area.

Basic - Floor not cleaned when the least amount of food is exposed. Observed under fryer at kitchen area.

Basic - Food stored on floor. Observed cooking oil container stored on kitchen floor.

Basic - In-use ice scoop stored on soiled surface between uses. Observed at front counter, employee moved ice scoop to dishwashing area. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 89° next to rice maker at kitchen area, employee removed during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled white chest freezer interior at front counter.

Basic - Stored food not covered. Observed cooked beans container not covered in standing unit at kitchen area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken (frozen) inside 3 compartment sink. Employee turned on running water for proper procedures. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation area.

Basic - Working containers of food removed from original container not identified by common name. Observed salt container not identified at dry storage area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked black beans on standing reach in cooler at kitchen area, operator stored properly during inspection. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed across stove at kitchen area, operator moved to reach in cooler during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork chops (47F - Cold Holding) on reach in cooler at cook line, as per employee food was preparing 30 minutes ago.

Intermediate - Handwash sink used for purposes other than handwashing. Observed clean pot inside hand wash sink next to 3 compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken soup and black beans not date marked on standing reach in cooler at kitchen area, as per employee over 24 hours. Also observed cooked pork on standing reach in cooler at dry storage area.

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name at kitchen area.

Basic - Food stored on floor. Observed cooking oil containers stored on floor across stove at kitchen area.

Basic - In-use ice scoop stored on soiled surface between uses. Operator moved ice scoop to dishwashing area. Corrective Action Taken

Basic - Open dumpster lid.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fries bag (frozen) next to fryer at kitchen area, operator moved fries to reach in freezer. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw chicken breast stored above cooked pork inside reach in cooler at kitchen area, employee stored properly during inspection. Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observe next to rice cooker at kitchen area, as per employee less than 45 minutes. Employee moved raw shell eggs to reach in cooler. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe rice and beans (48F - Cold Holding) on reach in cooler at dry storage area, as per employee over 24 hours, employee discarded food during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe rice and beans (48F - Cold Holding) on reach in cooler at dry storage area, as per employee over 24 hours, employee discarded food during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observe cutting board being placed on HWS at kitchen area, employee moved cutting board 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. Observe cooked rice and beans,cooked pork and cooked chicken not date marked inside reach in cooler at kitchen area. As per employee over 24 hours. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at the back door by dry storage area. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe soiled interior on reach in cooler at dry storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over sliced cheese inside reach in cooler at kitchen area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (47F - Cold Holding); cooked steak (47F - Cold Holding)on reach in cooler at dry storage area. As per employee less than 3 hours. Employee moved food to reach in freezer to cooldown temperature. Corrective Action Taken 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/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken soup,cooked beans and tamales not date marked inside reach in cooler at dry storage area. As per employee over 24 hours. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on ceiling at dry storage area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door at dry storage area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer on unit at dry storage area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at dry storage area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken (frozen) on 3 compartment sink. Employee moved food to reach in cooler during inspection. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed food being stored on nonfood grade bags, inside reach in freezer. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above sliced cheese inside reach in cooler at kitchen area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked black beans (56F - Cold Holding); tamales (48F - Cold Holding) in reach in cooler at dry storage area, as per operator less than 4 hours, employee moved food to reach in freezer during inspection. 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 tamales (125F - Hot Holding) at kitchen area, as per operator less than 2 hours, employee proceeded to reheat tamales. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked in reach in cooler at kitchen area, as per employee from previous day. Corrected On-Site Repeat Violation

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed in kitchen area, Operator discarded during inspection. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a raid spray bottle at the front counter.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above sliced ham in white refrigerator in kitchen area. Employee rearranged properly during inspection. 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 cooked potato (121F - Hot Holding) as per employee less than 2 hours, employee moved to reach in cooler at the time of the inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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 probe thermometer provided to measure temperature of food products.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed a bag of raw beans stored on floor in dry storage area. Employee rearranged properly during inspection. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in white refrigerator in kitchen area. Employee removed during inspection. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.

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

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in women bathroom. - From follow-up inspection 2022-10-13: Still observed. Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2022-10-13: Still observed Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-10-13: Still observed l Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table in kitchen area. - From follow-up inspection 2022-10-13: Still observed. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in warmer at front counter ham croquettes (110 F- Hot Holding). As per employee cooked less than 2 hours. Temperature was raised on unit. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled green cutting board front counter.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed drink over prep table no lid.

Basic - Food not stored at least 6 inches off of the floor. Observed a case of plantains on floor in back storage room.

Basic - Food stored in a location that is exposed to splash/dust. Observed in back storage room on shelving a grinder machine over onions.

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 handle in sugar. Observed handle in red beans. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Open dumpster lid.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed hand wash sink by three compartment sink slow draining.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on stove shelf uncooked bacon (101°F - Cold Holding). As per employee forgot to put away was left out for approximately 11/2 hours. Bacon was moved to reach in cooler. 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 at front counter croquettes (116°F - Hot Holding)as per operator cooked less than 2 hours. Croquettes were moved to bottom shelf and temperature was turned up on unit. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Soap was provided. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed window cleaner in a spray bottle not labeled.

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 spoon handle in sugar. Repeat Violation

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

Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Observed back door open no screen possible cross contamination.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer chest back room.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic spoons at front counter facing up. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken being thawed in three compartment sink no water running. Chicken was still frozen water was turned on. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container at front counter not labeled.