- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The fan mounted on the wall over the three compartment sink is soiled
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Both front counter employees placed on gloves without washing their hands to serve the customers **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pork 46. 45. In large basting container, corrective action taken. Ice added to batch to assist in the cooling process
- Intermediate - Accumulation of food debris/grease on food-contact surface. On the prep table in front of the stoves
- Intermediate - Packaged food not labeled as specified by law. Desserts in the display cooler, made in house do not provide the address, name of the business, name of product and production date.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Beans 65 in a large pot. See stop sale
|
3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 112. 112. Beef 112. Pernil 125. 128. Corrective action taken. Reheating.
|
11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair. Unit in the kitchen
|
6/4/2013 | Complaint Full | Call Back - Complied |
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in coolers, etc
- Basic - Equipment in poor repair. The steam table is The cold/hot holding equipment was incapable of maintaining foods at the required temperature do not use the equipment for the safe storage of temperature controlled foods until certain it has been repaired and functioning correctly. #3
- Basic - Gaskets/seals on holding unit in poor repair. Unit in the kitchen
- Basic - Nonfood-contact equipment in poor repair. The walk in cooler is The cold/hot holding equipment was incapable of maintaining foods at the required temperature do not use the equipment for the safe storage of temperature controlled foods until certain it has been repaired and functioning correctly.
- Basic - Soil residue build-up on nonfood-contact surface. Walk in cooler doors
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Ribs 45. Beef 44. 44. Chops 46.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.. Poultry 110. Ribs 129. Pork 121. Bacalao 129. Chops 125, unit #3
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beans in the walk in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Beans 61 in the walk in cooler
|
5/28/2013 | Complaint Full | Warning Issued |
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Pilon
- Basic - Soil residue build-up on nonfood-contact surface. The exterior door of the walk in freezer
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in two buckets
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Poultry 115. Fish 118. Fish 120. Pastels 125 at the front counter
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over cooked beans, and pork over cooked pork in the walk in cooler **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. One board in the kitchen
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Insufficient flame dispensed at the steam table at the front counter. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Off at the kitchen **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Macaroni salad, fish salad in to go containers at the front counter display
|
2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. Bananas and onions 118 at the last steam table
- Critical - Hot water not provided/shut off at employee hand wash sink. The sink closest the three compartment sink in the kitchen **Corrected On-Site** **Repeat Violation**
- Critical - Observed accumulation of debris in three-compartment sink. **Repeat Violation**
- Observed build-up of grease on nonfood-contact surface. The hood filters
- Observed ceiling in disrepair. Above the water heater area.
- Observed ceiling soiled with accumulated grease. On the cook line
- Critical - Observed cloth used as a food-contact surface. When placed under the cutting board on the cook line **Corrected On-Site**
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer. The operator used the thermometer to check the temperatures of the chicken and the pork in the oven on the cook line **Corrected On-Site**
- Observed employee with no hair restraint. The cook was not wearing any hair restraint when working with exposed foods
- Observed exhaust system operated with filters removed. For reporting purposes only. The filters by the deep fryers were missing
- Observed food debris accumulated on kitchen floor. Under the shelves.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The cutting boards. The prep tables in the kitchen. The coolers in the kitchen. The areas in between the steam tables at the front counter.
- Observed grease accumulated under cooking equipment. On the cook line
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Eggs in flats stored over bananas in the walk in cooler **Corrected On-Site**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 82?
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry 63? in the walk in cooler.
- Observed residue build-up on nonfood-contact surface. The underside of the tables in the kitchen. The shelves in the pass thru hallway. The door to the walk in freezer.
- Critical - Observed soil residue in storage containers. In the walk in cooler
- Observed soiled dry wiping cloth in use. On the prep table in the kitchen
- Observed wall soiled with accumulated food debris. Walls on the cook line. The entire walk in cooler all surfaces to include the shelves additionally mold like growth noted in the walk in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef 118 at the second steam table , bananas and onions 118 at the last steam table, empanadas 110 in the hot box at the front counter. Beef 120 at the second steam table
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in small container on the cook line **Corrected On-Site**
|
11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five. Operator has a spanish version of the big five.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The silver reach in cooler on the cookline is in-op. Do not use unit for storage of foods that require cold hold temperature. Operator removed all foods from unit.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen hand sink
- Critical - Hot water not provided/shut off at employee hand wash sink. kitchen hand sink Corrected On Site.
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed floor area(s) covered with standing water. entire floor in walk in freezer has a sheet of ice
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards in kitchen
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven on the cookline
- Observed grease accumulated under cooking equipment.
- Observed hole in wall. behind the water heater.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. the silver reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk 58, ham 58 and sausage 58 f degrees in the silver reach in cooler on the cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Poultry (half) 109-119 f degrees atbthe front counter steamtable
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
12/12/2011 | Complaint Full | Inspection Completed - No Further Action |
- Observed gaskets with mold-like build-up. Walk-in cooler.
