El Primo La Casa De Las Alcapurrias Restaurant Inc

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

Basic – Backflow device not located for convenient service or maintenance access. Y on mop sink.

Basic – Buildup of food debris/soil residue on equipment door handles

Hood and hood filtersnWalls throughout kitchen,

Basic – Cardboard used to line nonfood-contact shelves.

Basic – Current Hotel and Restaurant license not displayed. License from 2021 posted.

Basic – Cutting board has cut marks and is no longer cleanable-several longboards throughout kitchen.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic – Employee with no hair restraint while engaging in food preparation. Several girls traveling in and out of kitchen with long flown hair. Corrected On-Site

Basic – Floor area(s) covered with standing water. 3 bin sink area.

Basic – In-use tongs stored on equipment door handle between uses.

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts in grab and go cooler are dated but need more labelling. Must include Name of facility where packaged, date packaged, address and brief description for example: dessert.

Basic – No copy of latest inspection report available.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All of dishwash area heavily soiled.

Basic – Ripped/worn tin foil used as shelf cover.

Basic – Wet mop not stored in a manner to allow the mop to dry.

High Priority – Dented/rusted cans present. See stop sale.Pizza sauce, 6..7 lbs Arrezzio

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. Sent form to operator as all parts are available on site.

Intermediate – Handwash sink not accessible for employee use at all times.sink used as shelf for dirty dishes.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nNo manager with approximately 8 employees working today.

Intermediate – No soap provided at handwash sink. Pastry display case. Corrected On-Site