LA COCINA INTERNATIONAL

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 sanitizer is testing at 0ppm. Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 broken shell egg in egg container on cookline. Warning

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 shell eggs on cookline. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 119F; ( - Cold Holding) reheated to 146F; ( - Hot Holding) Corrected On-Site Repeat Violation Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. No tags marked with the last date sold.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing clam tags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener are soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Saw employee washing coffee cup in hand washing sink. Addressed immediately and person stopped washing coffee cup. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noting made in walk in cooler or 2 door cooler is dated.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine is not dispensing sanitizer.

Basic - Floors not maintained smooth and durable. Tile is missing on floor in front of 3 compartment sink. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Lamb and chicken thawing in standing water.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. food prep employee dried hands on cloth towel. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food prep employee did not wash hands before putting on single service gloves. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food prep employee handled soiled equipment surfaces , then engaged in food prep activity, without washing hands. 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. Food prep employee with handled sliced oranges with bare hand contact. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Tray of shell eggs : ambient 70° on kitchen counter. Per Person In Charge. Placed about 15 mins before. Moved to cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links , in hot hold unit by cookline , at 73°, 74°, 75°. Items reheated to 180° by manger. Placed about 45 mins ago. Corrective Action Taken Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Food prep employee multiple hand wash and bare hand contact violations. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Large whisk , coffee cup in prep line Hand Wash Sink. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser by prep line Hand Wash Sink. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on undercooked eggs on breakfast menus. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks by rear door. Warning

Basic - Ceiling tile missing. Missing ceiling tile above ice bin at wait-station. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on in use cutting board. Prep line. Moved by manager Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Food prep employee cell phone on prep table. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Unshielded lights by rear storage. Warning

Basic - Stored food not covered. Uncovered prepped fruit in walk in cooler. Warning

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. Dish machine testing at 0ppm. Person in charge was able to fix during inspection. Retested at 100ppm. 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 beef stored over ready to eat vegetables in reach in freezer by three compartment sink. Beef was moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold holding units on service window counter, cheese 46F and 45F, butter 47F. Reach in cooler next to grill, quinoa 50F, rice 50F, octopus 44F, lobster curry 44F, lamb 46F. Reach in cooler had been open and closed all morning during breakfast hours. Ambient temperature of cooler 31F. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and slicer with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked by pan of thawing meat. Employee removed pan to prep table. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink blocked by pan of thawing meat. Employee removed pan to prep table. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink by prep area has no hot water.

Basic - Carbon dioxide/helium tanks not adequately secured. In back storage area, multiple co2 tanks stored unsecured. Repeat Violation

Basic - Ceiling tile missing. At cookline. Person in charge replaced. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on prep table. Employee hat stored on canned goods. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Bag of unwashed potatoes stored on floor in area of mop sink. Employee moved potatoes. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. At front counter by cookline. Employee removed tongs.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler with buildup of debris. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back door by mop sink self closing mechanism disconnected. Also self closing mechanism missing at white door by soda syrup boxes. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Observed potatoes being peeled before being washed at back prep station near dishwasher. Employee began washing potatoes. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing in hand washing sink by back prep area without running water.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet stored head side down in mop sink, person in charge hung. Corrected On-Site

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Salmon offered med cooked with no proof of farm raised / pellet fed. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction records available for raw shrimp ceviche offered on menu. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Two trays of shell eggs : ambient 50° on kitchen counter. Items placed few mins before per Person In Charge. Moved by manager to reach in cooler. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef 49° , cooked rice 47° , cut tomato 48° , cooked pork 47° , lobster curry 49° , Cooked potatoes 48° , all items since last night. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in frontline prep chill box : Cut tomato 49° , diced ham 47°, shredded cheese 48°, pooled eggs 50° on kitchen prep counter. Items Moved by manager to another reach in cooler. Placed about 7:30 am. Items in 2 door reach in cooler end cookline : Cooked beef 49° , cooked rice 47° , cut tomato 48° , cooked pork 47° , lobster curry 49° , Cooked potatoes 48° , all items since last night. Raw beef 45°, raw seafoods 45° in bottom of reach in cooler. Items immediately cooked by manger. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausages, placed at about 8 am , in hot hold unit at 99° , 100° . Items reheated to 170 ° by manger. Corrective Action Taken Warning

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. Multiple commercially processed deli meats and deli cheese no date marked. Walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cookline with cups In. Hand wash sink by Dish machine with bags of frozen seafood in sink.

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

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. No proof of any employee training available. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at Hand wash sink by Dish machine area.

Basic - Ceiling tile missing. In kitchen by prep line

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 door reach in cooler by end cookline with torn gaskets on both doors. Warning

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn gaskets to 2 door reach in cooler by end of cookline.

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler . Unit in rear storage room.

Basic - Stored food not covered. Scooped butter in containers uncovered in walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Bags of frozen fish thawing in Hand wash sink and in bucket of standing water. Repeat Violation