EL BALCON DE LAS AMERICAS II

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork belly 101F hot table. As per operator food prepared less than 4hrs ago. Observed food item in container uncovered, pan to shallow to contact water in heat well. Operator reheated to 173F using microwave Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for pico and chicken seasoning. Operator removed Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer ice buildup up on fan unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lowboy cooler drawers inside kitchen soiled with food debris and grease

Basic - Stored food not covered. Chicken seasoning stored under prep table, on shelf, left uncovered. Operator covered Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top cooler raw breaded chicken (48F - Cold Holding). Per operator food cold holding in unit over night. Per operator food not prepared or portioned today. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top cooler raw breaded chicken (48F - Cold Holding). Per operator food cold holding in unit over night. Per operator food not prepared or portioned today. See stop sale Repeat Violation Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable. cutting board in kitchen contains cut marks Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table. Operator removed Corrected On-Site

Basic - Food stored on floor. Bucket of potatoes stored on floor in walk in cooler. Operator elevated Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at Cookline soiled with grease

Basic - Storage rack shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled with food debris

High Priority - Metal stem-type thermometer soiled. Operator cleaned thermomter Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler cooked mushrooms (60F - Cold Holding). Per operator mushrooms transferred from other unit less than 4 hours ago. Food not prepared or portioned today. Operator voluntarily threw out food 2. Front single door cooler; milk (48F - Cold Holding). Per operator milk cold holding in unit less than four hours. Item not prepared or portioned today. Operator placed milk in freezer to quick chill Corrective Action Taken

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. No time mark for TPHC empanadas and pork and sausage. Per operator food items were placed on time control less than four hours ago. Operator time marked Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front ice bin contains mold like substance. Operator began cleaning ice bin Corrective Action Taken Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Kitchen hot rail cutting board contains cut marks Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in kitchen white reach in freezer. Operating removed ice Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on kitchen prep table. Operator discarded wiping cloth Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator added solution. Chlorine solution tested 100ppm

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over precooked empanadas. Operator reorganized Corrected On-Site

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. Reviewed food borne illnesses and provided hand out

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed in kitchen employee washing hands in dish sink. Operator instructed employee to wash hands in hand sink. Employee wash hands in hand sink Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin by back exit door soiled with mold like substance. Operator began cleaning Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Flip top cooler doors soiled with food debris. Operator cleaned Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at kitchen shelves not inverted

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at steam table has cut marks

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in prep area. Operator removed drink Corrected On-Site Repeat Violation

Basic - Food stored on floor. Bucket of beans stored on floor in walk in cooler. Operator elevated Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at kitchen employee hand wash sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled at cookline Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor. Operator elevated 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. In kitchen steam table, cooked sausage (106F - Hot Holding); fresh arepas w/ corn (106F - Hot Holding). Per employee prepared and in line since 7:00am. Employee removed items to oven to reheat for proper hot holding. Corrective Action Taken Warning - From follow-up inspection 2024-09-19: Steam table Cooked sausage 108F (hot holding) Arepas 98F (hot holding). Per operator items were cooked and placed on steam table two hours ago. Observed steam table set at coldest temperature setting. Operator placed items back on grill to reheat. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic cups in cheese at fliptop unit and in bulk salt in prep area. Employee removed both. Corrected On-Site Warning - From follow-up inspection 2024-09-19: Observed at callback. Same- operator removed Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top microwave in kitchen above hot line has food debris buildup. Warning - From follow-up inspection 2024-09-19: Observed at callback-same Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets on kitchen fliptop unit have buildup food debris. 2) Hood filters have excessive grease buildup. Warning - From follow-up inspection 2024-09-19: Observed at callback- same Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only.Fire extinguisher at end of cook line by steam table. - From follow-up inspection 2024-09-19: Observed at callback same Time Extended

