EL SABROCITO CORPORATION

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located by the take out window observed raw shell eggs stored above ham, inform employee to corrected. - From follow-up inspection 2024-04-03: During the callback instruction observed raw shell eggs still above ham. Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling from the wall to under the steam table at front service counter, observed 1 live roach crawling on the kitchen floor at cook line area, observed 2 live roaches on the floor in front of the walk in cooler in the kitchen area. - From follow-up inspection 2024-04-03: During the callback inspection observed 1 live roach inside a crack between the three compartment sink and counter wall at front line, observed one live roach crawling on the floor in front of the walk in cooler, observed 1 live roach crawling on the wall above the hand sink at cook line Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Persy Carranza, issued date: 03/09/19. - From follow-up inspection 2024-04-03: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink located at cook line. - From follow-up inspection 2024-04-03: During the callback inspection observed 1 live roach inside a crevice on the three compartment sink and counter wall at front line, observed one live roach crawling on the floor in front of the walk in cooler and one live roach crawling on the wall above the hand sink at cook line area, Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at preparation area. - From follow-up inspection 2024-04-03: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed about 6 dead roaches floating in water in a tray under the three compartment sink at cook line, observed one dead roach on the floor by the garbage can at cook line, observed 1 roach dead under the pizza oven in the kitchen, observed 3 dead roaches on the floor by the kitchen entrance, observed 1 dead roach on the floor at front line across from the three compartment sink, observed 1 dead roach on floor by kitchen entrance. - From follow-up inspection 2024-04-03: During the callback inspection observed 1 dead roach on the floor by the kitchen entrance, observed 3 dead roaches on the floor by the pizza oven and reach in cooler at cook line, observed 1 dead roach on the floor in front of the reach in cooler at cook line area, 2 dead roaches on the floor underneath the three compartment sink. Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior with old grease buildup at cook line. - From follow-up inspection 2024-04-03: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, cooler located by the take service window in the kitchen. - From follow-up inspection 2024-04-03: Time Extended

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed Orthene Pesticide spread throughout the kitchen area and front line area under the equipments and around the kitchen cove molding.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located by the take out window observed raw shell eggs stored above ham, inform employee to corrected.

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling from the wall to under the steam table at front service counter, observed 1 live roach crawling on the kitchen floor at cook line area, observed 2 live roaches on the floor in front of the walk in cooler in the kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed cooked rice (50 F - Cold Holding); pulled pork (47F - Cold Holding); as per cook food was outside out of temperature control for less than 4 hours then placed back in the walk in cooler to rapidly cool.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the steam table at front line observed pork ribs (109 F - Hot Holding),as per cook for less than 2 hours, instructed employee to reheat food. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Persy Carranza, issued date: 03/09/19.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a wiping cloth stored in the hand sink at front line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink located at cook line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at preparation area.

Basic - Dead roaches on premises. Observed about 6 dead roaches floating in water in a tray under the three compartment sink at cook line, observed one dead roach on the floor by the garbage can at cook line, observed 1 roach dead under the pizza oven in the kitchen, observed 3 dead roaches on the floor by the kitchen entrance, observed 1 dead roach on the floor at front line across from the three compartment sink, observed 1 dead roach on floor by kitchen entrance.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior with old grease buildup at cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, cooler located by the take service window in the kitchen.

High Priority - Nonfood-grade bags used in direct contact with food. In the reach in cooler located in the storage area observed raw pork, raw beef stored in plastic garbage bags and in thank you bags. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed ham (46F - Cold Holding); cheese (45F - Cold Holding); cooked chicken (47F - Cold Holding), as per cook the walk in cooler door was kept opened for to time. Cook closed the walk in cooler door for a rapid cool. 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 - Handwash sink used for purposes other than handwashing. Observed employee washing coffee maker parts in the hand sink located in the front counter. 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

Intermediate - Nonfood-grade basting brush used in food. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced ham, soft cheese held in cooler for over 24 hours not date marked. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Both oven in the kitchen door handle soiled. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer located in the storage area. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler located next to the oven in the kitchen. Warning

Basic - Ripped/worn tin foil used as shelf cover. Tin foil torn in the walk in cooler shelves. Warning

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. reach in cooler in the kitchen located next to the oven observed raw shell eggs over a bottle of mustard, Ranch.

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on the floor by the sandwich station at front counter, one live roach under the three compartment sink located at front counter,

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit at front counter observed ham and cheese empanadas (122F - Hot Holding); chicken empanadas (123F - Hot Holding). At front counter in the steam table observed cooked yuca with pork chunks (102 F - Hot Holding); cooked sweet plantains (103F - Hot Holding). As per employee held out of temp for less than 4 hours, employee reheating the food. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed 3CS chlorine sanitizer approximately 200+ppm. Explained to employee how to properly set up ware washing station and sanitizer solution. Corrective Action Taken

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

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

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. Reach in cooler located at front counter door handle in disrepair.

Basic - Buildup of food debris/soil residue on equipment door handles.microwave door handle soiled.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles at the cafeteria area front counter.

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

Basic - Dead roaches on premises. In a cabinet by the kitchen entrance observed 2 dead roaches, 2 dead under the coffee machine located at kitchen entrance in the kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler observed personal employee food not identified ( water, ham, Malta ).

Basic - Equipment in poor repair.

Basic - Floor soiled/has accumulation of debris. Observed grease and soiled accumulation under equipments at front counter and kitchen area.

Basic - Food not stored at least 6 inches off of the floor. In the walk in cooler observed a bucket with raw chicken stored on the floor.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed a tong and knife stored under the bread toaster located at front counter.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven, microwave located in the kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler located in the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave above the reach in cooler. Small shelf above the reach in cooler with accumulation of food debris, floor drain soiled at front counter.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reaching cooler located in the kitchen next to the oven.

Basic - Ripped/worn tin foil used as shelf cover. Small prep table located in front of the reach in cooler located in the kitchen.

Basic - Stored food not covered. In the kitchen in reach in cooler located next to the oven observed raw bacon in a container not covered. Employee covered food.

Basic - Time/temperature control for safety food thawed in an improper. In the three compartment sink observed raw chicken thawing in standing water.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the reach in cooler located at cook line.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw steak then ready to eat shredded lettuce and bread without washing hands and changing gloves. Operator discarded bread and lettuce after acknowledging then proceeded to wash hands and change gloves then complete task. Corrective Action Taken Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw meats stored in shopping bags located in the left reach in freezer. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in the prep reach in cooler located in the kitchen, raw chicken above sauces. Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken with raw beef, corn located in the left reach in freezer. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: shell eggs (68°F - Cold Holding); ham (66°F - Cold Holding); sliced cheese American (66°F - Cold Holding) as per operator from yesterday. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler , shell eggs (68°F - Cold Holding); ham (66°F - Cold Holding); sliced cheese American (66°F - Cold Holding) as per operator from yesterday. Warning

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Observed water temperature at 94°F. throughout establishment. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips. Repeat Violation Warning

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. As per operator walk-in cooler broke yesterday, will not be using until fully repaired. Warning