Casa De Las Empanadas Improves its Sanitary Rating

Basic - - From inspection on 2017-02-08: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Below fryers. **Repeat Violation** **Warning** - From follow-up inspection on 2017-02-09: **Time Extended**

Basic - - From inspection on 2017-02-08: Basic - Build-up of grease on nonfood-contact surface. On sides and inter of fryers. **Repeat Violation** **Warning** - From follow-up inspection on 2017-02-09: **Time Extended**

Basic - - From inspection on 2017-02-08: Basic - Clean utensils or equipment stored in dirty drawer or rack. Hotel pans stored on soiled black shelves in kitchen **Warning** - From follow-up inspection on 2017-02-09: **Time Extended**

Basic - - From inspection on 2017-02-08: Basic - Dead roaches on premises. Observed 1 dead below stock pot stove 3 below prep sink1 in bakery kitchen **Warning** - From follow-up inspection on 2017-02-09: Observed dead 1 on floor by two door cooler in kitchen 1 on floor by alto shaam in kitchen 1 on floor below slicer table Operator cleaned them up **Time Extended** **Corrected On-Site**

Basic - - From inspection on 2017-02-08: Basic - Floor tiles cracked, broken or in disrepair. At dish machine **Repeat Violation** **Warning** - From follow-up inspection on 2017-02-09: **Time Extended**

Basic - - From inspection on 2017-02-08: Basic - Grease accumulated on kitchen floor and/or under cooking equipment - the whole cook line floor **Repeat Violation** **Warning** - From follow-up inspection on 2017-02-09: **Time Extended**

Basic - - From inspection on 2017-02-08: Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation** **Warning** - From follow-up inspection on 2017-02-09: **Time Extended**

Basic - - From inspection on 2017-02-08: Basic - No conspicuously located ambient air temperature thermometer in holding unit. In double door stainless cooler in kitchen **Warning** - From follow-up inspection on 2017-02-09: **Time Extended**

Basic - - From inspection on 2017-02-08: Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation** **Warning** - From follow-up inspection on 2017-02-09: **Time Extended**

High Priority - - From inspection on 2017-02-08: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At back storage area next to ice machine **Warning** - From follow-up inspection on 2017-02-09: **Time Extended**

Intermediate - - From inspection on 2017-02-08: Intermediate - Accumulation of encrusted food debris on/around mixer head. In bakery kitchen **Warning** - From follow-up inspection on 2017-02-09: **Time Extended**

Intermediate - - From inspection on 2017-02-08: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef in walkin not dated **Warning** - From follow-up inspection on 2017-02-09: Cooked pork, cook rice, cooked beef from previous day's not dated **Time Extended**

Intermediate - - From inspection on 2017-02-08: Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection on 2017-02-09: **Time Extended**

Intermediate - - From inspection on 2017-02-08: Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation** **Warning** - From follow-up inspection on 2017-02-09: **Time Extended**

Intermediate - - From inspection on 2017-02-08: Intermediate - Slicer blade soiled with old food debris. **Repeat Violation** **Warning** - From follow-up inspection on 2017-02-09: **Time Extended**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Below fryers. **Repeat Violation** **Warning**

Basic - Build-up of grease on nonfood-contact surface. On sides and inter of fryers. **Repeat Violation** **Warning**

Basic - Clean utensils or equipment stored in dirty drawer or rack. Hotel pans stored on soiled black shelves in kitchen **Warning**

Basic - Dead roaches on premises. Observed 1 dead below stock pot stove 3 below prep sink1 in bakery kitchen **Warning**

Basic - Employee personal items stored in or above a food preparation area. Phone and radio above prep table **Warning**

Basic - Floor has accumulation of food debris/dust/grease/soil residue- behind slicer and prep table **Repeat Violation** **Warning**

Basic - Floor tiles cracked, broken or in disrepair. At dish machine **Repeat Violation** **Warning**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment - the whole cook line floor **Repeat Violation** **Warning**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In double door stainless cooler in kitchen **Warning**

Basic - Nonfood-grade bags used in direct contact with food. Raw beef in thank you bags in freezer. Operator placed in storage bins **Corrective Action Taken** **Warning**

Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation** **Warning**

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. beef meatballs (127°F - Hot Holding); beef ox tails (121°F - Hot Holding). Less than Four hours- at display behind front counter . pork shoulder (88°F - Hot Holding); cooked beans (112°F - Hot Holding)in warming unit in kitchen. All items placed in oven for rapid heating **Corrective Action Taken** **Warning**

High Priority - Equipment and utensils rinsed after the application of the sanitizer solution. Observed dishwasher rinse hotel pans after dipping in sanitizer **Warning**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household raid spray at front counter discarded **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sliced deli ham (48°F - Cold Holding), less than four hours. Operator turned cooler to lower settingCream cheese pastry quesito 75, held at room temperature at front counter **Repeat Violation** **Warning**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over margarine **Corrective Action Taken** **Repeat Violation** **Warning**

High Priority - Roach activity present as evidenced by live roaches found. Observed live 1 on wall by prep sink 3 on dish machine 5 on wall by prep/ in radio Operator killed what he could reach and discarded radio 4 on side of prep table 1 live on stove **Corrective Action Taken** **Corrective Action Taken** **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At back storage area next to ice machine **Warning**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At three compartment sink, sanitizer tested 200 ppm, chlorine **Warning**

Intermediate - Accumulation of encrusted food debris on/around mixer head. In bakery kitchen **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Employee washed spoons in sink at register **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef in walkin not dated **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation** **Warning**

Intermediate - Slicer blade soiled with old food debris. **Repeat Violation** **Warning**

Basic - - From inspection on 2016-10-14: Basic - Build-up of grease on nonfood-contact surface. Stove top kitchen area **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-21: **Time Extended**

Basic - - From inspection on 2016-10-14: Basic - Ceiling/ceiling tile shows damage or is in disrepair. At back door **Warning** - From follow-up inspection on 2016-10-21: **Time Extended**

Basic - - From inspection on 2016-10-14: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, at kitchen main cook line **Warning** - From follow-up inspection on 2016-10-21: **Time Extended**

Basic - - From inspection on 2016-10-14: Basic - Floor tiles cracked, broken or in disrepair. At dish machine **Warning** - From follow-up inspection on 2016-10-21: **Time Extended**

Basic - - From inspection on 2016-10-14: Basic - Floor tiles missing. At dish machine **Warning** - From follow-up inspection on 2016-10-21: **Time Extended**

Intermediate - - From inspection on 2016-10-14: Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-21: **Time Extended**

Intermediate - - From inspection on 2016-10-14: Intermediate - Walk-in cooler shelves soiled with food debris. **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-21: **Time Extended**

Basic - Build-up of grease on nonfood-contact surface. Stove top kitchen area **Repeat Violation** **Warning**

Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. At back door **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, at kitchen main cook line **Warning**

Basic - Dead roaches on premises. 1 dead under hot holding unit front counter **Warning**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed wash/rinse, not sanitizer step. **Warning**

Basic - Floor tiles cracked, broken or in disrepair. At dish machine **Warning**

Basic - Floor tiles missing. At dish machine **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**

Basic - Plumbing system in disrepair- ice machine at front counter not draining. Ice in standing water **Warning**

Basic - Soiled reach-in cooler gaskets. At front counter **Repeat Violation** **Warning**

Basic - Warewashing machine not automatically dispensing the sanitizer. Operator replaced sanitizer supply bucket **Corrected On-Site** **Warning**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. In bakery area operator discarded **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. potato salad (60°F - Cold Holding); pasta salad (60°F - Cold Holding) less than four hours, operator placed more ice under pan **Corrective Action Taken** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Eggs next to produce **Corrected On-Site** **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Prepared goat stew **Warning**

Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation** **Warning**

Intermediate - Slicer blade soiled with old food debris. **Repeat Violation** **Warning**

Intermediate - Walk-in cooler shelves soiled with food debris. **Repeat Violation** **Warning**

Basic - Case/container/bag of food stored on floor in kitchen. Flour, manager placed flour on shelf. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bananas, manager placed bananas on shelf. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. Cell phone on top of prep table. Manager placed cell phone in pocket. **Corrected On-Site**

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.

Basic - Soiled reach-in cooler gaskets.

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Reach-in cooler shelves soiled with food debris.

