ZAZA CUBAN COMFORT

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. Operator print it and sign it by the employee at the restaurant . Corrective Action Taken

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. Eduardo-Delia.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemicals not label front area and back of the house. Operator label it . Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Back of the house by the exit door . Operator secured it together. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bottle of water stored at the shelves next to clean equipment at the expo station. Operator discarded it . Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tong stored on grill handle. Operator removed it . Corrected On-Site Repeat Violation

Basic - Wiping cloth lactic acid sanitizing solution not at proper minimum strength. 0 ppm . Operator change water second check 700 ppm . Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tong stored at stove handle. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler back of the house.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and green paper stored above ready to eat food at the reach-in cooler at the dish area . Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Tres leches from 2/1

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw sausage over bread in freezer. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tres leches

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline gasket.

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 - Reuse of single-service or single-use articles. Milk jug with hollow handle for tres leches.

Basic - Working containers of food removed from original container not identified by common name. Sugar. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (47F - Cold Holding); cooked potatoes (48F - Cold Holding) Operator stated that the temperature was taken less than 2 hours ago it was at 42 .and he did moved the food to the reach-in freezer. Corrective Action Taken

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. The reach-in freezer top .

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Non-pitting surface rust on food-contact equipment. The reach-in freezer shelf.

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

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable The main make table .

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones at the make table. Corrected On-Site

Basic - Floors not constructed to be easily cleanable. At the restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.

Basic - Standing water in bottom of reach-in-cooler/ freezer. At the reach-in freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed tomatoes stored on top of ready to eat food at the dish station cooler .

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched her phone and then proceeded to grab gloves without washing hands. Manager corrected.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Manager states placed out 2 hours prior. Corrective Action Taken

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Unknown date.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees sandwich and drink in upright cooler. Corrected On-Site

Basic - Stored food not covered. Quesitos in upright freezer. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make table . Warning - From follow-up inspection 2023-08-14: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cashier went from tender to service of food without hand wash.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Milk Omelette station Beer cooler Prep area Display case Cook line Added time marks Corrected On-Site Repeat Violation

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 forms Corrective Action Taken

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 forms Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Next unannounced visit. Must have original certificate or will result in administrative action.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.over expo

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal drink in reach in cooler , manager removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.purse and personal water jug under expo area. Manager moved Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Omelette station in ham and sausage. Manager Stood up Corrected On-Site

Basic - Light not functioning. In storage area

Basic - Single-service articles improperly stored. To go containers in storage area on the floor.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Stirs on self service counter near soda fountain.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (53F - Cold Holding). Manager moved to another unit to cool. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Milk staff added time mark Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1.At front counter 2. Dish room. Manager added a roll of towels. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./ cell phone on make table. Manager moved. Corrected On-Site

Basic - Floor area(s) covered with standing water. Dish area. Manager cleaned. 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./ hamburger over fish. Manager moved hamburger. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. / from 7am . Manager added time marks, empanadas and milk. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ service near dish area.

Basic - Equipment and utensils not properly air-dried - wet nesting./ manager pulled pans apart. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken./ manager threw out. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook move from equipment to raw , cook and plate without washing hands and changing gloves. - From follow-up inspection 2021-07-30: Time Extended - From follow-up inspection 2021-09-28: Time Extended

Basic - - From initial inspection : Basic - Floor area in front of service counter and seating area adjacent to counter has pools of standing water. - From follow-up inspection 2021-07-30: Time Extended - From follow-up inspection 2021-09-28: Time Extended

Basic - - From initial inspection : Basic - Floor tiles in kitchen area missing. - From follow-up inspection 2021-07-30: Time Extended - From follow-up inspection 2021-09-28: Time Extended

Basic - - From initial inspection : Basic - Utility lines are unnecessarily exposed under washboard attached to dishwasher. - From follow-up inspection 2021-07-30: Time Extended - From follow-up inspection 2021-09-28: Time Extended

Basic - - From initial inspection : Basic - Water filter expired for periodic servicing. - From follow-up inspection 2021-07-30: Time Extended - From follow-up inspection 2021-09-28: Time Extended