PA HELADITOS SHADDAY LLC

High Priority - Toxic substance/chemical improperly stored. At reach in cooler, Bottle of medicine stored with food. Operator removed. Corrected On-Site

Basic - Food stored on floor. At kitchen, bottled water stored on floor. Advised operator of proper storage.

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

Basic - Plumbing system in disrepair. At kitchen designated hand wash sink cold water knob does not work.

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

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bag storing plantains

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two door Reach in freezer unclean on bottom - Foil soiled

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water in slow cooker, temperature 112 f. Explained and she put scoops in metal container without water and turned temperature up. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket 0 ppm, manager added chlorine . Chlorine 100 ppm Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-04-30: No food handler training certificate available Admin Complaint

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream scoop water 104F

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chests storing ice cream

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. empanadas (78F - Hot Holding); cheese sticks (78F - Hot Holding); in hot holding unit. Operator states food items in unit less than Four hours. Food items reheated to 165F. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

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

Intermediate - No soap provided at handwash sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Mangos on floor

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk opened more than 24 hours not date marked. Operator date marked Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on. Hot water 100F. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water 110F.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.