Basic - Case/container/bag of food stored on floor in kitchen. Bucket of Flour. Employee placed bucket of flour on top of table. **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In walk in cooler partial bottle water, and open container of energy drink. Manager removed both and discarded both. **Corrected On-Site**

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Cooler In Kitchen.

Basic - Lime scale build-up inside ice machine.

Basic - Ceiling in disrepair. Observed ceiling leaking in front of Walk in cooler in bakery.

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

Basic - Gaskets/seals on holding unit in poor repair. Observed in Walk in cooler and Reach in cooler by kitchen door and in front area. **Repeat Violation**

Basic - Lights in food hot holding unit missing the proper shield, sleeve coatings or covers. Observed in hot holding unit in front line area.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Outer openings not protected with self-closing doors. **Repeat Violation**

High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee in back kitchen area. 2/12/15 , cook did not wash hands before putting on gloves , to correct BH contact with empanadas.On 2/26/15: Employee failed to wash hands before putting on gloves to work with food.

High Priority - Vacuum breaker missing at mop sink faucet. Observed in bakery mop sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Observed in kitchen area and in bakery and storage area.

Basic - Ceiling in disrepair. Observed ceiling leaking in front of Walk in cooler in bakery.

Basic - Ceiling tile in disrepair. Observed water damage in ceiling tiles in dinning area, in kitchen area, in bathrooms, and in storage area.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Repeat Violation**. 3CS not set up, no ware washing occurring 2/12/15

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

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**

Basic - Faucet/handle missing at plumbing fixture. Observed in hand wash sink in front area.

Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**

Basic - Floor under dishmachine or three-compartment sink area soiled. Also tile broken 2/12/15

Basic - Food stored outside. Observed avocados, oil and seasoning on shelf outside in back door of establishment. **Repeat Violation**. 2/12/15 noted garlic and seasonings

Basic - Gaskets/seals on holding unit in poor repair. Observed in Walk in cooler and Reach in cooler by kitchen door and in front area. **Repeat Violation**

Basic - Hole in ceiling. Observed Hole in ceiling behind Reach in cooler in back kitchen area.

Basic - Hole in wall. Observed behind hand wash sink next to cook line.

Basic - Hood soiled with accumulated grease.

Basic - Interior of microwave soiled with encrusted food debris. Observed in front area, and by cook line. **Repeat Violation**

Basic - Lights in food hot holding unit missing the proper shield, sleeve coatings or covers. Observed in hot holding unit in front line area.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Outer openings not protected with self-closing doors. **Repeat Violation**

Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**

Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**

Basic - Wall soiled with accumulated food debris. Observed in kitchen area. **Repeat Violation**

Basic - Wood food-contact surface not properly sealed. Observed in bakery storage shelves. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Observed sugar in front area. **Repeat Violation**

High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee in back kitchen area. 2/12/15 , cook did not wash hands before putting on gloves , to correct BH contact with empanadas

High Priority - Vacuum breaker missing at mop sink faucet. Observed in bakery mop sink.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed in front area and outside back door. **Repeat Violation**

Intermediate - Buildup of soiled material on racks in the reach-in cooler. Observed in prep area and in front line area.

Intermediate - Cutting board(s) stained/soiled. Observed on prep table in back kitchen area.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed in Walk in cooler in back area, in Walk in cooler in kitchen area and in Reach in cooler in kitchen area. **Repeat Violation**

Basic - Build-up of mold-like substance on nonfood-contact surface. Observed outside of Walk in cooler in bakery. **Repeat Violation**

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Observed in kitchen area and in bakery and storage area.

Basic - Ceiling in disrepair. Observed ceiling leaking in front of Walk in cooler in bakery.

Basic - Ceiling tile in disrepair. Observed water damage in ceiling tiles in dinning area, in kitchen area, in bathrooms, and in storage area.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Bakery utensils stored in dirty containers. **Repeat Violation**

Basic - Cutting board has cut marks and is no longer cleanable. Observed in prep area in back kitchen, large board used to cut Raw pork. **Repeat Violation**

Basic - Dead roaches on premises. Observed more than 41 dead roaches: 20 dead roaches in cabinet under handwash sink in front area in bakery, 14 dead roaches under cold holding unit in front area in bakery, 3 dead roaches on shelf in dry storage in bakery area, 1 dead roach under cash register in front restaurant area, 3 dead roaches in cabinet under handwash sink in front area and TMTC behind prep table in front area of bakery. **Admin Complaint**

Basic - Employee beverage container on a food preparation table. Observed bottle of water on food prep table in back kitchen area.

