Huahua's Llc Degrades its Sanitary Rating

Basic - Build-up of grease on nonfood-contact surface. By cooking equipment

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Build-up of soil/debris on the floor under shelving.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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.

Basic - Equipment in poor repair. Rice cooker

Basic - Floor area(s) covered with standing water. By walk in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**

Basic - No Heimlich maneuver/choking sign posted.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles stored on a soiled surface. Single serve articles stored in soiled dispenser at customer self service station.

Basic - Soil residue build-up on nonfood-contact surface. Plastic bins

Basic - Utensils in poor condition.

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

Basic - Water leaking from pipe and/or faucet/handle. In walk in cooler leaking on food see stop sale

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Dented/rusted cans present. 1 can of bean sauce. See stop sale.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Note utensils washed and rinsed without sanitizing at 3 comp sink.

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. At time of inspection 8 small flies observed in rear kitchen area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Products were observed in broken walk in cooler at eggs (51°F - Cold Holding); guacamole (52°F - Cold Holding); beans (52°F - Cold Holding); bean salad (53°F - Cold Holding); cut tomatoes (53°F - Cold Holding). All items located in Walk in cooler aver 24 hours **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Product were observed in broken walk in cooler at eggs (51°F - Cold Holding); guacamole (52°F - Cold Holding); beans (52°F - Cold Holding); bean salad (53°F - Cold Holding); cut tomatoes (53°F - Cold Holding). All items located in Walk in cooler aver 24 hours **Warning**

Intermediate - Accumulation of food debris/grease on food-contact surface.

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Encrusted material on can opener blade.

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

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

Intermediate - Soil residue in food storage containers.

Basic - Build-up of grease on nonfood-contact surface. Above cooking equipment

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.

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

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

High Priority - Raw animal food stored over ready-to-eat food. Chicken over corn **Corrected On-Site**

Intermediate - Encrusted material on can opener blade.

Intermediate - No soap provided at handwash sink.

No Violations Were Observed

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.

Basic - Hole in or other damage to wall. Next to entrance of back door

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.

Basic - Soil residue build-up on nonfood-contact surface. Pipe above broiler

Basic - Working containers of food removed from original container not identified by common name.

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

High Priority - Raw animal food stored over ready-to-eat food. Pork kabobs over ready to eat veggies

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

Intermediate - Encrusted material on can opener blade.

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

Basic - - From inspection on 2016-10-24: Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection on 2016-10-25: **Time Extended**

Intermediate - - From inspection on 2016-10-24: Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Restroom and employee hand wash sink - From follow-up inspection on 2016-10-25: **Time Extended**

Intermediate - - From inspection on 2016-10-24: 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. - From follow-up inspection on 2016-10-25: **Time Extended**

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

Basic - Hole in ceiling. Above prep table.

Basic - Raw animal food stored above unwashed produce in walk in cooler. Shrimp

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sanitizer not at proper ppm ( 0 ppm)

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cut tomato (44°F - Cold Holding); shrimp (56°F - Cold Holding); cheese (48°F - Cold Holding); cut lettuce (45°F - Cold Holding). Operator states product was on the line 11 am less than 4 hrs. Operator took corrective action

High Priority - Roach activity present as evidenced by approximately 15 live roaches found in the storage area by the walk in cooler and back door.

Intermediate - 2 Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Ambient temp 54°f

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Restroom and employee hand wash sink

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 - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked mushroom 109°f. Corrective action taken

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

Basic - - From inspection on 2016-08-17: Basic - Ceiling tile missing. - From follow-up inspection on 2016-08-30: **Time Extended**

Basic - - From inspection on 2016-08-17: Basic - Working containers of food removed from original container not identified by common name. - From follow-up inspection on 2016-08-30: **Time Extended**

Intermediate - - From inspection on 2016-08-17: Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site** - From follow-up inspection on 2016-08-30: **Time Extended**

Basic - Bathroom facility in disrepair.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**

Basic - Ceiling tile missing.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Displayed food not properly protected from contamination. Cut lemons **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. mahi (50°F - Cold Holding); tilapia (51°F - Cold Holding); shrimp (52°F - Cold Holding);

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. mahi (50°F - Cold Holding); tilapia (51°F - Cold Holding); shrimp (52°F - Cold Holding);

Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. chicken (56°F - Cooling) **Corrected On-Site**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

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

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

Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Intermediate - Packaged food not labeled as specified by law. Bottles.

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.

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

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

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use due to being blocked by cutting board with meat preparation. **Corrected On-Site**

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.storage area

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

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Repeat Violation**

High Priority - Nonfood-grade towel used for food storage _ direct contact with food. Tortilla

Intermediate - Handwash sink used for purposes other than handwashing. Use as a prep station

Intermediate - Hot water supply not maintained during peak periods. Hws

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

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives in use stored in dirty surface together with personal keys. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in reach-in coolers.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**

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

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

Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Equipment in poor repair. RI cooler door broken. Service called

Basic - Grease accumulated under cooking equipment.

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

High Priority - License expired within 30 days after expiration date.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans and rice 110 corrected to 155 **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

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

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.

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

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

Basic - In-use utensil stored in sanitizer between uses.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In upstairs storage space

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

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

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Case/container/bag of food stored on floor in dry storage area.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top of RIC and oven

Basic - Clean knives/utensils stored in crevices between equipment.

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

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

Basic - Food debris accumulated on kitchen floor. **Repeat Violation**

Basic - Grease accumulated under cooking equipment.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use tongs stored on oven door handle. **Corrected On-Site**

Basic - In-use utensil stored in sanitizer between uses.

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In upstairs storage space

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice found at 113° F.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Black Beans, see stop sale

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Black Beans found at 72° F

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. See stop sale. Black Beans found at 72° F.

High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice found at 113° F **Repeat Violation**

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

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No soap provided at handwash sink. Bathroom.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.

Basic - Employee with no hair restraint while engaging in food preparation.

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.

Basic - Food debris accumulated on kitchen floor.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Hand sink blocked **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef at top of cooking equipment **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times. Cooking/prep area, using cutting board on top of sink **Corrected On-Site**

Portable fire extinguisher missing from its designated location. For reporting purposes only. K on floor

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Enchilada (fry eggs added/optional)