DULCE CAFETERIA MARKET INC

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

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) at steam table. As per manager for approximately 30 minutes prior. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside HWS at front counter.

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

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

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

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cheese inside reach in cooler at storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (62F - Cold Holding) inside reach in cooler at storage area, coached manager on correct procedures.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time marked at empanadas front counter, as per manager no more than 2 hours prior.

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) at steam table. Coached operator on correct procedures. Repeat Violation

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed written procedures not filled correctly.

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

Basic - Food stored on floor. Observed several cases of almond milk stored on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at storage area.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at HWS at front counter.

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

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.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (98F - Hot Holding); ham and cheese (100F - Hot Holding); spinach and cheese empanadas (110F - Hot Holding) at front counter. As per employee, for less than 2 hours. Instructed employee to reheat the items. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed fork inside hand sink by preparation area. Employee removed it. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed No paper towels at handsink located next to mop sink. Employee replace paper towel. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaging with food at front counter with no hair restraints.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquetas (120F - Hot Holding); beef empanadas (127F - Hot Holding); chicken empanadas (120F - Hot Holding) at hot box at front counter. As per manager for less than 2 hours. Instructed manager to reheat items till its appropriate temperature. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed cooking pots inside handsink located next to mop sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed No paper towels at handsink located next to mop sink. Manager replenished paper towel. Corrected On-Site Repeat Violation

Intermediate - Packaged food not labeled as specified by law. Observed container with sugar with no label at front counter next to coffee machine.

Basic - Ice scoop handle in contact with ice. Observed at front counter of the restaurant.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler by preparation area. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed pan de bono inside large white chest freezer stored inside black garbage plastic bags.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside hand washing sink at preparation area. Plastic container was remove. Corrected On-Site

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

Basic - Food stored on floor. Observed boxes of orange stored on floor under floor counter and plastic water bottles near entrance to front counter. Repeat Violation

Basic - Observed cutting board has cut marks and is no longer cleanable at front counter near window. Repeat Violation

Basic - Observed no conspicuously located ambient air temperature thermometer in holding unit at preparation area.

Basic - Single-service articles improperly stored. Observed boxes of napkins stored on floor at entrance to kitchen.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board at front counter near orange juice machine. Repeat Violation Warning - From follow-up inspection 2023-11-02: Observed grooved cutting board at front counter near orange juice machine. Time Extended

Basic - - From initial inspection : Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed no effective hair restraint on employees working at front counter. Warning - From follow-up inspection 2023-11-02: Observed no effective hair restraint on employees working at front counter. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed a trash bag full of empanadas in the chest freezer.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over vegetables in the upright refrigerator next to the chest freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over condiments in the glass door reach in cooler. Repeat Violation

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. Corrective Action Taken

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. Form provided via email. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a purple liquid under the meat slicer. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at the front counter preparation reach in cooler.

Basic - Food stored on floor. Observed a case of water bottles on the floor. Observed several different products in plastic containers on the floor up stairs in the dry storage area.

Basic - Ice scoop handle in contact with ice. Observed in the ice machine. Repeat Violation

Basic - Single-service articles improperly stored. Observed Togo containers on the floor upstairs in the dry storage area.

Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container with sugar at the coffee station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over container with tomato sauce and ham inside reach in cooler. Employee stored tomato sauce and ham in top shelf over raw pork. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw pork, and raw chicken stored over raw beef inside reach in cooler two door glass. Employee re arranged raw animal foods according to the minimum required cooking temperatures. 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 at steam table black beans (125F - Hot Holding); fish (125F - Hot Holding), water on steam table was low. According to cook items placed at steam table 2 hours ago. Manager took read beans and fish to kitchen to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned can opener. Corrected On-Site

Basic - Food stored on floor. Observed boxes with bananas and coconuts stored on the floor under counter. Repeat Violation

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

High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs stored over an open box of unwashed tomatoes, inside reach in cooler. Employee stored shell eggs at bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 51F Cold Holding, on reach in cooler. Employee put container with sliced tomatoes inside reach in cooler to cool dawn. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on display warmer spinach empanadas 129F Hot Holding, beef empanadas 129F Hot Holding. Employee put empanadas inside oven to reheat. Corrective Action Taken 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/

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for Iris Herrera, expired.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at reach in cooler on juice station. Repeat Violation

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

Basic - Equipment in poor repair. Observed lid on chest freezer loose.

Basic - Food stored on floor. Observed coconuts, and cases of oranges stored on the floor under front counter, cases of water stored on the floor by hallway. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside chest freezer on storage area. Repeat Violation

Basic - Ice scoop handle in contact with ice. Employee stored ice scoop with handle upwards. Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink, in back kitchen prep area. - From follow-up inspection 2021-08-10: Time Extended - From follow-up inspection 2021-12-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. - From follow-up inspection 2021-08-10: Time Extended - From follow-up inspection 2021-12-06: Probe thermometer 40°f Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with debris, dirt. Observed shelves soiled in drink reach in cooler. - From follow-up inspection 2021-08-10: Time Extended - From follow-up inspection 2021-12-06: Time Extended