LAS DELICIAS DEL PERU CORP

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Microwave interior contains rust Warning - From follow-up inspection 2026-01-24: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Storage rack shelves with rust that has pitted the surface in kitchen. Warning - From follow-up inspection 2026-01-24: Observed at callback same Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading <50ppm chlorine. Employee corrected to 100ppm chlorine. 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, cooked rice (57F - Cooling); cooked tripe (56F - Cooling). Per manager, not prepared or portioned today; prepared on 9-10 and in unit overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned to kitchen from outside of building and changed gloves without washing hands first. Reviewed with manager and employee proper handwashing procedures and employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, bucket of portioned raw fish above stock pot of cooked rice. Employee rearranged for proper separation. 2) In kitchen left Sir Lawrence cooler, containers of raw shell eggs and portioned raw fish on shelf above cooked vegetables. Employee rearranged for proper separation. Corrected On-Site Corrected On-Site Repeat Violation Admin Complaint

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. In walk in cooler, cooked rice (57F - Cooling); cooked tripe (56F - Cooling). Per manager, not prepared or portioned today; prepared on 9-10 and in unit overnight.

Basic - Food stored on floor. In walk in cooler, bucket of cooked pork on floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of microwave soiled with food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area around service window and to right of reach in freezer soiled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen right Sir Lawrence reach in cooler, multiple prepared chicken and rice plates (46-52F - Cooling). Per manager not prepared or portioned today and in unit overnight. See stop sale.

High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler, tamales in standard plastic to go bags. Employees removed and placed in proper plastic storage bags. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen left Sir Lawrence reach in cooler, containers of cooked noodles, sauces, and boiled eggs in bottom of cooler under containers of raw fish; shrimp, pork, beef, and chicken. Manager rearranged all items for proper separation. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) In walk in cooler, container of raw prepared chicken on shelf above container of curry raw beef. Manager moved chicken to bottom shelf for proper separation. 2) In left Sir Lawrence reach in cooler, container of prepped raw chicken above containers of prepped raw pork and beef. Manager rearranged items for proper separation. Corrected On-Site Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen right Sir Lawrence reach in cooler, multiple prepared chicken and rice plates (46-52F - Cooling). Per manager not prepared or portioned today and in unit overnight.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded hose bibbs with attached hoses at mop sink missing vacuum breakers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dried milk residue on steaming wand on espresso machine.

Basic - Bowl or other container with no handle used to dispense food. Plastic container in bulk rice under kitchen prep table. Employee removed container. 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 top beverage container of make table in middle of kitchen. Employee covered and added straw. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of left Sir Lawrence reach in cooler.

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 for order and continued to prepare other food items without washing hands and changing gloves. Reviewed with employees proper procedures and employee washed hands. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Quart sauce containers in reach in freezer not marked when removed from freezer. Per manager, transferred every two to three days as needed. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by front counter has heavy ice build up on shelves. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with rice in kitchen bulk container. Employee correctly store scoop. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Bag of shrimp - still frozen - thawing on prep table at far end of cook line. Employee moved shrimp to container and placed in reach in cooler to thaw. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. At front counter, small coffee spoons in cup with all handles down. Employee inverted spoons to store with handles up. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of salt and sugar by cook line not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked pork in reach in cooler. Operator relocate raw fish to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground meat stored over fish in walk in cooler. Operator removed ground meat and stored at bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork cold held cookline at 50F on prep table. Per operator, pork transfer from reach in cooler to cookline 30 minutes prior to the inspection. Operator placed item in reach in freezer for quick chill Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Salsa sauce found in refrigerator transfer from freezer 2 days ago.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date mark on cooked tamales stored in walk in cooler. Per operator, items cooked on 05/11/2024.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup in Thompson reach in freezer. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Nonfood-grade bags ( to go shopping bags)used in direct contact with raw beef inside true freezer in kitchen. Operator moved foods to approved food grade containers. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2023. License paid during inspection. Confirmation # 237387566. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. 1.Raw shelled eggs stored over sealed bag of carrots inside walk in cooler. Operator moved carrots to another shelf and stored correctly. 2.Container of raw fish on top case of unwashed sweet potatoes inside walk in cooler. Operator moved raw fish to another shelf and stored correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked spaghetti inside Sir Lawrence reach in cooler in kitchen. Operator moved spaghetti to upper shelf and stored correctly. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink above 200ppm chlorine, operator remade to 100ppm chlorine. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm chlorine. Operator remade to 100ppm chlorine. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees training expired August 2023. Violation will be reviewed at the next routine inspection.

Intermediate - Spray bottle containing toxic substance( bleach) not labeled in kitchen. Operator labeled bleach. Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles in kitchen. Operator cleaned during inspection. Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn or in disrepair in true freezer in kitchen.

Basic - Exterior door in kitchen has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water. Standing water on floor next to stove and under 3 compartment sink in kitchen.

Basic - Floor tiles missing and/or in disrepair. Next to 3 compartment sink in kitchen.

Basic - Food not stored at least 6 inches off of the floor. Bucket of soup base on floor in hallway next to exit door in kitchen. Operator elevated Corrected On-Site

Basic - Ice buildup in true reach-in freezer on the interior door.

Basic - Some shelves with rust that has pitted the surface inside walk in cooler.

Basic - Walk -in cooler interior/shelves have accumulation of soil residues.

Basic - Working containers of food removed from original container not identified by common name. Containers of Sugar , oil and salt not labeled in prep area. Operator labeled Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tamales (48F - Cold Holding) per chef food moved from WIC to front counter less than 4 hours, employee placed tamales on RIF for a quick chill Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2023-06-15: Per operator RIC doors are open to store food. Will be check on the next unannounced inspection. Unable to verified proper Cold Holding temperatures of one glass door True RIC . Advised operator to keep monitoring cold holding temperatures of TCS of (41F or below). Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters in cook line -mop sink with build up of food debris and soil Warning - From follow-up inspection 2023-06-15: Observed hood filters partially clean, clean mop Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters , substantial build up of grease. Warning - From follow-up inspection 2022-11-04: Observed same Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 200 ppm. Employee made new solution, chlorine sanitizer at 50 ppm Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2021

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken on top of fish and beef. Operator stored each type of meat accordingly. Poster provided Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Operator removed mop bucket Corrected On-Site

Basic - Ice scoop handle in contact with ice. Employee removed, cleaned and stored properly Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass sliding door

Basic - Stored food not covered. Bowl of shrimps, bowl of octopus. Employee covered 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 fish in glass door reach in cooler. Chicken moved to lowest shelf by manager. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed gallon of milk stored in hand wash sink at front counter. Milk removed by manager. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Food stored on floor. Observed three cases of cooking oil on floor in kitchen. Empty buckets used to lift oil off floor. Corrected On-Site Repeat Violation

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed screen at back door torn at bottom.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on prep table in kitchen. Moved to sanitizer bucket by manager. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor in kitchen, moved to low shelf by manager. Corrected On-Site