Los Primos Cafeteria & Grill #2 Degrades its Sanitary Rating

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**

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

Basic - Cove molding at floor/wall juncture broken/missing.

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

Basic - Food stored on floor.

Basic - Grease accumulated on kitchen floor and/or under cooking equipment

Basic - Hole in ceiling. **Repeat Violation**

Basic - Hole in or other damage to wall.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Nonfood-grade bags used in direct contact with food.

Basic - Objectionable odor in establishment.

Basic - Single-service articles improperly stored.

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

High Priority - Employee washed hands with cold water.

High Priority - Food with mold-like growth. See stop sale. Operator emptied the fridge and discarded all kind of molded food. Pasta, chicken, soup. **Corrective Action Taken**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw beef 71° item discarded. **Corrective Action Taken**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef 66° operator discarded approximately 7 pound of beef.

Intermediate - Cooking utensils/pots/pans in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours.

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Stove.

Intermediate - Food-contact surfaces in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - Hot water not provided/shut off at employee handwash sink.

Intermediate - Interior of refrigerator soiled with accumulation of food residue. **Corrected On-Site**

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

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 - - From inspection on 2016-09-02: Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection on 2016-09-09: **Time Extended** - From follow-up inspection on 2016-11-14: **Time Extended**

Basic - - From inspection on 2016-09-02: Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection on 2016-09-09: **Time Extended**

Basic - - From inspection on 2016-09-02: Basic - Ceiling/ceiling tile shows damage or is in disrepair. - From follow-up inspection on 2016-09-09: **Time Extended**

Basic - - From inspection on 2016-09-02: Basic - Cove molding at floor/wall juncture broken/missing. - From follow-up inspection on 2016-09-09: **Time Extended**

Basic - - From inspection on 2016-09-02: Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. - From follow-up inspection on 2016-09-09: **Time Extended**

Intermediate - - From inspection on 2016-09-02: 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. - From follow-up inspection on 2016-09-09: **Time Extended**

Intermediate - - From inspection on 2016-09-02: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. - From follow-up inspection on 2016-09-09: **Time Extended**

Basic - Accumulation of food debris/soil residue on handwash sink.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Build-up of grease on nonfood-contact surface.

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Cove molding at floor/wall juncture broken/missing.

Basic - Dead roaches on premises. Three dead roaches.

Basic - Food debris/dust/grease/soil residue on exterior of oven.

Basic - Food debris/dust/soil residue on dry storage shelves.

Basic - Food stored in holding unit not covered.

Basic - Food stored on floor.

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

Basic - No copy of latest inspection report available.

Basic - Soiled reach-in cooler gaskets.

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.

Basic - Unnecessary items/unused equipment on the premises.

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

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

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 58°, red beans 61°

High Priority - Roach excrement and/or droppings present.

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.

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

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Food-contact surfaces in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Intermediate - Interior of refrigerator soiled with accumulation of food residue.

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 chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No hot running water at three-compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash 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 - No soap provided at handwash sink.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **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. **Corrected On-Site**

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

No Violations Were Observed

Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site**

Basic - Bathroom facility not clean. Men bathroom.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Case/container/bag of food stored on floor in kitchen. Case of potatoes

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

Basic - Clean utensils or equipment stored in dirty drawer or rack.

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

Basic - Dumpster overflowing garbage.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.

Basic - Floor soiled/has accumulation of debris. Inside main kitchen. **Repeat Violation**

Basic - Ice buildup in reach-in freezer.

Basic - Interior of microwave soiled with encrusted food debris.

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

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

Basic - Nonfood-grade bags used in direct contact with food.

Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation**

Basic - Shelf under preparation table soiled with food debris. **Repeat Violation**

Basic - Soiled reach-in cooler gaskets.

Basic - Water leaking from pipe and/or faucet/handle. HANDWASH sink faucet inside men bathroom.

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Inside main kitchen by HANDWASH sink and 3 compartment sink.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked pork 109°F (hot holding) at main kitchen cook line area.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Accumulation of food debris/grease on food-contact surface. Shelving all around kitchen.

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plates and cups I side main kitchen. **Repeat Violation**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

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 chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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

Intermediate - No soap provided at handwash sink. Front counter

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.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Inside main kitchen.

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

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

Basic - Floor tiles cracked, broken or in disrepair. By back side of kitchen

Basic - Hole in ceiling. By hot cook line

Basic - Hole in or other damage to wall. Hole in women bathroom.

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.At time of time extension callback inspection 10/16/15 observed no proof of required state Approved employee training provided for any employees.

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

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

Basic - Floor tiles cracked, broken or in disrepair. By back side of kitchen

Basic - Hole in ceiling. By hot cook line

Basic - Hole in or other damage to wall. Hole in women bathroom.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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.

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

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

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

Basic - Floor tiles cracked, broken or in disrepair. By back side of kitchen

Basic - Hole in ceiling. By hot cook line

Basic - Hole in or other damage to wall. Hole in women bathroom.

Basic - No hot running water at mop sink.

Basic - Nonfood-grade bags used in direct contact with food. Inside reach in freezer

Basic - Ripped/worn tin foil used as food-contact shelf cover.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter area, and inside women bathroom.

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

Basic - Accumulation of food debris/soil residue on handwash sink.

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

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

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

Basic - Dead roaches on premises. Observed 8 dead roaches underneath 3 compartment sink area. Observed 3 dead roaches inside reach in freezer at back kitchen area.

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

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

Basic - Floor soiled/has accumulation of debris.

Basic - Floor tiles cracked, broken or in disrepair. By back side of kitchen

Basic - Grease accumulated on kitchen floor and/or under cooking equipment

Basic - Hole in ceiling. By hot cook line

Basic - Hole in or other damage to wall. Hole in women bathroom.

Basic - In-use knife/knives stored in cracks between pieces of equipment. By 3 compartment sink

Basic - No copy of latest inspection report available.

Basic - No hot running water at mop sink.

Basic - Nonfood-grade bags used in direct contact with food. Inside reach in freezer

Basic - Ripped/worn tin foil used as food-contact shelf cover.

Basic - Shelf under preparation table soiled with food debris.

Basic - Stored food not covered in reach-in freezer.

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

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

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked fish fillets 128°F, chicken soup 112°F and black beans cooked 130°F at hot cook line.

High Priority - Roach activity present as evidenced by live roaches found. Observed 5 live roaches inside reach in freezer at back kitchen area

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 35 dry droppings underneath hot cook line. Observed approximately 15 dry droppings at food preparation shelves next to cook line. Observed approximately 5 dry droppings inside food containers by hot cook line

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed five small live roaches inside reach in freezer by containers of food. Food inside reach in freezer: raw chicken, bags of vegetables, raw beef.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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.

Intermediate - Food preparation sink has soil/old food residue.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Vegetables stored inside

Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter area, and inside women bathroom.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

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 - Probe thermometer not used to ensure proper food temperatures.

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 food debris, dust or dirt on nonfood-contact surface.shelving around

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

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

Basic - Employee eating while preparing food.

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

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

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.

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

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.employee eating and then preparing food without washing hands

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

High Priority - Raw animal food stored over cooked food.fish over rice

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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - Hot water not provided/shut off at employee handwash sink.bathroom

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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

Intermediate - Nonfood-grade basting brush used in food.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.

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