LA PERRADA DEL GORDO

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees doing multiple tasks wearing single-use gloves without changing, entering and exiting kitchen, taking orders, answering phones, no glove change/hand washing. Operator discussed with employees who washed hands and changed gloves. 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 (TPHC*) has no time marking. Front line; sliced tomatoes/shredded cheese ( - TPHC),no time marking. Kitchen; cooked corn/shredded cheese ( - TPHC*), no time marking. Operator applied time mark. Corrected On-Site

Intermediate - Hand wash sink used for purposes other than handwashing. Prep area hand washing sink used to store ice scoop and spray bottle. Operator removed items from sink. Corrected On-Site 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/ 5 employees present, engaged in food preparation/handling, no certified food manager present, arrived during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance (cleaning chemicals) not labeled. Operator labeled chemical bottles. Corrected On-Site Repeat Violation

High Priority - Employee washed hands with no soap. Chef returned to kitchen with cellphone in hand and rinsed hands in triple sink before handling cooking equipment.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken patties over French fries two door cooler in kitchen Removed Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef returned to kitchen with cellphone in hand and Rinsed hands in triple sink before handling cooking equipment.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut hot dogs (45F - Cooling) at 11:30 am to 45F at 11:55 am since 10:30 am in two door reach in cooler in kitchen. Over stocked in plastic container. Placed in walk in cooler. Food will not cool to 41F within four hours. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Spatula in hand sink in back kitchen Stainless steel containers in front counter hand sink Employee filling bucket in hand sink at front counter.

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle under prep table in kitchen Two spray bottles on rolling cart behind front counter hand sink Labeled Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt and sugar in kitchen Labeled 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. Employee touched face and hat and then handled clean utensils, unwrapped single service sandwich wrapping paper and food while preparing and packaging for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then continued handling clean utensils and preparing food for customers without washing hands. Employee touched phone while holding to face/mouth and customer payment and point of sale order entry system and then handled clean equipment, utensils and opened and poured from gallon of milk while preparing drinks for customers without washing hands. Operator discussed with employees who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler; raw pork stored over unwashed citrus fruit. Operator moved raw pork. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. In Food Storage Area; Employee put gloves on without washing hands and handled empanadas. Advised operator. Employee washed hands

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk-in Freezer; Raw Shrimp stored above cooked pork Operator fixed Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In Kitchen; sliced tomatoes (53F - Cooling)11:10@11:37@ 12:39-same At this current rate item will it reach 41F within four hours Advised operator to move to quick chill Operator moved to cooler Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in Cooler;Bags of cooked chicken and cooked beef stored for more than 24 hours not date marked Advised operator who date marked; Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At Walk-in Cooler; Several take out bags (non-food grade) with sliced tomatoes Discussed with operator who removed food items Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At Walk-in Cooler; Raw beef over unwashed tomatoes Discussed with operator Operator removed Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Glassdoor Display Cooler; Tres leches (56F Cold Holding) Per operator not prepared or portioned today Per operator held overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Glassdoor Display Cooler; Tres leches (56F Cold Holding) Per operator not prepared or portioned today Per operator held overnight See stop sale Glassdoor Display Cooler; flan caramela (68F - Cold- Holding; Per operator held in cooler for approximately 2 hours Discussed with operator who moved to quick chill

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. At Front Counter; Cooked beef, corn, sliced tomatoes, cooked chicken had no time mark. Operator stated that food was placed at area for less then 15 minutes. Educated operator Operator date marked food items Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At Front Counter; Chemical bottle stored on top of ice machine. Discussed with operator who removed chemical. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. In Kitchen; Large pots of soups and beans been cooked directly where handwashing sink is installed. Discussed with operator

Intermediate - Handwash sink used for purposes other than handwashing. In Kitchen; Pot held in handwashing sink Discussed with operator who removed pot Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. In food service area; bottle containing chemical unlabeled Discussed with operator who labeled bottle Corrected On-Site

High Priority - Employee switched from working with raw food ( handle raw burgers)to clean utensils without washing hands. Employee washed hands 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 pork over yuca inside walk-in freezer Advised operator to stored properly

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above sauces inside walk in cooler Raw chicken stored above limes inside walk-in cooler Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front counter Milk 74F cold Holding . Operator not able to determine time. Operator discarded.

