LA CALENITA NO 1

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 fuel eggs and continued to prepare other food items and handle equipment without washing hands and changing gloves first. Reviewed with employees proper procedures and employee washed hands. Corrected On-Site

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 failed to wash hands before handling clean dishware from machine immediately after washing and loading dirty dishware in machine. Reviewed with manager and employee proper procedures and employee began washing hands. Corrected On-Site

High Priority - Employee touched soiled apron/clothes/wiping cloth and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline wiped hands on soiled cloths tucked into apron and continued food preparation without washing hands and changing gloves. Reviewed proper procedures with manager and employee and employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In front walk in cooler, portioned raw beef on shelf above pots of cooked corn. Manager requested employee to rearrange when finished with current task. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, containers of cut raw steaks above portioned raw fish. Manager requested employee to rearrange when finished with current task. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen fliptop upper cooler, shredded cheese (47-50F - Cold Holding). Per employee not prepared or portioned today and in unit from approximately 8:00am. Employee removed container to walk in cooler to rechill and replaced with new (41F). 2) On cart outside of walking cooler and not in production, raw pork (61F - Cold Holding). Per employee removed from cooler for approximately 1 hour but not started on preparing. Employee returned pork to cooler to rechill. Repeat Violation Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline fryers, cooked sausages (93-102F - Hot Holding). Per employee prepared less than 1 hour for use. Advised manager to set up second hot holding pan on grill. Employee reheated sausages to properly hot holding. Reheated to 171F. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 2 probe thermometers reading 38F in ice water. Unable to calibrate. Manager opened new thermometer and calibrated to 32F. Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use. Employee on cookline with soiled wiping cloths tucked into apron. Employee removed cloths. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container at front counter not labeled. Manager labeled. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw fish stored above unwashed peppers in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling door knob and entering kitchen area with gloved hands then proceed to handle raw pork without changing gloves and washing hands. Discussed with employee and operator and employee removed gloves, washed hands and put on new gloves Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. expo line flip top: cut tomatoes (53F) being held on top of pans for approximately 1.5 hours. Operator moved to walk in cooler, retook temperature at 48F Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial probe thermometer calibrated at 24F. Demonstrated and instructed operator on how to re calibrate dial thermometer. Calibrated to 32F Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Observed at employee restroom in kitchen area, operator closed Corrected On-Site

Basic - Ice buildup in reach-in freezer. Observed at 1 door white in bakery area Repeat Violation

Basic - Soiled dry wiping cloth in use. Observed in kitchen area operator moved to soiled linen area Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved to shelf Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above ready to eat vegetables in walk in cooler, operator reorganized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, operator cleaned and sanitized Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance in bakery area not labeled. Operator labeled Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed at fly control device next to back door. Employee removed and cleaned at time of inspection Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at 1 door white reach in freezer in bakery area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at salad line flip top

Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2024-12-19: Time Extended - From follow-up inspection 2025-02-05: All expired. Operator provided documentation that safestaff courses are scheduled for march 16 Admin Complaint Corrective Action Taken

Intermediate - - From initial 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/. CFM arrived at time of inspection Corrected On-Site Warning - From follow-up inspection 2025-02-05: No CFM present with 4+ employees engaged in food preparation Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-02-05: Operator provided documentation that safestaff courses are scheduled for march 16 Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-02-05: Employee training expired. Operator provided documentation that safestaff courses are scheduled for march 16 Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Cold holding flip top unit equipment across stove not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Warning - From follow-up inspection 2024-05-15: Observed same Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at flip top station no longer cleanable. Warning - From follow-up inspection 2024-05-15: Observed same Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-05-15: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-05-15: Observed same. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in prep area removed gloves, moved step ladder, replaced gloves, and resumed prepping chicken without washing hands first. Reviewed proper procedures for hand washing and employee stopped and washed hands and put on new gloves. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In main fliptop lower cooler, half flat of raw shell eggs above container of cooked sausages. Employee moved eggs to bottom of cooler to properly separate. 2) In #1 walk in cooler, bags of raw sausage above containers of portioned cooked vegetables and sauces. Employee moved sausages to bottom shelf of cooler. Corrected On-Site Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In #1 walk in cooler, containers of raw chicken above containers of raw steaks. Employee inverted for proper separation. Corrected On-Site

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. Bulletin in Spanish printed and provided. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee at cook line used hand sink to wash out wiping cloth.

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 Yolanda Yarce 12-1-2021 ServeSafe Person in Charge Melisa Reyes Quinones

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink beside dish machine. Employee replaced paper towels. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard in walk in cooler #1. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on shelf next to microwave in kitchen. Employee moved beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee cell phone next to microwave on shelf in main kitchen. Employee removed phone. 2) Employee phone and speaker on shelf above prep table in bakery prep area. Employee moved both off of shelf. Corrected On-Site

Basic - Food stored on floor. 1) In kitchen, pot of beans removed from stove placed on floor. 2) In #2 walk in cooler, cases of oranges on floor.

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board opposite on prep table in main kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting board at fliptop unit not being kept in sanitizer solution.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of sugar and flour in prep station opposite cook line and all bulk flours in bakery area not labeled. Employee added labels. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (55°-57°F - Cold Holding) at flip top in kitchen across from cook line. Beef was above fill line and flip top was open. Per operator beef was in flip top for less than 4 hours, operator moved to cooler to quick chill. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at hand wash sink on bakery side in kitchen. kitchen. Operator fixed soap dispenser. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed in kitchen, dishwasher is 00 ppm chlorine sanitizer. Operator advised to use 3 compartment sink until dishwasher is serviced.