Yalla Aventura

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

Observed employee bags being stored on prep shelf in dry storage area directly next to food. Person in charge removed. Corrected On-Site

Basic – Food stored on floor

Observed cases of oil being stored on floor in dry storage area.

Basic – In-use knife/knives stored in cracks between pieces of equipment. Located between prep tables. Person in charge removed. Corrected On-Site

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Observed dishes not being sanitized after being washed and rinsed. Advised person in charge and she instructed employee to set up sanitizer and rewash dishes in order to sanitize properly. Corrective Action Taken

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

Observed raw chicken being stored on top of raw lamb and raw salmon. Located in walk in cooler. Person in charge rearranged. Corrected On-Site

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. Discussed and emailed form to operator. Corrective Action Taken

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 about 10 employees engaging in food preparation with no certified manager. Manager arrived during inspection. Corrected On-Site

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

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 emailed form to operator. Corrective Action Taken

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

Observed hot water shut off at hand washing sink in warewash/ prep area. Manager turned on water. 101°F. Corrected On-Site