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. Observed multiple items, chicharron, beef, chicken, cheese and chicharron on cook line and on front counter area sliced tomatoes , cheese with not time mark. Items written on time as a public health control form. Per operator products stored for approximately 1 hour. Operator timed marked Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line French fries 90F hot Holding . Per operator product stored for approximately 30 minutes. Operator decided to moved it to time control Marked for remaining time of 3.5 hours Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Clorox stored next to oil , top shelf above empanadas machine on prep area Sanitation bottle stored next to sugar on front counter area. Operator removed all chemicals Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed only hand washing sink on cook line next to 3 compartment sink blocked by pots and lids. Operator removed Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at men's restroom. Operator provided 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. 2 employees recently hired. Emailed form to operator

Intermediate - No soap provided at handwash sink. Men's restrooms and employee restrooms. Operator provided Corrected On-Site

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. One cook hired since December 2023 no records

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fried plantains stored inside walk-in cooler. Per operator products prepared for more than 24 hours. Advised operator to date mark products

Basic - Multiple containers with sauces, oranges , bottles of water stored on floor inside walk-in cooler, throughout the restaurant. Advised operator to stored properly Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitters hose Bibb located at mop sink and next to mop sink.

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

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. towel bucket. Chlorine over 200 ppm. Manager changed the solution. Chlorine 100 ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Small bucket stored in hand sink at front counter. Manager removed the bucket. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small black spot on ice machine metal ice deflector. Manager cleaned. Corrected On-Site

Basic - Food stored on floor. Boxes of tomatoes on floor in walk in cooler. Manager moved box to shelve. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 4 towels on prep table. Manager setup washcloth towel buckets and put towels in solution. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food....cooked pulled chicken , cooked pulled beef stored together with raw beef in same container at walk in cooler . Employee properly stored food Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw bacon above sliced tomatoes, chorizo in reach in cooler at kitchen. Showed properly food storage. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken above raw ham burger in reach in cooler at kitchen. Employee properly stored food Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fresh mixed fruits with water melon 45°, flan 47°, dessert 45° in display cooler at front line being held more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fresh mixed fruits with water melon 45°, flan 47°, dessert 45° in display cooler at front line being held more than 4 hours. Stop sale issue . Employee discarded food. Corrective Action Taken Repeat Violation Admin Complaint

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 ......sliced tomatoes 61°, cheese 62° on the moving cart at front line , milk 63° by the espresso machine at front line , food being held less than four hours. Employee time marked. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Packaged food not labeled as specified by law...mixed fruits with water melon, passion fruits flan, rice pudding , fruits cup at display cooler . Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...sauce , pulled chicken, pull beef, pull beef in walk in cooler . Some food have old date marked in the container, employee moved. Repeat Violation Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....corn juice 49,pudding passion 47 in display cooler at front line being held more than 4 hours . Stop sale issue . Employee discarded food. cheese 53, bacon 52, sliced tomatoes 53, chicken 50, sea food 53 in reach in cooler at kitchen being held less than four hours. Employee time marked on food .....cheese 44, garlic sauce 44, pineapple sauce 44 in walk in cooler being held less than four. Employee closed door properly. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-10-18: Milk 46°, commercially boiled eggs 51°, cheese 45° in walk in cooler operator stated that food get delivered today and being held less than four hours , food moved to walk in freezer and display reach in cooler before taking another temperature . Shredded chicken 47°, cheese 49°, shredded beef 47° , hot dogs 50°, chorizo 50° in reach in cooler , per operator food being held less than four hours . Operator time marked. Pudding 40°, desert 40° in front line display cooler. Admin Complaint

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. Warning - From follow-up inspection 2022-10-18: Not provided Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink is blocked by a big container of cooked pork. Manager removed pork. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen, was provided Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand sink in kitchen. Was provided Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner with no label. Manager labeled. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn in reach in cooler on cook line.

Basic - Food stored on floor. Container of oranges and potatoes chips on front counter floor. Manager removed off floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop stored in standing water below 135°F. Employee removed water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt and sugar containers with no labels. Manager put correct labels. Corrected On-Site