LA NINA RESTAURANT

Intermediate - Handwash sink missing in food preparation area. Handwashing sink was relocated to the new dish room. Cook area does not have a handwashing sink nearby Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. A new dish room has been added to the restaurant. Triple sink and handwashing sink have been relocated . Also the restroom has been relocated Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Empanadas 112F, empanadas were put to lower / hotter shelf in warmer Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine @200 ppm at triple sink , adjusted to 100ppm by adding water to sink Corrected On-Site

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

Basic - Equipment in poor repair. The door on hot holding unit holding empanadas is cracked .

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Croquettes 95F

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.

Intermediate - Handwash sink used for purposes other than handwashing.observed the handwashing sink at front counter used to wash out coffee utensils

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

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. empanadas (115F - Hot Holding); croquettes (105F - Hot Holding) warmer was turned up to higher temperatures Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bug spray over cases of bottle water

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

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.

Basic - Bathroom door left open other than during cleaning or maintenance.

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

Basic - Floor soiled/has accumulation of debris. In storage room under produce shelf

Basic - No conspicuously located ambient air temperature thermometer in hot holding unit.

Basic - Open dumpster lid. Corrected On-Site

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 beef not commercially packaged stored over raw fish, in stand up freezer.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork stored in reachin cooler not date marked

Basic - Food stored on floor. Seasonings and oil stored on the floor in dry storage area

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Gaskets in poor repair on TRUE stand up reachin unit In storage room

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Plastic utensils stored on the floor

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

High Priority - Non-food grade paper/paper towel used as liner for food container.

High Priority - Nonfood-grade bags used in direct contact with food In chest freezer , whole fish stored in non food grade thank you bags

High Priority - Raw animal food poultry stored over or with unwashed produce, green peppers in stand up refrigerators.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Thawing beef at 57F Cooks began to prep beef to cook . Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, outside neat to mop sink

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. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled

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

Basic - Bathroom door left open other than during cleaning or maintenance.

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

Basic - Ceiling soiled with grease, dust above fan near back door., also shelving next to freezer , holding clean pans .

Basic - Cleaned and sanitized equipment or utensils not properly stored . Knives Stored in ceiling panel above fan Corrected On-Site

Basic - Employee cooking with no hair restraint while engaging in food preparation.

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 - Food stored on floor in storage building.

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

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

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cases of beef thawing in container in dry storage building .

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

Basic - Wood food-contact surface not properly sealed. Unsealed , in painted Wood shelving holding containers of fry goods

Portable fire extinguisher gauge in red zone. Near the back door . For reporting purposes only.

High Priority - Nonfood-grade bags used in direct contact with fish in chest freezer.

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 beef not commercially packaged stored of raw fish in standing freezer unit.

High Priority - Toxic substance/chemical improperly stored. Observed grill cleaner stored on top of freezer #12 holding food.

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

Basic - Cleaned and sanitized pots and containers are stored outside.

Basic - Floor tiles missing and/or in disrepair in front of oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler in kitchen and chest freezer in storage r room gaskets are soiled .

Basic - Observed Accumulation of dead or trapped insects, or other pests, in control devices in storage room

Basic - Observed Stored raw pork chops not covered in standup freezer .

Basic - Observed cooked pork stored on floor, under oven in kitchen . COS OBSERVED oil containers stored on the floor I storage room.

Basic - Soiled dry wiping cloth in use.

Basic - Wood food-contact surface not properly sealed. PlyWood shelving holding food storage containers is not sealed .

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2022-07-29: - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Time Extended

Intermediate - - From initial inspection : 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. Maribel Rojas , Norge Gomez, - From follow-up inspection 2022-07-29: 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. Maribel Rojas , Norge Gomez, Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In kitchen cooking area - From follow-up inspection 2022-07-29: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade is soiled Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Around triple sink Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Cleaned and sanitized equipment or utensils not properly stored . Lids stored on the floor next to freezer . Knives stored outside above table on wall

Basic - Food being prepared outside. Observed two prep tables outside of kitchen with knives stored above the tables. Dis used with the owner that no food can be prepared outside , outdoors of the kitchen .

Basic - Food stored outside. Observed 4 Chest freezers-outside under cover , holding frozen meats and empanadas croquettes , plant foods . I discussed with the owner that all food storage has to be inside the building. Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle.

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. Next to triple sink

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Stored on floor in storage area

Basic - Spatula Clean utensils stored between equipment and wall at triple sink

Basic - Wood food-contact surface not properly sealed. Wood shelving in storage area is not sealed or painted.

High Priority - Cook, Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade is soiled.

Intermediate - Handwash sink not accessible for employee use at all times.dishrack sitting on handwash sink in kitchen Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly control device has accumulated dead flys inside device.

Basic - Cleaned and sanitized equipment or utensils not properly stored.some pots and utensils including can opener are stored outside.

Basic - Employee with no hair restraint while engaging in food preparation. Cook and dishwasher

Basic - Employee, dish washer, 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 - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher was not using triple sink to sanitize dishes as the third step in process. Corrected On-Site

Basic - Food stored on floor. Cases watermelon , Pineapples in storage room on the floor

Basic - Food stored outside. 2 Chest freezers are outside under roof of storage area . Not protected from environmental contamination.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.