PAL CAMPO RESTAURANT - TAMPA

High Priority - Dented cans present. See stop sale. Tomato sauce 1 can hunts and green peas Goya 1 can

High Priority - Operating with an expired Division of Hotels and Restaurants license. Open and operating verified ownership

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler glass beverage cooler flan 46F cut tomatoes 45F cut lettuce 45F milk 46F discussed with manager to move foods out of cooler manager moved foods to walk in freezer all food temp to 43F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook chicken 98F cook mushroom 100F on oven too manager reheated to 165F Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat above 200-400 ppm Employee added water retested to 200ppm Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar hand washing sink

Intermediate - No soap provided at handwash sink. Bar hand washing sink

Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand washing sinks

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer tested at 0ppm. Inspector requested that 3-compartment be set up and used for sanitization until the dish machine is repaired. Employee set up 3-compartment sink and tested at 100ppm. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken stored behind raw beef in reachin cooler on cookline. Employee placed raw chicken in front of raw beef in reachin cooler. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used as a dump sink. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop raw beef in reachin cooler on cookline.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table in back prep area. Employee voluntarily discarded. Corrected On-Site Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic container wet nesting on shelf adjacent to 2-compartment sink. Employee placed in dish area to be washed. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Missing in restrooms Employee replaced. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Inside reachin cooled on cook line adjacent to fryers.

Basic - Working containers of food removed from original container not identified by common name. Bulk salt not labeled on shelf in storage room. Employee labeled Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large pan of raw pork 48 F and raw chicken wing 52 F stored on reach-in cooler at first cook line. Operator moved items to walk-in freezer for rapid cooling. Re temp: raw pork 40 F, raw chicken wing 39 F. Corrected On-Site

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/ Joel Guitierrez, expired on 11/02/2024.

Intermediate - Handwash sink used for purposes other than handwashing. A few pieces of plant food debris in handwash sink at dish machine area.

Intermediate - No soap provided at handwash sink. At both cook lines and by walk-in freezer. Soap dispenser at handwash sink not working/unable to dispense soap. By walk-in cooler.

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. Only 1 certificate is valid. Operator called instructor to schedule training for employees at time of inspection. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially packaged salmon in reach-in cooler on cook line. Salmons are semi solid, employee cut open packages at time of inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple opened employee drinks stored in reach-in freezer over other food items to be served the public. Operator discarded drinks. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork, cooked bean and various food items in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice well on cook line: cooked onion 47 F. Operator added ice at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. At mop sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle loosen and unable to turn on hot water in handwash sink at cook line.

Basic - Faucet/handle loosen at plumbing fixture. Handwash sink at back cook line. Water leaking from pipe and/or faucet/handle. Handwash sink at front cook line.

Basic - Food stored on floor. Fry oil stored on floor at dry food storage room. Operator moved to shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs hang on oven and fryer handles. Operator removed tongs. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink on back cook line. Provided. Soap dispenser at handwash sink not working/unable to dispense soap. Handwash sink next to walk-in freezer. Operator replaced batteries and works properly. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Nancy Serrano, 6-7 months in manager position. Warning - From follow-up inspection 2023-11-06: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2023-05-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Hot water supply not maintained during peak periods. Ran hot water approximately 2 minutes to reached 100F in handwash sink at prep area by walk-in cooler. Warning - From follow-up inspection 2023-05-12: Ran hot water approximately 3 minutes to reached 100 F. Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2023-05-12: Time Extended

High Priority - Container of medicine improperly stored. Observed a bottle of pain killer stored over reach-in cooler on cook line. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cheese sauce 130 F stored in steam table on cook line. Operator reheated to 170 F at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles at wait station in dining area. Operator labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation

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. Operator discarded drink. Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved drinks into large containers to prevent cross contamination. Corrected On-Site

Basic - Equipment in poor repair. Multiple broken reach-in cooler handles and torn door gaskets.

Basic - Food stored on floor. A few cases of sausage stored on floor in walk-in freezer. Operator moved to shelf. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees placing gloves on with no hand washing, corrected action taken, inspector discussed with chef proper hand washing when changing gloves. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored over onions in walk in cooler , corrected, chef placed eggs on bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink on cooks line blocked by garbage can, corrected, chef moved garbage can during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine with mold build up.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen, corrected, employee discarded food during inspection. Corrected On-Site

Basic - Food stored on floor. Box of empanadas stored on floor in walk freezer.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers in dry storage area not labeled .

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. Some new hired employees working more than 60 days with no food handler training. Discussed with operator about food handler training for employees within 60 days after hired. Corrective Action Taken Warning - From follow-up inspection 2021-10-28: New employees scheduled for food handler training. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes in handwash sink at wait station by cook line, temped 71-73 °F. Discussed with operator about handwash sink must provide hot water with temperature of 100 °F or above. Warning - From follow-up inspection 2021-10-28: Ran hot water for approximately 3 minutes, temped 72-73 °F. Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning - From follow-up inspection 2021-10-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled. Warning - From follow-up inspection 2021-10-28: Time Extended