LA GRAN PARADA

High Priority - Container of medicine improperly stored. Stored on a shelf over food storage (chest frezzer)

High Priority - Dented/rusted cans present. See stop sale. Beef broth cans damaged

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw pork in the true cooler

High Priority - Roach activity present as evidenced by live roaches found. 1 live at the microwave

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Oil and garlic 86F, left off temperature control less than 2 hours - true 2 door cooler: chicken (52F); Spanish rice (57F - Cold Holding); rice (54F - Cold Holding); raw chicken (56F - Cold Holding); ; Pork (56F - Cold Holding); chicken (56F - Hot Holding); cooked plant foods (56F - Cold Holding) Cooling unit had a cardboard liner on the top shelf restricting the air flow . Items in the cooler above the card were ok for the most part below was out of temperature for the most part

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice 98-110F; chicken 98-112F; plantains, 99F; yucca, 112F; held off temperature control less than 2 hours

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. Provided DBPR HR 5030-104 Clean-Up of Vomiting and Diarrheal Events

Intermediate - Food-contact surface soiled with food debris or residue. - cutting boards -interior of a microwave

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - back handsink

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.

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. Provided DBPR HR 5030-103 EMPLOYEE HEALTH Food Employee Reporting Agreement

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - hot water shut off at back handsink

Basic - Bowl or other container with no handle used to dispense food. In the black beans bag

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans in the back area (mop sink)

Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives , and other hand utensils stored on dirty box top

Basic - Equipment in poor repair. Fry basket broken -door handle true cooler -interior door panel on the ATOSA freezer -gasket to the true cooler

Basic - Faucet/handle missing at plumbing fixture. At the mop sink missing handle

Basic - Floor soiled/has accumulation of debris. Behind the chest freezers in the office area

Basic - Food stored on floor. Beans , bag and bucketb

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand up whit refrigerator ice build up

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - range top and side -exterior of the fryer -Hood filters -exterior of the white freezer -exterior of the makecoolerv -shelf over the sandwich press

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open gatoraid bottle in the white refrigerator

Basic - Outer openings not protected with self-closing doors.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on the cooks line

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink in prep draining on the floor

Basic - mop sink is not operational, covered with a pan and several pots

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No manager certificate available Warning - From follow-up inspection 2022-07-18: Time Extended - From follow-up inspection 2022-07-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Coffee machine is draining into the front hand sink - From follow-up inspection 2022-07-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink at the ware wash area faucet is broken (missing a handle) and the sink has no water a 7 day follow up inspection will be required Warning - From follow-up inspection 2022-07-18: Sink is currently under repair operator asked for an extension extension granted Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No manager certificate available Warning - From follow-up inspection 2022-07-18: Time Extended

Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. 2 door true cooler draining on the floor - From follow-up inspection 2022-07-18: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White freezer - From follow-up inspection 2022-07-18: Time Extended

Intermediate - Equipment drain line draining into handwash sink. Coffee machine is draining into the front hand sink

Intermediate - Handwash sink not accessible for employee use at all times. Hand Sink at the front counter cup stored in the sink

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink at the ware wash area faucet is broken (missing a handle) and the sink has no water a 7 day follow up inspection will be required Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. No manager certificate available Warning

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

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

Basic - Condensation or other drainage not disposed of according to law. 2 door true cooler draining on the floor

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

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