LA PERUANITA

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken, raw beef, raw fish, raw vegetables all mixed together in reach in freezer. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (48F - Hot Holding); from more than 4 hours as per operator. Also shrimp (50F - Cold Holding); beef (47F - Cold Holding) less than 4 hours as per operator. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towels in chlorine sanitation solution at 300 ppm. Operator add water. Corrective Action Taken Warning

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

Intermediate - Handwash sink used for purposes other than handwashing. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche. Warning

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

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name Manuel, Felix with more than 2 months of being hired. Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Equipment in poor repair. Observed thrills door reach in cooler with an ambient temperature of 50°F. Warning

Basic - Floor soiled/has accumulation of debris. Heavy food debris under kitchen equipment. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water at 77°F, operator discarded it the water. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen tilapia in standing water. Operator placed in reach in cooler. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed salt, sugar containers with no label. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken soup (51F - Cooling); cooked corn (45F - Cooling); white rice (50F - Cooling); cooked chicken (53F - Cooling) stored inside the reach in cooler over night, as per operator. Provided cooling handout to operator. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed chicken soup (51F - Cooling); cooked corn (45F - Cooling); white rice (50F - Cooling); cooked chicken (53F - Cooling) stored inside the reach in cooler over night, as per operator.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used as a scoop inside the rice container. Operator removed it. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tong on the door handle, operator removed. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed kitchen reach in cooler shelves rusted. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish and raw chicken thawing in room temperature. Operator placed back inside the reach in cooler. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed inside reach in freezer in the kitchen with varies items such as raw chicken, raw beef, raw seafood and vegetables not stored correctly based upon minimum required cooking temperature. - From follow-up inspection 2023-10-30: Observed inside reach in freezer in the kitchen with varies items such as raw chicken, raw beef, raw seafood and vegetables not stored correctly based upon minimum required cooking temperature. Time Extended

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/ Observed food manager certificate for Miriam Marin completed on 3/17/2018 expired. Repeat Violation - From follow-up inspection 2023-10-30: Observed food manager certificate for Miriam Marin completed on 3/17/2018 expired. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled on double door reach in cooler unit at kitchen. Repeat Violation - From follow-up inspection 2023-10-30: Observed gaskets soiled on double door reach in cooler unit at kitchen. Time Extended

Basic - - From initial inspection : Basic - Observed reach-in cooler shelves with rust that has pitted the surface in the front counter. - From follow-up inspection 2023-10-30: Observed reach-in cooler shelves with rust that has pitted the surface in the front counter. Time Extended

Basic - - From initial inspection : Basic - Observed women bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2023-10-30: Observed women bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicha beverage (57F - Cooling); rice (53F - Cooling) in the reach in cooler near 3 compartment sink, as per operator cooked yesterday 10/22/23 afternoon and stored over night, temperature taken today at 11:55am, above 41F. Observed empanadas of chicken (51F - Cooling); empanadas beef (51F - Cooling) in the display cooler, as per operator cooked and stored since Saturday, temperature taken today at 11:55am, above 41F.

High Priority - Nonfood-grade bags used in direct contact with food. Observed regular garbage bags used to store uncooked rice at dry storage area. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed inside reach in freezer in the kitchen with varies items such as raw chicken, raw beef, raw seafood and vegetables not stored correctly based upon minimum required cooking temperature.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicha beverage (57F - Cooling); rice (53F - Cooling) in the reach in cooler near 3 compartment sink, as per operator cooked yesterday 10/22/23 afternoon and stored over night, temperature taken today at 11:55am, above 41F. Observed empanadas of chicken (51F - Cooling); empanadas beef (51F - Cooling) in the display cooler, as per operator cooked and stored since Saturday, temperature taken today at 11:55am, above 41F.

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. Observed passion fruit dessert, made with milk (51F - Cooling Overnight) located at front counter display cooler. As per operator prepared yesterday 10/22/23 afternoon and stored over night, temperature taken today at 11:55am, above 41F.

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. Printed form to operator. 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/ Observed food manager certificate for Miriam Marin completed on 3/17/2018 expired. 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. Printed form for operator. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle inside rice bin. Operator removed.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed spatula, tongs and spoons not inverted in the kitchen. Operator stored correctly.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler in front count with ambient temperature of 48F. Advised to Operator to not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Floor area(s) covered with standing water. Observed standing water between 3 compartment sink and cook line.

Basic - Food stored on floor. Observed plastic containers of oil and a bag of uncooked rice stored on the floor at dry storage room.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit located next to rice cooker at 87F. Operator discarded water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled on double door reach in cooler unit at kitchen. Repeat Violation

Basic - Observed ice buildup in deep reach-in freezer. Repeat Violation

Basic - Observed in-use wet wiping cloth/towel used under cutting board in the kitchen. Chef removed. Corrected On-Site

Basic - Observed reach-in cooler shelves with rust that has pitted the surface in the front counter.

Basic - Observed women bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Single-service articles improperly stored. Observed cases of forks, knives and spoons and plastic containers stored on the floor by the bathrooms.

Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum pans in the dry storage room not inverted.

Basic - Working containers of food removed from original container not identified by common name. Observed container of salt, squeeze bottles of water and oil by the stove with no name. Repeat Violation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning

High Priority - Metal stem-type thermometer soiled. Warning

High Priority - Nonfood-grade bags used in direct contact with cream in the reach in cooler. Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Warning

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. Handout will be emailed. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are soiled. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes, cups, and spoons in the front counter handwash sink. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing dishes in front counter handwash sink. Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corn and beef feet soup in kitchen reach in freezer. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Warning

Basic - Employee yogurt in front counter reach in cooler not properly identified and segregated from food to be served to the public. Warning

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee had wash water in rinse sink. Warning

Basic - Ice buildup in reach-in freezer. Repeat Violation Warning

Basic - Ice scoop handle in contact with ice. Employee removed. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Preparation tables are soiled. Warning

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of stove, deep fryer, grill reach in cooler/freezer are soiled with grease and accumulation of old food debris. Shelves under preparation tables are soiled. Warning

Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Warning

Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

Basic - Working containers of sugar, and corn removed from original container not identified by common name. Warning

High Priority - Nonfood-grade bags used in direct contact with vegetables in 3 chest freezers. Employee removed all bags. Corrected On-Site

High Priority - Water misting device not maintained/cleaned as required. Observed deep fryers has accumulation of grease.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board has stain.

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple saucers, cups and spoons being wash inside front counter handwash sink. Employee begin to take all dishes to the three compartment sink in the kitchen. Corrective Action Taken

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at front counter handwash sink. Employee placed paper towel at front counter handwash sink. Corrected On-Site

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Gabriela Vilchez, Beverly Pradel, and Frantz Souffrant. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in freezer.

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at all hand sink used by food employees.

Basic - Objectionable odors throughout the entire establishment.

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee inverted mop. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple on the front counter by the handwash sink.

High Priority - Metal stem-type thermometer soiled. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Repeat Violation Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed exterior of stove, reach in coolers, refrigerators, and preparation tables. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair, in the dining area. Warning

Basic - Floor not cleaned when the least amount of food is exposed. Warning

Basic - Ice scoop handle in contact with ice. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Kitchen floor soiled/has accumulation of debris. Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken being thawed out in the three compartment sink. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation Warning

Basic - Water leaking from pipe and/or faucet/handle at the kitchen hand wash sink. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning