EL FLORIDITA SEAFOOD RESTAURANT

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup used as a scoop inside bin of seasoning in kitchen area. Operator removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle with food debris and soiled exterior in kitchen prep area. Operator wiped down. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board located in cafeteria prep area with cut marks and no longer cleanable.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wiping cloths on top of cutting board in kitchen area not stored in sanitizer solution. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed working container of sugar in cafeteria coffee prep area with no label. Operator labeled. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of degreaser located near ware washing station with no label. Operator labeled. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave next to back cook line with food debris on door handle. Operator wiped down. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed frozen commercially packaged mahi mahi inside walk in cooler being thawed while inside packaging. As per chef, the product was recently placed there about half an hour ago. Operator removed product from packaging. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of cutting board at prep table. Operator removed immediately . Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed bucket of sanitizing solution on floor near prep table. Operator removed from floor immediately. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed clear squeeze bottle of oil not labeled at the cook line. Operator labeled. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloths on cutting board located across the cook line. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles containing oil located across the cook line with no label. Operator labeled immediately. Corrected On-Site

Basic - - From initial inspection : 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. Observe preparation cooler at cook line, next to the steam table at 58F, not maintaining minimum cold holding temperature. Warning - From follow-up inspection 2024-12-11: During the callback inspection unit still in disrepair, not maintained at proper cold holding temperature. As per manager they already ordered a new cooler. Observed all food items stored in this unit in containers with ice. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw chicken stored over empanadas at walk in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (48F - Cold Holding) at single door preparation cooler at cafe area. As per employee, since the previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (60F - Cold Holding) over ice at cook line. As per employee, for 25 minutes. Employee added ice to surrounding container. Discussed time as a public health control with manager and provided written procedures. Observed milk (48F - Cold Holding) at single door preparation cooler at cafe area. As per employee, since the previous day. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed container of bleach stored on shelf with single service cups and lids at dry storage area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside hand sink at cafe area. Employee removed item. Corrected On-Site

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

Intermediate - Observed No soap provided at handwash sink at hand sink at cook line area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked egg frittatas and black beans not date marked at walk in cooler. As per employee, products were prepared on the previous day.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside container of sugar at cook line. Employee removed item. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed grill brush stored inside perforated container on floor. Employee placed item on shelf. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Observed groves cutting board at cook line and.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on preparation table at back preparation area. Employee removed phone. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Observed standing water on floor at walk in cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at preparation cooler across from fryers.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at servers station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wall mounted fan soiled at back preparation area.

Basic - Observed Exterior door has a gap at the threshold that opens to the outside. Located at exit door near walk in cooler.

Basic - Observed Interior of oven has accumulation of black substance/grease/food debris. Located at back preparation area.

Basic - Observed Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed glass door reach in cooler shelves soiled with black substance.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table at back preparation area. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored in floor at ware washing area.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and sugar not identified at dry storage area and cafe area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (74F - Cold Holding) at room temperature at cook line. As per cook, for 15 minutes. employee submerged container in ice. Observed milk (74F - Cold Holding) at room temperature at fry station. As per employee, less than 1 hour. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with stains across from fryer area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside hand sink At cafe area.

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

Basic - Equipment in poor repair. Observed plastic container of flour with cracks at fryer area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door near walk in cooler.

Basic - Food stored on floor. Observed plastic buckets of potatoes stored on floor at kitchen. Employee removed containers from floor. Observed bag on onions stored on floor at kitchen. Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0ppm. Employee took solution to replenish with chlorine.

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to prep area. Warning - From follow-up inspection 2024-01-29: Exterior door has a gap at the threshold that opens to the outside. Back door to prep area. Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at preparation area. Repeat Violation - From follow-up inspection 2023-02-08: No paper towels or mechanical hand drying device provided at handwash sink. Observed at preparation area. Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2023-02-08: No probe thermometer provided to measure temperature of food products. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed plastic container stored inside rice container at cook line. - From follow-up inspection 2023-02-08: Bowl or other container with no handle used to dispense food. Observed plastic container stored inside rice container at cook line. Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2023-02-08: Buildup of food debris/soil residue on equipment door handles. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed containers of raw fish and potatoes stored on floor at walk in cooler. - From follow-up inspection 2023-02-08: Observed containers of raw fish and potatoes stored on floor at walk in cooler. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (48F - Cold Holding) at front display area. As per manager, less than 2 hours. Employee removed filets from double stacks. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at preparation area across from cook line. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Located at preparation area across from cook line. 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 containers of flan and créme Brûlée not date marked at reach in cooler at beverage station. As per operator, items were prepared 2 days prior.

Intermediate - Spray bottle containing toxic substance not labeled. Observed cleaning solutions not labeled at bar area and near mop sink.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed reduced oxygen packaged fish filets not removed from packaging before thawing. Employee cut packages. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.manager place a new paper roll on dispenser. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans at storage area.

Basic - Water leaking from pipe and/or faucet/handle. At hand sink, cook line.

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

Basic - Bowl or other container with no handle used to dispense food. For scooping rice.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans not inverted at kitchen.

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