LECHONERA EL BARRIO OCOEE RESTAUARNT LLC

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets heavily soiled in reach in cooler at entrance of the kitchen immediately to the right.

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/ manger came during inspection.

Basic - Bowl or other container with no handle used to dispense food. Cup in bulk container of flour in prep area.

Basic - Food stored on floor. Boxes of oil on floor in prep area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil on stove in water temperature of 75f. Employee turned stove up high. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Employees turned single service utensils face down at front counter and behind hot line. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of pasta and flour in kitchen.

Basic - - From initial inspection : Basic - Equipment in poor repair. Door to reach in cooler in kitchen broken . Operator has repairs scheduled - From follow-up inspection 2025-09-11: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Metal wall covering torn on cook line - From follow-up inspection 2025-09-11: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked pork skin. Manager discarded. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Equipment in poor repair. Door of reach in cooler off the hinges.

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce overcooked pork on the shelf in walk in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front counter. Manager removed towel. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Pot on stove with utensils. Manager changed water. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees beverage in reach in cooler on front counter. Manager removed. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Water leaking from pipe , hand sink on cookline.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on front service counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (47F - Cold Holding), less than 4 hours in the unit. Manager discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (121F - Hot Holding); white rice (133F - Hot Holding); less than 4 hours in holding unit. Manager turned on oven to reheat to 165F. Corrective Action Taken

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. Cakes in display case. Manager added date mark. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler.

Basic - Hole in or other damage to wall. Dish area near entrance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer

Basic - Single-service articles improperly stored. Aluminum pans on top of oven. Manager turned over. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above sour cream. 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 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. Form must be filled out by each individual employee and kept on file in the facility.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and sauces in reach in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in kitchen,blood in bottom of cooler.

Basic - Self-closing device on bathroom door disconnected/broken. Unisex restroom.

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. Warning - From follow-up inspection 2022-09-02: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler Warning - From follow-up inspection 2022-09-02: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line blood in bottom. Interior of both reach in freezers in back storage room are soiled Warning - From follow-up inspection 2022-09-02: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler are rusted Warning - From follow-up inspection 2022-09-02: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinated pork (47-48F - Cooling) operator states prepped night before. - From follow-up inspection 2022-04-29: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. In bathroom used by employees - From follow-up inspection 2022-04-29: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ceviche 53f. Shrimp salad 55f. Less than 4 hours. Advised to rapid chill.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in pork.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior. -Microwave interior.

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

Basic - Stored food not covered. Pork in walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Ribs at room temperature.