LOS VERDES FAST FOOD

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solution of 0 ppm. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hot dogs (47F - Cold Holding); chicken wings (48F - Cold Holding); beef (45F - Cold Holding) for less than 4 hours as per operator. Operator moved the food items to another cold holding equipment. Corrective Action Taken Warning

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employees food handlers certificate with no trainer's name, trainer's certificate number. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Walk in cooler fan covered soiled. Warning

Basic - Working containers of food removed from original container not identified by common name. Salt and pepper containers located in kitchen area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hot dogs (54°F - Cold Holding); raw beef (52°F - Cold Holding); chicken wings (50°F - Cold Holding); Plant Foods (50°F - Cold Holding) inside walk in cooler for less than 4 hours as per operator. Operator placed the food items inside reach in freezer. Corrective Action Taken Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Basic - Equipment in poor repair. Observed walk in cooler with ambient temperature of 57°F, food items stored inside walk in cooler, hot dogs (54°F - Cold Holding); raw beef (52°F - Cold Holding); chicken wings (50°F - Cold Holding); Plant Foods (50°F - Cold Holding). Warning

Basic - Faucet/handle missing at plumbing fixture. Observed hand wash sink with no faucet handle. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed filter soiled. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towel inside sanitation solutions of 0 ppm. Operator add chlorine recheck 100 ppm. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 live flies on dishwasher area shelves. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (109°F - Hot Holding) on preparation table for less than 4 hours as per operator. Operator placed inside steam table. Corrective Action Taken Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both ice machine soiled. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towel inside chlorine sanitation solution at 0 ppm. Operation reset the bucket, recheck 100 ppm. Corrected On-Site Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solutions at 0 ppm. Operator set the three compartment sink with quaternary sanitation solutions at 200 ppm. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed tomatoes inside hand wash sink located next to preparation table. Operator removed it. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Employees name Luisa Morales. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 7 employees working at the same time without certified manager. Warning

Intermediate - No hot running water at three-compartment sink. Observed hot water at 79°F 3 minutes waiting. Warning

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 79°F 4 minutes waiting. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan soiled. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solutions at 0 ppm. Operator set up the three compartment sink with chlorine sanitation solutions at 100 ppm. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed ice cream scoop inside water at 85°F. Operator discarded the water. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn (122 - Hot Holding); chicken (84 - Hot Holding); Beef (83 - Hot Holding) inside steam table, for less than 4 hours as per operator, operator reheated at 165°F. Corrected On-Site

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 7 employees working at the same time without certified manager present.

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. Employee name Lina.

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

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. In front of dishwasher machine.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm), advised operator to use the 3 compartment sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sausage (49°F - Cold Holding); cheese (49°F - Cold Holding); raw burger (47°F - Cold Holding) stored in the cook line cooler located across from grill as per operator since last night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (49°F - Cold Holding); cheese (49°F - Cold Holding); raw burger (47°F - Cold Holding) stored in the cook line cooler located across from grill as per operator since last night. Observed raw chicken (46°F - Cold Holding) in the reach in cooler as per operator less than 1 hour.

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

Intermediate - No soap provided at handwash sink located by the 3 compartment sink.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink located by the 3 compartment sink.

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 ambient temperature at 47°F.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup of coffee on top of prep table.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages stored in the reach in freezer.

Basic - Equipment in poor repair. Observed reach in freezer door in disrepair.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed crack tiles by the dishwasher machine. Repeat Violation

Basic - Food stored on floor. Observed sugar stored on the kitchen floor.

Basic - Standing water in bottom of reach-in-cooler located across from grill.

Basic - Utensils in poor condition. Reach in cooler gaskets broken.