- Basic - Employee personal items stored in or above a food preparation area. Purses above cart with dressings.
- Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store gread **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Front counter **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spanish omelette 45 f located inside front counter ric unit. Ham and cheese empanadas 48-52 f, guava and cheese empanadas 48-52 f **Repeat Violation**. At the time of callback inspection, Spanish omelette temp was between 47-49 f inside front reach in cooler. Ambient thermometer located inside reach in cooler marked 48 f.
- Intermediate - Reach-in cooler 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. Unit located at front counter area-guava and cheese empanadas 48-52, ham and cheese empanadas 48-52 f, Spanish omelette 45 f(transferred from another unit about 1 hour ago. Ambient thermometer inside unit marked 48 f, and another ambient thermometer on opposite site 60f. At the time of callback inspection, reach in cooler ambient thermometer marked 48 f. Inside the reach in cooler, Spanish omelette marked 47-49f.
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08/05/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee personal items stored in or above a food preparation area. Purses above cart with dressings.
- Basic - Food stored on floor. Bag of onions at dry storage area
- Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store gread **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Front counter **Repeat Violation**
- Basic - Wall soiled with accumulated grease.behind warmer at kitcgen
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Operator unable to provide invoice to verify the source of the food. See stop sale. Ham and cheeses empanadas 15 qty. guava and cheese empanadas 11 qty.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spanish omelette 45 f located inside front counter ric unit. Ham and cheese empanadas 48-52 f, guava and cheese empanadas 48-52 f **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw smoked salmon over rte Parmesan cheese inside reach in cooler
- High Priority - Toxic substance/chemical stored by or with food.bottle off cleaner next to dressing vottles
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At three compartment sink. **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 probe thermometer provided to measure temperature of food products. **Repeat Violation**
- Intermediate - Reach-in cooler 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. Unit located at front counter area-guava and cheese empanadas 48-52, ham and cheese empanadas 48-52 f, Spanish omelette 45 f(transferred from another unit about 1 hour ago. Ambient thermometer inside unit marked 48 f, and another ambient thermometer on opposite site 60f.
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08/04/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. Front counter
- Basic - Ceiling soiled with accumulated grease.
- Basic - Ceiling tile missing. Men's bathroom.
- Basic - Floors not maintained smooth and durable. Grout missing in some areas
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Ice buildup in chest freezer.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.tongs stored underneath oven.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Nonfood-grade bags used in direct contact with food. To store bread
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncleanable knife block in use to store knives.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Omelette 46
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 109 f at steam table **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 cs
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Floors not maintained smooth and durable. Grout missing in some areas
- Basic - Nonfood-grade bags used in direct contact with food.to store bread
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles not stored inverted or protected from contamination. Forks
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated dust.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Food prepared in a private home. See stop sale. According to manager, FRANCISCO RODRIGUEZ, soup is prepared at the owner's residence
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 89 f (cooked 30 minutes ago)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Ice inside handsink **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of handsink **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Thermometer provided does not measure any food temperature under 60 f **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. Brush with metal band.
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(front display cooler)
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post health policy]
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed soiled reach-in cooler gaskets.
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 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. Pro
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4/6/2012 | Routine - Food | Call Back - Extension given, pending |
- 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. Pro
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Working containers of food removed from original container not identified by common name.
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1/31/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pastries in the front cooler at 45 degrees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in the front cooler pastries have been there for more then 24 hours.
- Critical - Working containers of food removed from original container not identified by common name.
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7/8/2011 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. ICE CREAME
- Critical - Observed interior of microwave soiled.
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3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. (3 COMPARTMENTS SINK)
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed employee improperly washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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9/1/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed residue build-up on nonfood-contact surface.
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8/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/30/2008 | Routine - Food | Administrative complaint recommended |
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