LA TRADITIONAL GRILL

Basic - In-use bowl in non-time/temperature control for safety food not stored with handle above top of food within a closed container of salt. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original salt and sugar container not identified by common name. Operator labeled. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak not in commercial packaging at chest freezer. Educated operator on proper storage procedures. Advised operator to place chicken on the bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on counter: chile sauce (hydrated chiles) (76F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to place product back in cooler or use time control. Educated operator on time control and emailed time control procedure to operator. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (98F - Cooling) at 9:05; cooling since 7:45 - 86F at 9:31 Observed in low boy cooler with tight fitting lid. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable. At flip top cooler cutting board. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beans 11:50 cooked two hours ago (114°F - Cooling), on top of steam table. Operator reheated beans to 170°F to restart the cooling process. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (105°F - Hot Holding) in steam table for less than 1 hour. Operator reheated to 170°F for hot holding. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching tortillas with bare hands; food to be used at a later time; manager educated operator; employee washed hands and put gloves on Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tortillas and milk in sandwich table at cook line; operator stored properly Corrected On-Site

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

Basic - Food stored in a location that is exposed to splash/dust- on prep table next handwash sink at cook line;

Basic - No conspicuously located ambient air temperature thermometer in holding unit- at cook line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored on top of cooked beans container at reach in cooler at cook line; Operator reversed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. diced tomatoes (68-70F - Cooling)at 11:10 to 68 f at 11:20 since 9:00 ; at this rate food will not reach 41° F within 4 hours; Operator moved tomatoes to chest freezer; Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (98-102F - Hot Holding) in steam table; food out of temperature for less than 4 hours; food moved to flat top co reheat to 165. Corrective Action Taken

Intermediate - Nonself-sufficient mobile food dispensing vehicle operator failed to submit a Commissary Notification form to the division for each commissary prior to use. Operator changed commissary no notice New address: 11790 Federal Highway, Hobe Sound 33455. Filled out commissary notice and email to office. Corrected On-Site

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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked beans/reach in freezer/corrective action taken/operator stored raw chicken(container) on bottom of freezer.

Intermediate - No soap provided at handwash sink. Prep area. Corrective action taken/operator installed soap. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrective action taken/operator posted consumer advisory. Corrected On-Site

Basic - Food stored on floor. Oil/shortening container/prep area/corrective action taken/operator stored oil/shortening container properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top - Chicken 50F (cold holding); doors left open during prep work, doors properly closed. Counter top - Beef 83F (cold holding); stored at room temperature, moved to cooler. All foods under 4 hours. Foods not prepared or portioned today. Corrective Action Taken

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

Basic - Hood filters soiled with accumulated grease.