Closure Date: 09/13/2023
Violations:
- High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tamales (127F - Cooling) in kitchen. salsa (68F - Cooling) in two door cooler. Operator states food not prepped or …
Violations:
- High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tamales (127F - Cooling) in kitchen. salsa (68F - Cooling) in two door cooler. Operator states food not prepped or …
portioned today. Overstocked and covered. Food did not reach 41F within 6 hours.
- High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice water (92F - Cooling) since 8 am cooler at front counter. Operator states rice water cooked at 8:00 am. Food did not reach 70 within 2 hours.
- 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. Employee plating ready to eat avocados for immediate service with barehands. Educated on site.
- High Priority - Nonfood-grade bags used in direct contact with food. Thank you grocery bags storing raw chicken in freezer units in kitchen.
- High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of Raw tilapia over ice used for consumption in two door freezer Raw chicken not commercially packaged over raw beef not commercially packaged in one door freezer unit.
- High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw beef in two door reach in cooler Raw shrimp over ready to eat salsa in two door cooler Removed **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. Six live roaches crawling floor in dry storage room of kitchen next to sealed and opened bags of rice and beans. Two live roaches crawling behind reach in cooler in kitchen. One live roach crawling on wall at rack storing clean equipment in kitchen. Operator Killed and removed **Corrective Action Taken**
- High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (50F - Cold Holding); on prep table in kitchen. Operator states eggs out less than four hours. Placed in cooler. **Corrective Action Taken**
- High Priority - Stop Sale issued due to food originating from an unapproved source. Chocolate bananas and ice creams in freezer chest in dining room. Operator states food made in home kitchen.
- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sauce (53F - Cold Holding) on prepped table. Operator states food not prepped or portioned today. Removed from unit less than four hours. Placed in cooler.
- High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (114F - Hot Holding); on cook line. Per operator rice cooked less than four hours ago. Reheated to 165F hot holding. **Corrective Action Taken**
Source: Florida Department of Health
- High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice water (92F - Cooling) since 8 am cooler at front counter. Operator states rice water cooked at 8:00 am. Food did not reach 70 within 2 hours.
- 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. Employee plating ready to eat avocados for immediate service with barehands. Educated on site.
- High Priority - Nonfood-grade bags used in direct contact with food. Thank you grocery bags storing raw chicken in freezer units in kitchen.
- High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of Raw tilapia over ice used for consumption in two door freezer Raw chicken not commercially packaged over raw beef not commercially packaged in one door freezer unit.
- High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw beef in two door reach in cooler Raw shrimp over ready to eat salsa in two door cooler Removed **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. Six live roaches crawling floor in dry storage room of kitchen next to sealed and opened bags of rice and beans. Two live roaches crawling behind reach in cooler in kitchen. One live roach crawling on wall at rack storing clean equipment in kitchen. Operator Killed and removed **Corrective Action Taken**
- High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (50F - Cold Holding); on prep table in kitchen. Operator states eggs out less than four hours. Placed in cooler. **Corrective Action Taken**
- High Priority - Stop Sale issued due to food originating from an unapproved source. Chocolate bananas and ice creams in freezer chest in dining room. Operator states food made in home kitchen.
- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sauce (53F - Cold Holding) on prepped table. Operator states food not prepped or portioned today. Removed from unit less than four hours. Placed in cooler.
- High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (114F - Hot Holding); on cook line. Per operator rice cooked less than four hours ago. Reheated to 165F hot holding. **Corrective Action Taken**
Source: Florida Department of Health
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