LA JEFA DEL PABELLON

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. -Z.

Basic - Food stored on floor. -ice container and rice container. Operator placed on shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoon on condiment table, operator removed. Corrected On-Site

Basic - Single-service items for customer self-service not properly protected to prevent contamination. -unwrapped coffee stir sticks on condiment table

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm, operator drained and made new sanitizer solution, 150 ppm. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -operator used cell phone with gloves on then handled utensils and cooking equipment with no glove change. Educated operator. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -tomatoes in hand sink, operator removed. Corrected On-Site

Basic - Food stored on floor. -container of rice, operator corrected. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -122F, operator removed utensils and discarded water. Corrected On-Site

Basic - Single-service articles improperly stored. -box of wrapped plastic utensils on floor. Operator corrected. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed pineapple over prepped veggies in upright reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at the cooks line.

Intermediate - Handwash sink not accessible for employee use at all times.Blocked by reach in cooler.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia.

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

Basic - Clean ladles and spoons not stored inverted or in a protected manner.

Basic - Employee personal items stored on top of reach in cooler.Apples.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Basic - In-use tongs stored on towel between uses. Corrected On-Site

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash only means designating the sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tortillas. Corrected On-Site