PALADAR CUBAN EATERY

Basic - Equipment in poor repair. Reach in cooler in front of steam table gasket in poor repair.

Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment have old food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front counter prep station gaskets soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in white freezer interior shelves soiled with food debris.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over plantains in walk in cooler. Operator moved raw beef. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in front counter area has purse hanging out in front of sink. Operator removed purse. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach In cooler gaskets soiled.

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. In reach in freezer; Raw chicken over raw beef. Raw chicken over raw pork. Person in charge moved all to place properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; hamburger 46F; ( - Cold Holding). Person in charge had had drawer open. Closed drawer. In reach in at front; Pork, ham, cheese 50F; ( - Cold Holding). All were above fill line. Placed inside cooler Corrective Action Taken

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. Missing on empanadas. Person in charge time stamped 1pm. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday not dated. Person in charge dated. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles. Person in charge labeled both. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter in reach in display, beef empanada (123F - Hot Holding); chicken empanada (120F - Hot Holding) Operator placed empanadas on time control. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles hanging down above water heater.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of sugar and flour at bakery prep area not labeled. Bulk container of rice on prep line across from reach-in cooler in back of kitchen not labeled. Operator labeled all containers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In top of reach-in cooler near dish area observed flat of eggs stored on top of multiple ready to eat pans of food. In bottom of reach-in cooler near kitchen entrance observed carton of eggs stored on top of ready to eat food. Employees moved eggs to correct storage location during inspection. Corrected On-Site Repeat Violation

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. Observed no written clean up procedures available. Provided operator with handout during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottle of sanitizer. Employee labeled bottle during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance present on ice machine drop plate.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top of white two door fridge/freezer observed stack of pans stored not inverted. Operator turned stack over during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above prep table across from cook line observed employee drinks. Employee moved drinks during inspection. Corrected On-Site

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. Dishmachine testing at 0ppm, person in charge will set up triple sink and utilize until unit can be serviced.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In baking cooler, raw eggs stored over ready to eat items. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Items prepped today marked 11/8 in flip top. Also, items pulled from freezer not re date marked minus two days of prep and cooling before vacuum packed.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow preventer missing at mop sink at non chemical side of the splitter with hose attached.

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/ 4+ employees on duty with no CFM present.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closer missing from restroom doors.

Basic - Food stored on floor. Oil stored on floor in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in 70F water.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. New in package thermometer not yet calibrated. Inspector calibrated with owner and showed the process. Corrected On-Site

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Hobart dishwasher is not dispensing sanitizer. Owner was instructed to sanitize in three compartment sink until machine is repaired.

Basic - Ceiling tile missing. Owner replaced the tile during inspection. Fire suppression system had been inspected on the prior day, and tile was left out. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in brown sugar and flour containers behind counter in bakery area. Owner removed the scoops. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink, mop stored with mop head down. Owner stored properly with head up to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Several working containers of white dry goods not labeled. Owner labeled goods. Corrected On-Site