LA VENTANA RESTAURANT

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over butter inside RIC. Repeat Violation

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/ Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over butter inside RIC. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (112F - Hot Holding); shredded beef (112F - Hot Holding) at steam table, as per chef for approximately 1 hour prior.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef unaware of hot holding minimum temperature.

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. Provided to operator via email.

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

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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Chef replaced. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Observed RIC gaskets in disrepair.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

Basic - No Heimlich maneuver/choking sign posted. Provided to manager via email.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over yellow rice at reach in cooler kitchen.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Employee placed them in reach in cooler. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yellow rice (50F - Cold Holding) at reach in cooler at kitchen. As per chef from previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (50F - Cold Holding) at reach in cooler at kitchen. As per chef from previous day.

Intermediate - Handwash sink used for purposes other than handwashing. Observed cutting board inside handsink at bar area.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp and yellow rice at reach in cooler at kitchen, held more than 24 hours not properly date marked.

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink located next to reach in cooler at kitchen. Repeat Violation

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

Basic - Standing water in bottom of reach-in-cooler. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yellow rice (54F - Cold Holding) at reach in cooler at kitchen, as per chef for more than 24 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (54F - Cold Holding) at reach in cooler at kitchen, as per chef for more than 24 hours.

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. Provided via email to operator.

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 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. Provided via email to operator.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense yellow rice located at reach in cooler at kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored above preparation table at kitchen.

Basic - Floor area(s) covered with standing water. Observed throughout the kitchen floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach in coolers at kitchen. Employee removed them. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed No handwashing sign at handsink located at kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in coolers.

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in coolers throughout the kitchen.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed kitchen floor Unsealed concrete.

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left kitchen went outside and did not change cloves or wash hands, discussed with operator

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in restroom, operator replaced Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.

Basic - Hole in or other damage to wall. Throughout kitchen damaged walls and unsealed wood

Basic - No mop sink or curbed cleaning facility provided at establishment. Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment 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.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature, operator moved to reach in cooler Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Shrimp Ceviche not properly linked to consumer advisory. Warning - From follow-up inspection 2023-12-18: Observed Shrimp Ceviche not properly linked to consumer advisory. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with accumulated dust at kitchen area and lobby area. Repeat Violation Warning - From follow-up inspection 2023-12-18: Observed vents soiled with accumulated dust at kitchen area and lobby area. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at kitchen, bar, and bathrooms. Warning - From follow-up inspection 2023-12-18: No handwashing sign provided at a hand sink used by food employees at kitchen, bar, and bathrooms. Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Warning - From follow-up inspection 2023-12-18: No mop sink or curbed cleaning facility provided at establishment. Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach-in cooler next to hand washing sink and at cook line. Warning - From follow-up inspection 2023-12-18: Observed gaskets soiled at reach-in cooler next to hand washing sink and at cook line. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues at kitchen area. Repeat Violation Warning - From follow-up inspection 2023-12-18: Reach-in cooler interior/shelves have accumulation of soil residues at kitchen area. Time Extended

Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall not smooth and easily cleanable next to hand washing sink. Repeat Violation Warning - From follow-up inspection 2023-12-18: Observed wall not smooth and easily cleanable next to hand washing sink. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen area. Repeat Violation Warning - From follow-up inspection 2023-12-18: Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen area. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef and chicken over raw shrimp in reach in under grill area. Chef moved the product. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled in prep area at reach ins

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by boxes next to rice cooker. Manager moved it. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed stored inside hand washing sink pan and a cup. Manager removed them. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at time of inspection

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

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

Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Observed improper use of three compartment sink. Manager coached employee on three steps required. Corrective Action Taken

Basic - Food stored on floor. Observed a case of oil stored on the floor next to three compartment sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled next to grill.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with a build up of grease.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At kitchen area. Repeat Violation

Basic - Stored food not covered. Observed raw fish stored uncovered in reach in #2

Basic - Uncovered food stored near sink exposed to splash. Observed cooked lobsters uncovered next to three compartment sink exposed to splash. Employee removed them iced them and stored in reach in cooler. Corrected On-Site

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Next to grill area.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep area and grill.

Basic - Working containers of food removed from original container not identified by common name. Observed prepared food stored in reach in coolers not labeled.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep table near cook line-sausages (77f - hot holding at room temperature ); plantains (79 f- hot holding at room temperature )

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by containers of chemicals and dish racks.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee placed paper towels at hand wash sink. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp, lobster and seafood mix defrosting at room temperature.

Basic - Working containers of food removed from original container not identified by common name.

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by a vacuum machine and 2 containers of detergent. - From follow-up inspection 2022-01-14: Observed hand sink blocked by chemicals from dish machine and dish racks. Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed at room temperature. Observed 2 packs of beef defrosting at room temperature inside three compartment sink. - From follow-up inspection 2022-01-14: Observed seafood mix and shrimp defrosting at room temperature. Time Extended

Basic - - From initial inspection : Intermediate - Accumulation of black/pink mold-like substance in the interior of the ice machine. - From follow-up inspection 2022-01-14: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Holding table-plantains (110°F - hot holding at room temperature ); sausages (98°F - hot holding at room temperature )

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed container used to store cooking equipment, located above 3 compartment sink soiled. Observed interior of reach in freezer located across from dish machine soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in kitchen blocked by containers of chemicals.

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

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

Basic - Clean plates not stored inverted or in a protected manner.

Basic - Cloth used as a food-contact surface. Observed raw beef touching wiping towel.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink.

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

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

Basic - Light shield damaged/in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed container with day dots( labels) for food soiled, mounted to wall.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp and beef defrosting at room temperature inside three compartment sink.

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