EL PAISA DE KISSIMMEE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef in reach-in freezer closest to triple sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over unwashed tomatoes in standup reach-in cooler at entrance to kitchen. Raw chicken and beef stored over sauces in maketable on cook line. Employee re-organized. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink next to triple sink blocked by rolling trash can, moved to wash hands. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwashing sink next to triple sink. Employee provided soap. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed containers of soup thawing in reach-in cooler next to triple sink with 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. Two employees had expired certificates.

Intermediate - Spray bottle containing toxic substance not labeled. Taw spray bottles with blue liquid not labeled. Operator labeled. Corrected On-Site

Basic - Ceiling tile missing. Above reach-in cooler and freezer at prep area.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean pots by microwave on floor. Operator moved to table. 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 bags and sweater over bag of rice and case of avocados.

Basic - Equipment in poor repair. Torn gaskets on reach-in cooler next to handwashing sink at triple sink.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching sugar on dry food shelving. Handle of scoop touching ice in ice machine. Operator placed upright. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One light bulb under hood not shielded.

High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken and beef in thank you bags in reach-in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach-in cooler.

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. Observed raw chicken over raw beef in reach-in freezer.

Intermediate - Handwash sink used for purposes other than handwashing. Metal spoon in handwashing sink at front counter. Removed to wash hands. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per operator, steaks are served to order how the consumer wants it, no consumer advisory on menu or visible in restaurant. Emailed to operator. Corrective Action Taken

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter

Basic - Ceiling tile missing. Above reach-in freezer/cooler and one panel by cook line maketable.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean utensils in metal pot on floor on cook line by triple sink.

Basic - Cutting board has cut marks and is no longer cleanable. Red, green, and white cutting board in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on counter at front counter. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn on reach-in cooler next to triple sink.

Basic - Food stored on floor. Observed large bags of flour and beans on floor at storage area.

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs and ladeó on oven door on cook line, operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Women's bathroom.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At mop sink and under triple sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter table. In kitchen on top of cutting board at maketable.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking hand sink by ware wash. Operator moved garbage can Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased bleach during inspection 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. Multiple items held in cooler no date markings

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

Basic - Equipment in poor repair. Reach in gaskets torn and soiled

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gaps at bottom of door

Basic - Food stored on floor. Case plastic water bottles on floor storage behind curtains by restrooms Operator removed items off floor Corrected On-Site

Basic - Single-service articles improperly stored. Case to go boxes on floor by entrance to kitchen Operator removed off floor Corrected On-Site

Basic - Stored food not covered. Beans in 2 door reach in not covered. Operator covered beans Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cream tomatoes and unwashed vegetables . Operator immediately removed Corrected On-Site - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At both hand sinks. Operator turned on water supply Corrected On-Site - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Boxed oil on floor. Operator immediately removed Corrected On-Site - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. In ice machine. Immediately removed Corrected On-Site - From follow-up inspection 2024-12-10: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting oranges with bare hand.

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 chicken, raw beef over avocados and creole stew. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Knife in sink and cloth towel hanging on side. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Containers of soup pulled from freezer not date marked. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner on top of cooler by to go menus. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter. Operator stated hot water faucet broke so turned off.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Slicer on bottom shelf of prep table maybe 1 inch off floor.

Basic - Drain cover(s) missing. 3 compartment sink

Basic - Food not stored at least 6 inches off of the floor. Oil and plantain in storage room. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs and ladle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood.

Basic - Water draining onto floor surface. When draining 3 compartment sink, drain fills up and water goes on floor.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Beans kept cooling overnight on reach in cooler close to three bay sink with temperature of 71F.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw pork and chicken stored over ready to eat plantains in reach in freezer. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce.Raw fish stored over avocado on reach in cooler at cook line. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Red beans kept cooling overnight on reach in cooler close to mop sink. Chicken soup kept overnight in reach in cooler close to three bay sink with temperature of 46F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken soup kept overnight on reach in cooler by three bay sink with temperature of 46F. Repeat Violation

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 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/ Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

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. for new employee.

Intermediate - No soap provided at handwash sink located by three bay sink. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.Chicken soup pulled from freezer yesterday with no date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Garlic cilantro sauce made on Sunday with no date. Cooked vegetables made on Sunday with no date marked. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor.Water bottles kept on dry storage floor, oil kept on dry storage floor.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed parsley stored over ready to eat soy sauce. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.Bulk sugar no label.

High Priority - Pesticide-emitting strip present in food prep area. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Reach in cooler double door beans (49F - Cold Holding)/30 minutes; operator recently returned to unit. -Cookline makeline packages stored on top of each other sausage package (70F - Cold Holding)/3hours. Operator reduced amount of sausages. Corrective Action Taken

High Priority - Tracking powder pesticide used inside establishment. Tracking powders wash ware area sink and kitchen floor.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler blood in bottom of cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Water filter attached to washware handsink.

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

Intermediate - No paper towels or mechanical hand drying device provided at washware area handwash sink. Repeat Violation

Intermediate - No soap provided at women's bathroom and wash ware area handwash sink. Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in spray bottle at front counter not labeled.

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

Basic - Dead roaches on premises. 1-dead roach on floor behind ice machine. 1-dead roach on plates kitchen table top. 1- dead roach by reach in cooler on kitchen floor. 5- dead roaches in storage area floor. 1-dead roach in women's bathroom Ooerator cleaned and sanitized area. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Boxes of frying oil stored on storage area floor. Corrected On-Site

Basic - Hole in or other damage to wall behind ice machine.

High Priority - Dented/rusted cans present. See stop sale. Observed 1 #10 pineapple can. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 small fly insect in kitchen area and 3 small fly insects in seating area.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid Ants and Roach spray at location. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in reach in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket in front of employee hand sink. Repeat Violation

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

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

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Sugar container had a ramekin as a scoop. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of avocado, limes and cooking oil directly on the floor.

Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven door, hot cooking line area. Repeat Violation

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and freezer shelves kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall through kitchen, mainly by 3 compartment sink. Repeat Violation

Exit door locked. For reporting purposes only. Trash can blocking the exit.

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chops over French fries and arepas in reach in freezer

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook prep employee wear gloves do everything with gloves, no changed, no hand wash.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with a trash can Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Stored cutting board and have a water filter installed in the faucet

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle in prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag in dry storage shelves.

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

Basic - Equipment in poor repair. Microwave no handle to open.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Light not functioning. One bulb in hood and is hanging from electric cables

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build-up of grease/dust/debris on hood filters. Soiled

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2021-12-27: License is current on my iPad. Advised operator to to create an account on my Florida license.com and print a current copy of their license. Violation will be verified during the next unannounced inspection. Time Extended