DEL VALLE LATIN STORE & MARKET

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored overtop milk inside double door refrigerator on cooks line.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ 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 - Bowl or other container with no handle used to dispense food. Cup used as scoop inside salsa container.

Basic - Employee eating while preparing food. Employee eating while prepping food in kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee using cell phone in kitchen area.

Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloths stored stored underneath cutting board.

Basic - Raw fruits/vegetables not washed prior to preparation. Cactus not washed before preparation. Chef washed cactus.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket in kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stuffed Jalapeños (56F - Cold Holding); Beef (57F - Cold Holding); Beef Prepared (56F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (55F - Cold Holding); Eggs (56F - Cold Holding) FIRST TEMPERATURE 10:00 SECOND TEMPERATURE 10:30; 50-51F 3 DOOR COOLER NEAR COOK-LINE Discussed keeping door closed. REACH IN COOLER NEAR MEAT DISPLAY Stuffed Jalapeños (56F - Cold Holding); Beef (57F - Cold Holding); Beef Prepared (56F - Cold Holding) Discussed with operator on having technician out to look at cooler in meat prep area next to display case. Operator unable to provide proof of temperature taken, from cooler overnight. Ambient temperature in cooler 50F See stop sale. Repeat Violation Repeat Violation Admin Complaint

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer gauge not working. Repeat Violation 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. Provided operator with education packet containing cleanup procedure. Corrected On-Site Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of beef not date marked Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop spices Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks thorough out kitchen, discussed with operator. Warning

Basic - Equipment in poor repair. Gaskets thoroughout kitchen Repeat Violation Warning

Basic - No Heimlich maneuver/choking sign posted. Provided operator with education packet containing choking poster. Corrective Action Taken Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in prep area cooler. Warning

Basic - Working containers of food removed from original container not identified by common name. Spices not labeled. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a large container of cooked refried beans - (Cooked at 9am, 73F-82F at 1:35pm - Cooling) in large reach in cooler more than 2 hours but not cooled to 70 F. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored behind cooked chicken and cooked steak on make line in kitchen. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed a large container of cooked refried beans - (Cooked at 9am, 73F-82F at 1:35pm - Cooling) in large reach in cooler more than 2 hours but not cooled to 70 F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door sandwich prep cooler on cook line: Lettuce (50F - Cold Holding); Cut Tomato (50F - Cold Holding); Shredded Mozzarella (52F - Cold Holding); Cooked Shrimp (56F - Cold Holding); Cooked Chicken (53F - Cold Holding); Cooked Steak (52F - Cold Holding); Raw Steak (52F - Cold Holding); Large glass door reach in cooler on cook line: Raw Fish (51F - Cold Holding); Cooked Chicken Wings (51F - Cold Holding); Commercially Processed chicken nuggets (44F - Cold Holding); Cooked Refried Beans - (Cooked at 9am, 73F-82F at 1:35pm - Cooling) Walk in cooler: Rice (52F - Cold Holding) NO OTHER TIME FOR TEMPERATURE CONTROL FOR SAFETY FOODS Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp Broth (133F - Hot Holding), Cooked Vegetable (82F-92F - Hot Holding); Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer temperature at 30F , all food items temperature 50F-56F. Inspectors thermometer read 66F at time of inspection. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed a large container of cooked refried beans covered and deeper than 6 inches - (Cooked at 9am, 73F-82F at 1:35pm - Cooling) in large reach in cooler more than 2 hours but not cooled to 70 F. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of lid of reach in cooler on make line soiled. Discussed with operator. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking hand sink next to three compartment sink. Operator moved at time of inspection. Corrected On-Site Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Marcos Martinez and Manuela Ortiz Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available upon request. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available upon request. Warning

Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to three compartment sink. Operator provided soap at time of inspection. Corrected On-Site Warning

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. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board next to slicer. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in back prep area. Repeat Violation Warning

Basic - Equipment in poor repair. Gasket on reach in cooler on make line in disrepair. Gaskets on reach in cooler in prep area in disrepair. Reach in cooler lid on make line in disrepair. Warning

Basic - Floor tiles missing and/or in disrepair. Floor under reach in cooler in prep area in disrepair. Floor through out prep area in disrepair. Warning

Basic - Food stored on floor. Oil stored on floor next to fryers. Fries stored on floor of walk in freezer. Raw chicken , short ribs stored on floor of walk in freezer. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between two reach in coolers, discussed with operator. Operator moved at time of inspection. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in walk in cooler. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 49 F, cut tomatoes 46 F, cut lettuce 49 F, cheese 50 F in reach in cooler across from grill. Operator placed on ice at time of inspection. Rice 50 F, chicken 49 F, soup 49 F in walk in cooler. Corrective Action Taken 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. Sent to operator at time of inspection. Corrected On-Site Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink on cook line blocked with table. Operator removed 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

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. Refried beans in reach in cooler not date marked. Rice and soup in walk in cooler not date marked. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Portion cups in cheese and guacamole in reach in cooler on cook line. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter with chips. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink. Warning

Basic - Equipment and utensils rinsed after the application of the sanitizer solution. Observed employee wash, sanitize, then rinse dishes. Discussed wash, rinse, then sanitize. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Floor soiled throughout kitchen. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler across from handwash sink on cook line. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed meat thawing in sink. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves rusted in walk in cooler. Warning

