La Gran Parada Food Store

Basic – Bowl or other container with no handle used to dispense food. nOn salt, mgr moved it

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Door not sealing well in reach in cooler by cook line at 53f Warning

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Above clean dishes, mgr rearranged Corrected On-Site Repeat Violation

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

Employee food on shelf above customer food in upright freezer, mgr rearranged Corrected On-Site

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Cook with watch

Basic – Food storage container/container lid cracked or broken

Cracked scoop for sugar, mgr removed it Corrected On-Site

Basic – Food stored on floor

Box with plantains

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

In walk in cooler

Basic – Wood non food-contact surface not properly sealed

Above raw plantains

High Priority – Container of medicine improperly stored

Vitamins above prep able and clean dishes, explained to her and she moved them Corrected On-Site

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

Employee cracked eggs then went to scoop yuca, explained to gopher and she washed hands Corrected On-Site

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

One by hand sink at bar

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw beef and chicken on shelf above cooked food in upright freezer, explained to her, emailed storage bulletin Repeat Violation Admin Complaint

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged.n Raw beef in open bag on shelf above raw shrimp in upright freezer, exposed to her

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

58f Cooked chicken, cheeses, raw beef, shrimp, in reach in cooler, less than 4 hrs, brought them from other cooler, employee moved them back to other cooler Corrective Action Taken 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

Emailed to her Corrected On-Site Repeat Violation

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

Cooked pork left at room temperature and not checking temperature, 82f both temperature, room temperature at 82f, explained proper cooling procedure

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

For cooked pork above steam table, had time on, mgr wrote it on time as public health control Corrective Action Taken

Intermediate – Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment

Mgr didn't know cooling temperatures

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

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

One expired in 2020 Repeat Violation Admin Complaint

Intermediate – Spray bottle containing toxic substance not labeled

Chlorine, by triple sink, mgr labeled it Corrected On-Site

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

In hand sink at bar, mgr turned it on Corrected On-Site