LECHONERA LATINA 5

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over plantains and cooked soup in walk in cooler. Operator placed chicken at the bottom shelf. 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 and the time removed from temperature control cannot be determined. Empanadas, alcapurrias and potato balls at front counter. Operator marked time. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken ( per operator 20 mins, operator placed in oven for temperature recovery) (108F - Hot Holding) Corrective Action Taken

Intermediate - No soap provided at handwash sink. Women's restroom.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items held over 24 hours per operator in walk in cooler. Operator had employees date food. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Area by cashier and reach in coolers front counter. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Server station area above reach in cooler.

Basic - Food stored on floor. Plantains and batata stored on the floor underneath prep table. Corrected On-Site

Basic - Garbage can located outside has no lid or lid open/broken.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at front counter, dry storage shelves holding clean equipment pans and pots.

Basic - Standing water in bottom of reach-in-cooler. Reach in at front counter.

Basic - Unnecessary items/unused equipment on the premises. In patio area two meat slicers, and cutting boards and knifes. Operator removed cutting board and knifes. 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 . Garlic and oil. Manager added time mark. 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. Provided plan Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese cake and other items produced onsite.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling tile missing. Near prep sink and on front counter.

Basic - Exterior door has a gap at the threshold that opens to the outside. Door from kitchen

Basic - Food stored on floor. Cases of meat in walk-in freezer and cases of condiments in back storage area. Items picked up. Corrected On-Site

Basic - Hole in or other damage to wall. Entrance to kitchen

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

Basic - In-use tongs stored on equipment door handle between uses. Manager removed from oven door.. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78F management discarded water. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided poster, printed and hung. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler Gaskets on reach in cooler located on cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand Sink near walk in cooler

Basic - Unnecessary items/unused equipment on the premises. Meat slicer in back area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over RTE in walk in cooler Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee at cook line prep table Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture. Missing handle for cold water at hand wash sink at front counter next to fryers

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

Basic - Light shield damaged/in disrepair. At prep station

Basic - No handwashing sign provided at a hand sink used by food employees. At men's bathroom Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled

Basic - Stored food not covered. Empanadas in walk in freezer Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Glass cleaner and stainless cleaner with coffee filters and condiments. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ware wash water in hand sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack

Basic - Time/temperature control for safety food thawed in an improper manner. Fish and squid in standing water.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Leafy greens above ready to eat pesto Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 49F and Pinto beans 50F cooked yesterday in cooler overnight.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside went to the serving and put gloves on without washing hands. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans 49F and Pinto Beans 50F.

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 - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Sever chewing gum on front line.

Basic - Single-service articles improperly stored. Box of flatware on floor behind serving line. Corrected On-Site