EL PALACIO DE LOS JUGOS

High Priority - Dented/rusted cans present. See stop sale. Production kitchen : can of tomato paste and can of Alfredo sauce with rust

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Pizza station: 2 live flies landed on the pizza hot holding unit, preparation area: 1 live fly resting on the mixer, juice/sandwich station: 2 live flies flying throughout the Sahilys cafe restaurant, 2 live flies landing on the glass display case with hot food, Santa Clara Sabor station: 1 live fly landing on the glass display case and 2 live flies flying by the three compartment sink, and production kitchen: 1 live fly resting the prep table, 2 live flies landing in a cutting board and 2 live flies flying throughout the kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Production kitchen: raw chicken stored cooked pork. Repeat Violation

High Priority - Roach activity present as evidenced by live roaches found. Production kitchen, prep table in front of the cook line: 1 live roach crawling on knife holder, prep table by the reach in coolers: 4 live roaches crawling on a meat grinder, 1 live roach crawling on a slicer next to the meat grinder.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich station, prep table by the cookline,raw shell eggs (56F - Cold Holding) as per operator, placed on the table 25 minutes before the inspection. Operator placed into the reach in 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. As per operator, prepared 1 hour befor the inspection: Sahilia station, steam tables: chicharrone with meat (130F - Hot Holding), cooked beef (125F - Hot Holding); fried beef (115F - Hot Holding); sweet potato (113F - Hot Holding); cooked beef (135F - Hot Holding); cooked pumpkin (108F - Hot Holding); cooked chicken with potatoes (113F - Hot Holding); rice (129F - Hot Holding); shredded beef (129F - Hot Holding); fruit, juice and sandwich area: cheese croquettes (115F - Hot Holding); guava pastry (114F - Hot Holding); beef empanadas (125F - Hot Holding); chicken empanadas (120F - Hot Holding); chorizo croquettes (171F - Hot Holding); ham croquettes (116F - Hot Holding); chorizo croquettes (115F - Hot Holding). As per operator prepared 45 minutes before the inspection. Santa Clara Sabor station: cooked chicken (128F - Hot Holding); shredded pork (130F - Hot Holding) As per operator, prepared 1 hour before the inspection. Operator reheated all food above 165F and adjusted the temperature on all hot units. 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. Discussed with the operator and provided the handout to the operator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Production kitchen, cutting board, vegetable slicer, and can opener blade soiled. Main kitchen, slicer soiled. Repeat Violation

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 the op and provided the form. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Production kitchen by the three compartment sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans and containers not inverted on the bottom shelf of the prep table.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Production kitchen: knives stored inside a container with standing wate, water temperature 85F. discussed with the operator the proper methods. Observed operator discard the water, place utensils inside the three compartment sink, and place clean knives inside a container without.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sandwich station and production kitchen, hoods soiled.

Basic - Old labels stuck to food containers after cleaning. Prep kitchen, back area, multiple clean pans and containers with old labels.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Juice,sandwich station: bottom shelf of the stand up reach in cooler soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Santa Clara Sabor station on top of the glass display case. Sandwich station: forks stored inside a cup not inverted. Corrected On-Site

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. production kitchen: Sanitizer Bucket (Chlorine 25ppm), operator made new solution, (Chlorine 100ppm) Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 25ppm), operator added bleach, observed Triple Sink (Chlorine 100ppm )

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked beans (68°F - Cooling) in the walk in cooler as per operator since 11:00am, operator discarded food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over ham in the 2 glass door cooler located in the main kitchen. 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 fish in the cafeteria area. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fruit cocktail with melon (48°F - Cooling) at the front counter area as per operator they finished prepping and cutting the food today at 9:00am, operator discarded food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed snapper (53°F - Cold Holding); salmon (51°F - Cold Holding) in the 2 door cooler located in the main kitchen by the dry food as per operator since today at 11:00am, operator placed food in the freezer.Observed ham (47°F - Cold Holding) in the walk in cooler as per operator they received the food 1 hour ago. Observed front counter: raw churrasco (47°F - Cold Holding); ham (48°F - Cold Holding) in the front kitchen cooler as per operator less than 2 hours. Observed fruit cocktail with melon (48°F - Cold Holding) stored at the front counter as per operator since today at 9 Observed milk (50°F - Cold Holding); cheese (49°F - Cold Holding) stored in the 1 door cooler located at the cafeteria area as per operator less than 1 hour. Observed ham (47°F - Cold Holding) stored at the glass cooler located at the cafeteria kitchen as per operator less than 1 hour. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed fruit cocktail with melon (48°F - Cooling) at the front counter area as per operator they finished prepping and cutting the food today at 9:00am, operator discarded food.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked yuca (114°F - Hot Holding); cooked brown rice (110°F - Hot Holding) in the main kitchen area as per operator less than 2 hours, operator turn on stove and rice cooker. Observed cooked pork chops (112°F - Hot Holding); cooked chicken breast (101°F - Hot Holding); fried chicken (124°F - Hot Holding); cooked pork (101°F - Hot Holding); in the steam table as per operator less than hour, operator reheated food over 165F. Observed croquettes (129°F - Hot Holding) at the cafeteria area as per operator less than 2 hours. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection in the cafeteria area.

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed packaged juices with no warning label.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Belkis Mena.

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 reach in cooler ambient temperature at 38°F, cooler located in the front kitchen.

Basic - Food stored on floor. Observed oil container stored on the front counter kitchen floor. Corrected On-Site

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

Basic - Light shield damaged/in disrepair. Observed observed 4 lights in disrepair in the kitchen area.

Basic - Single-service articles improperly stored. Observed single service plates on the floor.

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe by the hand sink located in the main kitchen area by stove.

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed 50 merengues stored inside plastic container in the the sandwich/juice area. Operator can not provide approved source.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies flying in the juice area.

High Priority - Roach activity present as evidenced by live roaches found. Observed 6 live roaches crawling on the floor underneath the 3 compartment sink in the kitchen area. Observed 1 live roach inside container with rice inside in the kitchen area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pasta salad (46°F - Cold Holding), as per operator pasta salad was prepared yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta salad(46°F - Cold Holding)stored inside walk in cooler in the juice area. As per operator pasta salad was prepared last night around 7:00pm.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked breaded chicken (109-122°F - Hot Holding) operator reheated Breaded chicken to 184°F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed grinding in the kitchen area with food residue.

Basic - Floor area(s) covered with standing water. Throughout the kitchen area.

Basic - Ice buildup walk-in freezer. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on door oven located at station 2 . 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 container with smoothie powder with handle touching food. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled with food residue in the kitchen.

Basic - Reach-in cooler interior with accumulation of food residues.

Basic - Reach-in cooler shelves with rust that has pitted the surface, juice area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on top prep table in section 2.