FLORIDITA BAKERY RESTAURANT CORP

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, observed cooked rice (49F - Cooling), operator stated foods were prepared the day prior. Discussed with over the best ways to cool foods. Provided operator with DBPR Form HR 5030-064, cooling in Spanish handout.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler at the speed rack observed raw chicken placed above ready to eat cooked beef. In the walk in cooler observed a container of raw chicken placed above unwashed boxes of oranges. Operator rearranged for proper storage. Corrected On-Site

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. In the walk in cooler, observed cooked rice (49F - Cooling), operator stated foods were prepared the day prior. Discussed with over the best ways to cool foods. Provided operator with DBPR Form HR 5030-064, cooling in Spanish handout.

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 In the front counter, observed ground beef stuffed empanada (117F - Hot Holding); chicken stuffed empanada (100F - Hot Holding); potato and beef (103F - Hot Holding). Operator stated foods are sold within 1-2 hours. Discussed with operator time as a public health control. Provided operator with DHR handout 5022-190 Spanish.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler a container of raw beef was stored over ready to eat cooked beef. Operator rearranged for proper storage. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler, observed raw ground pork being stored over juice. Operator rearranged products. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In holding cabinet, observed cooked rice (110F - Hot Holding); cooked vegetables (110F - Hot Holding). Per operator, products were hot holding one hour. Educated operator about proper holding temperatures. Operator increased cabinet temperature Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. In prep area, observed Hand washing sink blocked by a garbage can. Operator moved garbage can. Near dishwasher, observed sheet pans blocking a Hand washing sink. Operator moved pans. 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 several soups and large batches of meat pies with no date marking

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottle. Operator labeled bottle. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. In dry storage area, observed dented can of tomato sauce. Operator discarded can. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken being stored in standing water. Educated operator about proper thawing. Operator moved chicken to the Walk in cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Next to dishwasher, observed Hand washing sink holding a container full of water. Corrected On-Site

Basic - Floors not maintained smooth and durable. In several kitchen areas

Basic - Time/temperature control for safety food thawed in an improper manner. Observed large frozen pork roast in Three compartment sink with no running water beig used

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In several kitchen areas

Basic - - From initial inspection : Basic - Equipment in poor repair. In kitchen, reach in freezer has broken door handle. Warning - From follow-up inspection 2024-03-20: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. In kitchen areas, concrete sealer has become worn off in many areas. Warning - From follow-up inspection 2024-03-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris Warning - From follow-up inspection 2024-03-20: Time Extended

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. Dishwasher (Chlorine 0ppm)Operator replaced sanitizer Secondary test; (Chlorine 50ppm) Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee making sandwiches bare handed. Educated employee on when to use hand barriers. Employee discarded sandwiches, washed hands and put gloves on. Corrective Action Taken

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

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling has accumulated grease

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

Basic - Grease on the ground around grease receptacle.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. At front counter, and dry storage

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw ground beef being stored on top of milk. I told operator to place milk above raw meats in storage. 11-7-22 Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen, shell eggs (65F - Cold Holding); garlic in oil (65F - Cold Holding), per operator items have been out at room temperature for thirty minutes. Operator moved items to inside the cooler. 11-7-22 Corrective Action Taken Repeat Violation Admin Complaint

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. I left hand out with operator

Intermediate - Handwash sink not accessible for employee use at all times. In main kitchen, hand washing sink is blocked by pots and pans

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. I left hand out with operator.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In main kitchen areas, Ceiling tiles have accumulated grease and debris

Basic - Cove molding at floor/wall juncture broken/missing. In hallway from front area to main kitchen

Basic - Employee drinking in a food preparation or other restricted area. In main kitchen, open soda can on prep area counter near stove

Basic - Time/temperature control for safety food thawed in an improper manner. In main kitchen Frozen oxtails sitting in a utility sink with no running water.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Main kitchen, and prep area walls have heavy accumulation of grease and debris

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee making sandwiches without gloves, operator discarded products and employee put on gloves Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Two cases raw shell eggs above ready to eat rolls in walk-in cooler. Per discussion operator moved eggs to a different location Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil, per operator garlic was out of cooler thirty minutes, after discussion garlic was put in cooler, time as a public health control materials provided (70F - Cold Holding) 3-10-2022 Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum break outside hose bib

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

Intermediate - No soap provided at handwash sink. No soap at hand wash sink near dishwasher, and at front counter entrance from kitchen Operator refilled soaps 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. Sliced ham, sliced cheese, Cuban sandwiches not date marked At front counter flan, rice pudding, assorted cakes not date marked, discussed with employees necessary date marking.

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled

Basic - Food stored on floor. Food on freezer floor

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

Basic - Time/temperature control for safety food thawed in an improper manner. Beef oxtail being thawed in a sink with out running water at 70F or less. Discussed procedures of thawing with operator

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls have accumulated grease and debris

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. License posted expired on 12/1/21. Warning - From follow-up inspection 2022-05-09: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw bacon in reach in cooler next to sandwich press and raw beef on same sheet tray as raw pork in walk in cooler. Educated operator on the importance of proper food arrangement. Operator moved all items into proper storage order. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bottle of Solarcaine burn gel stored in reach in cooler with filled condiment squirt bottles. Educated operator on the importance of proper chemical storage. Operator moved to office. Corrected On-Site

Basic - Food stored on floor. Observed case of pasteurized egg yolks delivered last week per operator stored on the floor in the walk in freezer. Educated operator on the importance of proper food storage. Operator moved to shelf. Corrected On-Site