LAS TERRAZAS CAFE AND CATERING LLC

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment using a sanitizer not for food contact surfaces. Operator went to store to buy correct sanitizer. Observed correct food contact surfaces sanitizer. 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 by email. Corrective Action Taken

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

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. Provided by email Corrective Action Taken

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 40 ppm retested 50 ppm Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee was touching phone and began working with food. Employee washed hands afterwards.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by meat slicer Cold holding: cook pork 49 f meat loaf 49 f cook beef 47 f cook rice 47 f operator placed in reach in freezer 2nd temp all temps to 43f Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: croquettes ham 123 f beef empanadas 120 f operator placed in microwave 2nd temp 165 f on all foods Corrected On-Site Repeat Violation

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. Cut ham prepped on 9/15/22

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 40 ppm

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-04-25: Time Extended - From follow-up inspection 2022-06-21: No proof of employee training Admin Complaint

High Priority - Container of medicine improperly stored. Observed on top of reach in freezer by meat slicer. Observed employee move medication away from restaurant food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over tortillas in reach in freezer by meat slicer. Observed employee move raw chicken to bottom shelve. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked with soap container located by cooks line. Observed employee remove soap container from hand wash sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink on cooks line and observed at hand washing sink on service line . Observed employee restock paper towels. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at reach in cooler by dry storage area. Repeat Violation

Basic - Food stored on floor. Observed 2 cases of oil stored on floor by three compartment sink. Observed employee move cases of oil from floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on server line by coffee maker.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverages above food in reach in cooler by meat slicer. Observed employee move employee drinks away from restaurant foods. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Observed plastic cups stored on floor by mop sink observed operator move cups to shelf. Corrected On-Site

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 200ppm observed employee re make solution to 50ppm Corrected On-Site