Delicias Catrachas

Basic – Current Hotel and Restaurant license not displayed.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on top of box with deli paper, employee removed it Corrected On-Site Repeat Violation

Basic – Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Old one

Basic – No conspicuously located ambient air temperature thermometer in holding unit. In black cooler

Basic – No copy of latest inspection report available.

Basic – No handwashing sign provided at a hand sink used by food employees. Unable to read it, emailed one

Basic – Time/temperature control for safety food thawed in an improper manner. Raw pork by triple sink, employee placed it in cooler Corrected On-Site

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hood

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above mayonnaise, employee rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 56f shelled eggs in upright cooler, stove sale, overnight Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52f cheese, cooked pork, cheese overnight, stop sale, pork relocated, less than 4 hrs Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 108f rice on table, 115f cooked chicken in fryer basket, explained time as public health control, employee reheated it to 165f Corrected On-Site Warning

Intermediate – Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Didn't know how many hrs for vomiting and diarrhea, explained to her

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Gave paper

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Didn't know how to sanitize dishes, she stated she only washes and rinses, explained to her

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. Gave one Corrected On-Site Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing.containers in it, employee moved them Corrected On-Site

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

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. Employee here for 4 years, owner has card, unable to send picture 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. For employee here that does have employee training certification, owner has it, unable to send picture Repeat Violation

Intermediate – Person in charge unable to answer basic questions about allergens. Gave chart

Intermediate – Spray bottle containing toxic substance not labeled. Employee discarded it, did know what it is Corrected On-Site Repeat Violation