DELTONA LATIN CAFE

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. -provided Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. -triple glass door reach-in cooler behind front counter

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -raw pork stored in plastic tub on floor, operator relocated Corrected On-Site

Basic - Single-service articles improperly stored. -unwrapped small styrofoam to-go containers stored with the food contact surface up, operator inverted Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -raw pork thawing at room temperature

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped spoons at front counter, operator reorganized Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in employee unisex bathroom, operator restocked paper towels Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. -employee unisex bathroom, operator closed door Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired 4/1/2024 Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -beef empanada 131F and chicken empanada 130F, operator increased temperature of hot holding cabinet

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -only handwash sink in kitchen, operator removed clogged aerator Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. -unisex bathroom

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex bathroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -spaces between cooking equipment have an accumulation of grease and food debris

High Priority - Nonfood-grade bags used in direct contact with food -in reach in freezer Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. -in freezers

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. -provided form to operator Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -provided form to operator Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -empanada case Corrected On-Site

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen. Hot water shut off. Water turned back on. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door by restroom.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine 200+ppm. Corrected to 100ppm. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Toilet/urinal not flushing/functioning properly. Urinal out of order.