HONDURAS KITCHEN

High Priority - Raw shell eggs stored over unwashed cabbage and milk in double door reach in cooler in the market area. At the time of inspection, owner reorganized cooler, leaving milk on top, unwashed produce in the middle, and raw shell eggs on the bottom. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls used to dispense beans, flour, rice, in dry storage. Bowls removed at the time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go soufflé cups not stored inverted in rack next to the cooking line.

Basic - Working containers of food removed from original container not identified by common name. Container of flour not properly labeled in dry storage area.

Portable fire extinguisher gauge in red zone. For reporting purposes only. In the kitchen, next to handwashing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in women's room. Restocked during inspection. Corrected On-Site

Intermediate - Soap dispenser at handwash sink in storage area not working/unable to dispense soap.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over cutting board in kitchen. Drink removed during inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under back door near means room. Gap between front double doors.

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed Eldy Esperanza Portillo with expired CFM-1/07/2025. Warning - From follow-up inspection 2025-03-11: Manager states test is scheduled for 3-27-25. Time Extended - From follow-up inspection 2025-04-11: Observed paperwork stating test was passed, operator has not received certificate. Time Extended - From follow-up inspection 2025-05-12: No manager certificate provided at callback. Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags used to store produce with no barrier between the product and the bag.

Basic - Bowl or other container with no handle used to dispense food. Observed soufle cup with no handle used in rice.

Basic - Old labels stuck to food containers after cleaning. Observed old dates on container of cheese and black beans.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of residue/food debris on tortilla press. Employee sent to dish pit at time of inspection. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At cook line handwash sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 cook hired over 60 days, employee unable to locate train8ng certificates.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. By upright cooler. Water etched 67F. Repeat Violation

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

Basic - No light in mens room.

High Priority - Nonfood-grade bags used in direct contact with food. Observed non food-grade bags storing potatoes and garlic in reach in cooler.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink under dry goods in kitchen.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in hand wash sink in kitchen.

Basic - Hole in or other damage to wall. Observed hole in wall next to hand wash sink in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in standing water.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wash cloth stored over open top cooler.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cloth towels used to cover pupusa dough to stain moisture.

High Priority - Raw animal food stored over or with unwashed produce. Raw pork stored over case of tomatoes in tall 2 door reach in Raw chicken stored over raw pork in tall single door meat reach in. All items rearranged appropriately. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towel dispensers in storage area and cook line unable to dispense paper towels, had to be opened in order to pull towels out. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher near heat/AC unit in recharge zone. Operator switched out extinguisher with an extinguisher from storage. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork chops. Employee moved. Corrected On-Site

Basic - Food stored on floor. Observed cases of bananas stored in floor.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed bowl stored in cooked rice used for utensil. Employee removed. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks stored with tong side up. Employee put on gloves and changed to handle side up. Corrected On-Site