YA ESTA EL PAN RESTAURANT AND BAKERY

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for less than 10 seconds before putting on new gloves after using cell phone. Reviewed proper handwashing time and employee rewashed hands. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer, empanadas in standard plastic to go bags. Advised manager to remove from bags when able. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, open bag of raw chicken in same container as wrapped whole pork loins. Manager moved chicken to bottom shelf with other raw chicken. Corrected On-Site

Intermediate - Probe thermometer not within the intended measuring range of use. Only thermometer available for cooking/hot holding temperatures.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on shelf above triple sink. Manager marked as windex. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Scoop handles in contact with dry beans and sugar in bulk containers. Employee removed scoops. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open coffeee cup on prep table in bakery while prepared dough. Employee covered cup and removed from table. Corrected On-Site

Basic - Employee eating/drinking in a food preparation or other restricted area. Employee coffee cup on bakery prep table while preparing dough. Employee removed cup from prep area. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Floor area under shelves in bakery prep area at back of kitchen.

Basic - Hole in or other damage to wall. Around wall mounted air conditioner unit opposite triple sink. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water (84F) by triple sink. Manager dumped water. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Digital thermometer on front dessert case not operational.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at front counter slow draining. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In area around triple sink.

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container under kitchen prep table missing label. Employee added label. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, container of black beans (50F - Cooling). Per employee and date mark, not prepared or portioned today - prepared on 8-17 and in cooler overnight. See stop sale.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee in kitchen wiped hand on soiled cloth tucked into apron and continued working with food items. Reviewed proper procedures and employee removed cloth and washed hands. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee in kitchen handled utensil container and non food related items looking for thermometer and returned to prepping food without washing hands and changing gloves. Reviewed proper procedures for washing hands and changing gloves with employee and employee washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, container of black beans (50F - Cooling). Per employee and date mark, not prepared or portioned today - prepared on 8-17 and in cooler overnight. See stop sale.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle on counter by cutting board at front counter.

Basic - Floor tiles missing and/or in disrepair. Damaged/ broken foot tiles at end of cookline with damaged concrete beneath.

Basic - Hole in or other damage to wall. Wall area damaged around and below A/C unit opposite triple sink. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Soiled wiping cloth tucked into kitchen employee's apron. Employee removed cloth. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Front counter hand sink very slow draining after washing hands.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like buildup and discoloration around and below A/C unit installed opposite triple sink. Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee quickly washed hands for less than 10 seconds after handling dirty dishware. Reviewed proper procedures with employee and she rehashed hands properly. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in front counter prep sink after removing gloves from handling dirty dish ware. Reviewed with employee to always use hand sink only. Employee rewashed hands in correct sink. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container of empty plastic bottles in hand sink at front counter. Employee removed container. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to rinse utensils as evidenced by utensil and food debris in sink. Reviewed with employees hand wash sink cannot be used for any other purpose.

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/ Certified Food Manager Ingrid Duguid 2-15-2022 Person in Charge Oswaldo Alarcon

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Individual rice puddings in front cold case not date marked when prepared. Per employee prepared on 1-29.

Basic - Bowl or other container with no handle used to dispense food. Plastic container in bulk dry beans in kitchen. Employee removed container. Repeat Violation

Basic - Hole in or other damage to wall. Wall damaged by mini A/C unit opposite triple sink and above kitchen back door.

Basic - Stored food not covered. Multiple prepared food items at proper temperature in walk in cooler not covered. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like buildup on wall beside and below mini A/C unit installed opposite triple sink.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled Wet wiping cloth on prep table opposite fryers at cook line.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued to prepare other good items without first washing hands and changing gloves. Reviewed with manager to discuss with employees proper handwashing procedures. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen, under no temperature control and not in use, containers of whole raw fish (68F - Cold Holding); whole muscle raw beef (59F - Cold Holding); raw pork belly (65F - Cold Holding). Per employee all items out of walk in cooler for approximately 3 hrs. All items returned to walk in cooler to rechill. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pan de bono, cheese taquitos, empanadas, and sausage in front counter display case and flats of raw shell eggs in bakery missing time marks. Manager added time marks all individual items. No items out of temperature more than 4 hours...no stop sale necessary. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. No soap at kitchen hand sink. Manager replaced. Corrected On-Site

Intermediate - Nonservice animals in the food establishment or on premises. Customers entered and sat inside with two non service dogs. Customers were asked, and complied, to sit outside. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic container in bulk container of beans under prep table in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on baking prep table. Employee removed cup. Corrected On-Site Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top coffee cup on baking prep table. Employee removed coffee cup. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on kitchen prep table next to rice cooker. Employee removed cell phone. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at cook line wearing watch and bracelet. Employees removed jewelry. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee at cook line not wearing hair restraint.

Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth on end of prep table closest to baking wood table.

Basic - Stored food not covered. In walk in cooler, container cooked potatoes and container whole raw fish not covered. Both at proper temperature.

Basic - Working containers of food removed from original container not identified by common name. 1) Labels worn off of containers of powdered milk and powdered sugar in baking area. Manager relabeled containers. 2) Spray bottle of water in bake ping area missing label. Manager labeled. 3) Container of salt in baking area not labeled. Manager labeled. 4) Containers of sugar at front counter not labeled. Manager labeled. Corrected On-Site Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Sliding glass door chipped where pan de bono is stored. Repeat Violation Warning - From follow-up inspection 2023-12-28: Observed same Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Sliding glass door chipped where pan de bono is stored. Warning - From follow-up inspection 2023-12-28: Observed same Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over arepas inside walk in cooler. Operator moved arepas and stored correctly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Spoons inside hand wash sink in kitchen. Operator removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense rice in kitchen. Operator removed, scoop with handle provided. Corrected On-Site

Basic - Ceiling tile soiled in restroom.

Basic - Floor soiled/has accumulation of debris behind cooking equipments in kitchen.

Basic - Food not stored at least 6 inches off of the floor. 1. Containers of Oil on floor in kitchen. 2. Cases of plastic water bottles on floor behind front counter . 3. Containers of bread if floor in walk in freezer.

Basic - In-use tongs stored on equipment( oven ) door handle between uses in kitchen. Operator moved to be washed rinsed and sanitized during inspection. Corrective Action Taken

Basic - Rice Food storage container lid cracked or broken in kitchen.