EL ALMACEN

Intermediate - Handwash sink in ware wash area not accessible for employee use at all times due to metal rack stored inside sink. Manager removed. Corrected On-Site

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

Basic - Observed cases of water stored on stored on floor under oven and cases of oranges stored on floor behind front counter.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager added.

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

Basic - Food stored on floor. Observed crate of oranges stored on floor in kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods greater than 41°F; ham and cheese sandwich (67F - Cold Holding); turkey and cheese sandwiches (65F - Cold Holding) All were located on front counter. As per manager food had only been for about 30 mins and is only kept at ambient temperature for 3 hours then discarded. No time marking.

Intermediate - Handwash sink not accessible for employee use at all times. Observed kitchen equipment being stored in hand washing sink. Advised manager and she removed. 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. Discussed and emailed form to operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the following foods greater than 41°F; ham and cheese sandwich (67F - Cold Holding); turkey and cheese sandwiches (65F - Cold Holding) All were located on front counter. As per manager food had only been for about 30 mins and is only kept at ambient temperature for 3 hours then discarded. Discussed Time as of public health control and provided documentation. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in prep/ warewash area. Chef added. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Manager discarded. Corrected On-Site

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

Basic - Food stored on floor. Observed cases of sodas on floor near back door. Manager instructed employee to move to shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham and cheese croissants being stored at 64F - Cold Holding. Located on front counter. As per manager food had only been out for about 1 hour. Manager moved to reach in cooler.

Intermediate - Nonfood-grade basting brush used in food. Manager discarded. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. As of 12/21/23.

Basic - Reach-in freezer interior soiled with accumulated residue.

Basic - Single-service articles improperly stored. Observed case of straws being stored on floor in kitchen area and case of cups being stored on floor in dry storage. Manager moved to shelf. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table and at ambient temperature of 71°F.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Nonfood-grade basting brush used in food.

Basic - Floor soiled/has accumulation of debris. Located behind coffee machine station.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between prep tables in kitchen area. Chef removed. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Located in reach in cooler.

Basic - Floor soiled/has accumulation of debris. Located behind kitchen equipment.

Basic - Food stored on floor. Observed case of oranges being stored on floor in storage area. Manager moved to reach in cooler. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Located behind front counter.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs being stored on top of vegetables in reach in cooler. Manager rearranged. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed various dishes being stored in hand washing sink. Located in kitchen area. Manager removed. Corrected On-Site

Intermediate - No soap provided at handwash sink.

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 manager pork was prepared on site more than 24 hours ago. Manager added date making. Corrected On-Site