RESTAURANTE PUPUSERIA EL GUANACO,INC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw pork stored over ready to eat vegetables

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One bathroom no self closing door.

Basic - Buildup of food debris/soil residue on equipment door handles. In kitchen, flip top cooker doors soiled with food debris.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw pork stored over washed cut yuca, not all commercially packaged. Advised operator of proper storage.

High Priority - Toxic substance/chemical improperly stored. At kitchen storage rack, bottle of burn gel stored over boxes of corn starch.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, cooked rice, sauces, cooked chicken soup, cooked beans, per operator held over 24 hours, without proper date marking. Advised operator of proper procedure for heat treated foods held over 24 hours require proper date marking.

Basic - Stored food not covered. At walk in cooler, soups and sauces stored uncovered.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwahed produce-celery, cucumbers stored over ready to eat beans. Advised operator of proper storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refried beans 45 f, rice 47 f, cold holding ( as per manager less than an hour . cleaning the walk in cooler . Door open during cleaning ) explained keep the door closed during cleaning.

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 . No time marked for today. No date on the board. Explained and manager marked the date and time. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink setup using chlorine. Chlorine over 200 ppm. Manager changed the solution. Chlorine 100 ppm, Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Several utensils stored in kitchen hand sink. Manager removed the utensils. Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin white paint peeling off.

Basic - Bowl or other container with no handle used to dispense food. Round plastic container used to scoop beans. Explained and manager removed the container. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from a glass without lid. Manager dumped the beverage. Corrected On-Site

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm) at front counter. Corrected On-Site Warning - From follow-up inspection 2024-12-03: Wiping cloth sanitizer solution over 200 ppm. Chlorine test paper turned purple and white again. Manager changed the solution. Tested chlorine over 200 ppm ( very dark purple) . Explained 1 tea spoon bleach to 1 gallon of water. Manager changed the solution again. Chlorine 50 ppm. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine Warning - From follow-up inspection 2024-12-03: White paint peeling off front the bin , rusted and black mold like substance on right side. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Warning - From follow-up inspection 2024-12-03: Checked state and operators thermometer calibration. State thermometer 32 f in ice water. Operators probe thermometer reading 42 f Admin Complaint

Basic - - From initial inspection : Basic - Food stored on floor. Walk in cooler Warning - From follow-up inspection 2024-12-03: Tomato box and cooked beans pails stored on floor in walk in cooler. Explained. Admin Complaint

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt container Warning - From follow-up inspection 2024-12-03: Corn flour bin and sugar bin not labeled.explained. Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pan and cutting board. No sanitizing procedure observed.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over creamers walk in cooler Removed

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. Raw chicken over raw beef in freezer chest. Not commercially packaged.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (60F - Cold Holding); beef (60F - Cold Holding); cheese (60F - Cold Holding) at prep table on cook line. Not prepped or portioned. Removed from cooler less than four hours. Discussed TPHC. Food placed in cooler. Repeat Violation Admin Complaint

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/ Arrived on site

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

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

Basic - Floor soiled/has accumulation of debris. Walk in cooler Repeat Violation

Basic - Food stored on floor. Chicken beef tomatoes floor in kitchen Buckets of food on floor walk in cooler Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Soiled Foil on Shelving in walk in cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between Hand sink and wall Repeat Violation

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) at front counter. Remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched dirty apron and touched to go boxes to pack food; educated ; manager to remind employees of proper handwashing

High Priority - Operating with an expired Division of Hotels and Restaurants license- operator renewed during the inspection Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ham not commercially packaged stored over yucca not commercially packaged in reach in freezer at servers station at the back of the kitchen Advised to store properly Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (66F - Cold Holding); cheese (58F - Cold Holding)on prep table at cook line; as per operator food outside for approximately 1 hour; food not prepared or portioned today; educated and advised using TPHC form; emailed form; operator placed food back in reach in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- heavy mold like build up inside de ice bin machine Repeat Violation

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Reach in freezer overloaded with food( very hard to determine foods/ raw vs ready to eat) Walk-in cooler overloaded with food( unable to store properly )

Basic - Floor soiled/has accumulation of debris- walk-in cooler Repeat Violation

Basic - Food stored on floor - shrimp and avocado container in walk-in cooler; advised to store properly; Repeat Violation

Basic - In-use knives stored in cracks between pieces of equipment- between handwash sink and wall at cook line; advised to remove Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust- walk-in cooler Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing pineapple in two door freezer Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw meat over yucca two door freezer Raw chorizo over yucca one door freezer at front counter

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over hot sauce container walk in cooler Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked shell egg in flat with whole shell eggs in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine

Basic - Floor soiled/has accumulation of debris. Walk in cooler Repeat Violation

Basic - Food stored on floor. Bucket of peppers on floor outside walk in cooler Buckets of food on floor in walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between hand sink and wall

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in kitchen storing food debris Gaskets to two door freezer Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Across from cook line Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing room temperature

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk in cooler Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored ready to eat beans and soup in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: soup (47°F) per cook was left out side to set up station. Reach in cooler: Bottom part: raw steak (47°F); raw chicken (46°F); cooked yuca (47°F); milk (45°F) Station to set up pelusas: beans are left out for orders then put back in cooler. Reviewed to use time and leave on counter. Reviewed with manager on set up time in the morning. The coolers are left open to remove food containers to reheat food. Advised to try to keep close when not in use to keep rest of off cold. Repeat Violation

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 Ana Maribel Hernández 8-30-18. Repeat Violation

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. Some expired in 9-2021

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

Basic - Food stored on floor. Flour bags, sugar bags, and rice bags all stored on floor in storage room near bathroom. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Freezer in prep area. Freezer in front counter, reach in cooler in kitchen. Ice machine soiled. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in freezer chicken, meat and fish all stored together.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: raw chicken (51°F) per cook was left in reach in cooler overnight. Advised to cook all chicken above 165°F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On kitchen counter: cooked pork (60°F); cooked beans (57°F) per cook was placed on counter couple minutes ago for order. Advised to put in reach in cooler.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth above 200ppm.

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook was vegetables in hand sink in the kitchen.

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

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 is Ana Maribel Hernandez

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prep in walk in cooler with no date mark. Ground beef, cooked chicken, cooked rice. All made more than 24 hours.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles near hand sink with no label.

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

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

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

Basic - Floor soiled/has accumulation of debris. Throughout the kitchen and walk in cooler.

Basic - Food stored on floor. Flour, sugar stored on floor in dry storage. Pot with sauce on kitchen floor. Cook removed of floor. Cases of plantains on kitchen floor.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink front counter,

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.