Basic - Employee personal items stored in or above a food preparation area. Observed personal items stored on shelf in front area. **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in bakery kitchen.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Repeat Violation**

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

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**

Basic - Faucet/handle missing at plumbing fixture. Observed in hand wash sink in front area.

Basic - Floor area(s) covered with standing water. Observed in front of Walk in cooler in bakery area.

Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**

Basic - Floor under dishmachine or three-compartment sink area soiled.

Basic - Food debris accumulated on kitchen floor.

Basic - Food debris and soil residue on dry storage shelves. Observed next to Reach in cooler in kitchen area.

Basic - Food stored outside. Observed avocados, oil and seasoning on shelf outside in back door of establishment. **Repeat Violation**

Basic - Gaskets/seals on holding unit in poor repair. Observed in Walk in cooler and Reach in cooler by kitchen door and in front area. **Repeat Violation**

Basic - Hole in ceiling. Observed Hole in ceiling behind Reach in cooler in back kitchen area.

Basic - Hole in wall. Observed behind hand wash sink next to cook line.

Basic - Hood soiled with accumulated grease.

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Observed in rice, flour bulk containers in dry storage area next to bathrooms. **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**

Basic - Interior of microwave soiled with encrusted food debris. Observed in front area, and by cook line. **Repeat Violation**

Basic - Light not functioning. Observed in front of Walk in cooler in bakery. **Repeat Violation**

Basic - Lights in food hot holding unit missing the proper shield, sleeve coatings or covers. Observed in hot holding unit in front line area.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Outer openings not protected with self-closing doors. **Repeat Violation**

Basic - Soil residue build-up on nonfood-contact surface. Observed outside sugar container in bakery prep area, outside flour container in dry storage area next to bathrooms. **Repeat Violation**

Basic - Standing water in handwash sink/ handwash sink draining very slowly. Observed in kitchen area next to stove.

Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**

Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**

Basic - Wall soiled with accumulated food debris. Observed in kitchen area. **Repeat Violation**

Basic - Wash solution not clean. **Repeat Violation**

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

Basic - Wood food-contact surface not properly sealed. Observed in bakery storage shelves. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Observed sugar in front area. **Repeat Violation**

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed beef 71°F, pork sausage 78°F left out in prep area in back kitchen area. **Admin Complaint** **Repeat Violation**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee began preparing fried eggs without washing hands first.

High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee in back kitchen area.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling Raw pork and switched to ready to eat beans without washing hands in back kitchen area. **Repeat Violation**

High Priority - Live insects inside flour and in food storage area. Observed in bakery.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 56°F in front area and Raw beef 71°F, Pork sausage 78°F in prep area. **Admin Complaint** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed Stuffed Plaintain 120°F (Reheated 172°F), Pork Sausage 119°F (Reheated 170°F), Boiled Potatoes 71°F, Cooked Plantain 120°F, Alcapurrias 129°F, Cod Fritters 125°F, Stuffed Plaintain 120°F, Pork Sausage 119°F in front area, Boiled Potatoes 71°F in kitchen prep area, Cooked black beans 119°F in hot box in back kitchen area. **Admin Complaint** **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food in walk-in freezer - not all products commercially packaged. Observed Raw beef over ready to eat vegetables. **Repeat Violation**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed insects inside flour in dry storage area. **Repeat Violation**

High Priority - Vacuum breaker missing at mop sink faucet. Observed in bakery mop sink.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth 200ppm in front kitchen area.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed in front area and outside back door. **Repeat Violation**

Intermediate - Buildup of soiled material on racks in the reach-in cooler. Observed in prep area and in front line area.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Cutting board(s) stained/soiled. Observed on prep table in back kitchen area.

Intermediate - Employee filled water pitcher/cup at handwash sink. Observed in front area.

Intermediate - Employee with nail polish working with exposed food without wearing intact gloves.

