YA SUPE LUPE

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 sanitation solutions at 0 ppm. Operator set up the three compartment sink with chlorine sanitation solutions at 100 ppm. Repeat Violation Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches crawling on the floor under three compartment sink, 3 live roaches inside plastic container located under three compartment sink located in the kitchen. Admin Complaint

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plate located above preparation line. Operator inverted it. Corrected On-Site Warning

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

Basic - Ice buildup in reach-in freezer. Warning

High Priority - - From initial inspection : 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 he needs to sanitize in the 3 compartment sink. - From follow-up inspection 2021-10-15: Observed Dishwasher (Chlorine 0ppm), advised operator he needs to sanitize in the 3 compartment sink. Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2021-10-15: Operating with an expired Division of Hotels and Restaurants license. Time Extended

Intermediate - - From initial inspection : 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. Hector Alejandro Duque with no certificate. - From follow-up inspection 2021-10-15: 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. Hector Alejandro Duque with no certificate. Time Extended

Basic - - From initial inspection : 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 located at the cook line at 58°F. - From follow-up inspection 2021-10-15: Observed reach in cooler ambient temperature at 45°F cook line cooler, operator needs to keep the door closed as much as possible. Observed cheese (42°F - Cold Holding); cut tomatoes (43°F - Cold Holding) at cook line in the kitchen area. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2021-10-15: Equipment and utensils not properly air-dried - wet nesting. Time Extended

Basic - - From initial inspection : Basic - Utensils in poor condition. Observed reach in cooler gaskets broken, cooler by the dishwasher machine. - From follow-up inspection 2021-10-15: reach in cooler gaskets broken, cooler by the dishwasher machine. Time Extended

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 he needs to sanitize in the 3 compartment sink.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (45°F - Cold Holding) stored in the 1 glass door reach in cooler as per operator less than 1 hour, operator placed food in the freezer. Observed cooked pork (58°F - Cold Holding); cooked beef (53°F - Cold Holding); cheese (50°F - Cold Holding); cut tomatoes (51°F - Cold Holding) at the cook line cooler as per operator less than 2 hours, operator placed food on ice. Corrective Action Taken

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. Hector Alejandro Duque with no certificate.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice with no date marked as per operator food was cooked 2 days ago.

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 located at the cook line at 58°F.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice buildup in reach-in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawed at room temperature on top of prep table, operator placed food in the cooler. Corrected On-Site

Basic - Utensils in poor condition. Observed reach in cooler gaskets broken, cooler by the dishwasher machine.