LA UNION RESTAURANT OF FLA

Toxic substance/chemical improperly stored. On top of ice machine foaming chemical cleaner stored, discussed with operator who removed cleaner.

High Priority - Toxic substance/chemical improperly stored. On top of ice machine foaming chemical cleaner stored, discussed with operator who removed cleaner. **Corrected On-Site** **Warning**

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 raw shell eggs and after without washing hands employee handled plate and utensils assembly meal, discussed with operator employee washed hands.

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 raw shell eggs and after without washing hands employee handled plate and utensils assembly meal, discussed with operator employee washed hands. **Corrected On-Site** **Warning**

High Priority

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled container of raw chicken and without washing hands employee handled clean plates and utensils, discussed with employee who washed hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled container of raw chicken and without washing hands employee handled clean plates and utensils, discussed with employee who washed hands. **Corrected On-Site** **Warning**

High Priority

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled up pants and after without washing hands resumed cooking eggs, discussed with employee who washed hands.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled up pants and after without washing hands resumed cooking eggs, discussed with employee who washed hands. **Corrected On-Site** **Warning**

High Priority

In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Discussed with operator to replace water.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Discussed with operator to replace water. **Warning**

High Priority

Live, small flying insects found. Approximately 7 small live flying insects by back door landing on old equipment. Approximately 5 small live flying insects landing on walls surrounding hot water heater. Approximately 25 small live flying insects landing on dirty and clean dishes at dish washing area. Approximately 4 small live flying insects on walls in women's restroom. Approximately 25 small live flying insects landing on walls in dining room behind reach in coolers where large puddle of water is on floor. Discussed with operator to clean and sanitize all areas and eliminate all flying insects.

High Priority - Live, small flying insects found. Approximately 7 small live flying insects by back door landing on old equipment. Approximately 5 small live flying insects landing on walls surrounding hot water heater. Approximately 25 small live flying insects landing on dirty and clean dishes at dish washing area. Approximately 4 small live flying insects on walls in women's restroom. Approximately 25 small live flying insects landing on walls in dining room behind reach in coolers where large puddle of water is on floor. Discussed with operator to clean and sanitize all areas and eliminate all flying insects. **Warning**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above cooked plantains, discussed with operator who corrected storage of products.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above cooked plantains, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

High Priority

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw steak, discussed with operator who corrected storage of products.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw steak, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

High Priority

Roach activity present as evidenced by live roaches found. Approximately 7 live roaches crawling on wall and shelves around 3 compartment sink. Discussed with operator to eliminate roaches and clean and sanitize areas.

High Priority - Roach activity present as evidenced by live roaches found. Approximately 7 live roaches crawling on wall and shelves around 3 compartment sink. Discussed with operator to eliminate roaches and clean and sanitize areas. **Warning**

High Priority

Roach excrement and/or droppings present. At dish washing area build up of roach excrement along shelves and wall. Discussed with operator to clean and sanitize areas.

High Priority - Roach excrement and/or droppings present. At dish washing area build up of roach excrement along shelves and wall. Discussed with operator to clean and sanitize areas. **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at front counter milk (51F - Cold Holding) per server milk held in unit for unknown amount of time see stop sale. In walk in cooler pork tamales (48F - Cold Holding); cheese (48F - Cold Holding); pasteurized eggs (50F - Cold Holding); coleslaw (51F - Cold Holding); sliced ham (48F - Cold Holding); cooked beans (49F - Cold Holding) per chef products not portioned or prepared today and held in cooler for more than 6 hours, see stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at front counter milk (51F - Cold Holding) per server milk held in unit for unknown amount of time see stop sale. In walk in cooler pork tamales (48F - Cold Holding); cheese (48F - Cold Holding); pasteurized eggs (50F - Cold Holding); coleslaw (51F - Cold Holding); sliced ham (48F - Cold Holding); cooked beans (49F - Cold Holding) per chef products not portioned or prepared today and held in cooler for more than 6 hours, see stop sale. **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at front counter milk (51F - Cold Holding) per server milk held in unit for unknown amount of time see stop sale. In walk in cooler pork tamales (48F - Cold Holding); cheese (48F - Cold Holding); pasteurized eggs (50F - Cold Holding); coleslaw (51F - Cold Holding); sliced ham (48F - Cold Holding); cooked beans (49F - Cold Holding) per chef products not portioned or prepared today and held in cooler for more than 6 hours, see stop sale. At cook line minced pork filling (66F - Cold Holding) per chef food held out of cooler for approximately 2 hours, discussed with chef who placed product In reach in cooler to chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at front counter milk (51F - Cold Holding) per server milk held in unit for unknown amount of time see stop sale. In walk in cooler pork tamales (48F - Cold Holding); cheese (48F - Cold Holding); pasteurized eggs (50F - Cold Holding); coleslaw (51F - Cold Holding); sliced ham (48F - Cold Holding); cooked beans (49F - Cold Holding) per chef products not portioned or prepared today and held in cooler for more than 6 hours, see stop sale. At cook line minced pork filling (66F - Cold Holding) per chef food held out of cooler for approximately 2 hours, discussed with chef who placed product In reach in cooler to chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Light shield damaged/in disrepair. In walk in cooler light shield shattered with multiple missing pieces of plastic, discussed with operator to repair or replace shield.

