LA JAROCHITA

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 not date marked in reach in cooler, as per operator over 24 hours.

Basic - Floors not constructed to be easily cleanable. Observed several cracks on floor.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulated on hood filters. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on both standing units next to door.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on the ceilings.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed large accumulation of grease on the hood filters.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs container stored on top of reach in cooler, as per operator less than 4 hours.Operator moved to reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (54F - Cold Holding) as per employee food was prepared around 45 minutes.

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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board.

Intermediate - Handwash sink used for purposes other than handwashing. Observed clean dishes being stored inside HWS. Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.Observed hot running water at 79°, operator turned on hot water. Hot water 98°. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

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

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 form during inspection.

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.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at reach in cooler located outside of the MFDV. Warning - From follow-up inspection 2023-01-12: Observed no cutting boards at the time of the inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed an employee engaged in food preparation and as per her was hired over 60 days. Warning - From follow-up inspection 2023-01-12: As per the manager the employee is not working anymore in the MFDV. And the new employee was hire three week ago. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-01-12: Current Hotel and Restaurant license not displayed. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at reach in cooler located outside of the MFDV. Warning - From follow-up inspection 2023-01-12: Observed no cutting boards at the time of the inspection. Time Extended

Basic - - From initial inspection : Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Warning - From follow-up inspection 2023-01-12: - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Time Extended