La Casita Restaurant

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

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents at walk in cooler soiled.

Basic – Clean utensils stored between equipment and wall. Observed at storage room knives stored between wall and shelf. Employee removed knives. Corrected On-Site

Basic – Cutting board has cut marks and is no longer cleanable. Grooved cutting board at cook line.

Basic – Equipment in poor repair. Observed walk in cooler not cooling properly.

Basic – Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.

Basic – Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.

Basic – Food stored on floor. Box with meat on floor at walk in freezer.

Basic – Hood filters/grease extractors not designed to be easily removable for cleaning. Hood soiled.

Basic – Single-service articles improperly stored. Observed at storage room a box with disposable portion cups stored on floor.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands after changing tasks. New gloves but no hand washing.

High Priority – Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (50F – Cold Holding); Poultry (50F – Cold Holding); liver (50F – Cold Holding); Fish (55F – Cold Holding); Beef (55F – Cold Holding); squid (50F – Cold Holding)

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (50F – Cold Holding); Poultry (50F – Cold Holding); liver (50F – Cold Holding); Fish (55F – Cold Holding); Beef (55F – Cold Holding); squid (50F – Cold Holding)

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.

Intermediate – Probe thermometer not used to ensure proper food temperatures.

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.