LAS CARNITAS EXPRESS INC

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator corrected to 100ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed both handwashing sinks with metal pots and pans in the. Operator removed all items from handwashing sinks. Corrected On-Site

Basic - Ice buildup in reach-in freezer by the cook line.

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wiping cloth. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Opened employee Pepsi bottle in a cold holding unit by the cook line with food to be served to customers. Operator disposed of employees drink. Corrected On-Site

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in Atosa holding unit by cook line. Warning - From follow-up inspection 2025-11-06: Time extended until next routine inspection. Time Extended

High Priority - Containers of medicine improperly stored. Observed multiple medications and vitamins stored above shelves for soda/coffee. Operator relocated to office area. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple employees using multiple hand washing stations for cleaning utensils.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef, chicken, pork, soup, all 48 hrs per operator.

Basic - Equipment in poor repair. Observed gasket on hot holding box in poor repair.

Basic - No handwashing sign provided at a hand sink used by food employees at front counter.

Basic - Old labels stuck to food containers after cleaning.

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 4 employee drinks on prep table. Operator relocated to bottom shelf. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed male food service employees with no hair restraints.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk-in cooler, no ambient thermometer.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added solution. Chlorine 100ppm. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose by hand sink. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fountain soda nozzles. Operator cleaned during inspection. Corrected On-Site

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.

Basic - Carbon dioxide tanks not adequately secured. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Operator replaced during inspection. Corrected On-Site

Basic - Stored food not covered. Chest freezer - sausage and raw bacon. Operator properly covered. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator set up solution properly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning - From follow-up inspection 2022-10-18: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning Time Extended

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 2022-10-18: 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 Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. Repeat Violation Warning - From follow-up inspection 2022-10-18: Basic - Carbon dioxide tanks not adequately secured. Repeat Violation Warning Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on left side triple door reach in. Warning - From follow-up inspection 2022-10-18: Basic - Equipment in poor repair. Torn gaskets on left side triple door reach in. Warning Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried yuca (84°F - Hot Holding); sweet plantains (82°F - Hot Holding); chicken (93°F - Hot Holding) Observed at front counter hot holding station. Operator added deeper pans to allow pans to reach hot water and thus allowing items to reach 135°F. Corrective Action Taken

Basic - Bathroom facility not clean. Observed bathrooms outside to have dirty sinks.

Basic - Bowl used to dispense rice. Operator removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled walk-in cooler door. Operator cleaned. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed next to chest freezer. Operator will purchase a chain.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in walk-in cooler. Operator states she changes cardboard 3 times a week.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee bag stored on top of food processor that is on dry storage shelf. Operator removed purse. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees without hair restraints.

Basic - Food stored on floor. Observed bagged peppers stored on floor. Operator moved. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice crop stored on top ice machine. Operator moved to a protected place. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs used for hot holding station holding tostadas and fried yuca stored on equipment door handle. Operator moved to a pan. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety flour not stored with handle above top of food within a closed container. Operator stored with handle upright. Corrected On-Site

Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. Everyone put on hair nets. Corrected On-Site

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in bucket with soiled water still in bucket. Operator dumped mop water and stored mop upside down to dry. Corrected On-Site

Basic - Working containers of sugar and flour removed from original container not identified by common name. Operator labeled. Corrected On-Site

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. Front counter steam table: yucca 95, cooked plantains 94°, stuffed arepas 103°. Foods in unit less than 2 hours. Observed water level low. Food in shallow pans. Operator moved foods into deeper pans, added more water. New temp 135-141° Corrected On-Site Warning - From follow-up inspection 2021-10-14: Scramble eggs for hot holding 124°, plantains 114°, observed water temperature at 139°. Observed Food stored in shallow pans and water level low. Instructed Operator to reheat all foods at 165° or above. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets at 2 door freezer and 3 door cooler in kitchen need replacement. Warning - From follow-up inspection 2021-10-14: Time Extended