Intermediate - Encrusted, soiled material on slicer. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling sanitizing bucket in front area.

Intermediate - No running water at hand wash sink. Observed in kitchen area behind kitchen door.

Intermediate - No soap provided at handwash sink. Observed in hand wash sink by cook line area. **Corrected On-Site** **Repeat Violation**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed in Walk in cooler in back area, in Walk in cooler in kitchen area and in Reach in cooler in kitchen area. **Repeat Violation**

Basic - Build-up of mold-like substance on nonfood-contact surface.Outside of bakery side walk in cooler. **Warning**

Basic - Ceiling in disrepair.Leaking water by back door. **Warning**

Basic - Clean utensils or equipment stored in dirty drawer or rack.Bakery utensils stored in dirty containers. **Warning**

Basic - Cutting board has cut marks and is no longer cleanable.Large board used to cut raw chicken. **Warning**

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**

Basic - Floor tiles cracked, broken or in disrepair. **Warning**

Basic - Food stored on floor.Cooking wine, bag of flour in dry storage on floor. **Warning**

Basic - Gaskets/seals on holding unit in poor repair.Walk in cooler and reach in cooler by kitchen door. **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**

Basic - Light not functioning.Walk in cooler. **Warning**

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

Basic - Reach-in cooler gasket torn/in disrepair. **Warning**

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.Light out in cooler. **Warning**

Basic - Trash receptacles not provided where needed in establishment.By kitchen hand sink **Warning**

Basic - Walk-in cooler gasket torn/in disrepair. **Warning**

Basic - Wall soiled with accumulated food debris.Behind hand sink by kitchen door. **Warning**

Basic - Wood food-contact surface not properly sealed. Bakery storage shelves. **Warning**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.Hot box thermometer broken. **Warning**

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler by kitchen door. **Warning**

Intermediate - Encrusted, soiled material on slicer. **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Build-up of mold-like substance on nonfood-contact surface.Outside of bakery side walk in cooler. **Warning**

Basic - Ceiling in disrepair.Leaking water by back door. **Warning**

Basic - Clean equipment stored on floor.Pans in walk in cooler floor. **Corrected On-Site** **Warning**

Basic - Clean utensils or equipment stored in dirty drawer or rack.Bakery utensils stored in dirty containers. **Warning**

Basic - Cutting board has cut marks and is no longer cleanable.Large board used to cut raw chicken. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Screw top water bottle on table next to mixer. **Warning**

Basic - Employee personal items stored in or above a food preparation area.Employee food stored in walk in cooler. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation.Front counter employee putting empanadas in bags. **Warning**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**

Basic - Floor tiles cracked, broken or in disrepair. **Warning**

Basic - Food stored on floor.Cooking wine, bag of flour in dry storage on floor. **Warning**

Basic - Food stored outside. Avocados, oil, seasonings and Adobo stored outside back door. **Warning**

Basic - Gaskets/seals on holding unit in poor repair.Walk in cooler and reach in cooler by kitchen door. **Warning**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.Spreader stored in sugar container at bakery **Corrected On-Site** **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**

Basic - Interior of microwave soiled with encrusted food debris.By cook line. **Warning**

Basic - Light not functioning.Walk in cooler. **Warning**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in cooler meats stored in grocery bags. **Warning**

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

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.Box of plantains thawing at room temperature. **Corrected On-Site** **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. **Warning**

Basic - Single-service articles improperly stored.Case of gloves stored on hand sink getting wet. **Warning**

Basic - Soil residue build-up on nonfood-contact surface.Outside of sugar comtainer. **Warning**

Basic - Stored food not covered in walk-in cooler.Cooked Chicken. **Warning**

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.Light out in cooler. **Warning**

Basic - Trash receptacles not provided where needed in establishment.By kitchen hand sink **Warning**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed avocado over mayo. **Corrected On-Site** **Warning**

Basic - Utensils in poor condition.Melted spatula at bakery. **Warning**

Basic - Walk-in cooler gasket torn/in disrepair. **Warning**

Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**

Basic - Wall soiled with accumulated food debris.Behind hand sink by kitchen door. **Warning**

Basic - Wash solution not clean. **Corrected On-Site** **Warning**

Basic - Wood food-contact surface not properly sealed. Bakery storage shelves. **Warning**

