PARADERO 50

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned to kitchen area after looking for paperwork in front counter and put on gloves without first washing hands. Stopped employee and reviewed proper procedures and employee washed hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2023

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen reach in - NORLAKE - rice (55F - Cold Holding); tuna salad (56F - Cold Holding); chicken salad (55F - Cold Holding); cooked chicken (54F - Cold Holding); cooked chicken (55F - Cold Holding); beans (53F - Cold Holding); individual soup (54F - Cold Holding); raw chicken (55F - Cold Holding). Per employee no items prepared or portioned today. All items in unit more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen reach in - NORLAKE - rice (55F - Cold Holding); tuna salad (56F - Cold Holding); chicken salad (55F - Cold Holding); cooked chicken (54F - Cold Holding); cooked chicken (55F - Cold Holding); beans (53F - Cold Holding); individual soup (54F - Cold Holding); raw chicken (55F - Cold Holding). Per employee no items prepared or portioned today. All items in unit more than 4 hours. See stop sale.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee not sure about required cold holding temperature when questioned.

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 printed and provided.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board on back prep table discolored with mold like buildup. Employee placed cutting board in bleach after to soak.

Intermediate - Handwash sink not accessible for employee use at all times. Small Bucket of soap water in kitchen hand sink. Employee removed bucket. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.

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.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Bulletin printed and provided to be read and signed by employees.

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. Norlake 3 door cooler internal thermometer reading 54F and external reading 56F. Do not use unit until temperature can be maintained below 41F.

Basic - No Heimlich maneuver/choking sign posted. Bulletin printed and provided.