LA HACIENDA

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler over 4 hours: chicken 47f, refried beans 44f, chili con carne 44f, and soup broth 44f. See stop sale. Warning - From follow-up inspection 2025-02-07: Chicken in walk-in cooler at 54f held overnight in walk-in cooler. See stop sale. Other items not kept in walk-in cooler and are instead at steam wells: refried beans 116f reheating 20 minutes, chili con carne 177f, soup broth 161f Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced tomatoes in walk-in cooler 45f Ambient Cooling for 6 hours. See stop sale. Warning - From follow-up inspection 2025-02-07: Sliced tomatoes Ambient Cooling in walk-in cooler at 48f for 40 minutes. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler over 4 hours: chicken 47f, refried beans 44f, chili con carne 44f, soup broth 44f, sliced tomatoes 45f.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler over 4 hours: chicken 47f, refried beans 44f, chili con carne 44f, and soup broth 44f. See stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced tomatoes in walk-in cooler 45f Ambient Cooling for 6 hours. See stop sale. Warning

Basic - Equipment in poor repair. Upon observation, walk-in cooler door is unable to completely seal, gap along top corner. Repeat Violation

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed cook handle raw chicken, wipe gloved hands on rags attached to apron, and handle utensils to cook items without changing gloves or washing hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle raw chicken, wipe gloved hands on rags attached to apron, and handle utensils to cook items without changing gloves or washing hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repackaged frozen raw chicken over repackaged frozen raw beef in walk in freezer. Repackaged raw chicken over repackaged raw beef and shrimp in reach in cooler next to flat top grill.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handle raw chicken, wipe gloved hands on rags attached to apron, and handle utensils to cook items without changing gloves or washing hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items held overnight: Shell eggs ambient 47/46f, milk 45f, chili con carne 46f, rice 49f, chicken 51f

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items held overnight: Shell eggs ambient 47/46f, milk 45f, chili con carne 46f, rice 49f, chicken 51f Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk jug in server reach in cooler not date marked. Manager states milk may have been opened more than 24 hours.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles of bleach and grease cutter not labeled.

Basic - Grease on the ground and/or pad around grease receptacle. Grease on ground around dumpster. Operator had employee clean ground around dumpster. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet cloth on clean plate.

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. Raw Chicken over Raw beef in walk in freezer. Manager and staff corrected storage during inspection. 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/ ServeSafe Certificate expired 12/19/2022. Manager stated he is in the process of renewing ServeSafe certificate Warning

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. - repackaged raw chicken sitting on shelf over manufacturer's package beef; - raw shrimp, chicken, and beef on speed rack in walk-in freezer over each other and over cooked poblanos.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - Employees trained using International Food Service Executives Association training program and Food Safety Training Inc in 10/2018. All expired 10/2021. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - pitcher handle for rice in big bin down in the rice. Manager turned the handle up.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food items cooled in containers too big to allow for timely cooling and lids sealed during cooling process. Instructed operator on optimal cooling conditions to meet food code requirements. Chile con Carne 45°F, chicken soup 46°F, Chili Con Carne 48°F, Refried Beans 57°F, Rice 50°F, Queso 46°F, Queso 45°F, Queso 45°F, Salsa 44°F, Chile relleno 45°F. Corrective Action Taken

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. Tray of raw chicken stored over beef. Manager moved chicken to bottom rack. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following observed held greater than 4 hours at tempurarures: Chile con Carne 45°F, chicken soup 46°F, Chili Con Carne 48°F, Refried Beans 57°F, Rice 50°F, Queso 46°F, Queso 45°F, Queso 45°F, Salsa 44°F, Chile relleno 45°F. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following observed held greater than 4 hours at: Chile con Carne 45°F, chicken soup 46°F, Chili Con Carne 48°F, Refried Beans 57°F, Rice 50°F, Queso 46°F, Queso 45°F, Queso 45°F, Salsa 44°F, Chile relleno 45°F. Corrective Action Taken Warning

Basic - Dead roaches on premises. Observed 4 dead roaches on floor of storage closet. Employee swept up and removed dead roaches during inspection. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. In walk in freezer: water dripping from ceiling/light fixture onto food at top of speed rack. 1 tray of shrimp, 2 trays of Chile relleno. Operator disposed of foods and placed empty rack on top of speed rack to protect foods. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in unapproved container stored in water at 85°F. Operator removed scoop from holding container. Corrected On-Site