LA VENTANITA LATINA

High Priority - Dented/rusted cans present. See stop sale. At kitchen storage rack, #10 can of corn dented. See stop sale.

High Priority - Raw animal food stored over or with unwashed produce. At kitchen reach in cooler, Raw shell eggs stored above unwashed produce. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, black beans (60F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of cold holding parameters. Operator placed item into reach in to quick chill. Corrective Action Taken

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, In use utensils in water 79F. Operator removed. Corrected On-Site

High Priority - Employee touched face while talking on her cell phone then handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Advised employee to wash hands

High Priority - Nonfood-grade bags used in direct contact with food. Reach in freezer Cooked beef inside thank you to go bag. Operator removed Corrected On-Site

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. Flip top cooler cook line Raw chicken and raw beef stored above cooked rice. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Black fridge cook line Raw shell eggs stored above unwashed tomatoes Advised operator stored to stored eggs on the bottom shelf

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Printed for operator

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. Printed to operator

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Front counter display cooler. Big sealed cups with Cut watermelon at 2:26pm (52F cooling) since 1 hour At 2:57pm 51F cooling At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to reach in freezer Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Front counter Hand sink use to clean containers. Operator removed 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. Printed to operator

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

Basic - Food stored on floor. Cooked beans, soy sauce containers on the floor. Operator stored properly Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line

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 handled rim of trash can with hands and without washing hands after employee handled cut lime, discussed with operator who washed hands, see stop sale of lime. Warning

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 at front counter handled cut strawberries with bare hands, discussed with operator. Warning

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 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 handled rim of trash can with hands and without washing hands after employee handled cut lime, discussed with operator who washed hands, see stop sale of lime. Warning

High Priority - Live, small flying insects found In kitchen approximately 1 small live flying insects landing on flip top cooler, discussed with operator who killed small flying insects and cleaned and sanitized areas. Admin Complaint

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. In reach in flip top cooler raw shell eggs, raw chicken , raw beef stored directly over uncovered cut lettuce, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler plastic bags of raw chicken and raw beef stored inside of same metal pan, discussed with operator who separated products. Corrected On-Site Warning

Basic - Food stored on floor. In kitchen next to fryer bags of chilis stored on floor, discussed with operator who removed product from floor. Corrected On-Site Warning

Basic - Stored food not covered. In reach in cooler cut lettuce not covered, discussed with operator who covered lettuce. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. At cook line multiple bottles of various cooking oils not labeled, discussed with operator to label bottle. Warning

in kitchen next to oven Portable fire extinguisher gauge in red zone. For reporting purposes only.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled cash register then proceeded to handle clean utensils without washing hands. Advised operator who washed hands Corrected On-Site Repeat Violation Admin Complaint

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. At Reach-in Cooler; Raw chicken stored above cooked rice Advised operator who fixed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Reach-in Cooler; Raw chicken stored above tortillas dough Operator removed Corrected On-Site

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. At Reach-in Freezer; Raw chicken stored above raw fish Advised operator who fixed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler; raw chicken (53F - Cold Holding); cooked rice (48F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler for approximately two hours Advised to move to quick chill Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster

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. Emailed poster

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Reach-in Cooler; cut lettuce (48F - Cooling)since 10am at 12pm, @ 12:45-same At this current rate item will not get to 41F or lower within 4 hours. Advised over to quick chill

Intermediate - - From initial inspection : 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. No employee agreement for two new employees Emailed agreement form Warning - From follow-up inspection 2024-09-25: Remains the same Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ziplock bag Yellow rice in steam table 110 f explained minimum hot hold 135 f or hotter. As per employee less than 2 hours. Advised to reheat to 165 f then hot hold 135 f or hotter . Employ reheated to 182 f 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. Emailed one.

Intermediate - Manager or person in charge lacking proof of food manager certification.

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

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

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.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 44° in reach in cooler at storage room being held less than four hours. Manager moved to another acceptable cooler. Corrective Action Taken

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.

Basic - Food stored on floor... carrots at storage room.

Basic - Reuse of single-service or single-use articles....zipper bags stored for reuse. Manager discarded bags. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 51°, cheese 53°, cut lettuce 52°, cut tomatoes 53°, beef 47° in flip top reach in cooler at kitchen being held less than four hours. Employee moved food another acceptable cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing.....gloves box in handwashing sink. Employee moved. Corrected On-Site

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...chicken , ground beef in reach in freezer.

Basic - Working containers of food removed from original container not identified by common name.....oil spray bottle at kitchen.