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator explained that items had been in reach in cooler and walk in cooler for over 12 hour, beef 44F, pork 47F, chicken 46F, pork 44F, raw chicken 48F. See stop sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator explained that items had been in reach in cooler across from grill and walk in cooler for over 12 hour, beef 44F, pork 47F, chicken 46F, pork 44F, raw chicken 48F. See stop sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in steam table temped at 98F. Manager had employee reheat item. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees present at the time of inspection. Repeat Violation Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Interior of lid on reach in cooler has surface rust. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and chicken dishes cooked the previous day not date marked. Repeat Violation Warning

Basic - Ambient air thermometer not located in the warmest part of the fridge across from prep sink. Warning

Basic - Bowl or other container with no handle used to dispense food. Little bowl in cheese. Operator removed bowl. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Pot and pans have water in between them. Warning

Basic - Floor tiles missing and/or in disrepair. Crack tiles in front of black three door fridge. Warning

Basic - Food stored on floor. Stacked sauces and soups in plastic bins stored on walk in cooler. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not hung up to dry. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rag on counter across from stove. Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3CS measured at 10ppm, operator fixed sink to 50ppm. Corrected On-Site Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. 1 Cracked egg and 2 surrounding eggs. See Stop Sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator stated that items had been cooked and prepared the previous afternoon. Items temped, chicken 52F, beef 57F, diced tomatoes 47F, cheese 54F, sliced tomatoes 49F, steak 57F, breaded cheese 54F, pork 45F, diced chicken 56F, beef 57F, pork 57F, diced chicken chicken 56F, steak 54F, diced chicken 51F, steak 48F, diced chicken 50F, cheese 49F, breaded cheese 48F, diced chicken 51F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator stated that items had been cooked and prepared the previous afternoon. Items were found in reach in cooler across from grill that had been giving them issues previously and reach in cooler on deli side of kitchen. Items temped, chicken 52F, beef 57F, diced tomatoes 47F, cheese 54F, sliced tomatoes 49F, steak 57F, breaded cheese 54F, pork 45F, diced chicken 56F, beef 57F, pork 57F, diced chicken chicken 56F, steak 54F, diced chicken 51F, steak 48F, diced chicken 50F, cheese 49F, breaded cheese 48F, diced chicken 51F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 110F, operator reheated rice in microwave to a final temp of 172F. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand-wash sink blocked by shelf. Employee moved shelf. Corrected On-Site Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 workers present at the time of inspection. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks on cooked steak, chicken, pork and breaded cheese dishes in reach in cooler prepared the previous day. Warning

Basic - Bowl or other container with no handle used to dispense food. Little bowls in vegetable sauces. Operator removed bowls. Corrected On-Site Repeat Violation Warning

Basic - Cardboard used to line food-contact shelves. Cardboard on bottom shelf under flat top grill where clean pots and pans are. Warning

Basic - In-use knife/knives stored in cracks between reach in coolers across from grill. Operator removed knife and put it at three compartment sink for washing. Corrected On-Site Warning

Basic - No copy of latest inspection report available. Warning

Basic - Standing water in bottom of reach-in-cooler. Water at the bottom of reach in cooler across from grill. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over wrapped ready to eat breaded cheese dish. Operator placed dish to a higher shelf. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding unit, Cooked Chicken 51, Guacamole 50, Tomatoes 51, Onion 52, Beef tongue 54, Cooked shrimp 50 Cut lettuce 51 Left overnight approximately 12 hours. - From follow-up inspection 2022-02-17: In the same unit, 2 pounds of cheese 54 F 1/2 pound of peppers 50 F Chicken Pound 1 51 F 2 pounds of ham 55 F Chicken 4 Pounds 53 F Left overnight approximately 12 hours. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left overnight approximately 12 hrs Cooked Chicken 51 Guacamole 50 Tomatoes 51 Onion 52 Beef tongue 54 Cooked shrimp 51 Cut lettuce 50 - From follow-up inspection 2022-02-17: In the same unit, 2 pounds of cheese 54 F 1/2 pound of peppers 50 F Chicken Pound 1 51 F 2 pounds of ham 55 F Chicken 4 Pounds 53 F Left overnight approximately 12 hours. Admin Complaint

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on shelf are not inverted. - From follow-up inspection 2022-02-17: Pots were not inverted. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked on each other on clean rack have water in between them. - From follow-up inspection 2022-02-17: Stack dishes are still wet nesting on shelf. Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2022-02-17: Drain plug is still missing. Operator indicated that she had called for a new plug. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding unit, Cooked Chicken 51, Guacamole 50, Tomatoes 51, Onion 52, Beef tongue 54, Cooked shrimp 50 Cut lettuce 51 Left overnight approximately 12 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left overnight approximately 12 hrs Cooked Chicken 51 Guacamole 50 Tomatoes 51 Onion 52 Beef tongue 54 Cooked shrimp 51 Cut lettuce 50

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooked eggs on menu without consumer advisory. Operator posted sign. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in garlic and oil mix.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on shelf are not inverted.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked on each other on clean rack have water in between them.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Food stored on floor. Jug of oil under handwash sink and container of sauces in walk in cooler. Operator placed items on shelf. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site