AREPA BURGER

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked chicken at the front reach-in freezer. 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 stored over raw marinated pork at the front reach-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. Lomo pork prepared 1-08-26 and 1-27-26 approx 8 lbs Polo prepared 1-19-26 approx 2 lbs Lomo gravy prepared 1-8-26 and 12-8-26 approx 16 ozz Pork caldo prepared 1-12-26 approx 16 ozz Gaslic oil prepared 1-23-26 approx 1 ozz

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lomo pork prepared 1-08-26 and 1-27-26 approx 8 lbs Polo prepared 1-19-26 approx 2 lbs Lomo gravy prepared 1-8-26 and 12-8-26 approx 16 ozz Pork caldo prepared 1-12-26 approx 16 ozz Gaslic oil prepared 1-23-26 approx 1 ozz

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 3 compartment sink .

Basic - Equipment in poor repair. Gasket torn freezer door . Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Missing tiles front of reach-in freezer . Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored over black beans at the reach-in cooler . Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler one door (); raw beef (44F - Cold Holding); lasagna (44F - Cold Holding). Operates stated the cooler was open a little time and she moved the food to freezer to cool down . Corrective Action Taken

Basic - Equipment in poor repair. Gasket torn at the reach-in freezer.

Basic - Floor tiles missing and/or in disrepair. Front of reach-in cooler and reach-in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer.

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored on top of arepa at the reach-in cooler the 2 door one .

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs stored on top of potato salad on the bottom of make table no physical barrier. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken stored on top of ready to eat pork at the bottom of make table . 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. Pernil pork and vegetables soup date at 1-7 and 1-5 operator stated was at the freezer and they pull it out from freezer yesterday without changing label . Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Stored container at the only employee hand sink at the back area . Corrected On-Site 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. Maria expired July 8-2024. Repeat Violation

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

Basic - Floor tiles missing and/or in disrepair. Front of reach-in cooler and reach-in freezer. Repeat Violation

Basic - Food stored on floor. Fryer oil stored on floor . Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shell eggs stored top of marketable and bottom stored cheese without barrier . 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. Cooked chicken polodated 7-29-24 operator stated it was at the freezer and they didn't change the date .

Intermediate - Handwash sink used for purposes other than handwashing. Container stored at the employee Hand sink the one next to the 3 compartment sink . 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.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Empanadas prepared and stored at the reach-in freezer no date mark .

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. Maria Jimenez expired July 8-2024.

Basic - Floor tiles missing and/or in disrepair. Front of reach-in cooler .

Basic - Light not functioning. One out by the hoods.

High Priority - Nonfood-grade bags used in direct contact with food.aBread and peppers stored on non food grade bags. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork kept on steam well for less than 4 hrs with temperature of 112F, cooked chicken kept on steam well with temperature of 113F. Ask employees to reheat up to 165F. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor.Oil and stored on floor under prep table.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored in top of cooked chicken and cooked avocado at the reach-in freezer the white one upfront. Observed arepas stored on bottom of raw beef at the 2 door freezer at the kitchen. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Vegetable chicken soup labeled 7-12 -23 Operator stated that was at the freezer and was labeled at the freezer and pulled out from the freezer in the morning but no one charged the label .

Basic - Cutting board has cut marks and is no longer cleanable. By the make table . Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a box of personal food at the one door reach-in cooler . Operator labeled as employee food only . Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. The 2 door reach-in freezer at the kitchen.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a spoon at container of cooked beef touching the food . Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Eggs over pork and pastry's. Manager moved eggs. Corrected On-Site

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

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

Basic - Bowl or other container with no handle used to dispense food. Used in rice. Manager removed Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Added a hair net. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Manager put on a crate. Corrected On-Site

Basic - Food stored on floor. Lime . Manager put it on the shelf. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature. Beef, manager placed in refrigerator. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees./ sink at back door. Staff hung sign. Corrected On-Site