LOS CATRACHOS RESTAURANT

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee waitressing handling menus previously held by customers, writing orders with pen and paper then handled clean equipment, clean utensils and clean glasses to scoop ice and prepare drinks for customers without washing hands. Advised Operator of proper hand washing requirements. Warning

High Priority - Non-food grade "thank you" bags used in direct contact with food (cooked rice). Operator discarded bag and rice. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in kitchen crawling on wall over/under prep table behind electrical conduits/shelf supports. Advised Operator to eliminate live roaches, clean and sanitize area(s). Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 4 rodent droppings found in kitchen on floor under rice/bean storage shelves. Advised Operator to remove droppings, clean and sanitize area. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table in kitchen; cooked vegetable beef soup (128F - Cooling 12:00/128F 12:50). Operator stated cooling in deep, full pot for 30 minutes, at this rate will not reach 70F within 2 hours. Advised Operator to split into smaller, more shallow and more wide opening uncovered containers to facilitate faster cooling. Repeat Violation Warning

Basic - Dead roaches on premises. Approximately 5 dead roaches inside cabinetry at front service station. Advised Operator to remove dead roaches, clean and sanitize area. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Advised Operator to eliminate gap at rear exit door threshold. Repeat Violation Warning

Basic - Hole in or other damage to wall. Hole in wall under sink at front service area. Hole in bottom of cabinetry at front service area. Advised Operator to repair. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside cabinetry at front service area soiled. Advised Operator to clean. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked chicken(45F - Cooling); Reach in cooler Cooked yucca (44F - Cooling) Per operator product cooling since yesterday. See Stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer cook line Raw pork over cooked vegetables Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

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. Walk in freezer Raw chicken over raw shrimp Operator stored properly Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands with gloves than handling clean utensils. Advised operator to train employees on proper hand washing procedures, removed gloves, washed hands

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. Flip top cooler top rail cooked yucca (56F - Cold Holding); cooked rice (59F - Cold Holding) Per operator products stored since yesterday. Products not prepared or portioned today see stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked chicken(45F - Cooling); Reach in cooler Cooked yucca (44F - Cooling) Per operator product cooling since yesterday. See Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler top rail cooked yucca (56F - Cold Holding); cooked rice (59F - Cold Holding) Per operator products stored since yesterday. Products not prepared or portioned today see stop sale Reach in cooler raw pork (49F - Cold Holding) per operator product stored for approximately 2 hours. Per operator not prepared or portioned today Operator moved to freezer Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen area fried plantains (122F - Hot Holding); cooked beef (102F - Hot Holding) Steam table cooked eggs (98F - Hot Holding); cooked beans (120F - Hot Holding) Per operator all products stored for approximately 1 hour. Advised operator to reheat all products ton165F+ Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink.at dishwasher area Operator 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. Operator transfers multiple items from freezer to walk in cooler , never corrected date marking Repeat Violation Admin Complaint

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm chlorine. Operator moved sanitation procedures to 3 compartment sink 100 ppm chlorine Corrected On-Site Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands Corrected On-Site Warning

High Priority - Medicine not labeled properly. Observed burn gel stored above ice machine scoop Operator removed Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored above cooked beans Operator stored properly Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef inside walk-in cooler Operator stored properly Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line Raw shell eggs 76F cold Holding Per operator product stored for approximately 20 minutes Per operator products not prepared or portioned today Operator moved to inside of cooler Corrective Action Taken Warning

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. At cook line cheese 46F cold holding, hard boil eggs 63F cold Holding Per operator products stored since yesterday. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cheese 46F cold holding, hard boil eggs 63F cold Holding Per operator products stored since yesterday. See stop sale. At cook line Coleslaw 46F cold Holding Per operator product stored for approximately 2 hours. Operator iced down. Inside walk-in cooler. Coleslaw 45F cold Holding, cheese 44F cold holding, Per operator products stored for approximately 2 hours. Advised operator to move items to walk in freezer All products listed above not prepared or portioned today. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On Cook line Steam table. cooked beans 118F hot Holding, red sauce 128F hot Holding , cooked eggs 112F hot Holding Per operator products stored for approximately 2 .15 hours. Operator moved items to stovetop to reheat to 165F+ Corrective Action Taken Repeat Violation Admin Complaint

