Hacienda Corralejo Llc

Basic – Cold holding equipment not maintained in good repair opposite of fryers at the cook line – torn gaskets on cooler doors . Do not store time/temperature control for safety food in this unit until the unit is repaired n- walk in cooler not maintaining proper temperatures – water leaking from ceiling of walk in coolers – service scheduled this morning

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in cold holding drawers at cook line – reviewed with manager

Basic – Dead roaches on premises.n- 1 dead roach on floor in cook area – manager removed roach, cleaned and sanitized area n- 1 dead roach in gasket of cooler at the bar – manager removed and cleaned area Corrected On-Site

Basic – Floor area(s) covered with standing water in walk I coolef Repeat Violation

Basic – Food stored on floor.n- container of chicken base on floor at cook line Repeat Violation

Basic – Ice scoop handle in contact with ice at bar – manager removed ice scoop

Basic – No handwashing sign provided at a hand sink used by food employees at the bar

Basic – No mop sink or curbed cleaning facility provided at establishment.

Basic – Straws provided for customer self-service not individually wrapped or in an approved dispenser at bar – manager relocated straws behind the bar

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine – no sanitizer in place – manager placed line into sanitizer for dish machine use recheck 100 ppm chlorine Corrected On-Site

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.n- 2 live flying insects in bar area , 8 flying insects near tea dispensers , 2 live flying insects in corner area of cook line n- 4 flying insects at bar area Repeat Violation

High Priority – Pesticide/insecticide labeled for household use only present in establishments at front counter area

High Priority – Roach activity present as evidenced by live roaches found.n- 1 live roach on the outside container of covered cut vegetables in walk in cooler near shelves of unwashed produce – employee removed roach n- 1 live roach on the underside of prep table in back kitchen

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.n-Raw bacon 47 F , cooked chicken 49 F , cooked stuffed peppers 48 F , bacon wrapped stuffed peppers 47 F in cooler opposite fryers – no temperatures taken this day -manager discarded foodn- salsa 49 F at expo line – manager discarded nn cooked ground beef 47;F , cooked beans 47 F , raw beef 50 F in walk in cooler – no temperatures taken this day n Salsa 49 F at expo line – manager discarded nn Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n – Raw bacon 47 F , cooked chicken 49 F , cooked stuffed peppers 48 F , bacon wrapped stuffed peppers 47 F in cooler opposite fryers – no temperatures taken this day -manager discarded foodn- salsa 49 F at expo line – manager discarded n- Corrective Action Taken Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing.n – employee dumped water from pan into hand wash sink at cook line – reviewed with manager hand wash sinks are for washing hands only

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at cook line and beverage station – reviewed with manager proper hand washing and that hand wash sinks must be stocked at all times- manager placed paper towels at hand wash sinks Corrective Action Taken Repeat Violation

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. – provided form , manager reviewed with some employees present Corrective Action Taken

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Luis has not training certificate Repeat Violation