LA CARIDAD RESTAURANT

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at 400ppm at 3 compartment sink. Operator diluted sanitizer to 100ppm. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee with no gloves by front counter restocking, come to kitchen and put gloves on with no handwashing. Coached employee on handwashing.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Chicken over shrimp inside reach in cooler. Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed manager certificate for Laritza Gomez Ponce Expired on 07-08-20. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink. Operator placed paper towels onsite. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken inside reach in cooler with no date marking.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed excessive cuts on cutting boards in kitchen. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair throughout kitchen. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior of microwave. Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee starting to work with no handwashing.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored on top of raw beef and raw pork inside the reach in cooler. Operator placed them in the correct positions after providing correct information. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer solution 200PPM or above. Operator added more water to sanitizer and solution is now at 100PPM. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed person in charge not knowing how to calibrate thermometer. Informed her of how to properly calibrate it. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at cook line containers accumulated with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal container inside handwashing sink. Operator removed it immediately. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed rice and chicken thawing with no date marking. As per operator the food was made more than 24hours ago. Operator placed date marking. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed excessive accumulation of grease on kitchen equipment door handles. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with excessive cut marks and soiled.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee put on hair restraint. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed floor in kitchen area in disrepair.

Basic - Floors not constructed to be easily cleanable. Observed floors in kitchen area with excessive cracks not easily cleaned.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed excessive accumulation of grease in oven in kitchen area.

Basic - Mop sink completely inaccessible at the time of inspection. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout the reach in coolers and reach in freezers. Also observed soiled Hood system above kitchen area. And Soap dispenser next to handwash sink is soiled. Repeat Violation

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken being thawed in ambient temperature in the kitchen. Informed operator and she immediately placed it inside reach in cooler. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulated grease on wall in kitchen area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked rice stored in non food grade bags stored in reach in cooler.

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 and provided during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in coolers and freezers in kitchen soiled.

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

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 and provided during inspection. Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Mop sink or curbed cleaning facility provided at establishment blocked / inaccessible.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in coolers near cook line.

Basic - No container installed for catching grease from hood drip tray.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing at room temperature at three compartment sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.

High Priority - Toxic substance/chemical improperly stored. -spray bottle of windex and can of paint stored on shelf above reach-in cooler, operator relocated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine has an accumulation of debris, operator cleaned Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in front counter area used as dump sink, ice present -handwash sink in kitchen used to store clean food containers, employee removed Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. -operator received via email during inspection and posted Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -operator states high temp dishmachine leaking during operation, employees are sanitizing food contact surfaces in the triple sink in the kitchen using chlorine sanitizer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored in silverware tray, employee removed Corrected On-Site

Basic - Equipment in poor repair. -reach-in cooler in hallway gasket torn Repeat Violation

Basic - Floor soiled/has accumulation of debris. -significant accumulation of grease and food debris on floor underneath and behind cooking equipment

Basic - Floors not constructed to be easily cleanable in rear kitchen.

Basic - Ice scoop handle in contact with ice. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. -one set of tongs hanging off oven door handle, employee removed Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle in sugar, operator removed Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -lower portion of reach-in cooler in hallway

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled -reach-in cooler gaskets soiled throughout kitchen -exterior of reach-in cooler in front service area and throughout the kitchen have an accumulation of food debris, employee cleaned Corrected On-Site

Basic - Plumbing system in disrepair. -triple sink faucet drips continuously while not in use

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -hammer and other hardware stored on shelf above reach-in cooler, operator relocated Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind cooking equipment has an accumulation of grease and food debris

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths not stored in sanitizer solution

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (69F - Cold Holding); shell eggs (69F - Cold Holding). As per the manager the items were put in the reach in for breakfast service.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (69F - Cold Holding); shell eggs (69F - Cold Holding). As per the manager the items were put in the reach in for breakfast service.

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. Form provided.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

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

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. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at several reach in cooler and upright freezers.

Basic - Equipment in poor repair. Observed the reach in cooler at the cook line not cooling. Observed the preparation reach in cooler gaskets torn.

Basic - Ice scoop handle in contact with ice. Observed in the ice machine. The manager inverted the scoop handle upright. Corrected On-Site

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of sugar. The cook moved the handle. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in the microwave.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the front counter area and kitchen. Repeat Violation

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

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 flies in establishment in front of bathrooms flying in air not touching food or food contact surfaces. Warning - From follow-up inspection 2023-03-15: At time of callback inspection observed approximately 3 flies in kitchen area landing on three compartment sink, 2 flies landing on packaged single service trays Admin Complaint

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-03-15: At time of callback inspection No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Admin Complaint

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates at front counter not inverted or protected. Warning - From follow-up inspection 2023-03-15: At time of callback inspection observed Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates at front counter not inverted or protected. Admin Complaint

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature. Operator moved raw beef to reach in cooler. Corrected On-Site Warning - From follow-up inspection 2023-03-15: At time of callback inspection Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump and rinse out cup in front counter hand wash sink

Basic - Building components, attachments or fixtures in poor repair.Observed hood system above grill soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone sitting on top of clean reusable dish ware. Operator removed phone, and wash, rinsed and sanitized dish ware Corrected On-Site

Basic - Equipment in poor repair. Observed gaskets on reach in cooler across from grill are in dis repair.

Basic - Food stored on floor. Observed plastic bottles of soda stored on floor, Operator lifted sodas off floor Corrected On-Site

Basic - Ice scoop handle in contact with ice. Operator lifted handle Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon for coffee stored in standing water.

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled and rusted - From follow-up inspection 2021-12-22: 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. - From follow-up inspection 2021-12-22: Admin Complaint

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. - From follow-up inspection 2021-12-22: Admin Complaint

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen - From follow-up inspection 2021-12-22: Time Extended