LA FOGATA RESTAURANT

Basic - Food stored on floor. Observed one plastic container with cooking oil stored on the floor.

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

Basic - Reach-in frezzer has accumulation of soil residues.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.observed raw eggs stored on top of margarine. Operator moved order for proper separation. Corrected On-Site

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 in plastic wrap stored above pork and swy. Inspector explained proper storage, operator said he would change. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. observed under grill: plantains (80F - Hot Holding). As per operator plantains were cooked 2 hours prior to inspection. Inspector advised to place on steam table to warm and keep hot, provided and explained TPHC form. Corrective Action Taken

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to verbally explain temperature for thermometer calibration. Inspector went over process with operator. Corrective Action Taken

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. Observed no form or kit, inspector provided form via email. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at kitchen area.

Intermediate - No soap provided at handwash sink. Observed no soap at handwash sink at kitchen area.

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of machine soiled.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as scoop for rice in dry storage.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles soiled throughout coolers of establishment.

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

Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed. Inspector provided form to operator to request new license. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored on chest freezer and on same rack that single use items and food for customers are stored.

Basic - Food stored on floor. Observed bucket of salad on floor of walk in cooler, operator placed on shelf during inspection. Observed cases of water on floor at front counter. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in all reach in freezers throughout establishment.

Basic - No Heimlich maneuver/choking sign posted. Observed no poster, inspector provided form via email.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed underneath equipment countertops soiled. Observed exterior of sugar containers soiled.

Basic - Open condiments provided for self-service not properly protected. Observed salsa and sauce containers on tables without lids. Operator began placing lids on condiments. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside reach in cooler soiled inside. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind fryer and stove

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on counter at front.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of coffee and sugar at front counter with no labels.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

Basic - Observed walk in cooler interior/shelves have accumulation of soil residues.

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-05-23: Accumulation of debris on exterior of warewashing machine. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2024-05-23: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen area. Repeat Violation - From follow-up inspection 2024-05-23: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen area. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable, located at preparation area. Repeat Violation - From follow-up inspection 2024-05-23: Cutting board has cut marks and is no longer cleanable, located at preparation area. Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over chicken soup, located in walk in cooler. Operator removed items and stored them properly.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (98F - Hot Holding), located at cook line. As per operator for less than 1 hour. Operator placed item on top of flat grill to reheated it. Observed cooked onions (167F - Reheating). 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. Discussed with operator and provided the form. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink located by back kitchen entrance. Corrected On-Site

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. Discussed with operator and provided email form. Observed day shift employees trained during the inspection. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink, located by back kitchen entrance. Corrected On-Site

Basic - Cardboard used to line food-contact shelves, inside reach in freezer, located at back kitchen near ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceilings and vents throughout the kitchen..

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic containers no inverted, located at back kitchen on top of ice machine, and also glasses no inverted on top of preparation area at cook line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boars stains, located at back kitchen near preparation..

Basic - Floor tiles missing and/or in disrepair. Observed cracks tiles in front of reach freezer, located at back kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hoods system.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm). Operator made a new sanitizer solution, Sanitizer Bucket (Chlorine 100ppm).. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a bucket with sanitizer solution stored on the floor underneath the three compartment sink . Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. By the three compartment sink: bucket with chlorine sanitizer mixed with soap. Observed operator operator discard and prepared a container with chlorine sanitizer solution. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside the walk in cooler, operator relocate chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce (60F - Cold Holding) at the front counter area as per operator less than 2 hours, operator placed food on ice. Observed cut tomatoes (51F - Cold Holding); cheese (50F - Cold Holding) stored inside the black small reach in cooler located in the kitchen area as per operator less than 2 hours, operator placed food inside another cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice with beans (129F - Hot Holding) stored a room temperature in the kitchen area as per operator less than 1 hour, operator placed rice to be reheated. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed a jar with water stored inside h the hand sink located in the kitchen area.

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/

Intermediate - No soap provided at all hand wash sinks, operator provided soap in all hand sinks. Corrected On-Site

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 black reach in cooler ambient temperature at 51F located in the kitchen area.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food stored on floor. Observed raw produce stored on the floor.

Basic - Ice buildup in reach-in freezer located by the 3 compartment sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled, operator cleaned microwave. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum trays not inverted or protected, operator inverted trays. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork thawed at room temperature inside the 3 compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Observed a container with sugar and no label at the wait station.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked red beans (50-48F - Cooling)stored inside walk in cooler. As per operator cooked beans are from yesterday. Operator discarded it. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hand in the 3 compartment sink. Employee was coached to washed hand in the hand washing sink. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in the hand washing sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation

Basic - Stored food not covered. Observed container with coleslaw stored inside front counter white refrigerator not covered. Corrected On-Site

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

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

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. At the time of the At the time of the inspection observed no employees training, Pablo Ruiz, Cheyen Zelaya, Yury Ugarte and Napoleon Estrada. As per operator employees are been working in the establishment for approximately 10 years. - From follow-up inspection 2022-02-07: 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. At the time of the callback inspection operator did not provide employees training for Pablo Ruiz, Cheyen Zelaya, Yury Ugarte and Napoleon Estrada. As per operator employees are been working in the establishment for approximately 10 years. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked red beans stored inside walk in cooler no date marked. As per operator cooked beans was prepared 2 day ago. - From follow-up inspection 2022-02-07: At the time of the callback inspection observed cooked cooked red beans stored inside walk in cooler with no date makes. As per operator cooked beans was prepared Saturday. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed chest freezer gasket soiled. - From follow-up inspection 2022-02-07: At the time of the callback inspection observed white chest freezer gasket soiled located next to the 3 compartment sink. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2022-02-07: At the time of the callback inspection observed walk in cooler shelves rusted. Time Extended