EL TRIUNFO SALVADORIAN CUISINE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, house pizza sauce (60F - Cooling). Per manager prepared on 1-4 and cooling in unit overnight. Manager voluntarily discarded sauce. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. In walk in cooler, open pack of raw bacon in same tray as bagged shredded cheese and puréed bean mix. Manager moved bacon to bottom shelf for proper separation. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Frigidaire reach in freezer in hall, tray of portioned raw shrimp on top of open box of manicotti. Manager moved shrimp to bottom of freezer. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler, portioned lasagna missing date marked when removed from freezer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In Frigidaire reach in freezer portioned lasagna not date marked.

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. In walk in cooler, two fully thawed fish filets still in vacuum packs. Manager voluntarily discarded fish. Corrected On-Site

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. Employee open cup of coffee on shelf next to plates above kitchen prep table. Employee removed cup. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing bracelets.

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

Basic - Food not stored at least 6 inches off of the floor. In walk in cooler, cases of raw pork and chicken on short risers less than 6 inches off floor.

Intermediate - Handwash sink not accessible for employee use at all times. Blender base and coffee cup in front counter hand sink. Manager removed items. Corrected On-Site

Basic - Stored food not covered. Multiple prepared food items in walk in cooler at proper temperature not covered. Manager began covering all containers. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping clothes under multiple cutting boards in kitchen.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed corn tamal (57-71F - Cooling). Per operator, item has been cooling since the day prior to inspection but did not make it to 41F within 6 hours.see stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed corn tamal (57-71F - Cooling). Per operator, item has been cooling since the day prior to inspection but did not make it to 41F within 6 hours.see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean and pork (42-46F - Cold Holding). Per operator item has been out temperature for approximately 45mins. Operator separated item and placed item in cooler to rapid cool. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna prepared on 4/29/24 not date marked.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense rice. Operator removed cup from rice. Corrected On-Site

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 scoop handle not stored above flour. Operator removed and stored appropriately. 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. Emailed procedures to manager Corrected On-Site Repeat Violation

Intermediate - No type of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

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 - Some Clam tags not marked with last date served. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled in kitchen? Operator labeled Bottle degreaser. Corrected On-Site

Basic - Floor soiled/has accumulation of grease behind fryer in cook line.

Basic - Floor tiles missing and/or in disrepair behind fryer in cook line.

Basic - In-use tongs stored on equipment door handle between uses in cook line. Operator moved tong to be washed, rinsed and sanitized. Corrective Action Taken

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels tags not marked . Repeat Violation

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. Poster emailed Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Next to coffee station, in front counter,two sponges inside sink, Employee removed. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

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. beef ribs and steak over pork loin. Operator placed beef ribs and steak under pork loin shelf. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags of mussels

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels tags

Intermediate - Handwash sink not accessible for employee use at all times. Front counter area- jar inside sink, employee removed 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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Prep table in cook line. Open bottle of water and coffee drink. Employee removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook line employee, manager provided Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. -Front counter- 2 tiles with water damage -cook line 4 tiles with water damage -corridor to restroom- 4 tiles with water damage

Basic - Food stored on floor. WIC-box of shell eggs Operator placed on shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. In cook line , operator removed. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop seating on top of yellow bucket, employee removed, cleaned and stored properly Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.Cook line-prep table. Bottles of cooking oil and mojo, employee labeled . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mix dough machine, employee cleaned 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. Lasagna, fried pork, taking out of freezer on 11/20/21, employee dated Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Containing purple solution, employee labeled Corrected On-Site

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

Basic - Reach-in freezer- interior/shelves have accumulation of soil residues.-Frigidaire freezers next to storage area

Basic - Stored food not covered. Bowl of cooked corn flour, container of flour, container of bread crumbs. Employee covered Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Spray bottle containing a pink toxic substance not labeled. Identified as sanitizer and labeled by PIC. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed case of green peppers on floor in walk in cooler. Peppers moved to shelf by PIC. Corrected On-Site

Basic - In-use wet wiping cloth used under cutting board on cook line. Wet cloth replaced with dry cloth. Corrected On-Site

Basic - Stored food not covered. Observed plastic container of beans and large pot of homemade sauce in walk in cooler without cover. Covered by PIC.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cutting board at prep table. Cloth moved to sanitizer bucket by manager. Corrected On-Site