Basic - Light shield damaged/in disrepair. In walk in cooler light shield shattered with multiple missing pieces of plastic, discussed with operator to repair or replace shield. **Repeat Violation** **Warning**

Basic

No handwashing sign provided at a hand sink used by food employees. No hand washing sign provided at hand washing sink. Emailed copy of sign to operator.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign provided at hand washing sink. Emailed copy of sign to operator. **Warning**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment soiled with thick build up of grease and food debris, discussed with operator to clean and sanitize.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment soiled with thick build up of grease and food debris, discussed with operator to clean and sanitize. **Warning**

Basic

Objectionable odors in bathroom or other areas of the establishment. In bathroom strong odor of urine, discussed with operator to clean and sanitize bathroom.

Basic - Objectionable odors in bathroom or other areas of the establishment. In bathroom strong odor of urine, discussed with operator to clean and sanitize bathroom. **Warning**

Basic

Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in cooler and freezers interiors soiled, discussed with operator to clean and sanitize.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in cooler and freezers interiors soiled, discussed with operator to clean and sanitize. **Warning**

Basic

Stored food not covered. In walk in cooler containers of raw fish and sauces not covered, discussed with operator to cover all containers.

Basic - Stored food not covered. In walk in cooler containers of raw fish and sauces not covered, discussed with operator to cover all containers. **Warning**

Basic

Time/temperature control for safety food thawed in an improper manner. Frozen Raw chicken thawing at room temperature, discussed with operator who moved product to walk in cooler to thaw.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Raw chicken thawing at room temperature, discussed with operator who moved product to walk in cooler to thaw. **Corrected On-Site** **Warning**

Basic

Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed bell peppers stored above cut onions and peppers, discussed with operator who corrected storage of products.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed bell peppers stored above cut onions and peppers, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

Basic

Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted and have build up of slime mold like substance, discussed with operator to repair or replace shelves.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted and have build up of slime mold like substance, discussed with operator to repair or replace shelves. **Warning**

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped pan of marinated portioned steak (52F - Cooling) at 10:20 per operator since 7:00 to 53F at 10:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped pan of marinated portioned steak (52F - Cooling) at 10:20 per operator since 7:00 to 53F at 10:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer. **Corrective Action Taken** **Warning**

Intermediate

Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All certified food managers expired, discussed with operator to renew.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All certified food managers expired, discussed with operator to renew. **Warning**

Intermediate

Handwash sink not accessible for employee use at all times. Hand washing sink blocked with buckets discussed with operator who removed bucket.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked with buckets discussed with operator who removed bucket. **Corrected On-Site** **Warning**

Intermediate

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator to acquire test strip.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator to acquire test strip. **Repeat Violation** **Admin Complaint**

Intermediate

No hot running water at three-compartment sink. Hot water maximum temperature 81F discussed with operator who used lighter to reignite hot water heater, at retest hot water reached 104F.

Intermediate - No hot running water at three-compartment sink. Hot water maximum temperature 81F discussed with operator who used lighter to reignite hot water heater, at retest hot water reached 104F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink. Discussed with operator who provided paper towels.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Discussed with operator who provided paper towels. **Corrected On-Site** **Warning**

Intermediate

No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire probe thermometer.

