UNSUENO CAFE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. SeeStop Sale Report .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen low boy unit cheese and ground beef (57F - Cold Holding) ; overnight . Front counter Stacked butter (48F-Cold Holding) Placed overnight , Corrective Action Taken

Intermediate - No soap provided at employee bathroom handwash sink. Operator restocked.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.Provided operator Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans in front counter prepared 24 hours ago.

Basic - Food stored on floor. Boxes of frying oil on storage area floor.

Basic - Front counter floor soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -front counter low boy unit gasket torn and with food debris,

Basic - Standing water in front counter, bottom of reach-in-cooler.

Basic - Water leaking from pipe and/or faucet/handle, from air handler .

High Priority - Tracking powder pesticide used inside establishment.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator and it was posted on the wall. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored in front counter make table unit , over carrots. Relocated in unit. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter rice (45F - Cold Holding); placed overnight. Operator relocated in unit. Corrective Action Taken

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator who then posted. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided operator.

Basic - No conspicuously located ambient air temperature thermometer in front counter cold holding unit.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen low boy unit gasket soiled with food debris and grime.

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

Basic - Standing water in bottom of front counter reach-in-cooler.

High Priority - - From initial inspection : 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. Front counter reach in freezer, raw beef over cheese . - From follow-up inspection 2024-10-08: Time Extended - From follow-up inspection 2024-10-16: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wash ware wall. - From follow-up inspection 2024-10-08: Time Extended - From follow-up inspection 2024-10-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - oven wall soiled with grime. - From follow-up inspection 2024-10-08: Time Extended - From follow-up inspection 2024-10-16: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. AC pipe in kitchen draining into a container. - From follow-up inspection 2024-10-08: Time Extended - From follow-up inspection 2024-10-16: Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen reach in cooler Milk 47F ( Cold Holding) , less then 4 hours -Front counter cheese (47F - Cold Holding), less than 4 hours. Operator relocated to another cold holding unit, Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine more than 100pom. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided to operator . Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed 24 hours ago not date marked l

Basic - Equipment in poor repair. Low boy unit gasket is broken .

Basic - Front counter reach -in freezer shelves with rust that has pitted the surface.

Basic - Hole in or other damage to wash ware wall.

Basic - No conspicuously located ambient air temperature thermometer in kitchen low boy cold holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen lowboy unit gasket soiled .

Basic - Unsealed concrete floor in front counter.

Basic - Water leaking from pipe and/or faucet/handle, from ac unit , dripping into bucket in kitchen ,

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter low boy unit, milk (44F - Cold Holding) 10 minutes , recently returned to unit. Dining room reach in cooler flan (51F - Cold Holding)/placed overnight.operator instructed to discarded Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork 85F for two hours. Operator instructed to reheat,Reheated to 165F . Corrective Action Taken

Intermediate - Bathroom hand sink not accessible for employee use at all times. Cart with supplies stored in front of.

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

Intermediate - No paper towels or mechanical hand drying device provided at bathroom handwash sink. Corrected On-Site

Basic - Dead roaches on premises. 1- dead roach inside kitchen soap dispenser.

Basic - Hole in or other damage to washware wall and bathroom wall. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Kitchen low boy unit .

Basic - Standing water in bottom of front counter make table unit. 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 meat over cooked rice in storage area reach in freezer,

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Food stored on floor. Frying oil stored on storage area floor. Corrected On-Site

Basic - Hole in or other damage to kitchen wall.

Basic - Kitchen tiles missing and/or in disrepair.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen lowboy unit Milk 47F , operator relocated Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter Steam table soup (98-145F - Hot Holding)/30 minutes ; instructed operator to reheat. Corrected On-Site Warning

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.

Intermediate - Handwash sink not accessible for employee use at all times. Cart with paper towels stored in front of bathroom sink. Corrected On-Site Repeat Violation Warning

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.

Basic - Current Hotel and Restaurant license not displayed. License is not on site. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning

Basic - Kitchen floor tiles missing and/or in disrepair. Warning

Basic - No conspicuously located ambient air temperature thermometer in TRuE and lowboy cold holding units. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2022.. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon stored on top of covered beef stock. 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. Operator corrected shredded cheese in front counter lowboy , marked for the month of May. Operator updated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in cooler Cooked ground beef (58F - Cold Holding); cooked beef (44F - Cold Holding); returned recently to unit, operator placed ice Corrective Action Taken

Intermediate - Bathroom hand sink not accessible for employee use at all times. Cart stored in front if sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at kitchen employee handwash sink. Corrected On-Site

Intermediate - - From initial inspection : 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. Mary Mendez Warning - From follow-up inspection 2021-11-09: Time Extended - From follow-up inspection 2021-11-10: Time Extended - From follow-up inspection 2022-01-10: Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler at front counter, gasket torn. Repeat Violation Warning - From follow-up inspection 2021-11-09: Time Extended - From follow-up inspection 2021-11-10: Time Extended - From follow-up inspection 2022-01-10: Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In front counter reach in cooler Large covered pot of beans (80°F - Cooling) /2 hours; Operator reduced amount.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in cooler rice (46°F - Cold Holding)/2 hours ; cooked plantains (44°F - Cold Holding/2 hours, Operator relocated and placed ice.Corrective Action Taken Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan prepared 72 horas ago, not date marked,

Basic - Current Hotel and Restaurant license not displayed. License not on site.

Basic - Equipment in poor repair.Front counter reach in cooler Torn gasket.

Basic - Food stored on floor. Container of frying oil stored on storage floor, Corrected On-Site

Basic - Front counter floor area(s) covered with standing water. AC unit.

Basic - Hole in or other damage to wall.

Basic - Wet wiping cloths stored in bleach and quat sanitizer mixed together.