Las Palmeras Seafood and Grill, LLC

Observed raw beef and pork stored over salsa and crema sauce in the reach-in by the cook line. Observed raw shrimp and octopus stored between prepared vegetables (pico) and cooked shrimp in the prep top cooler.

Observed no soap available at the hand sink in the main kitchen.

CA: PIC placed stocked the sink with soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed no paper towels at the hand sinks in the bar and main kitchen.

CA: PIC placed paper towels at the hand sinks. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;
2. A continuous towel system that supplies the user with a clean towel;
3. A heated-air hand drying device.

Observed rice in the steam well at 74F. Upon further inspection, it was observed that there was not water in the steam well to keep the food at proper holding temperatures.

CA: Rice was discarded and staff began making new rice. RCA: Time/temperature control for safety food shall be maintained at 135°F (57°C) or above

Observed sopes stored in the reach-in cooler with no covering. Observed tortillas stored in the reach-in cooler outside of the packing with no other wrappings or coverings. Observed cut cucumber without wrapping covering the cut portion.

CA: Wrappings/ coverings were placed on the cucumber and over the sopes. Tortillas were placed in the proper packaging. Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings.

Observed a gap at the bottom the back door of the facility.

RCA: PIC shall have the weather striping replaced or repaired. outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i)Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Observed employee phones stored on prep surfaces and not in the assigned designated area for employee items.

CA: PIC had employees move items to designated areas. Surface was sanitized. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed employee in the main kitchen to be actively eating watermelon within the food preparation area. COS/CA: Employee moved to dining area to complete eating. RCA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed crabs, bacon, chorizo, and cheese to be stored uncovered and not in active use within the reach in cooler in the main kitchen. COS/CA: PIC covered food items. RCA: All food must be protected from overhead contamination when in unit and not in active use.

Observed ceiling in dry storage area to be open above the mop sink. Current tile was not large enough to cover the entire opening. RCA: All ceiling shall cover to prevent any overhead contamination or entryway for pest. All physical facilities shall be maintained in good repair.

Observed two containers of expired whole milk dated 12/11/2023 to be stored in the walk in cooler. COS/CA: PIC discarded containers of milk RCA: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date

Observed facility to be thawing octopus and squid at room temperature within the prep sink. COS/CA: PIC turned on cold running water so that there was a constant flow over the items. RCA: (c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);
3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or
4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed cans of tomatoes and containers of oil being stored on the floor in the dry storage area. COS/CA: PIC placed items on black racks so that they were off the floor. RCA: Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed multiple boxes of produce ( oranges and green bell peppers) to be covered in mold like substance in walk in cooler. Oranges were green and fuzzy in colored and bell pepper with black spots. COS/CA: PIC discarded food items. RCA: Food shall be safe, unadulterated, and honestly presented.

Observed reach in cooler of main kitchen to have raw chicken stored next to raw beef, raw beef next to raw fish and packaged raw ground meat stored next to produce on top shelf. COS/CA: Under supervision, cooler was rearranged such that chicken was on the bottom fish was above beef and beef above chicken. RCA: All food items shall be stored in such a way (based on cook temperatures) that cross contamination of food items are prevented.

Observed facility and PIC to have multiple priority/risk factor violations showing that they are not demonstration and performing duties of training well. RCA: Facility and PIC must ensure that they are complying with this Chapter by having no violations of Priority Items during the current inspection;

Observed handwashing sink to not have any soap at the time of inspection. COS/CA: PIC restocked soap. RCA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed handwashing sink in main kitchen not to have any paper towels or hand drying provisions. RCA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;
2. A continuous towel system that supplies the user with a clean towel;
3. A heated-air hand drying device
4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed shrimp, crabs and bacon in reach in cooler to not be covered and not in active use. COS/CA: PIC covered food items. RCA: All food must be protected from overhead contamination when in unit and not in active use.

Observed multiple fruit flies and flies throughout the main kitchen. RCA:PIC shall have a licensed pest control company treat the pest problem. Food Service Rule: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule;
4. Eliminating harborage conditions.