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. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic cup inside handwashing sink on cook line. Operator removed Corrected On-Site Warning

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. Several containers with cooked food like taquitos cooked beans etc Repeat Violation Warning

Basic - Multiple containers with cooking oil stored on floor. Operator stored properly Corrected On-Site Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At dishwasher area and server Coffe station Emailed signs to operator Corrective Action Taken Warning

High Priority - Nonfood-grade hose conveying potable water. Missing on hose Bibb at mop sink located outside. Warning

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

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under prep table near hand sink. Manager killed and sanitized the area.( corrected on site ) 6 live roaches under rice bin between prep table and white chest freezer in the kitchen. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink on cook line. Repeat Violation Warning

Basic - Dead roaches on premises. 2 dead roaches on shelf in the kitchen manager cleaned the area Corrected On-Site Warning

Basic - Food stored on floor. Boxes of oil stored on floor in back room. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in dishwasher area and back room. Warning

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit...hot holding cooked to serve beef 119° being held an hour at cook line . Employee moved food to walk in cooler to cooling . Corrective Action Taken Warning

High Priority - Nonfood-grade bags used in direct contact with food...tamales stored in to go plastic bag at reach in cooler . Operator discarded food. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw chicken, raw beef above cooked chicken,beans at walk in freezer. Employee properly stored food. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken, raw beef , raw fish above cooked beef mayonnaise in tall reach in cooler... raw pork , raw beef above cooked ground beef in walk in cooler . Operator properly stored food. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....picot de gallo 50°, raw chicken 52° in reach in cooler at kitchen... milk 68° in reach in cooler at espresso station being held less than four hours. Operator ice down on food . .... Cheese 46°, beef 45°, beans 45°, pork 44° in walk in cooler . Operator stated that door was opened long due to cleaning . Operator closed door. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times...blocked by containers at dish washing area. Warning

Intermediate - Handwash sink used for purposes other than handwashing...dumped water in hand washing sink at kitchen. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink at washing area. Operator provided. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....pork, ground beef, rice at reach in cooler and Beans, beef, chicken , back beans , soup , sauce at walk in cooler , food was cooked day before yesterday . Warning

Basic - Equipment in poor repair...metal peeling from walk in cooler door , gasket tone in walk in cooler and walk freezer. Warning

Basic - No handwashing sign provided at a hand sink used by food employees at dishwashing area. Warning

Basic - Stored food not covered at walk in freezer several food not covered. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flies on clean container at dishwasher area 2 landing on dishwasher. 2 landing on reach in freezer in front server station. Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On counter: half the flat of shell eggs on counter in a kitchen with ambient of 89°F. Per owner has been out for an hour, owner put back in cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under the flat top: Mozzarella cheese(89F);beans (50F); On counter: mozzarella cheese(69F); beans(59F) pork(59F); per owner the food has been out for an hour. Per owner the food has to be at room temperature to work with it. Reviewed and advise TPHC procedures. Reach in cooler: cream (56F); dice tomato (58F); observed tomato in double counter. Per owner they were busy for lunch. On prep table: raw steak (53F); sweet plantains (81F) per owner was out for an hour for lunch. Owner moved raw steak to cooler and chose to discard sweet plantains Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. 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 Carlos Guerra expired 6-5-19 Warning

Intermediate - Handwash sink used for purposes other than handwashing. Cook and server are using the hand sink on cook line to wash soiled whipping cloth. Warning

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

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

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 16qts soup (50°F) cooling overnight, per employee was prepared on 11-16. See stop sale. Repeat Violation Warning - From follow-up inspection 2021-11-18: 16qts Red sauce made 60°F on 11-17 see stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 16qts soup (50°F) cooling overnight, per employee was prepared on 11-16. See stop sale. Warning - From follow-up inspection 2021-11-18: 16qts Red sauce made 60°F on 11-17 see stop sale. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in establishment. Per employee water heater not working. Repeat Violation Warning - From follow-up inspection 2021-11-18: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen and in prep area. Warning - From follow-up inspection 2021-11-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. Warning - From follow-up inspection 2021-11-18: Time Extended

Basic - - From initial inspection : Basic - Water leaking from faucet/handle at three compartment sink. Repeat Violation Warning - From follow-up inspection 2021-11-18: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 16qts soup (50°F) cooling overnight, per employee was prepared on 11-16. See stop sale. Repeat Violation 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. Observed cook Assembling pupusas with out gloves. Reviewed with cooks, can not touch ready to eat food with bare hands. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 16qts soup (50°F) cooling overnight, per employee was prepared on 11-16. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs stored on counter since 8am. Per cook they keep on counter for service. Reviewed with cook to use time as a public health control. On counter: mozzarella cheese (75°F); fried pork (81°F) per cook food is left on counter to make pupusas. Per cook food has to be in room temperature, reviewed with cook time as a public health cook. Advised to put all food back in cooler. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook rinse off utensil in hand sink. Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager: Carlos Guerra Warning

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

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: Carlos Guerra observed five employees working with no certified manager. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near three compartment sink. Repeat Violation Warning

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

Intermediate - No soap provided at handwash sink near three compartment sink. Repeat Violation Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in establishment. Per employee water heater not working. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowls in multiple food containers used as scoops. In walk in cooler- observed in cut cabbage. Reach in cooler- observed in cut cabbage Dry storage- observed to scoop beans Repeat Violation Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen and in prep area. Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed food container of sugar broken in dry storage area. Warning

Basic - Food not stored at least 6 inches off of the floor. Observed flour bags stored on floor in dry storage Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees near three compartment sink. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. Warning

Basic - Water leaking from faucet/handle at three compartment sink. Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3lbs red beans (80°F); 5lb black beans (63°F); per cook was prepared yesterday and left overnight cooling in walk in cooler. Repeat Violation Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook crack eggs then continue to prepare tortilla with out washing hands. Repeat Violation 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. Cook uses bare hands to make pupusas. Cook used bare hands to plate pupusas with meat and beans. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 landing on case of to go cups. Observed more than 10 flying around dishwasher area. Landing on clean dishes reviewed with owner to rewash dishes. Observed 3 in front counter flying around. Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired:12-1-2020. Payment made online. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook put raw steak on grill and with same gloves prepared ready to eat pupusas. Advised to discard and was hands. Warning

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. Kitchen area: 3lbs white rice (83°F); Per cook rice was left over on counter. See stop sale for rice. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3lbs red beans (80°F); 5lb black beans (63°F); per cook was prepared yesterday and left overnight cooling in walk in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen area: 3lbs white rice (83°F); cut cabbage (46°F), beans (70°F) Per cook rice was left overnight on counter. Cut cabbage, beans was placed at 8:00am on counter for lunch rush. See stop sale for rice. Cut cabbage, beans was advised to put in cooler for fast chill. Reach in cooler on cook line: cooked chorizo (50°F); cheese (50°F); cut cabbage (47°F); cream (48°F); raw steak (44°F); raw chicken (46°F) per cook all food was placed in unit at 8:30am. Advised to move to another until for faster chill. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Tray of egg left on counter, reviewed with manager to use time or keep under 41°F. Front counter: milk (50°F) per employee had milk on counter. Was placed in reach in cooler. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Food stored in hand sink in kitchen. Cook removed food from sink. Corrected On-Site Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink near dishwasher area. Warning

Intermediate - No soap provided at handwash sink. Both hand sink missing soap. Soap was provided before inspection was completed. Corrected On-Site Repeat Violation Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Per cook hot water shut off due to handle not working. Cook turn hot water on but shuts it back off. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop flour in dry storage area. Was removed. Corrected On-Site Warning

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

Basic - Faucet/handle missing at plumbing fixture. Hot water handle not working at hand sink in kitchen. Warning

Basic - Food stored on floor. Container of cut cabbage stored on kitchen floor. Manager removed off floor. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in dishwashing area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar with no label. Warning