TRES MONITOS BAKERY #2

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork stored over precooked empanadas in double door cooler. Operator relocate empanadas Repeat Violation

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. Observed at 9:32 a.m. pork and empanadas held using time as a public health control has no time mark. Operator determined that both items placed in unit at 8:30 a.m. operator correctly time marked both items. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink at front line used to stored wiping cloth. Repeat Violation

Intermediate - No soap provided at handwash sink. -Observed no soap at handwash sink at front line and restroom.

Intermediate - Nonfood-grade basting brush used in food at front line. Operator discarded at will. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Observed clean pots not stored in an inverted manner.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. -Observed containers with rice and cooking oil stored on kitchen floor. Operator removed and stored properly. Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed accumulation of old food residue buildup inside double door reach in freezer .

Basic - Standing water in bottom of flip top reach-in-cooler.

Basic - Stored food not covered. -Observed an uncovered container with sugar at front line. Repeat Violation

Basic - - From initial inspection : Basic - Equipment in poor repair. -Out of service Dishwasher machine, inside establishment -one flip top, inside kitchen out of service, no food stored inside. -sliding cooling unit in front counter, out of service, not food stored inside Warning - From follow-up inspection 2023-10-12: Observed same Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. RIF- Beef over bags of yuca, Employee placed yuca on upper shelf Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working in cook line, stepped out of restaurant, came back to work on kitchen with same gloves,no wash hands. After instructed employee discarded gloves, washed hands and put in new set of gloves. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; chorizo (112F - Hot Holding); beef empanadas (115F - Hot Holding). Per operator, food hot holding less than two hours, food last from two to three hours. Advised operator to use TPHC, for. provided and explained. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sign provided Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter-employee cleaned Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle, food debris

Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives between condiments shelf and wall. Operator removed to be clean and sanitized Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Two tongs on handles in grill station, Employee removed to be clean Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed milk (50F - Cold Holding) in reach in beverage cooler behind front counter in kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. -Observed employee preparing food in kitchen without hat. Employee put on hat during inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -Observed multiple pairs of tongs stored on oven door handles in kitchen.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed hood filters soiled throughout cook line in kitchen. -Observed reach in cooler gaskets soiled throughout cook line in kitchen.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -Observed (Cooked chicken 118-135 F-Cooking). Instructed cook to fully cook chicken to 165 F. Retested 166 F. 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. -Observed cooked beans (53 F - Cooling) in lowboy triple door reach in cooler. Employee states holding in unit overnight.

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed DBPR License expired 12/1/2021. Instructed Operator to contact DBPR to renew license during inspection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Observed cooked beans (53 F - Cooling) in lowboy triple door reach in cooler. Employee states holding in unit overnight.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed Cooked chicken (125-134 F-Hot Holding) on stove in kitchen. Cook states cooked less than hour ago, instructed to reheat to 165 F. Retested 166 F. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -Observes cans of soda stored on floor behind front counter in kitchen.

Basic - In-use tongs stored on equipment door handle between uses.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Equipment door handles and gaskets soiled throughout cook line in kitchen.

Basic - Standing water in bottom of reach-in-cooler. -Lowboy triple door cooler in kitchen. Warning

Basic - Water leaking from pipe and/or faucet/handle. -Observed leaking pipe underneath three compartment sink in kitchen.