DON WUICHO

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep Table- ; Cooked Pork at 2:45 PM (90-93F - Cooling) for an hour. Rechecked at 3:15 to 84F. Observed cooling covered under no temperature control.Operator uncovered and moved to reach in cooler to quick chill. Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.. Employee after cashing out guest. Proceeded to put on gloves and failed to washed hands. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box- ; Guava and Cheese pastries (107F - Hot Holding), Per Manager food items in unit more than 4 hours. See stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Hot box- ; Guava and Cheese pastries (107F - Hot Holding), Per Manager food items in unit more than 4 hours. See stop sale 2) Stove- ; Cooked Tamales (123F - Hot Holding); Cooked Pork (125F - Hot Holding); Soup (115F - Hot Holding). Per Manager items in unit less than 2 hours. Manager reheated to 165F Tamales 169F.. Corrected On-Site Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water bottle stored on shelf above customers cooked food. Manager removed. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in Sanitizer bucket. Corrected On-Site Warning

High Priority - Container of medicine improperly stored. At storage rack above prep table near triple sink: Women's gummy vitamins stored above prep table. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensils stored in unclean water of 83F. Operator removed water. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flies flying around in food truck; 1 landing on trash can. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf with spices: Fresh garlic and oil mixture (87F - Hot Holding) As per operator, kept for 1 hour at room temperature. Operator placed in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packages raw steak slices for more than 48 hours. Operator removed steaks and placed them in ziplock bags. Provided contact information for Jose Quinoles to contact regarding approval of HACCP plan. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a deep covered container inside reach in cooler with cooked beans at 12:38pm (105F - Cooling)per operator product cooling since 11:am, rechecked at 1:110 same temperature . Product did not cooled to 70°F within 2 hours. Operator moved product to stovetop for reheating to 165°F to begin cooling again Corrective Action Taken

High Priority - Employee switched from working with raw food( raw chicken )to handling clean utensils without washing hands. Employee washed hands Corrected On-Site

High Priority - Raw animal food( raw pork )stored over or with unwashed produce.( tomatoes and peppers) Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seating on kitchen area table mojo with onions (70F - Cold Holding) and inside reach in cooler cooked pork (59F - Cold Holding), Per operator products stored for approximately 1 hour. Operator moved products to reach in freezer 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 a container with cooked pork (109F - Hot Holding)seating on top of convection oven and a container with cooked beef (109F - Hot Holding) seating on top of turned off flat top grill on kitchen area. Per operator products stored for approximately 3 hours. Operator moved products to inside of conventional oven for reheating to 165°F to begin hot holding againCorrective Action Taken Corrective Action Taken

Intermediate - Spray bottle containing toxic substance( degreaser )not labeled. Operator labeled 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. Cup inside sugar. Operator removed Corrected On-Site

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

Basic - Screening is not 16-mesh to the inch. By back wall by conventional oven

Basic - Working containers of food removed from original container not identified by common name. Salt, sugar, oil, vinegar, mojo.