LOLAS FILIPINO CAFE & MINI STORE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In stand up reach in cooler in kitchen, pork with vegetables (96F - Cooling @ 2 hours). Plastic container of pork cooked and lid tightly closed then put into reach in cooler. Operator had employee reheat pork to 165 and start cooling process again. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer on cook line, raw pork empanadas in ziplock bags stored over spring roll wrappers. Also, in reach in cooler at end of cook line, containers of raw pork blood stored on shelf above cooked beef skewers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line, cooked pork (53F - Cold Holding); cooked beef (63F - Cold Holding); diced pork (56F - Cold Holding). Operator stated all food was made last night and completely cooled down but employee had items sitting out during prep this morning. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter buffet line, cooked pork (109F - Hot Holding); pork belly (96F - Hot Holding). Cooked pork is piled over top of fill line so operator removed some product and stored. Pork belly is piled over fill line. Discussed time as a public health control with operator and he is putting pork belly and fish on time. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Near handwash sink in kitchen, three spray bottles of cleaners stored handing on rack with ziplock bags and clean wiping clothes. Operator moved spray bottles. Corrected On-Site

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. Establishment has three new hires as of January 1 and 2 that have not been informed of their responsibilities of health reporting. Operator has employee reporting agreement and head each employee read and sign 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. Operator unable to provide training certificate for one employee that has been employed longer than 60 days.

Intermediate - Spray bottle containing toxic substance not labeled. Two blue spray bottles in kitchen not labeled. Operator had employee label bottles. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on back dry storage rack over clean dishes. Operator removed water bottle. Also, employee water bottle on prep table while employee preps empanadas. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter, rice scoops in standing water with a temperature of 73F.

Basic - Time/temperature control for safety food thawed in an improper manner. Near 3 compartment sink in kitchen, tub of frozen chicken that was delivered this morning sitting at room temperature to thaw.

Basic - Working containers of food removed from original container not identified by common name. On bottom shelf of cook line table, container of sugar and flour not labeled. Operator had employee label containers. Corrected On-Site