THE FACTORY BAKERY LATIN FOOD AND PIZZA

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food manager certificate expired 4/26/23 Warning - From follow-up inspection 2023-12-28: Operator taking test next week. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains hot held at 95° and cooked sweet potatoes hot held at 90° per operator items held less than 1 hour. Had operator reheat items for immediate temperature recovery. Corrective Action Taken

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 operator with form. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food manager certificate expired 4/26/23 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. Provided operator with form and had employees working read print sign and date form during inspection Corrected On-Site

Basic - Food stored on floor. Case of soda on floor at front counter 3 jugs of cooking oil on floor in kitchen Operator picked items off floor and stored correctly Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - Observed employee washing equipment and rinsing without sanitizing. Advised operator to set up sanitize bay. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Commercially packaged box of chicken stored above opened package of pork ribs in tall reach in freezer. Operator stated cooler in disrepair and chicken temporarily placed in unit. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Tall reach in cooler in kitchen in disrepair - Cold Holding overnight 74-76F: white rice, chicken breast, cheesecake. Operator set appointment with technician prior to inspection and safe food in freezer. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tall reach in cooler in kitchen in disrepair - Cold Holding overnight 74-76F: white rice, chicken breast, cheesecake. Operator set appointment with technician prior to inspection and safe food in freezer. - Mojo with fresh garlic at room temperature 76F less than 1 hr on make table. Advised to keep refrigerated or make with non tcs ingredients. Repeat Violation 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. Paperwork provided . Corrected On-Site Warning

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

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. - Paperwork provided. Corrected On-Site Warning

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. - Tall reach in cooler in kitchen. Operator set appointment with technician prior to inspection and placed safe food in freezer. Warning

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. - Two mortar and pestle in kitchen. Repeat Violation Warning

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. - Shopping bags used for pork. Warning - From follow-up inspection 2022-11-07: Observed raw pork in yellows shopping bags. Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw bacon in to go tray stored above cooked ground beef in deli reach in cooler on cook line. Corrected On-Site Warning - From follow-up inspection 2022-11-07: - Observed raw bacon stored on shelf above cold cuts in reach in cooler near kitchen entrance. Advised operator raw foods are not to be stored above ready to eat food. Future legal action may result for repeated violations. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - Chlorine. - From follow-up inspection 2022-11-07: Time Extended

Intermediate - - From initial inspection : 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. - One employee new and one working over 60 days. Warning - From follow-up inspection 2022-11-07: Time Extended Time Extended

Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. - Mortar and pestle. - From follow-up inspection 2022-11-07: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. - Shopping bags used for pork. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw bacon in to go tray stored above cooked ground beef in deli reach in cooler on cook line. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Front counter less than 4 hrs: bacalao salad (56F - Cold Holding); green banana escovitch (56F - Cold Holding); pasta salad (55F - Cold Holding). Advised operator to keep cold or add to time plan if sold in less than 4 hours. Operator stated cold items are made in small portions and are put out from 10am to 1 pm. Time plan given to operator. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Observed hot water was not touching pans at steam well in front and pans were half size not covering slot completely. Front counter less than 4 hours: maduros (119F - Hot Holding); ribs (120F - Hot Holding); yucca (119F - Hot Holding); ground beef (115F - Hot Holding). Advised operator to reheat to 165F. Warning

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

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. - One employee new and one working over 60 days. Warning

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. - Mortar and pestle.