TIENDA LA HUASTECA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - salsa 44 F , mozzarella cheese 45 F , cut lettuce 45 F in cooler near cook line . Manager put food on ice . Recheck salsa 41 F , mozzarella cheese 42 F, cut lettuce voluntarily discarded Corrected On-Site

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 - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. One of the thermometer reading 60 F using the ice method of checking calibration of thermometers . Manager removed thermometer from use . Another thermometer available for use Corrective Action Taken

Basic - -Floor tiles missing and/or in disrepair in kitchen and dishwashing areas -Hole in or other damage to wall in food prep areas

Basic - Cardboard used to line nonfood-contact shelves in walk in cooler

Basic - Equipment and utensils not properly air-dried - wet nesting.metal pans stacked in storage area in kitchen . Manager separated metal pans to properly air dry Corrective Action Taken

Basic - Floor and wall junctures not coved in food preparation

Basic - Food ( boxes of oil ) in front counter and storage areas stored on floor. Employee relocated oil Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers near cook line. Employee drink removed from cooler Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength - 0 ppm chlorine . Manager changed solution . Recheck 50 ppm chlorine Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - cooked beef 45 F at 10:50 am cooked previous day at 5:00 pm . No temperatures taken. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. - cooked beef 45 F at 10:50 am cooked previous day at 5:00 pm in walk in cooler . No temperatures taken. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened bag of raw shrimp over bags of vegetables in storage room . Manager rearranged food Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. - 1 live roach on floor in storage area . Manager removed roach and cleaned and sanitized area Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - pork 113 F in warming unit in meat market area reheated to 178 F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored next to container of bread crumbs in meat market area . Manager relocated chemicals Corrected On-Site

Intermediate - No soap provided at handwash sink in front counter area . Manager placed soap at hand wash sink . Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures. Reviewed with manager

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ivan hired 2 to 3 months . Reviewed with manager

Basic - -Wet wiping cloth not stored in sanitizing solution between uses in back food prep area . Manager relocated bucket -Wiping cloth sanitizing solution stored on the floor in meat market area. Manager relocated bucket Corrected On-Site

Basic - -Wood food-contact surface not properly sealed on container used for single service items above reach in cooler at cook line -Wood not sealed on shelf in reach in freezer in storage area -Nonfood-grade bags used in direct contact with food ( bread) in walk in cooler

Basic - Cardboard used to line nonfood-contact shelves in walk in cooler .

Basic - Equipment and utensils not properly air-dried - wet nesting.metal pans stacked on shelf in food prep area

Basic - Exterior double door has a gap at the threshold that opens to the outside in kitchen area

Basic - Five dead roaches on gaskets of freezer in storage room . Manager removed dead roaches and cleaned and sanitized area Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - In-use utensil in non-time/temperature control for safety food ( salt) not stored with handle above top of food within a closed container at cook line

Basic - In-use wet wiping cloth/towel used under cutting board on prep table in meat market area . Manager removed cloth Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - mold like substance on gaskets of freezer in storage area - soiled air curtains in walk in cooler

Basic - Self-closing device on bathroom door disconnected/broken. Manager connected self closing device Corrected On-Site

Basic - Water leaking from pipe at cook line

Basic - Wet mop not stored in a manner to allow the mop to dry in meat market area . Manager relocated mop to hang dry Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Container of salt at cook line not labeled -Sugar in self service area . Manager labeled food containers Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked lamb 49-51 F at 8:50 am cooked the previous night 8:30 pm in walk in cooler . Reviewed with manager cooling procedures. Manager discarded food

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked lamb 49-51 F at 8:50 am cooked the previous night 8:30 pm in walk in cooler . Reviewed with manager cooling procedures. Manager discarded food Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler . Reviewed with manager . Manager relocated food Corrected On-Site

Basic - Food ( containers of sauce) stored on floor in walk in cooler . Manager relocated food Corrected On-Site

Basic - Water leaking from pipe under cook line hand wash sink . Reviewed with manager . Service scheduled this day

High Priority - Displayed food not properly protected from contamination. Beans cooling at front counter not protected

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

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

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

Basic - Food stored on floor. Cooking oil on floor in dry storage, moved to shelf Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around cook line

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employee began work put gloves on and began wrapping food in foil without washing hands - reviewed proper hand washing with employee and manager

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken stored over raw pork in walk in cooler -employee rearranged food Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No soap provided at handwash sink in front counter area- employee filled dispenser with soap Corrected On-Site

Basic - Dead roaches on premises. One dead roach on floor in counter near displace case , one dead roach on door slide area on display case . Employee removed roaches and cleaned area Corrected On-Site

Basic - Food ( oil) stored on floor in cook line area Bottles of water stored on floor in dry storage area Repeat Violation

Basic - Stored food ( pork) not covered in reach in freezer in counter area near display cases - employee wrapped pork Corrected On-Site

Basic - Water draining onto floor surface from ceiling in area - bucket under drip - 4 feet from buffet - operator moved buffet further from drip - food not exposed to splash - manager contacted the landlord to schedule repair

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked chicken at 52 F at 8:50 am from the previous night - reviewed proper cooling methods with operator - food discarded Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked chicken at 52 F at 8:50 am from the previous night -operator discarded food Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked beef and vegetables at 87 F at cook line under 20 minutes - employee reheated on grill - recheck 183 F - cooked beef and peppers 108 F on stove under 20 minutes - recheck 200 F - employee reheated Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. - utensil stored in cook line hand wash sink and container of oil in front of hand wash sink - reviewed with manager - items relocated Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - employee dumped container of liquid into hand wash sink in back kitchen - reviewed with manager hand wash sinks are for washing hands only

Basic - Food ( container of oil) stored on floor at cook line - manager relocated oil Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -5lbs refried beans (110F - Hot Holding) -3 lbs chicken and peppers (98F - Hot Holding) Items placed on cooks line at 8am tempted at 1:15pm, manager discarded items

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -5lbs refried beans (110F - Hot Holding) -3 lbs chicken and peppers (98F - Hot Holding) Items placed on cooks line at 8am tempted at 1:15pm, manager discarded items, see stop sale

High Priority - Toxic substance/chemical improperly stored. -Windex stored on top of reach in cooler, at front counter, manager moved windex bottle. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board at reach in cooler near walk in cooler soiled with stains.

Intermediate - Handwash sink not accessible for employee use at all times. -Hand wash sink blocked by a chair with a stock pot on top in the back of the kitchen near storage racks. Manager moved chair and stock pot. -Garbage bags stored on top of Hand wash sink near cook rite burner holding 20lb. Stock pot. Manager moved garbage bags. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Inside reach in freezer at front counter meat case, manager labeled all frozen meats with date packaged. Corrected On-Site

Basic - Employee beverage container on a food preparation table. -Plastic water bottle stored next to flat top grill, employee moved water bottle. Corrected On-Site

Basic - Food stored on floor. -Oil stored on the floor near hand wash sink closest to cook rite burner, manager moved oil. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cook rite burner holding 20 lb stock pot soiled with food debris -Reach in freezer handles soiled at front counter meat case.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area. -Throughout kitchen, discussed with manger.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -Two propane tanks stored inside Restaurant in front of reach in cooler meat case, Discussed with manager, manager moved propane tanks outside. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef at 45° in reach in cooler in back kitchen - operator moved to freezer - recheck 41° Corrected On-Site

Basic - Equipment in poor repair-.torn gasket in front door area of cooler

Basic - Food-contact surface not smooth and easily cleanable. Unsealed wood for shelves in reach in freezer in back kitchen - shelves are on order per operator

Basic - dumpster not on proper pad/nonabsorbent surface on grassy surface