PA' LOS CHINOS #108

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table rice (127F - Hot Holding)/15 minutes ; shrimp (102F - Hot Holding). Operator reheat to 165F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Plastic containers stored at cook line have sink. . Operator relocated. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler gaskets soiled with grime - breading station table shelf soiled with food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened soda stored in walk in cooler. Removed . Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken placed in standing water in three compartment sink.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker wearing gloves touched face and then continued handle food without , changing gloves and washing hands, .Educated operator.

Intermediate - Handwash sink used for purposes other than handwashing. Squeegee placed in wash ware hand sink.

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 - Cutting board on food orientation table,has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored on kitchen food, preparation table. Operator relocated. Corrected On-Site

Basic - Standing water in bottom of cook line reach-in-cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -kitchen table top rice (62F - Cold Holding)/30 minutes . Operator placed in walk in cooler. -Dining room reach in cooler flan (43F - 44F Cold Holding); less than 4 hours . Operator relocated to another cold holding unit . Corrective Action Taken

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

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 - Spray bottle containing toxic substance not labeled. Clear liquid in spray bottle at storage area , not labeled. Operator labeled as sanitizer. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker are wearing watch while handling food. Employee removed . Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan at dining room reach in cooler, missing information. Operator relocated to inside unit. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2023-12-22: Time Extended