SAL & PIMIENTA RESTAURANT

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 touched cut peppers and carrots with bare hands.

High Priority - Presence of insects, rodents, or other pests. Approximately 20 live ants on wall above reach in cooler in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over mayo and multiple condiments in walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork on shelf in walk in cooler.

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor in front of kitchen door. 1 live roach on pan on rack in kitchen. 15 live roaches under shelf at front counter next to kitchen door.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched live ants then touched cut tomatoes with same gloves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: chicken soup 118 F, baked chicken 98 F, Per operator items were put out at 11 am time temped 12:30 pm. Operator put in oven at time of inspection to bring back to temperature. Repeat Violation

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

Intermediate - No handwash sink for employees. Only 1 Handwashing sink in kitchen has no handles to turn on and off with. Operator had hand wash sink turned off and the only way to make water come out of faucet is with a metal wrench.

Intermediate - No soap provided at handwash sink. Hand wash sink in kitchen.

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.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave in kitchen.

Basic - Dead roaches on premises. 1 dead roach under shelf next to kitchen door. 1 dead roach in front back door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottles on shelf over prep table in kitchen.

Basic - Floor not cleaned when the least amount of food is exposed. Floor soiled throughout kitchen.

Basic - Stored food not covered. Dried rice in storage room not covered.

Basic - Wood food-contact surface not properly sealed. Shelves in dry storage room.

High Priority - Food with mold-like growth. See stop sale. Sausage in walk in cooler moldy.

High Priority - Live, small flying insects found 3 live flies flying around kitchen. 4 flies flying in dry storage. Operator cleaned and eliminated at time of inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked soup in walk in cooler . Operator relocated at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: pork fried 112 F, cooked pork 120 F Items put out at 12 pm temped at 2:45 pm. Operator put in fryer and on grill at time of inspection. Corrective Action Taken

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

Intermediate - Spray bottle containing toxic substance not labeled with yellow liquid at handwash sink in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen.

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

Basic - Ice scoop handle in contact with ice. Ice machine in kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle I'd scoop in bulk rice.

Basic - Reuse of single-service or single-use articles. Grocery bags used to hold raw meat.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork thawing in non running water in kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flies in kitchen. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: yuca 125 F, rice 130 F, operator reheated at time of inspection in steam well. Per operator item were put out at 1 pm . Time temped at 3:40 F, Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replaced at time of inspection. Corrected On-Site Warning

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

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Large metal pan on floor in kitchen. Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler in kitchen. Repeat Violation Warning

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

Basic - Food stored on floor. Plantains on floor in dry storage. Operator relocated at time of inspection. Corrected On-Site Repeat Violation Warning

Basic - Open dumpster lid. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and reach in freezers in kitchen. Warning

Basic - Unnecessary items/unused equipment on the premises. Multiple reach in coolers and reach in freezers behind establishment. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of reach in cooler in kitchen. Raw chicken over cooked items in Walk in cooler. Warning

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. Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by dishes. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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. Repeat Violation Warning

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in walk in cooler . Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal containers on top of shelf over three compartment sink. Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen. Warning

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and purse on reach in cooler in kitchen. Repeat Violation Warning

Basic - Food stored on floor. Bulk oil and bulk plantains on floor in dry storage area. Repeat Violation Warning

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on floor near reach in cooler at bar. Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Raw pork and cooked meat in reach in freezer near back door..

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over French fries in reach in freezer near back door.

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach near back door. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: pork cooked 46 F

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

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar and handwash sink in kitchen.

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.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken, empanadas and multiple items in reach in freezer.

Intermediate - Spray bottle containing toxic substance not labeled with yellow liquid.

Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice in dry storage area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pots and pans above three compartment sink. Repeat Violation

Basic - Dead roaches on premises. 1 dead roach on floor near bar. 3 dead roaches near bulk rice in dry storage area. 3 dead roaches near entrance of dry storage area. 4 dead roaches near back door. 5 dead roaches near water heater in dry storage area. Admin Complaint

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink out of cup with no lid.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee dessert over cooked pork and raw beef in walk in cooler. Operator relocated at t8me of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee mints on reach in cooler at bar.

Basic - Food stored on floor. Bulk oil on floor in dry storage area.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop in ice at bar.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout establishment.

Basic - Single-service articles improperly stored. Bulk boxes of Togo cups on floor in dry storage area.

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

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