CABALEN EATERY

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on top of display cooler containers of Coconut milk , corn and shredded cheese (76F - Cold Holding) with heat added. Manager stated desserts were placed out 6 hours prior. See stop sale

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.

Basic - Food stored on floor. Observed rice cooker with cooked rice on floor at entrance of kitchen. Manager removed and stored properly. Corrected On-Site

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

Basic - Food stored on floor. Observed large pan of meat stored on floor located in kitchen. Manager removed and stored properly. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled. Manager stated they were scheduled to be cleaned. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed bowl of frozen shrimp in sink to thaw. Manager turned water on shrimp to thaw. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored to dry. Manager hung mop to dry properly. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored in stand alone cooler over unwashed string beans. Manager removed and stored properly. Corrected On-Site

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. See stop sale. Observed no time mark for items held under time control. Manager placed time mark for foods on time control. 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. Observed 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. Inspector provided copy of Big 6 Foodborne illnesses. 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. Observed establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table in middle of kitchen. Employee removed and stored properly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on food storage area. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food stored on floor. Observed multiple cases of bottled water stored on floor of front line. Manager removed and stored properly. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Observed single service cups stored on floor at entrance of kitchen. Manager removed and stored properly. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed Wet mop not stored in a manner to allow the mop to dry.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse equipment but not sanitize and then wipe with cloth towel and place away on clean equipment storage rack. Reviewed with manager. Manager reviewed with employee on proper procedure

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2023.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork (109-115F - Hot Holding, reheated 181F); fried fish (113-125F - Hot Holding, reheated 166F); fish stew (110-116F - Hot Holding, reheated 169F), all items stored on front lint hot case, place there after reheating for hot holding approximately 30 mins ago as per manager. Some items sitting out and some were in hot case but not enough water under pan and missing second pan to keep heat temperature inside unit from escaping. Manager reheated all items to over 165F. 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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand was sink next to three compartment sink and on front line at serving line with bowl stored inside Repeat Violation

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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. 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. Cooked vegetables dish not date marked. Manager stated was closed Monday and food items was prepared on Sunday

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 shelf with dry good foods in kitchen. Moved by manager. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in kitchen with no hair restraint Repeat Violation

Basic - Food stored on floor. Case of unwashed produce stored on floor in kitchen. Moved by manager. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Jaylene Mariano took test on 3-31-17

Intermediate - Handwash sink used for purposes other than handwashing. Container in handsink at entrance to kitchen, employee removed it Corrected On-Site

Intermediate - No soap provided at handwash sink. Both handsinks in kitchen, operator placed some 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. Rice pudding made two days ago

Intermediate - Spray bottle containing toxic substance not labeled. Under triple sink,

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table and on shelf above customer food, kitchen, operator moved it Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of sugar bag, employee moved it Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking and employee scooping foods at front counter

Basic - Food stored on floor. Bottle plastic water, employee placed them on shelf Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 75f water for rice scoop, employee removed water Corrected On-Site Repeat Violation

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit.in upright cooler at front counter, custard in it Corrected On-Site

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

Basic - Outer openings not protected with self-closing doors. Rear

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler, glass doors,

Basic - Single-service articles improperly stored. Boxes with to go on containers floor, employee placed them on crate Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Fish in standing water, 40f, he turned cold water on, advice him to put it in cooler Corrective Action Taken Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded itb

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened bag of raw fish stored over bags of cooked vegetables and container of ice cream in stand alone reach in freezer on cook line. Not all products commercially. Manager properly stored food. Corrected On-Site Repeat Violation Admin Complaint

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. Cooked pork and cooked fish stored at room temperature held under time control in front lunch service counter not time marked. Manager stated food was cooked at 11am. Manager properly time marked food. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. dice pork (100-130°F); chicken in red sauce (123°F) in front lunch buffet steam well. Manager stated food was cooked at 11am and placed in steam well to hold hot. Manager began reheating food Corrective Action Taken Repeat Violation Admin Complaint

Basic - Food stored on floor. Bottles of water stored on floor in front counter near the register. Manager properly stored bottles of water. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon stored in room temperature standing water (77°F) next to rice cookers in front service counter. Manager began heating up the water. Corrective Action Taken Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork thawing at room temperature by the three compartment sink. Manager placed pork inside reach in cooler. Corrected On-Site