Basic - Working containers of food removed from original container not identified by common name.Salt labeled in Spanish only. Must be in English.soy sauce on cook line not labeled. **Warning**

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.Beef 79°F left out in prep area. Ground beef 48/50 in reach in cooler more than 4 hours in cooler that is not working properly. **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Ground beef, red beans, black beans and soup cooling overnight in walk in cooler. **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0ppm **Warning**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands and didn't wash more than a few seconds. **Warning**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.Cook touched raw bacon and then touched ready to eat cheese food without washing hands. **Warning**

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Cook wiped gloved hands on dirty apron. **Warning**

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.Spoon for coffee at front counter. **Warning**

High Priority - Nonfood-grade containers used for food storage - direct contact with food.Soy sauce container not easily cleanable. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Chicken 120°F in hot box by mixer. **Warning**

High Priority - Raw animal food stored over ready-to-eat food.Raw beef over cooked chicken in walk in cooler. **Warning**

High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged.Raw beef over bread. **Warning**

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.Raw chicken pieces in batter at room temperature. (Manager discarded) **Corrected On-Site** **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.Beans stored in detergent container in walk in cooler. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Ground beef, red beans, black beans, soup cooling overnight in walk in cooler all above 41°F. Ground beef 48/50 in reach in cooler more than 4 hours. **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.Front counter ice bin. **Warning**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.Hot box thermometer broken. **Warning**

Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler by kitchen door. **Warning**

Intermediate - Encrusted, soiled material on slicer. **Warning**

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Homemade frosting made with raw shell eggs and there is no customer notification. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Bakery side. **Corrected On-Site** **Warning**

Intermediate - No soap provided at handwash sink.Kitchen cookline hand sink. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered, large containers, too deep and using plastic while cooling.Ground beef, soups and beans in walk in cooler. Also pork only dropped 2°F and shredded chicken only dropped 1°F after cooling 2 hours. **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Flan and cooked chicken in walk in cooler. And white cheese in reach in cooler. **Warning**

Basic - Walk-in cooler shelves soiled with encrusted food debris.

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / beef 128F / hot box / cooked 2 hours ago / hot unit adjust to 150F.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. / chlorine 0ppm / **Corrected On-Site**

High Priority - Nonfood-grade containers used for food storage - direct contact with food. / raw chicken in walk in cooler.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / raw chicken 47F, raw beef 48F, raw fish 46F, all out for food preparation per operator / moved to walk in freezer.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. / raw beef over raw fish, raw beef over raw pork / **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. / beef wrapped in plastic while cooling / beef 48F cooling for 2 hours.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / employee bag on top of hot holding unit / **Corrected On-Site**

Basic - Nonfood-grade bags used in direct contact with food. / walk in cooler / outside.

Basic - Reach-in cooler gasket torn/in disrepair. / 2 door reach in cooler.

Basic - Stored food not covered in walk-in cooler. / cooked chicken, cooked beef. **Repeat Violation**

Basic - Walk-in cooler shelves soiled with encrusted food debris.

Basic - Wood food-contact surface not properly sealed. / next to 3 bay sink / bakery kitchen.

Basic - Working containers of food removed from original container not identified by common name. / a flour container under prep table.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / noodle soup, cooked beef at 109F / hot holding / reheated to 165F or above before serving.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw chicken over garlic sauce / walk in cooler / outside.

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. / sanitizing bucket stored next to clean bowls / service area / **Corrected On-Site**

Basic - Ice scoop handle in contact with ice. / outside walk in cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. / warmer next to hot buffet table.

Basic - No copy of latest inspection report available.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / for yellow rice / walk in cooler.

Basic - Stored food not covered in walk-in cooler. / cooked meat.

Basic - Wiping cloth/towel used under cutting board.

Basic - Working containers of food removed from original container not identified by common name. / 2 containers on bakery side.

High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. / cooked potatoes at 89F / on prep table / potatoes recooked to 165F.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw chicken over cut vegetables / **Corrected On-Site**

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw beef at 46F / reach in cooler / moved to walk in cooler.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket / front counter

Intermediate - No soap provided at handwash sink. / 2 hand sinks on bakery side.