High Priority - Dented/rusted cans present. See stop sale. In dry storage, one each #10 can of carrots and ketchup with dented rims.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In lowboy cooler drawers under grill, container of raw steaks above container of raw fish. Employee rearranged for proper separation. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front BAR GLASSFRONT - milk (47F - Cold Holding); sliced cheese (48F - Cold Holding). Per employee both items in unit more than 4 hrs, both overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table by grill in kitchen, fresh garlic in oil (72F - Cold Holding) under no temperature control. Per employee oil pulled from walk in cooler at 7:30am and on table since that time. Employee moved oil to cooler to rechill. 2) At front BAR GLASSFRONT - milk (47F - Cold Holding); sliced cheese (48F - Cold Holding). Per employee both items in unit more than 4 hrs, both overnight. See stop sale. Corrective Action Taken Corrective Action Taken

Intermediate - Nonfood-grade basting brush used in food. Standard paint brush being used as evidenced by brush in dirty container at dish pit. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned containers of different salsas in walk in cooler and front cooler missing date when portioned. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in pump sprayer under triple sink. Manager labeled as degreaser. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container with straw on shelf above fliptop unit and next to spices and plates. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap around upper right side of back door closest to ice machine. Repeat Violation

Basic - Stored food not covered. Two trays cooked rice in speed racks in walk in cooler not covered.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed at 8:33 a.m . pork hot held at front counter at 119 degrees Fahrenheit. Per operator, pork has placed in warmer at 8.00 a.m. operator increase the temperature on the unit. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee used handwash sink at front line to disposed of waste ice and beverage. Repeat Violation

Intermediate - Nonfood-grade basting brush used in food.

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 marked on cooked tamales stored in walk-in cooler. Per operator, item was cooked on 07/10/2023. Operator correctly date marked tamales. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense cheese at flip top cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee coffee stored on clean in-use food preparation table.

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. Observed employee drinking from an open container at front line.

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

Basic - Food stored on floor. -Observed containers with food items stored on walk-in cooler floor.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. -Observed scoop with handle stored in sugar container.

Basic - Stored food not covered. -Observed a uncovered container with sauce stored in walk-in cooler. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed potatoes stored over salsa mixture in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer solution found at 00 ppm

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked pork hot held at 113 degrees Fahrenheit at cookline. Per operator, pork placed in container 20 minutes prior to the inspection. Operator reheat pork to 176°F and placed in steam table. 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. A poster has been given to the operator.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee wash knives in handwash sink at front line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of green like substance buildup inside ice machine.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish in refrigerator drawers. Educate employee

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone and keys stored on shelf above prep table. Corrected On-Site

Basic - Food stored on floor. -Observed cases with drinking water stored on dry storage floor.

Basic - Stored food not covered. -Observed a uncovered container with soup stored inside walk-in cooler. Repeat Violation

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

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -Observed 1 cracked eggs stored in flip top cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes and salsa cold held at 49-51°F in flip top cooler. Per operator, both items has placed in unit from overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cut tomatoes and salsa cold held at 49-51°F in flip top cooler. Per operator, both items has placed in unit from overnight. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed food container stored inside handwash sink at front line. Corrected On-Site

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 pork stored in walk-in cooler. Per operator, pork was cooked on 10/18/2022.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense cheese at flip top cooler. 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. -Observed scoops with handle stored in flour and bean containers .

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside Hamilton Beach Microwave . -Observed heavy buildup of grease in DCS oven.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights in dry storage area not shielded.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of soiled residue buildup on flip top cooler gaskets.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside of flip top cooler.

Basic - Stored food not covered. -Observed a open container with cooked pork stored in walk-in cooler. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed carton of unwashed potatoes stored over cut tomatoes and peppers in walk-in cooler.

Basic - Water leaking from pipe and/or faucet/handle. -Observed water leaking from a drain pipe at handwash sink on cookline.

Basic - Working containers of food removed from original container not identified by common name. -Observed cooking oil and flour removed from the original container not identified by common name. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Public restroom

Basic - Food stored on floor. Bag of flour in the dry storage area, manager picked up Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Found that the dish machine read zero on first test, due to empty container, chef switched containers, primed and ran machine to achieve 100 ppm Priority: High Priority Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At. The sink on the cook line.

Basic - Buildup of food debris/soil residue on equipment door handles. Hanadles fill Ed with food debris

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor tile on cook line in disrepair and missing