La Cabana Improves its Sanitary Rating

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Mail completed license application, with $292 - to the Tallahassee address listed above - by 20 June 2014. **Warning**

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Store the case of styrofoam cups off the floor. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Post the hand washing signs, provided, at the hand-washing sinks.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide anitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Mail completed license application, with $292 - to the Tallahassee address listed above - by 20 June 2014. **Warning**

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Remind employees to wash hands every time they change gloves. **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided copy of the "Employee Restriction" handout.

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. Provided copy of the " Big Five" handout.

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

Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. Obtain food Manager Certification by 20 June 2014. See Comment Section for phone number options.

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. Employees must pass Food Safety Training within 60 days of hiring.

Intermediate - No soap provided at handwash sink. Provide soap at the hand-washing sinks. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Remind employees to wash hands every time they change gloves.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided copy of "Employee Restriction" handout.

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. Provided copy of the "Big Five" handout.

Basic - Food being prepared outside. Cease and desistraring food outside. See Plan Review requirement.

High Priority - Plumbing improperly installed. Hand-washing sink must be properly plumbed to an approved sewage system.

Intermediate - Hot water not provided/shut off at employee handwash sink. Provide hot water to the hand-washing sink.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Submit Plan Review, provided, to Division Hotels and Restaurants, for expansion of operation. Cease cooking outside until such time as your plan is approved, and construction six complete.

No Violations Were Observed

Critical - Ready to eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked.

Critical - No conspiciously located thermometer in holding unit.

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

Critical - Establishment operating without a current Hotel and Restaurant license.

No plan review submitted and renovations in progress.

Critical - No proof of required employee training provided.

Critical - Working containers of food removed from original container not identified by common name. Label bulk-storage bin with the common name of its contents.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer cornmeal and flour from open bags to clean, covered containers.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Remind employees to wash hands every time they change plastic gloves. **Corrected On-Site**

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution of two capfuls bleach per gallon of water.

Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.

Observed single-service articles stored without protection from contamination. Do not wrap food in plastic-grocery bags; use food-grade-rated, resealable-plastic bags.

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged, refrigerated foods with the date they are originally repackaged.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands every time you change gloves. Corrected On Site.

Critical - Establishment operating without a current Hotel and Restaurant license. License is delinquent. Renewal fee was applied to a previous fine. Please remit $342, for license renewal, to: Department of Business & Professional Regulation Division of Hotels & Restaurants 1940 N Monroe Street Tallahassee, Florida 32399-1011; or visit www.MyFlorida.com/dbprThis violation must be corrected by : 10/12/2012.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) Call 866-372-7233 to order workbooks. Employees must pass Food Safety Training within 60 days. This violation must be corrected by : 10/12/2012.

No Violations Were Observed

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label open milk carton with the date it is openned.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rewrapped, refrigerated foods must be labeled with the date they are repackaged.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when chopping vegetables.

Plumbing system improperly repaired. Repair the leaking cold-water faucet, at the three-compartment sink.

Indoor garbage storage area lacking adequate capacity. Remove the bagged garbage, on the rear porch, and back yatd, to the dumpster as frequently as necessary.

Observed food debris accumulated on kitchen floor. Clean the kitchen floor.

Critical - Observed expired Food Manager Certification. Food Manager Certification must be renewed by 3/29/2012. Call 866 372 7233 to sxhedule an ezam. Keep a copy of a current certificate on the premises. This violation must be corrected by : 3/29/2012.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Employees must pass Food Safety Training. Call 866 372 7233 to order workbooks, Keep proof of completed training on the premises. This violation must be corrected by : 3/29/2012.

Critical - Violation: 53A-19-1Observed Food Manager Certification will expire nsxt month. Call 866 372 7233 to schedule a renewal exam.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ope, refrigerated-food containers must be labelled with 7-day-date labels.

Critical - Working containers of food removed from original container not identified by common name. Label squeeze bottles with the common names of their contents.

Critical - No conspicuously located thermometer in holding unit. Install a numerically-scaled thermometer inside the refrigerator.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer flour from open bag to a clean, covered container.

Critical - Observed food stored on floor. Store bag of onions, and cases of sugar, off the floor.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when handling cutting fruits and vegetables. Corrected On Site.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, for storing wiping cloths between uses.

Wet wiping cloth not stored in sanitizing solution between uses. Store wiping cloths in sanitizing solution between uses.

Observed single-service items stored on floor. Store cases of styrofoam containers off the floor.

Observed reuse of single-service articles. Do not place fried chicharones in a cardboard box; place them in a clean, foodgrade-rated container. Corrected On Site.

Critical - Establishment operating without a current Hotel and Restaurant license. State license has expired. Remit $342 to the Division of Hotels and Restaurants, at the address provided, in Tallahassee. This violation must be corrected by : 10/20/2011.

Critical - Observed Food Manager Certification will expire nsxt month. Call 866 372 7233 to schedule a renewal exam.

Critical - Original container: properly labeled, date marking

Critical - Original container: properly labeled, date marking

Critical - Food protection

Critical - Food protection

Critical - Food contact surfaces of equipment and utensils clean

Non-food contact surfaces clean

Critical - Sewage and waste water disposed properly

Plumbing installed and maintained

Floors properly constructed, clean, drained, coved

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

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

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

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

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

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.

Observed single-service items stored on floor.

Critical - Handwash sink not accessible for employee use at all times.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Hand wash sink lacking proper hand drying provisions.

Observed personal care item stored with food.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.

Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.

No copy of latest inspection report.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above.

Floors not maintained smooth and durable.

Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.

Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed food stored on floor./ peppers

Critical - Observed handwash sink used for purposes other than handwashing./ dishes in handsink.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.vegetable on top of eggs.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed personal care item stored on rack with single serve items.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed unlabeled spray bottle./ on cookline.

Observed unnecessary items on the premise./ outside of restaurant.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.

Critical - Establishment operating without a current Hotel and Restaurant license.

Floors not constructed easily cleanable.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed food stored on floor./ bulk flour.

Critical - Observed handwash sink used for purposes other than handwashing./ clean dishes stored in handsink.

Observed hole in ceiling./ kitchen next to 3 compartment sink.

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed live flies in kitchen.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation./ raw pork on top of raw eggs.

Critical - Observed roach activity as evidenced by live roaches found/ next to coffee machine area.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soiled reach-in cooler gaskets.

Observed wall soiled with accumulated food debris.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

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