Perdigon El Sabor

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

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. Tested 3 times at 0 ppm discussed with operator to use three compartment sink with food contact surfaces sanitizer observed food contact surfaces sanitizer Corrective Action Taken Repeat Violation

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Discussed with management the importance of hand washing.

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

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat meats reach in cooler by three compartment sink operator removed to proper storage Corrected On-Site Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by hot warmer unit cold holding Cook arepa's 46 f whole cheese 47 f beans cook 44 f operator placed in freezer 2nd temp arepas 43 f cheese 43 f beans 44 f Corrective Action Taken Repeat Violation

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Fried potatoes cook chicken cook chorizos

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. Repeat Violation

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/ 5 employees no food manager on duty

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. Printed for management and employee to sign. Manager and few employees signed next routine inspection Corrective Action Taken

Intermediate – Spray bottle containing toxic substance not labeled. White bottle not labeled.