La Favorita Grocery Store

Basic – Cutting board has cut marks and is no longer cleanable

At butcher meat cutting station

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

Employee clothing stored on top of food cans in back kitchen area

Basic – Floor soiled/has accumulation of debris

In walk In cooler floor soiled

Basic – Floor tiles missing and/or in disrepair

Walk in cooler floor in disrepair Repeat Violation

Basic – Food stored on floor

Bag of produce onions on floor next to ware washing area nCase of food on floor in walk in cooler

Basic – No copy of latest inspection report available.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Shelves in glass door reach in cooler soiled Repeat Violation

Basic – Single-service articles improperly stored

To go cases of cups stored on floor next to ice machine in back kitchen

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Cooked pork (49-64F – Cooling); beef gravy stew (47-51F – Cooling), both items stored in walk in cooler overnight as per employee with no additional prep today. Beef gravy stew stored in huge deep metal cooking pot with lid and cooked pork stored in metal pan with foil and condensation under lid. Stop sale issuednn1 bag of cooked rice (45-51F – Cooling); frijoles (51-55F – Cooling); cooked frijoles (49-53F – Cooling), all items stored in upright glass double door reach in cooler and stored over night as per employee with no additional prep today. Stop sale issued Warning

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

Observed 1 live flying insect in back kitchen neat to ware washing areanObserved 1 live flying insect in dining room area Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw fish over cooked foods in glass double door reach in cooler. Employee properly stored Corrected On-Site Repeat Violation Admin Complaint

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Cooked pork (49-64F – Cooling); beef gravy stew (47-51F – Cooling), both items stored in walk in cooler overnight as per employee with no additional prep today. Beef gravy stew stored in huge deep metal cooking pot with lid and cooked pork stored in metal pan with foil and condensation under lid. Stop sale issuednn1 bag of cooked rice (45-51F – Cooling); frijoles (51-55F – Cooling); cooked frijoles (49-53F – Cooling), all items stored in upright glass double door reach in cooler and stored over night as per employee with no additional prep today. Stop sale issued Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Chicken, beef and pork (105-120F – Hot Holding), all items stored in hot case and place there approximately 40 mins ago as per employee after reheating. Employee reheated all items over 165F and place lids on top and more hot water under pans Corrected On-Site Warning

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Missing back flow preventer at wall outside at back door on water spigot with attached water hose Warning

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

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

Cooked pork (49-64F – Cooling); beef gravy stew (47-51F – Cooling), both items stored in walk in cooler overnight as per employee with no additional prep today. Beef gravy stew stored in huge deep metal cooking pot with lid and cooked pork stored in metal pan with foil and condensation under lid. Stop sale issued Warning

Intermediate – Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location

Person in charge Maikel L as manager not certified after 30 days hire

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/nObserved 4 food handler employees working but no certified manager present

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

Discussed and provided the Employee Health Reporting Agreement form during the inspection. Corrective Action Taken