SANTA ANA'S BAKERY

High Priority - Container of medicine improperly stored. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sent Time As a Public health for in Spanish to operator.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tile in back kitchen area where food is being prepared.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on top shelf over 3 compartment sink not stored inverted.

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee eating behind counter where food is being prepared. Educated operator.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on prep table next to microwave at front counter. Operator relocated drinks. Corrected On-Site

Basic - Open dumpster lid on shared dumpster.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet clothes hanging on sink. Operator removed clothes. Provided education on proper storage of wet clothes. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach-in freezers located in hallway to restroom

High Priority - Container of medicine improperly stored. A bottle of Advils and Iron supplement stored on shelf over prep table in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over shredded mozzarella in reach-in coolers at cook line and dry storage area. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few pieces of chorizo 131 F in display hot box at front serving counter.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Observed accumulation of coffee grounds in handwash sink at front service counter.

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. Beef soup in reach-in cooler at dry storage area. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee working at sandwich station and 1 employee working with dough in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over shredded cheese, raw shell eggs stored over flour mix in reach-in cooler on cook line. Repeat Violation

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. Empanadas, cooked tomato sauce and other food in reach-in freezers. 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. 3 employees has no proof of training.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee stored on prep table at kitchen.

Basic - Ice buildup in chest reach-in freezers. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over shredded mozzarella and cooked shredded chicken at back fridge in kitchen. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line: Raw Bacon (52F - Cold Holding); Shredded Chicken (51F - Cold Holding). Employee stated that items were left on prep table for about 30 minutes during preparation, shredded chicken used at time of inspection. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Commercially cooked chicken not covered in microwave. Operator covered chicken at time of inspection. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink with no soap. Discussed with operator about proper hand wash procedures. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash wet wiping cloth in hand wash sink. Discussed with operator about using hand wash sink for hand wash only.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on back prep table in kitchen. Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open employee drinks in sandwich prep cooler at front and back prep fridge in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee in kitchen prepping bakery. 1 employee prepped sandwich at front service counter. Repeat Violation

Basic - Floor tiles missing and/or in disrepair under three compartment sink on cookline.

Basic - Ice buildup in multiple reach-in freezers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters in back prep area.

Basic - Old labels stuck to food containers after cleaning. Container Holding vinegar sauce has old label with different food product name.

Basic - Open dumpster lid. Shared dumpster.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed customers walk through storage area to bathroom, unpackaged food stored in unsecured reach in coolers and freezers at storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon stored behind mozzarella cheese and ready to eat chorizo, raw shell eggs stored over cooked shredded pork in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small amount of cream cheese 46 F and chorizo 45 F stored in reach-in cooler on cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 11 pieces of pork tamales 82 F stored on front service counter. Discussed with operator about proper hot holding temperature is 135 F or above.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Patricia Gonzalez. Provided big 6 handout. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in three compartment sink with no soap.

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 to operator by email. Corrective Action Taken

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. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. All 6 food employees. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and plastic spoons at front service counter. Operator reorganized items at time of inspection. Corrected On-Site Repeat Violation

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. Homemade empanadas and sauces. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Equipment in poor repair. Reach-in cooler gasket torn at front service area. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour bins. Operator moved handles up. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled with old food debris. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons and forks at front service counter.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over mashed potato in reach-in cooler on cook line. Discussed with operator about proper refrigeration storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mashed potato 47 F in reach-in cooler on cook line. Operator stated that it was left in room temperature for about 30 minutes.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washed and rinse wiping cloth in handwash sink at front service area. Discussed with operator about handwash sink for handwash only.

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. Empanadas and sauces in reach-in freezers. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table. Operator removed. Corrected On-Site

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

Basic - Equipment in poor repair. Chest freezer gasket torn. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled.

High Priority - Container of medicine improperly stored. Above Reach in cooler. Operator moved during inspection Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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. Empanadas and sauce in freezer

Basic - Equipment in poor repair. Gasket torn upright Reach in freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in kitchen

Intermediate - - From initial inspection : 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/ Patricia Gonzalez 03/18/16. Warning - From follow-up inspection 2021-11-15: Patricia Gonzalez expired on 03/18/16, National Registry of Food Safety Professionals. Admin Complaint

Intermediate - - From initial inspection : 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 - From follow-up inspection 2021-11-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning - From follow-up inspection 2021-11-15: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored over prep table at kitchen. Operator removed drinks. Corrected On-Site Warning - From follow-up inspection 2021-11-15: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Chest freezers. Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair storage shelves in reach-in cooler by stove. Repeat Violation Warning - From follow-up inspection 2021-11-15: Time Extended