LA PRIMA MARKET 'LA POBLANA ' TAQUERIA

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched trash can lid to discard gloves then put on new gloves without washing hands. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on shelf over limes, onions, and cooked beef. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Six containers of chicken soup prepared on 1/29 in two door reach in cooler. Use by date was 2/4.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter drink dispenser: Horchatta 49F-50F. Repeat Violation Admin Complaint

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One female employee with no food safety training.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard on top of grease trap under chemical bottles.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet on shelf over clean dishes in closet area. Moved during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on wire rack over triple sink.

Basic - Old food stuck to clean dishware/utensils. Several dishes on clean dish shelves with old labels. One bin of beef in reach in cooler labeled cilantro.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Two containers 200 ppm.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee with gloved hand touched phone then continued to cook without washing hands and changing gloves

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter: Horchata made with milk 45F. Condensation on container, ice added to drink. Corrective Action Taken

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. Missing for one new employee. Manager gave form to employee and it was signed during this inspection. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared at commissary 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. All product received cooked and cold from La Pablana grocery store and placed in freezer. Operator is not putting date removed from freezer. Repeat Violation

Basic - Open dumpster lid. One lid open at dumpster on side of building.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with sticker sliced on prep table over cut limes in make table.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of ribs stored in kitchen reach-in cooler dated 3/19. Manager stated ribs were frozen the day they were cooked and removed on 3/26. Manager had employee place proper date on ribs. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bag of chicken stored in reach-in cooler across from ordering area. Manager stated bag of chicken was his personal food.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Front counter reach-in freezer.

Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.

Basic - Stored food not covered. Cooked chicken in reach-in freezer across from ordering area.

Basic - Working containers of food removed from original container not identified by common name. Containers of food stored in dry storage closet.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak near fryer 76F manage stated item was removed from cooler twenty minutes prior and placed back in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 119-120F in container on top of microwave on kitchen area. Manager stated rice was heated twenty minutes prior.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser with no label.

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. In reach in cooler in kitchen: tongue cooked on 12/1, stomach cooked 12/4 and beef cooked 12/6 then frozen lacking date removed from freezer. Employee added date to all items. Also, in reach in cooler near front counter: rice and beans cooked yesterday with no date mark. Corrective Action Taken Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Dish with person food on top shelf in reach in cooler. Employee moved. Corrected On-Site

Basic - Open dumpster lid. Two lids open.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In reach in cooler near front counter: unwashed limes and lettuce stored over salsa. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023.

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 DBPR form.Repeat Violation Repeat Violation

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. Missing for one new employee. Provided DBPR form.Repeat Violation Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken and beef removed from freezer yesterday have dates from preparation only. Also, rice, beef and tongue cooked yesterday in reach in cooler has no date mark. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on prep table. Moved during this inspection. Corrected On-Site

Basic - Open dumpster lid. Two lids open on dumpster.

Basic - Single-service articles improperly stored. Packs of napkins and paper towels on floor behind front counter.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bag of tomatoes, bag of peppers and tray of unwashed avocados on shelf over bread in reach in cooler. Employee moved to bottom shelf. 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. Reach-in cooler at the cook line, multiple containers with date marked from December, 2022. Employee removed the old stickers and properly date marked. Corrected On-Site

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. Not available

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee

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. No documents filled outs

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. Multiple food containers with no date marked, per manager all items were pulled out of freezer within the previous two days.

Intermediate - Spray bottle containing toxic substance not labeled. At the three compartment sink area, spray bottle with yellow substance not labeled

Basic - Old labels stuck to food containers after cleaning. Containers stored at the dry storage area with old stickers, also containers in use with double stickers.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the cook line, no Hot water available, employee turned on the hot water. Corrected On-Site

Basic - Plumbing system in disrepair. Handwash sink at the cook line, faucet in disrepair (hot water).

High Priority - Nonfood-grade bags used in direct contact with food. In freezer, jalapeños stored in thank you bags, Employee moved from bag. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, rice no date marked, per employee rice was cooked 12/18/21.

Basic - No copy of latest inspection report available.

Basic - Old labels stuck to food containers after cleaning. Multiple containers with wrong old labels.