PINECREST BAKERY

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed tres leches, rice pudding and Catalan cream located at front counter display without production date. As per employee items were delivered one day prior. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal tongs hanging on handwashing sink located in the kitchen area. Employee removed tongs and placed them in the triple sink. Corrected On-Site Warning

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. Observed Mildred and Jessica employed more than sixty days no proof of food handler training. Warning

Basic - Food stored on floor. Observed a container of fry shortening stored on the floor in front of oven. Employee removed and stored it on shelf. Corrected On-Site Warning

Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink obstructed with brooms and bucket located in the kitchen area. Employee removed all items from mop sink. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall on the right of the walk in cooler soiled with a mold like substance. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs in a container stored at ambient temperature over the reach in cooler located in the kitchen. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding unit located at front counter observed beef empanadas (123F - Hot Holding); chicken empanadas (126F - Hot Holding); ham croquettes (120F - Hot Holding), as per employee for less than one hour, empty reheating the food on site. Corrective Action Taken Warning

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. Warning

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. Daniela Echenique, Claudia barona. Warning

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. Warning

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

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 scoop handle touching the sugar. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink located in the kitchen. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach-in cooler located next to the flat grill in the kitchen observed raw shrimps stored over cut tomatoes, cut lettuce, manager placed raw shrimps underneath the ready to eat food items onsite. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored over the reach-in cooler at approximately 60F, as per employee for less than 2 hours. Employee placed eggs back in the cooler for a rapid cool. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored In trays, over the cooler located at front counter observed (75F - Cold Holding); chicken sandwiches (70 F - Cold Holding); ham and cheese sandwiches (72F - Cold Holding), as per manager for less than 4 hours. Manager placed food in the reach in cooler for a rapid cool. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter in the hot holding unit observed beef empanadas (112F - Hot Holding); cheese sticks (124F - Hot Holding); stuffed potatoes (122F - Hot Holding), as per manager for 3 hours, manager reheating food. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided person in charge Sahily Gutierrez big 6 poster. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed aluminum to go plates stored in the hand sink located next to the three compartment sink in the kitchen. Warning

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

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/. NOT a certified manager present during the routine inspection. Warning

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. For employees Claudia Varona, Daylen Villalobos, Daniela Echenique, Elder Barreda, Girlberto Varcalcel. Warning

Intermediate - Nonfood-grade basting brush used in food. Used at front counter in the coffee station. Warning

Basic - Ice scoop handle in contact with ice. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food debris in the HWS located in the kitchen. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed sweet plantains thawing at room temperature in the 3 compartment sink. Warning

Basic - Working containers of food removed from original container not identified by common name. Underneath the prep table in the kitchen observed bottles with chimichurri and cuban mojo not properly labeled. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On preparation table in the cook line observed raw eggs (50F - Cold Holding), as per employee for less than 1 hour. Employee placed eggs back in the cooler for a rapid cool. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On preparation table in rice cooker observed cooked rice (120 F - Hot Holding, as per manager held out of temperature for less than 4 hours. Employee reheating food. In hot holding at front counter observed cheese sticks (112F - Hot Holding); stuffed yuca (120F - Hot Holding); beef, cheese, chicken empanadas (121F - Hot Holding); ham croquettes (125F - Hot Holding), manager stated that the food was held in this unit for less than 4 hours. Employee reheating food. Corrective Action Taken Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided big 6 handout poster to manager. Corrected On-Site Warning

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer minimum food temperatures for hot and cold holding. Reviewed with manager basic Food Code cold and hot holding temperatures. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

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. No food safety training provided for the following employees: Claudia Varona, Dailen Billalovos, Claudia Varga, Dainery Cortes, Daniela. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sent and printed consumer advisory to manager. Manager posted sign on site. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning