MI VIEJO LATIN CAFE & CATERING

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Basic - Can opener blade not kept sharp - observed metal shavings.

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 sandwich using bare hands.

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. Potato balls and chicken held on time not time marked, manager time marked at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink next to juice machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potatoes, beef, chicken and other items in walk in cooler not date marked. Employee began date marking. Corrective Action Taken Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on phone on prep table. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.

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

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

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled next to orange juice machine.

High Priority - Toxic substance/chemical improperly stored. Observed chemical cleaner stored over pre made cuban sandwiches in sandwich making room

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained in kitchen at time of inspection: - cutting board on cooks line - cutting board in sandwich room

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food items prepared onsite in walk in cooler unlabeled at time of inspection.

Basic - Clean utensils stored between equipment and wall. Observed knives stored between wall and triple sink at time of inspection.

Basic - Cutting board has cut marks and is no longer cleanable. - Cutting board on cooks line near prep room - cutting board in sandwich making room.

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 sandwich room at time of inspection.

Basic - Food stored on floor. Observed food containers/buckets stored on floor in walk in cooler close to cooks line at time of inspection

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with old grease and dust at time of inspection.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottles water stored in reach in cooler on cooks line next to kitchen door.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken in standing water in bucket in triple sink at time of inspection. Employee turned water on during inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind cooks line equipment at time of inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over butter and milk in reach in cooler on cook line. Raw shell eggs over bread in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 89 F, potato ball 124 F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Soda machine. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink next to juice machine. Employee removed at time of inspection. Corrected On-Site Repeat Violation

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. Manager provided food handler certification for 4 employees.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and beans in walk in cooler not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in containers of seasoning.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on top of microwave.

Basic - Employee with no hair restraint while engaging in food preparation. Employees prepping food with no hair restraint.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in freezer.

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024, operator renewed license at time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. No time mark on Cheese 79 F, eggs 75 F on counter. Establishment doesn't know how long it's been out.

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. No time mark on Cheese 79 F, eggs 75 F on counter. Establishment doesn't know how long it's been out.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink across from steam table. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink in dry storage area. Repeat Violation

Intermediate - No soap provided at handwash sink. At handwash sink in dry storage area. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef, pork, and chicken in walk in cooler not date marked. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between wall and 3 Compartment Sink. Operator removed at time of inspection. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut onions in reach in cooler on cook line. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 72 F, operator states he goes through the eggs fast. Sent operator time at a public health control. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink across from steam table. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink across from back walk in cooler. Operator replaced at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. At handwash sink across from back walk in cooler. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef in walk in cooler not date marked. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Self service ice chute and soda machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler gasket torn on cook line.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed peppers being cut prior to washing.

Basic - Working containers of food removed from original container not identified by common name. Sugar in self service area not labeled. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 70 F on counter, discussed time as a public health control and operator placed in ric. Cut tomatoes 46 F in reach in cooler operator moved to a working cooler. Corrective Action Taken Warning - From follow-up inspection 2023-04-18: Cut tomatoes 51 F, eggs 61 F advised operator moved items to a working cooler. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Repeat Violation Warning - From follow-up inspection 2023-04-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink across from steam table. Warning - From follow-up inspection 2023-04-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At handwash sink in back storage room. Warning - From follow-up inspection 2023-04-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and beef in walk in cooler hot date marked. Warning - From follow-up inspection 2023-04-18: Pork and chicken in walk in cooler not date marked. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Self service ice chute and ice tea machine. Warning - From follow-up inspection 2023-04-18: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2023-04-18: Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink no vacuum breaker.

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/ Veronica Lima expired 9/25/2022.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Self service soda machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of seasoning. Employee removed bowl at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On cook line.

Basic - Equipment in poor repair. Blender lid.

Basic - Food storage container/container lid cracked or broken. Coffee container cracked.

Basic - Food stored on floor. Plastic container of seasoning stored on floor next to dry storage. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Missing drain plug at dumpster. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of blender and food processor.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler on cook line.

Basic - Stored food not covered. Container of breadcrumbs stored uncovered in dry storage.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.

Basic - Working containers of food removed from original container not identified by common name. Containers of coffee and coco not labeled, operator labeled at time of inspection. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 6lb can of chefs choice roasted peppers, 6 lb can of del monte corn, 6lb can of del monte green beans, 6 lb can of Alberto tomato paste

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil at 48 F sitting on cooks line add to existing time as a public health control form Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink near cooks line and walk in cooler has no hot water Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. See stop sale dented cans stored with cans that are not dented

Basic - Food stored on floor. Buckets of food stored on the floor in walk in cooler and walk in freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils in standing water at 81 F

Basic - Missing drain plug at dumpster. Dumpster drain plug missing

Basic - Plumbing system in disrepair. Hand sink near cooks line and walk in cooler faucet is broken

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizing bucket stored on floor in front kitchen cooks line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Did not observe paper towels at at handwash sink located in dry storage area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water not provided at handwash sink located on cook line next to walk in cooler. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting with deep cut marks and is no longer cleanable.

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 container of sauce stored on the floor inside walk in cooler. -Observed boxes containing juices stored on the floor inside walk in freezer. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths stored on preparation tables not stored in sanitizer solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Observed plastic container storing flour without label. Located in dry storage area. Repeat Violation