LOS PAISANOS TO GO

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beans 49F Beef 49F Walk in cooler. Chef explained that both items were placed in Cooler at 6pm yesterday

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beans 49F Beef 49F

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 - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked beans and cooked beef placed in cooler at 6pm 7/17/24 temp at 49F 10 am 6/18/24 Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to 3Compartment sink blocked by drinks crate

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 at time of inspection. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked beef located in Walk In Cooler

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked black beans (70F - Cooling); cooked red beans (55F - Cooling) overnight per cook, observed foods cooling in deep covered buckets inside walk in cooler. See stop sale Warning

High Priority - Foods in ice machine machine Customer pick up order and Gallons of Milk stored in ice machine in coffee station, operator bought ice to use for drinks. Corrective Action Taken Warning

High Priority - In-use utensil stored in unclean water at 87 degrees Fahrenheit. Operator changed water and placed utensils on flat grill. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live, small flying insect on top cutting board board in prep room. Cutting board not in use at time of inspection. Prep room is a separate room from cook line. 3 live ,small flying insects on top of microwave in kitchen. 2 live, small flying insects on the side handle on empty bucket in dry storage area. Operator killed all small flying insects, cleaned and sanitized area during inspection. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked black beans (70F - Cooling); cooked red beans (55F - Cooling) overnight per cook, observed foods cooling in deep covered buckets inside walk in cooler. See stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork (108 hot holding ) on steam table at front counter less than 4 hours ago., cooked pork stacked above line mark in container. Operator moved to be reheated in oven. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked black beans (70F - Cooling); cooked red beans (55F - Cooling) overnight per cook, observed foods cooling in deep covered buckets inside walk in cooler. See stop sale Warning

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/. Samantha Melgar on duty but unable to provide manager certification at time of inspection. Warning

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. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook coffee and bottled water on prep table in kitchen. Operator removed Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris inside walk in freezer. Warning

Basic - Working containers of food removed from original container not identified by common name. Operator labelled sugar container in coffee station and salt container in kitchen. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cheese inside walk in cooler. Operator moved raw shelled eggs and stored correctly. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White Rice 126 ( hot holding ) under steam table at front counter under no temperature control for food safety under 2 hours ago. Operator moved to steam table to be facilitate proper hot holding. Corrective Action Taken Repeat Violation Warning

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. Warning

Basic - Wiping cloth sanitizing solution stored on the floor in kitchen. Operator elevated Corrected On-Site Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher rinsed gloved hands after cleaning pans and handled raw food item to take to cook line. Stopped employee and reviewed proper hand wash procedures with manager. Food item discarded and employee washed hands before putting on gloves and continuing to wash dishes. Corrected On-Site Warning

High Priority - Nonfood-grade bags used in direct contact with food. Whole chickens in standard to go bags in walk in cooler. Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink sanitizer at 0 ppm quaternary. Properly remade to 200 ppm quaternary. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw whole chicken above container of cooked ribs in walk in cooler. Employee moved chicken to store properly. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of whole chicken above containers of raw pork and containers of cut beef above container of raw salmon in walk in cooler. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 2 cases eggs in walk in cooler ambient temperature 51F. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler cooked black beans (48°F - Cold Holding); cooked red beans (48°F); sliced ham (50°F); sliced and block swiss cheese (48-50°F); milk (47°F - Cold Holding); cream cheese (51°F - Cold Holding); cooked prepped beef (48°F - Cold Holding); cut raw beef (49°F - Cold Holding); raw prepped chicken (47°F - Cold Holding); raw salmon (48°F - Cold Holding); raw chicken empanadas (48°F - Cold Holding); cooked ribs (48°F - Cold Holding); stewed beef w/ vegetables (47°F - Cold Holding); stewed chicken w/ vegetables (48°F - Cold Holding); shredded mozzarella (49°F - Cold Holding); heavy cream (48°F - Cold Holding); cooked ground beef mix (48°F - Cold Holding); chopped cooked chicken (47°F - Cold Holding); 2 cases eggs in walk in cooler ambient temperature 51F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cooked black beans (48°F - Cold Holding); cooked red beans (48°F); sliced ham (50°F); sliced and block swiss cheese (48-50°F); milk (47°F - Cold Holding); cream cheese (51°F - Cold Holding); cooked prepped beef (48°F - Cold Holding); cut raw beef (49°F - Cold Holding); raw prepped chicken (47°F - Cold Holding); raw salmon (48°F - Cold Holding); raw chicken empanadas (48°F - Cold Holding); cooked ribs (48°F - Cold Holding); stewed beef w/ vegetables (47°F - Cold Holding); stewed chicken w/ vegetables (48°F - Cold Holding); shredded mozzarella (49°F - Cold Holding); heavy cream (48°F - Cold Holding); cooked ground beef mix (48°F - Cold Holding); chopped cooked chicken (47°F - Cold Holding) . See stop sale. Ambient temperature 51F. Do not use unit until temperature can be maintained at 41F or cooler. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter hot unit fried pork (118-125°F - Hot Holding); grilled pork chops (124-131°F - Hot Holding); chicken pieces w/sauce (119-125°F - Hot Holding). Per manager items new in line less than one hour. Items moved back to kitchen to reheat for proper hot holding. Corrective Action Taken Repeat Violation Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Samantha Melgar 11/19/2015 ServSafe. Repeat Violation Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Using quaternary sanitizer in place of chlorine without proper test strips. Extra test strips provided until order arrives. Corrective Action Taken Warning

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/ Receipt provided showing tests taken and certificates mailed. PIC doesn't have accesss to PDF of certificates. PIC Ashley Melgar Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Blower unit in walk in cooler covered in ice build up preventing proper cooling. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup and bottle of water on shelf above prep table opposite cook line. Manager removed coffee cup and discarded water bottle. Corrected On-Site Warning

Basic - Stored food not covered. Buckets of cooked red and black beans and buckets of prepared soups in walk in cooler. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning