MEXICAN FOOD LA LARGA Y LA QUESADILLA

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked behind counter from common dining area after handling menus then handled clean equipment, clean utensils and prepared drinks for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw sausage stored over cheese. Operator moved raw sausage to bottom shelf. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked beans (125F - Cooling 12:00/125F 12:30). Operator stated beans removed from pot after cooking approximately 1 hour prior, at this rate will not reach 70F within 2 hours, placed under fan to facilitate faster cooling. 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.

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

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer missing door, plastic wrap used as temporary door.

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe underneath hand sink.

Basic - Floor soiled/has accumulation of debris. In kitchen; floor has food debris and paper behind cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in Cooler; raw portioned chicken over tomato sauce Advised operator who removed. Corrected On-Site

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. Person I charge lacks knowledge Email 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. No written procedure provided Emailed poster

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler; cut lettuce (58F - Cooling)since 11:00@2:28, @3:05pm same; cut tomatoes (58F - Cooling)since 11:00am @ 2:29pm @3:05pm same At this current rate foods will not get to 41F or below within four hours. Advised operator who moved to quick chill Corrective Action Taken

High Priority - Pesticide/insecticide labeled for household use only present in establishment. At kitchen, Raid household insect spray. Operator removed Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At kitchen double door reach in cooler, raw shelled eggs stored over unwashed produce. Operator moved raw shelled eggs to lower shelf. Corrected On-Site