BUENOS DIAS CAFE, LLC

Intermediate - No soap provided at handwash sink. Hand washing station in back kitchen. Operator placed soap at station. Corrected On-Site

Basic - Floor area(s) covered with standing water.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Container of potatoes inside hand washing station. Operator removed items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Prep food items inside hand washing station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk inside upright reach in cooler.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Working containers of food removed from original container not identified by common name. Tortillas Chip bin in kitchen.

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

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of cheese inside upright reach in cooler.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Beef packages sitting at room temperature.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed multiple employee's changing task from cook line to storage area.

High Priority - Toxic substance/chemical improperly stored. Observed fly stick traps hanging from ceiling above food preparation area.

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. Observed milk inside upright reach in cooler kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat grinder interior and exterior soiled.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items in all upright reach in coolers kitchen.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Upright reach in cooler behind oven.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating on cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored next to clean equipment on cook line.

Basic - Equipment in poor repair.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing station in back kitchen next dry storage shelf.

Basic - Old food stuck to clean dishware/utensils.

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. Observed cook taco shells stored next to upright reach in cooler kitchen.

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.