Intermediate - No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire probe thermometer. **Warning**

Intermediate

No soap provided at handwash sink. Discussed with operator who provided soap.

Intermediate - No soap provided at handwash sink. Discussed with operator who provided soap. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate

Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired discussed with operator to renew.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired discussed with operator to renew. **Repeat Violation** **Admin Complaint**

Intermediate

Spray bottle containing toxic substance not labeled. At front counter multiple chemical bottles unlabeled, discussed with operator to label bottles.

Intermediate - Spray bottle containing toxic substance not labeled. At front counter multiple chemical bottles unlabeled, discussed with operator to label bottles. **Warning**

Intermediate

Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize unit.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize unit. **Warning**

Basic

Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water maximum temperature 81F discussed with operator who used lighter to reignite hot water heater, at retest hot water reached 104F.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water maximum temperature 81F discussed with operator who used lighter to reignite hot water heater, at retest hot water reached 104F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate

Ambient air thermometer not located in the coolest part of the hot holding unit. No ambient air thermometers in reach in coolers, discussed with operator to provided ambient air thermometers.

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. No ambient air thermometers in reach in coolers, discussed with operator to provided ambient air thermometers. **Warning**

Basic

Bowl or other container with no handle used to dispense food. Soufflé cup with no handle used to scoop dry ingredients like flour and salt, discussed with operator removed soufflé cups.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup with no handle used to scoop dry ingredients like flour and salt, discussed with operator removed soufflé cups. **Corrected On-Site** **Repeat Violation** **Warning**

Basic

Carbon dioxide/helium tanks not adequately secured. Discussed with operator to secure tank.

Basic - Carbon dioxide/helium tanks not adequately secured. Discussed with operator to secure tank. **Warning**

Basic

Ceiling tile missing. In kitchen above steam table ceiling tile missing. In bathrooms multiple ceiling tiles missing. Discussed with operator to replace tiles.

Basic - Ceiling tile missing. In kitchen above steam table ceiling tile missing. In bathrooms multiple ceiling tiles missing. Discussed with operator to replace tiles. **Warning**

Basic

Cutting board has cut marks and is no longer cleanable. Multiple cutting boards grooved and no longer cleanable , discussed with operator to repair or replace.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards grooved and no longer cleanable , discussed with operator to repair or replace. **Repeat Violation** **Warning**

Basic

Dead roaches on premises. Approximately 1 dead roach in bucket inside hand washing sink. Approximately 6 dead roaches on floor around hot water heater. Approximately 1 dead roach on side of Reach in cooler at dish washing area. Discussed with operator to clean and sanitize areas.

Basic - Dead roaches on premises. Approximately 1 dead roach in bucket inside hand washing sink. Approximately 6 dead roaches on floor around hot water heater. Approximately 1 dead roach on side of Reach in cooler at dish washing area. Discussed with operator to clean and sanitize areas. **Warning**

Basic

Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on preparation table with food products, discussed with operator who removed drinks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on preparation table with food products, discussed with operator who removed drinks. **Warning**

Basic

Employee with no hair restraint while engaging in food preparation. Employee preparing drinks not wearing hair restraint p, discussed with operator.

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing drinks not wearing hair restraint p, discussed with operator. **Warning**

Basic

Floor area(s) covered with standing water. In customer dining area large puddle of standing water behind reach in coolers, discussed with operator to clean and sanitize area.

Basic - Floor area(s) covered with standing water. In customer dining area large puddle of standing water behind reach in coolers, discussed with operator to clean and sanitize area. **Warning**

Basic

Floor tiles missing and/or in disrepair. Throughout kitchen multiple floor tiles missing and in disrepair with food and standing water, discussed with operator to repair.

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen multiple floor tiles missing and in disrepair with food and standing water, discussed with operator to repair. **Repeat Violation** **Warning**

Basic

Food stored on floor. In dish washing area bucket of raw chicken stored on floor, discussed with chef who removed product from floor.

Basic - Food stored on floor. In dish washing area bucket of raw chicken stored on floor, discussed with chef who removed product from floor. **Corrected On-Site** **Warning**

Basic