Mi Carreta Restaurant & Bakery

Basic – Bowl or other container with no handle used to dispense food

Portion cups used to scoop sugar

Broken styrofoam cups used in walk in cooler to scoop food

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above steam well Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation. Beginning of inspection none of the kitchen staff had hair protection on. Some put on hair nets as inspection progressed

Basic – Equipment and utensils not properly air-dried – wet nesting.

Basic – Food stored on floor

Cases of fryer oil on floor in kitchen

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

Basic – Plumbing system in disrepair

Hot water nozzle does not work at hand wash sink on cooks line

Basic – Single-service articles stored in toilet room/locker room/garbage room/mechanical room

Paper towels stored in employee bathroom along with clean aprons.

High Priority – Container of medicine improperly stored. Antibiotic cream stored with food on cooks line Corrected On-Site

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

nchicken and rice prepared 1/7 (55F – Cold Holding); cooked beef prepared 1/7 (48F – Cold Holding)

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw chicken over raw beef in walk in cooler nChicken was moved Corrected On-Site

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Observed employee tie shoes, brush hair, bus dirty dishes, and then bag up a customer order with the same gloves on. No glove change or hand wash

Inspector informed person in charge. Corrective Action Taken

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

nchicken and rice prepared 1/7 (55F – Cold Holding); cooked beef prepared 1/7 (48F – Cold Holding)

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed

3 compartment sink 200+ chlorine. Staff made new sink 100 ppm Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times

Cooks line

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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/

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Cooks line

Intermediate – No probe thermometer provided to measure temperature of food products.

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again

Several bags of prepared frozen meat in reach in freezers, and frozen meat slack thawing in reach in coolers needs date marking