LA FUENTE RESTAURANT, BAKERY & CAFE

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack eggs then handle clean spatula. Then took cooked arepa off flat top grill on cooks line.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper towels lining raw shell eggs in reach in cooler on cooks line, operator removed paper towels. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags in the reach in freezer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Salamander on cooks line soiled with grease Both mixers in kitchen soiled with old food debris on shields and at base to attach attachments. Meat slicer, vegetable slicers

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing out blenders in hand sink next to smoothie station

Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical bottle under blender

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield in ice machine next to blenders

Basic - Bowl or other container with no handle used to dispense food.soufflé cup for scooping msg Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes and damaged ceiling tiled throughout kitchen area

Basic - Cleaned and sanitized equipment or utensils not properly stored. Cooking utensils store handles down Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple cups stored above on shelves throughout cook line next to spices. Cell phone stored on rack with spices on prep side Corrected On-Site

Basic - Equipment in poor repair. Gaskets on the reach in cooler

Basic - Exterior door has a gap at the threshold that opens to the outside. At back door Repeat Violation

Basic - Green Cutting board has cut marks and is no longer cleanable.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On door frame of walk in freezer On fan cover in reach in freezer next to blenders

Basic - In-use tongs stored on equipment door handle between uses. On the front counter Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Measuring cup used as a scoop in rice on cooks line, operator removed measuring cup. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler at front counter. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink next to smoothie station Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover, four door reach in cooler gaskets on the cook line

Basic - Old labels stuck to food containers after cleaning. Multiple plastic containers with old labels on drying rack in prep area.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on spice rack at prep table. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf on cooks line not inverted

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep table

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Facility only has scented bleach for laundry on hand for sanitizer. Operator got sanitizer bleach. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel under cooked sweet plantains on prep table.

High Priority - Nonfood-grade bags used in direct contact with food. Clear trash bags covering raw dough on prep line and covering multiple items in walk in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage stored in same container as raw chicken. Raw beef stored in container over raw sausage all in walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 70 single use butter packs 47°-50° over 4 hours in reach in cooler at front counter

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk, half and half between 49°-50°. Per operator it has been in reach in cooler 2 hours ago. Advised operator to move to walk in cooler for temperature recovery. 70 single use butter pads 47°-50° over 4 hours in reach in cooler at front counter.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half In half in reach in cooler at front counter. Per operator item was open over 24 hours.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at back smoothy prep area

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No time plan for cheese pastries and cheese bread.Emailed operator time plan. Corrective Action Taken

Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoons next to coffee machine not inverted.

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board at prep table

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

Basic - Food storage container/container lid cracked or broken. Food grade container in dish drying area cracked.

Basic - Insect control device installed over food preparation area. Sticky trap stored next to dry food storage shelf Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in front area

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at smoothy prep area

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on shelf of dry food storage

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline Repeat Violation - From follow-up inspection 2025-05-16: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. By three compartment sink - From follow-up inspection 2025-05-16: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for direct contact with bread

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -chicken, marked 12/6

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chicken, 2 pans marked 12/06

High Priority - Toxic substance/chemical improperly stored. -oven cleaner on bottom shelf next to bottles of lime juice in expediting area 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. -flan, not date marked

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust/debris on ceiling tiles inside expediting area

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -cups/glasses/coffee equipment placed next to hand sink in expediting area that does not contain a splash guard.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping food in back prep area while wearing wristwatch. Advised to remove watch when handling food.

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in front expediting area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to walk in cooler

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. White rice in rice cooker 130F at approximately 9:45am. Hot holding less than 2 hrs per cook. Instructed operator to stir rice and reheat. Rice re-temped at 10:50am to 167F Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 1 tile in warewashing area.

Basic - Current Hotel and Restaurant license not displayed. License verified active.

Basic - Data plate/operating specifications provided on dishmachine do not match type of sanitizer method in use. Data plate specifies chlorine sanitizer, operator utilizing quaternary sanitizer operator provided chlorine sanitizer. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Onions in dry storage stored in basket on floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Door of walk-in freezer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in Walk-in freezer

Basic - No copy of latest inspection report available.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in front area grooved Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on clean prep surface Operator removed cellphone Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. White powdery substance in shaker on cook line no label

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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. Send operator copy of clean up for biohazard events Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Wash dishes in front area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water cup on prep table Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting plastic lid containers above 3 comp sink

Basic - Food stored on floor. Water bottles on floor in drink storage area

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop touching flour operator removed Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Front area

Basic - Old labels stuck to food containers after cleaning. Plastic Cambro containers in storage

High Priority - Dented/rusted cans present. See stop sale. Can of corn in dry storage

Basic - Ceiling tile missing. Above reach in freezer Advised operator to fix when possible Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling before dry storage has hole in it Advised operator to fix when possible Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board next to reach in freezer and cook line Operator removed and brought new cutting boards out Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Hallway prep table Operator removed water bottle Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar handle flour handle in food Operator removed scoops Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Trash can blocking back entrance Operator moved trash can 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. Desserts in case

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.metal pots and pans

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Desserts front counter

Basic - Food not stored at least 6 inches off of the floor. Cases of water bottles in dry storage floor; cases of beef in walk-in cooler and containers with empanadas in walk-in freezer

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan

Basic - Wet mop not stored in a manner to allow the mop to dry. In floor

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged./ raw salmon over chicken nuggets and cooked plantains Corrective Action Taken Warning - From follow-up inspection 2021-07-20: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ shell eggs (55°F - Cold Holding); cut tomatoes (55°F - Cold Holding) less then 4 hours , operator rapid chill to bring it down to 41°. Corrective Action Taken Warning - From follow-up inspection 2021-07-20: Time Extended

Intermediate - - From initial inspection : 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/ ADA URDANETA Warning - From follow-up inspection 2021-07-20: No currently certified food service manager on duty with eight employees engaged in food preparation. Observed 8 employees engaged in food preparation at the time of call back inspection. No certified food manager available at the time of callback inspection. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of food debris/soil residue on handwash sink./ cook line Warning - From follow-up inspection 2021-07-20: Time Extended

Basic - - From initial inspection : Basic - Build-up of grease/dust/debris on hood filters. Warning - From follow-up inspection 2021-07-20: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees./ next to 3 comp sink Warning - From follow-up inspection 2021-07-20: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle./ faucet constantly dripping water from prep area Warning - From follow-up inspection 2021-07-20: Time Extended