Basic - Working containers of food removed from original container not identified by common name. / a bucket of white substance under prep table.

High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. / raw fish at 46F / 2 door metal cooler / product moved to walk in cooler.

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / cooked pork at 118F / hot box / product reheated to 170F. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. / hot holding unit / front counter.

High Priority - Raw animal food stored over cooked food. / raw beef over cooked yellow rice / walk in cooler / outside. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. / raw eggs over juices / walk in cooler / bakery side.

Basic - Stored food not covered in walk-in cooler. / cooked yellow rice.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / male cook wearing a watch.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / at 0ppm. **Corrected On-Site**

Basic - Interior of oven has accumulation of black substance/grease/food debris. / small hot box by cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / across from cook line.

Intermediate - No soap provided at handwash sink. / across from cook line.

Critical - Observed buildup of slime in the interior of ice machine. / front counter.

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. / observed 92 seats, license showed 72 seats.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / milk at 44F / reach in cooler / product was iced.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / beans at 133F / hot holding / product reheat to 168F / Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / reach in cooler ambient temperature at 47F / front counter / all PHF moved to other cooler.

Critical - Observed unwashed fruits/vegetables stored over other ready-to-eat food. / tomatoes / walk in cooler / Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. / raw beef over raw pork / walk in cooler / outside / Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. / raw beef over limes / walk in cooler / outside / Corrected On Site.

Critical - Observed food stored on floor. / a bag of onions / Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. / cooked meat / walk in cooler / Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. / female employee making empanadas.

Observed wiping cloth used under cutting board / Corrected On Site.

Observed reach-in cooler gasket torn/in disrepair.

Critical - Observed buildup of slime in the interior of ice machine. / front counter.

Critical - Observed buildup of soiled material on mixer head.

Critical - Hand wash sink lacking proper hand drying provisions. / bakery / Corrected On Site.

Observed hole in ceiling. / bakery / dry storage area.

Lights missing the proper shield, sleeve coatings or covers. / walk in cooler / outside.

Light not functioning. / walk in cooler.

Observed personal care item stored with food. / employee handbag under prep table / Corrected On Site.

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. / observed 92 seats, license showed 72 seats.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / macaroni salad at 48F / product was moved to walk in cooler.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / beans at 129F / hot holdings / product was reheated to 165F.

Critical - No conspicuously located thermometer in holding unit. / reach in cooler / front counter.

Critical - Observed potentially hazardous food thawed in standing water. / beef / Corrected On Site.

Critical - Observed food stored on floor. / observec a carton of oil on floor / outside walk in freezer / Corrected On Site.

Observed employee with no hair restraint. / bakery chef / Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine. / outside walk in freezer.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. / 2 door metal cooler.

Critical - Hot water not provided/shut off at employee hand wash sink. / bakery front counter.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Handwashing cleanser lacking at handwashing lavatory. / bakery kitchen.

Observed hole in ceiling. / above the exit door near the restrooms.

Lights missing the proper shield, sleeve coatings or covers. / walk in freezer.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. /

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. / observed expired certificates dated 9-26-2011.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. / 25ppm

Critical - Observed buildup of slime in the interior of ice machine. / outside / Corrected On Site.

Observed gaskets with slimy/mold-like build-up. / walk in cooler

Observed gaskets with slimy/mold-like build-up. / reach in cooler / 2 door

Critical - Observed handwash sink used for purposes other than handwashing. / observed employees washing dishes at handsink / front line

Critical - Observed handwash sink used for purposes other than handwashing. / observed food debris in handsink / kitchen

Critical - Hand wash sink lacking proper hand drying provisions. / kitchen / Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. / kitchen / Corrected On Site.

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. / observed 96 seats at establishment / license showed 72 seats / seating change form provided to operator.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / macaroni salad at 58F / operator stated that salad was out for 1 hour / operator put extra ice underneath to keep the salad at 41F or below /Corrected On Site.

