FRITANGA 505

Basic - Food stored on floor. Observed container with sugar stored on floor behind front counter. Operator placed product at 6 inches from floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across front counter. Operator started to dry out water. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 towels on cutting board on steam table. Operator removed the towels. 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 0ppm). Employee added chlorine, retest Triple Sink (Chlorine 50ppm). Corrected On-Site 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 over raw shell eggs inside reach in cooler behind front counter. Employee properly rearranged products. 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 blood sausage (85F - Hot Holding) on steam table . As per operator for less than 2 hrs. Employee placed products on stove for reheat. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled. Employee started to clean item. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen. Employee provided paper towels. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler door gaskets in disrepair at storage area. - From follow-up inspection 2024-03-04: Observed Equipment in poor repair. Observed reach in cooler door gaskets in disrepair at storage area. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Also observed reach in cooler door gaskets soiled at storage area. - From follow-up inspection 2024-03-04: Observed Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Also observed reach in cooler door gaskets soiled at storage area. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in cooler at storage area. - From follow-up inspection 2024-03-04: Observed Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in cooler at storage area. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed onions stored in nonfood-grade bags inside reach in cooler at storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored with coiked shredded beef and cooked beans. Operator removed rearranged the items. 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 over raw pork inside reach in cooler at storage area. Also raw chicken over raw marinated pork inside reach in cooler next to prep table. Operator rearranged the food items. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed shredded beef, gallo pinto rice, cooked onions sauce without date mark as operator more than 24 hrs.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 2 eggs stored at ambient temperature. Operator discarded the eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (72F - Cold Holding) across stove as per operator for 2hrs.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicharrones (103F - Hot Holding); beef taquitos (101F - Hot Holding); tamales (101F - Hot Holding); reheat rice and beef empanada (182F - Hot Holding) at steam table in front counter. Operator reheat tamales (200F - Hot Holding); chicharrones (178F - Hot Holding); beef taquitos (180F - Hot Holding); rice and beef empanada (182F - Hot Holding) Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a can of insect repellent not properly stored over wear washing area. Operator removed the can. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200 plus ppm) on storage shelve at dining area. Operator discarded and added water and last reading Sanitizer Bucket (Chlorine 50ppm). Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket Chlorine 200 plus ppm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at prep table across grill Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available in customer restrooms. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with pink mold-like substance. Operator cleaned the ice machine. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed tiles missing in front of reach in cooler at storage area.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on over door handle at kitchen area. Operator removed the tongs. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen) thawed at ambient temperature at storage area. Also plantains thawed at ambient temperature on prep table next to grill. Operator moved the raw pork to 3 compartment sink under running water also moved the plantains to reach in cooler. Corrected On-Site Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet wiping cloth soiled and not stored in sanitizer solution on cutting board at steam table. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed sugar and flour not labeled by common name on shelve under prep table next to grill. Operator labeled the items. Corrected On-Site 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 pork in reach in cooler at front counter, employee rearranged properly during inspection.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board. Also can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand wash sink in kitchen area. Employee removed during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen area. Employee restocked during inspection. Corrected On-Site

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. Provided form during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tamales in reach in cooler at the front counter not labeled. As per manager over 24 hours. Manager labeled during inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in both bathrooms.

Basic - Food stored on floor. Observed sauce bottle stored on floor at the back area. Employee rearranged properly during inspection. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed at the front counter. Employee removed during inspection. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wall behind stove soiled with grease.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee discarded during inspection.

Basic - Stored food not covered. Observed marinated steak not covered inside reach in cooler in back area. Also a plantains container in preparation table.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed plantains at 57° F in preparation table, as per employee approximately 1 hour. Employee moved to reach in cooler. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.

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

Basic - Working containers of food removed from original container not identified by common name. Observed salt container not labeled with common name in kitchen area. Employee labeled during inspection. Corrected On-Site

High Priority - - From initial inspection : 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 in cooler in kitchen area. Employee rearranged properly during inspection. Corrected On-Site Warning - From follow-up inspection 2022-09-30: Still observed raw chicken stored above raw steak in reach in cooler. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-09-30: Still observed no training for employees. Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on employee bathroom. Warning - From follow-up inspection 2022-09-30: Still observed. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink in kitchen area. Warning - From follow-up inspection 2022-09-30: Still observed no sign in back hand wash sink. Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Observed the kitchen hand wash sink inaccessible. It has an aluminum bowl inside

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the kitchen hand wash sink.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed by the deep fat fryer a soiled cardboard on the floor

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the cheese reach in cooler ice buildup.

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed sauces packed at the establishment missing the date the product was packed