LA CREMA TAPAS & CHOCOLATE

Intermediate - No soap provided at handwash sink in dessert bar area.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required at hose connection on water heater.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Juvantino Gomez expired 1-14-25 Repeat Violation

Intermediate - No soap provided at handwash sink at bar. Soap restocked at time of inspection. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired certificate for Morgan.

Basic - Bathroom located inside establishment not enclosed with self-closing doors. Employee bathroom in prep area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop stored in water at 81F. Manager dumped water and had items washed and stored with out water. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substance on shelves in bar reach in cooler.

High Priority - Food stored in ice used for drinks. Cups of lemons and limes stored in ice bin by salad station. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. Cups of lemons and limes stored in ice bin by salad station. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: cooked onions 46F, per operator item on counter approximately 1 hour. Discussed using time for cooked onions. Provided time as a public health control form.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Juventino Gomez expired 1-14-25

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked potatoes and cooked onions held on time, no written plan. Emailed form to operator at time of inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on cook line cutting board. Bottle removed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves.

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Open packages of Togo cups and lids stored in closet on upstairs porch.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sink and surface sanitizer tested at 0ppm DDBSA/Lactic acid with operator's test strips. Operator made new solution, tested at ppm 700/1875 DDBSA/lactic acid. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths stored on equipment and floor in ware washing area. Repeat Violation

Basic - Cloth used as a food-contact surface on cook line under breaded bowl at fryer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag/purse stored on top of case of avocados in upstairs kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Hole in or other damage to wall in ware washing area above drain board.

Basic - Ice scoop handle in contact with ice in both ice bins in wait station. Manager removed scoops from ice. Corrected On-Site Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cloths used under dish racks at dish machine. Employee removed cloths from food contact surface and sent to laundry. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in ware washing area. Repeat Violation

Basic - Cloth used as a food-contact surface under breading bowl on cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Ice scoop handle in contact with ice. Employee removed scoop from ice and sent to ware washing area. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between make table pans and make table lid.

Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven handle. Tongs were removed from oven. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks stored in reach in cooler in ware washing area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet heavily soiled cloth stored on food tray under grill on cook line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense ice.

Basic - Ceiling/ceiling tile shows damage or is in disrepair in downstairs walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Downstairs walk in cooler has exposed insulation on walls.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Downstairs walk in cooler has unsealed floors.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in downstairs hot kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station- Cold holding- cut melons- strawberries 44F, sliced avocado 63F ( prepped less than 1 hour ). Make bar- butter 47Fm halved tomatoes 49F, sliced avocado 52F ( 3 hours ). Manager had employees place items on ice. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent and blower near back door.

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

Basic - Exterior door has a gap at the threshold, top and side that opens to the outside.

Basic - No handwashing sign provided at a hand sink used by food employees in the bar area at both sinks. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board l

Basic - No handwashing sign provided at a hand sink used by food employees. Dish area and bar area.