Critical - No conspicuously located thermometer in holding unit. / reach in cooler / front counter

Critical - Observed raw animal food stored over ready-to-eat food. / observed raw eggs stored over sauces / walk in cooler / outside

Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. / observed temp at 118F /

Observed gaskets with slimy/mold-like build-up. / 2 door chest cooler

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - No handwashing sign provided at a handsink used by food employees. / handsink at bakery front

Lights missing the proper shield, sleeve coatings or covers./ walk in cooler / outside

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, cheese empanadas were 131f , product was reheated to 165f. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, rice was 127f, .

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, ropa vieja was 77f, product was cooked yesterday , Product was discarded. Explained cooling procedures.Corrected On Site.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook was washing gloves with soap and water, explainethe use of gloves. Corrected On Site.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity, tongs , knives, spatulas used by cook, by cook's line.

Critical - Observed employee eating in a food preparation or other restricted area, front service area.

Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.

Critical - Observed encrusted, soiled material on slicer.

Critical - No handwashing sign provided at a handsink used by food employees, in the bake y section.

Critical - Working containers of food removed from original container not identified by common nameflour by meat slicer inside kitchen .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham, cheese, sandwiches, inside reach in cooler by front line. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, alcapurrias were 132f and 125f, front display case. Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, chicken was 49f, product was cooked yesterday, product was discarded. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, cook.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, when changing gloves.

Critical - Observed employee wash hands with no soap, cook.

Observed cutting board grooved/pitted and no longer cleanable, kitchen .

Observed reach-in cooler gasket torn/in disrepair, reach in cooler by slicer.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength, was 0 ppm.

Critical - Observed interior of microwave soiled inside kitchen .

Critical - Observed encrusted, soiled material on slicer.

Observed build-up of mold-like substance on surface of nonfood-contact surface, gasket of reach in cooler by slicer.

Equipment and utensils not properly air-dried.

Non-food contact surfaces designed, constructed, maintained, installed, located

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Critical - (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.

Critical - Current license properly displayed

Employee lockers provided and used, clean

Critical - Original container: properly labeled, date marking

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat, cheesesl

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked items reach in coolerRepeat Violation.

Critical - Violation: 03B-03-1Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken above protection of hot hold. Corrected On Site.

Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area walkin freezer, reqch in coolers.

Violation: 10-08-1Observed ice scoop with handle in contact with ice.

Violation: 13-03-1Observed employee with no hair restraint front counter servers, sandwich prep, etc.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable heavy soil meat block, heavy cut grooves and stained.Repeat Violation.

Critical - Violation: 22-28-1Observed interior of kitchen reach-in cooler heavily soiled with accumulation of food residue.Repeat Violation.

Critical - Violation: 31-12-1Observed handwash sink used for purposes other than handwashing fill tea pot with water hand sink by sandwich prep.

Food-contact surface not smooth and easily cleanable cardboard used as counter near black beans cooking.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen hand sink

Critical - No handwashing sign provided at a handsink used by food employees front hand sinks.

Observed bloody meat juices accumulated on walkin cooler floor under meat storage.

Critical - Observed buildup of soil, hair on door seal in the interior of ice machine.

Observed cutting board grooved/pitted and no longer cleanable heavy soil meat block, heavy cut grooves and stained.Repeat Violation.

Observed employee with no hair restraint front counter servers, sandwich prep, etc.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed food stored on floor freezer floor and potatoes in container on floor.Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing fill tea pot with water hand sink by sandwich prep.

Critical - Observed heavy soil residue on storage containers in reachin cooler.Repeat Violation.

Observed ice scoop with handle in contact with ice.

Critical - Observed interior of kitchen reach-in cooler heavily soiled with accumulation of food residue.Repeat Violation.

Observed leaking faucet at plumbing fixture 3 comp sink.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat, cheesesl

Critical - Observed raw animal food stored on top of cooked food. raw chicken resting on cooked chicken.

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over pork reachin cooler.Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over tomatoes reachin cooler.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over pork, chicken and pork wain cooler and beef in same tubs, walkin freezer

Critical - Observed screen torn/in poor repair outside cooler enclosure.

Critical - Observed soiled reach-in cooler gaskets in kitchen.

Critical - Observed uncovered food in holding unit/dry storage area walkin freezer, reqch in coolers.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken above protection of hot hold. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked items reach in coolerRepeat Violation.

Critical - Screening is not 16-mesh to the inch.

Wet wiping cloth not stored in sanitizing solution between uses.