FRITANGA SAZON NICA

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken stored above raw pork on shelves at walk in cooler. Employee stored properly during inspection. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observe employee touching raw steak and proceeds to cut plantains without changing gloves. Coached employee on proper procedures.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe stuffed taquitos (127F - Hot Holding) at front counter, as per operator less than 1 hour. Operator removed to proceed to reheated. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled cutting board at kitchen area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe on hand wash sink at kitchen area, also next to 3 compartment sink. Employee restock paper towels during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observe on hand wash sink at kitchen area, also next to 3 compartment sink. Employee provide soap during inspection. 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. Observe cooked beans, rice,chicken and pork containers not date marked on reach in cooler at kitchen area. As per employee over 24 hours. Employee dated food during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observe on sugar container by 3 compartment sink. Employee removed during inspection. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observe behind equipment at cook line.

Basic - Food stored on floor. Observe spicy sauce plastic container stored on walk in cooler floor. Employee stored properly. Also observed a bag of rice and vinegar bottles stored on floor by dry storage area. 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. Observe cup on salt container at kitchen area, employee removed during inspection. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observe on preparation table at kitchen area, employee removed during inspection. Corrected On-Site

Basic - Open dumpster lid.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe several soiled wiping cloths at kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak being stored above cooked pork on drawers at cook line. 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 chicken breast (126F - Hot Holding); stuffed tacos (127F - Hot Holding) on warmer next to juice machine at front counter, as per employee less than 1 hour. Employee increased temperature to warmer during inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues on HWS at kitchen area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. 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 cooked white rice (42F - Cold Holding); cooked pork (42F - Cold Holding); cooked beans (43F - Cold Holding); cooked ground beef (42F - Cold Holding) not date marked on reach in cooler at kitchen area, as per employee from 2 days ago.

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

Basic - Bowl or other container with no handle used to dispense food. Observed on sugar container by 3 compartment sink. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on reach in cooler next to white freezer at cook line.

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

Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.

Basic - Ice scoop handle in contact with ice. Observed at front counter. 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 on salt container. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled drawers and soiled gaskets on unit at cook line.

Basic - Single-service articles improperly stored. Observed Togo bags case stored on floor by dry storage. Corrected On-Site

Basic - Stored food not covered. Observed salt container not covered at kitchen area. 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. Observed at front counter.

Basic - Working containers of food removed from original container not identified by common name. Observed salt container not identified with common name, at kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked pork inside reach in cooler at kitchen area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded beef (56F - Cold Holding) inside reach in cooler at kitchen area. As per employee less than 3 hours. Employee moved to reach in freezer during inspection. 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 stuffed taquitos (129F - Hot Holding) at front counter, as per employee less than 2 hours, employee proceeded to reheat food. Corrective Action Taken

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.

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 and cooked steak not date marked inside reach in cooler at kitchen area, as per employee over 24 hours. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed on beans container at dry storage area. Corrected On-Site

Basic - Dumpster overflowing garbage.

Basic - Food stored on floor. Observed food cases stored on walk in cooler floor. Also observed oranges cases stored on floor next to walk in cooler door entrance.Corrected On-Site Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 98° F on top of flat grill. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table at kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked rice inside drawers at cook line, employee stored properly. Also raw chicken stored above cooked beans inside reach in cooler at kitchen area.Corrected On-Site 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 enchiladas (126F - Hot Holding) at front counter, as per Manager less than 2 hours. Also observed plantains (98F - Hot Holding) in hot box at kitchen area. Employee proceeded to reheat food. 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.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary test strips not available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter next to coffee machine.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans not date marked inside reach in cooler at kitchen area. As per Manager over 24 hours, employee dated during inspection. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed cheese cases at walk in cooler, employee rearranged properly. Corrected On-Site

Basic - Food stored on floor. Observed cooking oil containers stored on floor at kitchen area.

Basic - Ice scoop handle in contact with ice. Observed at front counter, employee rearranged properly. Corrected On-Site

Basic - Single-service articles improperly stored. Observed Togo containers stored on floor at dry storage area. Employee rearranged properly. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at coffee station.

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