COCINA CUCAYO DORAL

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employee not wearing hair restraint while cooking at cook line. Repeat Violation Warning - From follow-up inspection 2025-01-22: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Located at the rear of the building Repeat Violation Warning - From follow-up inspection 2025-01-22: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-01-22: Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel used as liner for portioned bags of raw chicken and raw beef at reach-in cooler at cook line. Warning - From follow-up inspection 2024-10-18: Observed Non-food grade paper/paper towel used as liner for food container. Observed paper towel used as liner for portioned bags of raw chicken and raw beef at reach-in cooler at cook line. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed large cutting board soiled at preparation area. Warning - From follow-up inspection 2024-10-18: Food-contact surface soiled with food debris, mold-like substance or slime. Observed large cutting board soiled at preparation area. Time Extended** Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by trash bin at three compartment area. Warning - From follow-up inspection 2024-10-18: Observed Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by trash bin at three compartment area. Time Extended

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-10-18: No certified food manager for establishment. Admin Complaint

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at large cutting board near preparation table. Repeat Violation Warning - From follow-up inspection 2024-10-18: Observed Cutting board has cut marks and is no longer cleanable. Observed at large cutting board near preparation table. Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking with no hair restraint at cook line. Warning - From follow-up inspection 2024-10-18: Observed employee cooking with no hair restraint at cook line. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning - From follow-up inspection 2024-10-18: Observed Exterior door has a gap at the threshold that opens to the outside. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind three compartment sink and under window near cook line. Warning - From follow-up inspection 2024-10-18: Observed Wall soiled with accumulated grease, food debris, and/or dust. Observed under window near cook line. Time Extended

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection.

Intermediate - No probe thermometer provided to measure temperature of food products. None provided at the time of inspection.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner located on shelf above kitchen prep cooler, across from cookline.

Basic - Cutting board has cut marks and heavily grooved located at kitchen prep coolers. Repeat Violation

Basic - Exit door at hallway area, near restroom's has a gap at the threshold that opens to the outside.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 84F located next to cookline. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets.

Basic - Old labels stuck to food containers after cleaning. Observed old blue labels stuck to clean plastic containers on storage rack, across from triple sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in cooler drawers located under cookline. As per Manager, in the process of replacing cooler unit.

Basic - Wall soiled with accumulated grease, food debris, and/or dust located at kitchen triple sink.

Basic - Wet mop not stored in a manner to allow the mop to dry located at mop sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on cutting boards at prep coolers not stored in sanitizing solution. Repeat Violation

High Priority - Raw animal food stored over canned/bottled drinks/squeeze bottles. Observed a carton of raw shelled eggs stored over squeeze bottles containing various sauces. Employee removed the raw shelled eggs stored over squeeze bottles. 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 white rice (106F - Hot Holding); sweet potato soup (114F - Hot Holding) located hot holding units/warmers located at kitchen area, less than 4 hours. Employee increased the temperature of hot holding units to reheat to 165F and above. Corrective Action Taken

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed restaurant establishment packages cooked pork, chicken and beef uses cook-chill as a reduced oxygen packaged method, not labeled with product name and date packaged, held more than 48 hours inside walk in cooler.

Basic - Bowl or other container with no handle used to dispense food stored inside a container of dry crispy/fried rice, located under kitchen prep counter. Employee removed bowl stored inside food container. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable located at kitchen prep coolers. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed a bag of potatoes and a plastic container of oil stored on kitchen floor near microwave.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 80F located at kitchen cookline. Employee discarded water. Corrected On-Site

Basic - Single-service articles improperly stored. Observed a box of hinged containers stored on floor behind front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses located on kitchen prep counters.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of water and oil not labeled, stored next to prep cooler. Employee labeled squeeze bottles. 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. Poster provided via email.

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. Form provided via email. Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the dry storage room.

Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of the reach in coolers.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a pan inside the hand washing sink next to the triple sink.

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl in the pico de gallo pan at the prep cooler. The manager removed it. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed several small tanks in the back room.

Basic - Ceiling tile missing. Observed in the back room. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in the back room storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the front line area. Repeat Violation

Basic - Equipment in poor repair. Observed prep reach in cooler gaskets torn at the prep and front reach in coolers.

Basic - Floor soiled/has accumulation of debris. Observed under the triple sink.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Ice buildup in reach-in freezer. Observed in the chest freezer by the kitchen entrance.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on the oven door. The manager moved the tongs. Corrected On-Site

Basic - Light not functioning. Observed several lights out throughout the kitchen.

Basic - Missing drain plug at dumpster.

Basic - No Heimlich maneuver/choking sign posted. Poster provided. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled. Observed the reach in cooler gaskets soiled next to the chest freezer.

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler. Observed in the reach in prep cooler.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the cooking equipment.

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

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Sanitizer bucket in hand sink at front counter. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink located in the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones, keys. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Under three compartment sink.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine at 200 ppm Manager set up another bucket with sanitizer solution. Chlorine at 100 ppm Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager provided paper towels. Corrected On-Site Repeat Violation

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

Intermediate - Nonfood-grade basting brush used in food. Observed non food grade brush used for sauces on table.

Basic - Bowl or other container with no handle used to dispense food. Observed to dispense cheese at preparation table. Manager discarded container. Corrected On-Site

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

Basic - Ceiling tile missing. Observed on dry storage area.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purses and a jacket stored above food storage shelves in kitchen. Repeat Violation

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

Basic - Light not functioning. Observed at hood system.

Basic - Water leaking from pipe and/or faucet/handle. Observed at 3 compartment sink.