LA PITAYA

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. In kitchen, employee was touching ready to eat tortillas on flat top grill and putting them in to go containers. Discussed with operator to inform employee of not touching ready to eat foods with bare hands and to use gloves or utensils. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in white chest freezer in storage area, raw chicken stored on top of frozen fish. Operator moved chicken to bottom. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table, shredded chicken 125°F. Operator stated held on steam table less than two hours. Instructed operator to reheat on stove. Temperature 167°F after reheat. 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. In reach in cooler at front prep area, salsa made yesterday, more than 24 hours no date marked. Operator date marked Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen at three compartment sink, raw chicken thawing in standing water. Operator turned on faucet to run water,

High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored in thank you to go bags in reach in freezer. Explained to store in food grade bags.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef and 1 food handler working more than 60 days and no food handler training certificate available upon request.

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. 5 food handlers working 1 certified food manager, 2 food handlers training available. Other 2 food handlers no certificate and no employee food reporting agreement. Emailed one.

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled bleach to make sanitizer bucket and immediately began handling tortillas and cooking equipment. Warning - From follow-up inspection 2024-11-19: Female employee cleaning dishes then wiped hands with paper towel to start working on cook line without washing hands. Admin Complaint

High Priority - - From initial inspection : 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. Raw chicken over raw beef in freezer chest in prep area. Items not commercially packaged Removed Corrected On-Site Warning - From follow-up inspection 2024-11-19: Bag of raw chicken on top ( bag in contact ) of raw fish in chest freezer in prep room. Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef observed wrapping tortillas to go with barehands. Educated on site.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked barbacoa two door cooler in kitchen Removed Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked beef (64F - Cooling) at 3:00 pm to 64F at 3:20 pm since 2:00 pm. At this rate food will not cool to 41f within 6 hours. In closed zip locked bags. Reopened Corrective Action Taken

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 - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Under prep sink in kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. Both hand sinks

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags storing lettuce.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over lettuce and vegetables in cooler in storage room next door. Raw chicken over cooked soup in two door cooler in kitchen. Raw beef over cilantro in cooler in storage room next door.

High Priority - Toxic substance/chemical improperly stored. Windex spray bottles stored with bear bottles and sauce bottles on bottom shelf next to registers

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (100F - Cooling) at 11:30 am to 100 F at 12:00 pm since 10:30 am. Salsa cooling at room temperature. At this rate salsa will not cool to 41F within six hours. Placed in cooler. 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. Pork and soup in two door reach in cooler in kitchen

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Bag of onions on floor in storage room next door.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer-freezer chest in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing room temperature. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Oil bottles not labeled in kitchen.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomato (57F - Cooling) at 11:10am to 57F at 11:45 am since 10:10 am. At this rate, tomatoes will not reach 41F within four hours. Tomatoes over stacked above rim in top reach in cooler. Operator removed tomatoes and placed in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink storing pots and blocked by garbage bin. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at front wait station. Operator labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food in rice container. Operator removed. Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Cow thawing in stagnant water in sink. Operator ran water. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cilantro stored in hand sink by three compartment sin' and same sink blocked by large trash can. Explained and employee removed both. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer . In chest freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Whole fish thawing at room temperature in container on shelf. Fish frozen solid. Explained and employee moved fish container to reach in cooler. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Bread and tortillas stored in thank you to go bags without liner. Explained and manager moved both to large clear food grade bags. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw fish stored over bread in the bag in glass door cooler at server station. Explained and manager rearranged. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Tomatoes stored in hand sink by three compartment sink, same sink blocked by large trash can. Explained and cook removed both. Corrected On-Site Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Retried beans rice held longer than 24 hours ( as per cook ) not date marked. Explained and he date marked. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Printed and provided one. Posted Corrected On-Site