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in cooler.
- Critical - Outer openings not protected with self-closing doors. Back door.
|
8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. At cook line.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed gaskets with mold-like build-up. Both walk in units.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler in kitchen.
- Observed hole in ceiling over reach in cooler in kitchen.
- Observed hole in ceiling. Dry storage.
- Observed old food stuck to clean dishware/utensils. Plastic containers with food debris on clean storage shelf at end of prep table.
- Critical - Observed screen in door torn/in poor repair.
- Critical - Observed toxic item improperly stored. Paint and tools stored on shelf with to go cups. Corrected On Site.
- Critical - Observed toxic item stored by utensils. Bleach and other cleaners stored next to large pot on storage shelf. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Above mop sink with hose attached.
|
3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-07-1 Unpackaged food not protected from environmental sources of contamination during preparation, container stored on top of unpackaged raw chicken.
- Critical. Violation: 35B-15-1 Observed screen in door and on porch torn/in poor repair.
|
1/5/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed packaged food not labeled as specified by law, salt and flour container not labeled in English only Spanish.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked pork 62 degrees in cooler for two days. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, fresh garlic and oil at cook's line 82 degrees Farenheit without timemarking. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, beans 108 degrees Farenheit on steamtable. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, cooked chicken 102 degrees Farenheit in steamtable. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, cooked chicken 101 degrees Fahrenheit and garlic and oil 125 degrees Farenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit, dessert cooler. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit, walkin cooler.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation, container stored on top of unpackaged raw chicken.
- Critical. Observed ice stored in an igloo that is not draining.
- Critical. Observed raw animal food stored over ready-to-eat food, raw fish containers stored over veggies in walkin cooler. Corrected On Site. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area, ribs in walkin cooler. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, salt container using styrofoam container that is broken and without handle.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, employees handling food wearing bracelets and rings with stones.
- Observed equipment in poor repair, rusted shelves in reachin cooler.
- Observed nonfood-grade containers used for food storage, salt and cornmeal.
- Observed dessert coolergasket torn/in disrepair.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, bare wood around fan in kitchen.
- Observed old labels stuck to food containers after cleaning.
- Observed soiled dry wiping cloth in use hanging from kitchen door opening into dinning area.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface, inside fryers cabinets.
- Observed water draining onto floor surface, water draining from outside pipe of building pooling water in parking lot into grass.
- Observed leaking pipe at plumbing fixture, kitchen handwashing sink.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed open dumpster lid.
- Critical. Observed screen in door and on porch torn/in poor repair.
- Ceiling tile missing over cook's line. Corrected On Site.
- Ceiling tile missing, over water heater, ice machine area.
- Observed personal care item stored with food, employees purse stored on dry storage shelf.
- Observed personal care item stored with food, purses, sweater, shoes on dry storage shelf.
- Critical. Observed toxic item stored by food, bleach next to container of sugar. Corrected On Site.
- Critical. Observed toxic item stored by to go plates.
- Critical. Observed toxic item improperly stored, car cleaner and lighter fluid stored over to go food containers.
- Living/sleeping quarters that open directly into a public food service establishment, bed in storage room.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Establishment licensed for 40 seats, at time of inspection establishment had 48.
|
10/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food. raw meats over rte in ric
- Critical. Observed raw animal food stored over ready-to-eat food. raw meats over rte produce; in wic
- Critical. Observed food stored on floor. in wi feze
- Critical. Observed uncovered food in holding unit/dry storage area. rte ssuces in wic
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. emp put on hair net then gloves not wash hands between
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed cleaned wiping cloth that has food debris/soil.
- Critical. Observed live flies in kitchen.
|
5/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and not properly date marked. in wic ie; beans, cooked meats
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats in ri @ kitchen
- Critical. Violation: 08A-28-1 Observed food stored on floor. drinks @ display unit
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
|
12/3/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).turnovers w meats inside @ back wic @ 51
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and not properly date marked. in wic
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. cooked chicken & rice wic
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats in ri @ kitchen
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.back wic
- Critical. Observed food stored on floor. drinks @ display unit
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee eating while preparing food. @ back kitchen area
- Observed employee with no hair restraint.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on nonfood-contact surface. through wic @ back
- Critical. Observed handwash sink used for purposes other than handwashing. in kItchen
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Observed container of medicine improperly stored.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- No copy of latest inspection report.
|
8/28/2009 | Routine - Food | Warning Issued |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/9/2008 | Routine - Food | Administrative complaint recommended |
Restaurant representatives - add corrected or new information about Lechonera El Barrio Restaurant, 435 N Semoran Blvd, Orlando, FL »