La Familia Sandwich Shop Improves its Sanitary Rating

Basic - Build-up of mold-like substance on nonfood-contact surface. (On door tracks of the glass door reach-in cooler)

Basic - Floor soiled/has accumulation of debris. (Along wall around the grease trap for the 3 compartment sink)

Basic - Hole in or other damage to wall. (Wall damage along the base board in the mens restroom)

Basic - Observed standing water in bottom of reach-in cooler. (In the bottom of the glass door unit) **Repeat Violation**

Basic - Single-service articles improperly stored. (Case of to go cups sitting on the kitchen floor) **Repeat Violation**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Interior bottom of both reach-in cooler soiled) **Repeat Violation**

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. (Handle cracked on the metal spoon used on the steam table)

Basic - Observed standing water in bottom of reach-in cooler. (In the bottom of the reach-in cooler on the front line)

Basic - Single-service articles improperly stored. (Case of plastic containers stored on the floor next to the chest freezer - operator placed on shelf) **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. (Styrofoam containers under the front counter not inverted. - employee flipped the stack over) **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. (All stainless steel surfaces soiled in the 3 compartment sink)

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. (Along upper interior edge at the back of the ice bin is soiled)

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Mold-like build-up along door tracks to the glass door reach-in cooler. Interior bottom of the glass door reach-in cooler soiled)

No Violations Were Observed

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On chest freezer. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 49°. Ham 45°. Turkey 47° in glass front case. . **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Beer bucket in hand wash sink in back storage.

Intermediate - Refrigerator not 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. Glass front case 45° or above. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On chest freezer. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 50°. Cut tomato 48°, 49°. Turkey 54°. Ham 47°. In front make table. Swiss 50°, 52°. Ham 51°, 49°. In glass case near dish area. Corrective action refrigeration tech has been called. **Warning**

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. See stop sale. Beef 68° overnight.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef cooled overnight. Voluntarily discarded.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Beer bucket in hand wash sink in back storage.

Intermediate - Refrigerator not 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. Make line cooler and glass front case 47° or above. **Warning**

Basic - Soil residue build-up on nonfood-contact surface. On chest freezer.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 54°. Cut deli meat 47°, 49°, 48°. Discussed time as a public health control. Moved to six hour option from time cut. All time temperature control for safety foods must be discarded if not used by 3 pm.

Intermediate - Refrigerator not 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. Make table. Foods between 49 - 54°. Leak present in lower cooler.

Basic - Covered waste receptacle not provided in women's bathroom. Replaced lid. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Underside around nozzles.

No Violations Were Observed

Intermediate - Accumulation of old soda buildup on/around soda dispensing nozzles. Fountain at front counter. **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Black buildup in rinse compartment of triple sink.

Intermediate - Food manager certification expired. Terry, no other manager certificate. **Admin Complaint** **Repeat Violation**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only certificate is expired. **Warning**

Observed expired Food Manager Certification Terry expired on 7/26/12 **Warning** No one here with a Food Mgrs. Certification

Observed expired Food Manager Certification Terry expired on 7/26/12 **Warning** No one here with a Food Mgrs. Certification

Critical - Observed food stored on floor pickle buckets by sink. **Repeat Violation** **Warning**

Observed employee with no hair restraint. **Corrected On-Site** **Repeat Violation** **Warning**

Observed residue build-up on nonfood-contact surface mop sink by faucet **Warning**

Observed single-service articles improperly stored souffl lids and cup lids not inverted. **Warning**

Critical - Observed expired Food Manager Certification Terry expired on 7/26/12 **Warning**

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

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit in ham reading 46 actually was 40.

Critical - Observed uncovered food in holding unit/dry storage area pickles bucket.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect touching subs without gloves. Corrected On Site.

Observed employee with no hair restraint.

Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

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

Critical - Food not stored in a clean/dry location that is not exposed to splash reachin cooler.

Observed equipment in poor repair bread container.

Observed nonfood-contact equipment in poor repair handle on glass cooler.

Observed single-service items stored on floor catering containers.

Observed single-service articles improperly stored to go boxes.Corrected On Site.Repeat Violation.

Critical - Food not stored in a clean/dry location that is not exposed to splash.Water in glass cooler dripping on food.Corrected On Site.

Observed employee with no hair restraint.

Observed utensils in poor condition rubber spatula.

Observed nonfood-contact equipment in poor repair hamdle on reachin.

Observed residue build-up on nonfood-contact surface reachin doors

Observed single-service articles improperly stored to go boxes not inverted.

Critical - License expired within 30 days after expiration date.

Observed employee with no hair restraint.

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

Observed single-service items stored on floor in back.

Observed single-service articles improperly stored to-go boxes.

Observed wall soiled with accumulated food debris behind slicer.

Critical - No conspicuously located thermometer in holding unit. AMBIENT AIR THERMOMETER NEEDED IN PREP COOLER

Observed ice scoop with handle in contact with ice.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. NUMEROUS Repeat Violation.

Carbon dioxide/helium tanks not adequately secured.

Critical - Handwash sink not accessible for employee use at all times. HWS IN REAR STORAGE ROOM BLOCKED BY BOXESRepeat Violation.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. PREP COOLER AND REACHIN STORAGE COOLER

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. TURKEY AND SALAMI IN REACHIN STORAGE COOLER

Observed residue accumulated under various equipment.

Observed single-service items stored on floor. BOX OF CUPS ON FLOOR IN STORAGE ROOM

Critical - Observed soil buildup inside ice bin.

Critical - Observed soiled reach-in cooler gaskets. PREP COOLER

Observed utensils stored in crevices between equipment. KNIVES STORED BETWEEN DISH RACK AND WALL ABOVE TRIPLE SINK