CAFÉ CON LECHE

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Black beans reheating approximately 2 hours 10 minutes 147F in the middle up to 171F at the bottom. Advised to stir during resting process.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Green sprayer hose used at the three compartment sink Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Consome both dated with frozen date 1/20 and 1/21 in reach in cooler. Corrected On-Site

Basic - Cardboard box re- used to hold washed cilantro.

Basic - Hole in or other damage to ceiling. In front of reach in freezer near the back door, large hole covered by hanging plywood, and another smaller hole near ac.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Bread packaged for customers self service

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover, on the shelf next to three compartment sink

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Home fries 7/8 Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains approximately 118F in steam table When rechecked, those were gone and others were 136F Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Where green hose is attached for three compartment sink Repeat Violation

Intermediate - No soap provided at handwash sink. Kitchen area Corrected On-Site

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. Alex

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Operator changed out to 200 pm quat Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese dip 1/8 Beef empanadas 1/3 Chicken empanadas 1/7 Repeat Violation

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - Portioned beef reheating in a full pan in the steam table for approximately 2 hours per operator 108-149F. Advised to rapidly reheat to 165F and only use single layer in steam table. Operator moved to microwave to reheat - refried beans 130F in the middle to 150F on the outside, heated and moved to steam table approximately 3.5 hours earlier. Operator moved to stove to reheat Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese filled desserts in small countertop warming unit less than 4 hours per operator 130F advised to use time as a public health control or remove barrier between heat source and product.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Where hose and sprayer are attached for three compartment sink Repeat Violation

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. New employee on duty with no food handler training Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Menudo dated 1/7 and 1/2, chorizo 1/6, frozen date per operator

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored. Plastic wrap and boxes of gloves in employee restroom Repeat Violation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee came into work, put on hair net, and opened reach in cooler to begin date darling Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Operator discarded items sofrito 7/17 Potatoes 7/22 Pasteles 7/22 Chicken 7/23 Rice 7/20 Chicharron 7/23

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 50F, fresh garlic in mayo 50F. Cake cooler. Operator checked 4 hours earlier and was 40F. Door left open while cutting and stocking flan portions. Advised to relocate tcs items until certain cooler is capable of holding at 41 F or below.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Raw shell eggs on cookline Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Where kitchen sink sprayer hose is attached

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper advertised on menu. Operator provided invoice from 7/29/24 that showed lane snapper was purchased and sold as red snapper, as indicated by manager. Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Refried beans 130F at 9, room temp. Operator placed ice underneath. 45 minutes later 120-125F. Moved to reach in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Portable and large white cutting board bolted to reach in cooler top,operator replaced portable cutting boards Slicer blade guard Interior ice machine

Intermediate - Handwash sink used for purposes other than handwashing. Cookline used to hold pitcher Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. chorizo, cooked pork, pasta, cooked beef Corrected On-Site

Basic - Food stored on floor.plastic bottles of water in the dining room storage closet to the right of the restroom:

Basic - Single-service articles improperly stored. In employee restroom , foil, deli paper, lids

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar in white plastic bin on dessert cooler Corrected On-Site

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -single glass door reach-in cooler Warning - From follow-up inspection 2024-01-29: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -empanadas in reach-in cooler date marked 8/5/2023, operational discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced ham 54F, per operator overfilled in top of reach-in cooler less than 2.5 hours, operator relocated excess to lower portion of reach-in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. -slicer on lower shelf of prep table has an accumulation of food debris -white cutting board on reach-in cooler stained

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in dishwashing area blocked by plastic container of sliced bread, operator relocated 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. -tamales thawing in reach-in cooler date marked 7/26/2023, operator changed date Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee milkshake on prep table, operator discarded Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soap dispenser and paper towel dispenser over handwash sink in kitchen both have an accumulation of debris

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -tested bucket 0ppm, operator refilled, tested 200ppm Corrected On-Site

Exit door locked. For reporting purposes only. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee engaged in warewashing, sanitizer compartment of triple sink not set up. Operator filled with quat sanitizer, tested 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. -cooked chicken not covered

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not stirred/rotated. -cooked chicken not stirred/rotated

High Priority - Toxic substance/chemical improperly stored. -container of sanitizer wipes stored on top of ice machine, operator relocated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -cutting board on reach in cooler soiled

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. -cooked rice, per operator removed from freezer yesterday, operator labeled with expiration date Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf above prep table, operator relocated Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. -provided choking poster, operator posted Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in rear of kitchen

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. -single service aluminum trays and hinged styrofoam trays stored in employee restroom, operator removed Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped plastic spoons on prep table, operator reorganized Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -sugar container lacking label, operator labeled Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit -cooked pork 54F-60F, piled above fill line in reach in cooler, operator removed excess and relocated to bottom of reach in cooler, rechecked 50F, operator placed on ice bath -cooked ground beef 52F less than 2 hours, operator placed on ice bath, rechecked 41F Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chorizo 90F less than 2 hours, operator placed on flat top grill, rechecked 212F Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -accumulation of grease on floor behind glass door cooler in kitchen

Basic - Floor tiles missing and/or in disrepair. -broken tiles underneath bread oven

Basic - Food not stored at least 6 inches off of the floor. -oil jugs on floor next to back door

Basic - Hole in or other damage to wall. -along left side of handwash sink in kitchen

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -double glass door reach in cooler, operator installed new thermometer Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink lightly soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 44 less than 2 hours, operator placed on ice bath Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink near slicer has plastic containers stored in it Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoon for rice stored in water 91F, operator relocated to hot holding unit 189F Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink near cookline Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in fryer area have accumulation of grease

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Partially cooked bacon 80°F.

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. -Cooked shredded chicken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Garlic sauce Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -cup used to scoop panko touching food

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Apron on food storage shelf

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -Under cookline

Basic - Food stored on floor. -Bags of onions on floor near back door -Oil jugs on floor near back door

Basic - Hole in or other damage to wall. -Wall has hole and other damage behind oven

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Reach in cooker next to oven

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