EL FRAMBOYAN CUBAN CUISINE

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning - From follow-up inspection 2024-05-02: Hot water at hand wash sink is 83 F. The hot water heater needs to be replaced and the owner states it will be done tomorrow. Time Extended - From follow-up inspection 2024-05-14: water heater has been replaced and was working as per video shown to me by the owner.now the new water heater is not working and repair technician has been called. Time Extended** Time Extended - From follow-up inspection 2024-06-04: At callback the water heater has been replaced for the 2nd time and is no longer working. An electrician has been called to check the service panel for the hot water heater circuit. Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2024-05-02: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Time Extended - From follow-up inspection 2024-05-14: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Time Extended - From follow-up inspection 2024-06-04: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. - From follow-up inspection 2024-05-02: Floors not maintained smooth and durable. Time Extended - From follow-up inspection 2024-05-14: Floors not maintained smooth and durable. Time Extended - From follow-up inspection 2024-06-04: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2024-05-02: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Time Extended - From follow-up inspection 2024-05-14: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning - From follow-up inspection 2024-05-02: Hot water at hand wash sink is 83 F. The hot water heater needs to be replaced and the owner states it will be done tomorrow. Time Extended - From follow-up inspection 2024-05-14: water heater has been replaced and was working as per video shown to me by the owner.now the new water heater is not working and repair technician has been called. Time Extended** Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2024-05-02: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Time Extended - From follow-up inspection 2024-05-14: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. - From follow-up inspection 2024-05-02: Floors not maintained smooth and durable. Time Extended - From follow-up inspection 2024-05-14: Floors not maintained smooth and durable. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2024-05-02: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2024-05-02: - No paper towels or mechanical hand drying device provided at handwash sink. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning - From follow-up inspection 2024-05-02: Hot water at hand wash sink is 83 F. The hot water heater needs to be replaced and the owner states it will be done tomorrow. Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2024-05-02: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. - From follow-up inspection 2024-05-02: Floors not maintained smooth and durable. Time Extended

Basic - - From initial inspection : Basic - Kitchen Wall soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2024-05-02: Kitchen Wall soiled with accumulated grease, food debris, and/or dust. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline reach in gaskets are soiled. - From follow-up inspection 2024-05-02: Cookline reach in gaskets are soiled. Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.observed waitress cutting limes for customers without wearing gloves

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning

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

Basic - Floors not maintained smooth and durable.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Kitchen Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline reach in gaskets are soiled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw beef over raw fish in stand up cooler. 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. Raw pork ,and raw poultry stored in the same container together not commercially packed in stand up freezer. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk-in cooler : Beef (57F - Cold Holding); Pork (57F - Cold Holding); rice and Beans (57F - Cold Holding); cheess (57F - Cold Holding); ricotta cheese (55F - Cold Holding); ham (57F - Cold Holding); shell eggs (62*F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (57F - Cold Holding); Pork (57F - Cold Holding); rice and Beans (57F - Cold Holding); cheess (57F - Cold Holding); ricotta cheese (55F - Cold Holding); ham (57F - Cold Holding); shell eggs (62*F - Cold Holding) 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 not accessible for employee use at all times. Pot stored in front of handwash sink in kitchen Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At all handwash sinks 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. 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. Corrective Action Taken Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sherly, Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork rice beans not date marked Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Pot stored on the floor in front of handwash sink in kitchen Warning

Basic - Cold holding equipment , walk in cooler is not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.temperature in walk-in cooler is approximately 55-60 F. All food in the walk-in cooler is out of temperature. During inspection the walk-in cooler was emptied and all out of temperature food discarded by the cook Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning

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

Basic - Kitchen Floors not maintained smooth and durable. Warning

Basic - Kitchen Walls soiled with accumulated grease, food debris, and/or dust. Warning

Basic - Light not functioning. In walk-in cooler Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dishes In kitchen area,

Intermediate - Manager or person in charge lacking proof of food manager certification. Frank Campbell Operator 3058733511

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

Intermediate - No soap provided at handwash sink.

Intermediate - Nonfood-grade basting brush used for coffee.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Andreas Mosquera , Elber Cifuentes, Saily Lopez

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.cooked beef in reach in cooler no date mark , black beans in walk in cooler no date mark

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - In walk in cooler onion , bread soda syrup stored on floor.

Basic - In-use ice scoop stored on soiled surface between uses.

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