LAS PALMAS RESTAURANT

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Two pans of white rice on lower shelf of hot holding unit temping 91F prepared less than an hour prior. Advised operator to reheat and maintain hot holding temperature at all times. Retested 180F. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened over 24 hours without marking. Corrected On-Site

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/ 7 Employees no manager on site. Manager came during inspection. 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. Two new hires not informed of their reporting responsibility. Provided form, filled during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks not secured at back of premises. Secured with chain. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fans soiled with dust in walk-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ribs being thawed in prep sink without running water. Operator turned faucet on. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled around make-table and prep table near walk-in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing yellow substance at ware-washing area without label identified as disinfectant. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink at bar. Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed polish chemical spray bottle hanging next to clean dishes on dish rack next to triple sink. Operator removed and placed on bottom shelf where chemicals are stored. Corrected On-Site

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/ Manager arrived during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Clear plastic bowl used to scoop white rice. Operator removed. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several utensils, pitchers, ice bucket, pans, bowls, at shelves by ice machine. Employee began inverting dishes. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Waitress at front counter had bracelets. Employee removed bracelets. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Lid open. Operator closed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lettuce over cooked pork. Operator moved. Corrected On-Site

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under hood vents and walk-in cooler at entrance. - From follow-up inspection 2024-11-01: Time Extended

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

Basic - Bowl or other container with no handle used to dispense food. Observed 2 bowls inside the white rice, operator removed them. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler gaskets

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on dirt path Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven door 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. For less than an hour, operator wrote time marking Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid/window cleaner Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature 82F operator removed water and place hot water in grill Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw steak (still frozen to touch) defrosting at room temperature Operator removed and placed in walk in cooler Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container without label Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside bar hand wash 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.

Basic - Bowl or other container with no handle used to dispense food. Observed deli container in sugar and cornstarch bins. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls plates not inverted in the kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets and purses over ready to eat food in dry storage. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - No handwashing sign provided at a hand sink used by food employees. Outside bar hand wash sink. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed stickers on taco trays 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. - shredded chicken 55F cooling overnight Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded chicken 55F cooling overnight

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. - all products in reach in cooler, employee verified times, manager placed time dots Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. - manager labeled spray Corrected On-Site

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

Basic - Equipment in poor repair. - torn reach in cooler gasket - operator is currently replacing gaske Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. - case of water stored on floor - manager removed water Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled walk in cooler fans - employee cleaned fans Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - calamari 49°f - heavy cream 53°f

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -heavy cream at 4:50 56°f rechecked 20 min later 53°f held over night

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. - operator was able to verify time on products and placed time dots food Corrected On-Site

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -Calamari 49 at 4:23 rechecked at 4:47 50°f over 4 hours

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee wearing watch - employee removed watch Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. - employee put on hair restraint Corrected On-Site

Basic - Equipment in poor repair. - torn reach in cooler gasket

Basic - Light shield damaged/in disrepair. - over steam table

High Priority - Employee touched soiled face mask and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

Intermediate - Handwash sink used for purposes other than handwashing. - sani bucket stored in HandWash sink Corrected On-Site

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. - Rafeal Rodriguez,Crystal Mansilla

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - spoons in bar area Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee speak over prep table Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. - white powdery substance in clear container Corrected On-Site