FRANCISCA CHARCOAL CHICKEN AND MEATS

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm) and the container for the chemical for the machine is empty. Operator switched to the 3CS.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemicals in the dishwashing area. As per operator chemical is sanitizer. Operator properly labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed scoop without a handle used to dispense sugar in the kitchen. Operator removed scoop without a handle. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quaternary sanitizer at time of inspection.

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/. Observed restaurant in operation with 7 employees and no certified food service manager available.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for surface temperature when using hot water as a sanitizer for the dish machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cases of whole chicken (45-49F - Cold Holding) stack up out at room temperature. Per operator delivered 30 minutes before inspection. Operator placed ice bags on chicken. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed prep table in front of hand washing sink at dishwasher area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook fill up six pan of water at the hand washing sink on cook line. Observed sanitizer bucket store in hand washing sink in dishwasher area.

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

Basic - Floor area(s) covered with standing water. At handwashing sink on cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 96F on cook line

Basic - Wiping cloth sanitizing solution stored on the floor. Underneath 4 burner stove on the floor

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cook line-lower cooler, raw snapper over portioned cooked pork belly, employee placed snapper on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees. butter mix with rosemary (112F - Hot Holding); cheese buns (80F - Hot Holding). Per manager food hot held less than 2 hours, employee moved to cold holding unit. Manager stated food rotate in less than 4 hours, advised operator to use TPHC, form provided and explained to operator. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Dishwasher area, Bottle containing soap, employee labeled. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board next to steam table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack- food containers stacked wet, 'em begins to remove from piles.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth on prep tables in food preparation, employee removed and placed on sanitizer solution. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steaks cold held at 59F in refrigerator drawers. Pre operator, item transfer to unit 2 hours prior to inspection. Operator advised me that unit had turned off by mistake. Operator placed ice packs on steaks for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice hot held at 112F in kitchen. Per operator, rice transfer to cookline 1 hour prior to inspection. Advice operator to reheat rice to 165F. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer questions as it relates to sanitizer and its usages. Unable to determine sanitizer used in establishment.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink block with garbage container. Operator relocate garbage can. Corrected On-Site

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/ Manager arrived during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense cooked rice. Repeat Violation

Basic - Food stored on floor. Observed container with food items stored on walk in cooler floor. Operator removed and stored properly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed blood sausage (51F - Cold Holding); salsa (50F - Cold Holding); plantains (52F - Cold Holding) stored at single door flip top cooler at cook line. Per employee , foods stored in cooler approximately 3 hrs. Employee put foods in walk in cooler to quick chill. 2) Observed chorizo (57F - Cold holding) at prep table in kitchen. Per employee, chorizo stored on table for approximately 1 hr. Employee put chorizo in walk in cooler to quick chill. Corrective Action Taken - From follow-up inspection 2023-03-24: Observed blood sausage 51°F cold holding, corn flour tamales 53°F cold holding, shredded cheese 52°F cold holding, plantains 51°F cold holding, salsa 52°F cold holding. Per operator, foods not prepared or portioned today. Per operator, foods stored in cooler overnight. Stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blood sausage (52F - Cold Holding); sausage (53F - Cold Holding); rice (53F - Cold Holding); cheese (55F - Cold Holding) In flip top cooler next to hot holding station. Unit is turned off and operator states less than 3 hours and moved items to walk-in cooler for rapid cooling. Corrective Action Taken Warning - From follow-up inspection 2023-01-19: Blood sausage 52°F sausage 51°F In walk-in cooler, operator states items were taken out of walk-in cooler for prepping food this morning. Advised operator to add ice bags to items for rapid cooling. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains (75F - Hot Holding); beef empanadas (80F - Hot Holding); tequenos (78F - Hot Holding) Next to fryer station holding at room temperature. Operator states less than 3 hours. Operator reheated items to 165F and placed them under hot holding lamp. Corrected On-Site Warning - From follow-up inspection 2023-01-19: Plantains 88°F beef empanadas 89°F tequeños 88°F Observed under heat lamp, operator states less than 1 hour. Operator reheated items to 165°F in oven and advised them to keep items in there. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No quaternary or temperature chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2023-01-19: Operator ordered online. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on kitchen counter- fried plantains, empanadas 75-108. Operator advised to reheat to 165 for hot holding and hold foods at minimum 135.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed bottle of milk at front counter that was opened on a previous day, without date marking. Operator placed date on milk. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed employee personal belongings stored on dry storage shelves, on bags of rice and on prep tables. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease.

Basic - Stored food not covered. Observed pans of ice cream in walk in freezer without lids. Operator placed lids on pans of ice cream. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Operator put the unwrapped straws behind the counter and kept the approved dispenser for self service. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed 3 sugar containers at front counter without labels, operator placed labels on the containers. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - From follow-up inspection 2021-09-21: Observed ice buildup in reach in freezer. Time Extended