LES DELICES DE LA CUISINE HAITIENNE INC

Violations (12)

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at cook line , cooked pasta (55F - Cold Holding), cooked minced chicken (54F - Cold Holding). Per operator items were not prepared or portioned today . Items were left in cooler over night exceeding 6 hours . See stop sale. **Repeat Violation** **Admin Complaint**

  High Priority

• 03B-01-6CriticalRepeatCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on stove top , cooked legume (114F - Hot Holding). Per operator item was made less than 3 hours ago . Advised operator to reheat item. Operator reheated to 203F during the inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 22-45-4CriticalCorrected on site

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

  High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed operator washing and rinsing dishes but not sanitizing . Educated operator on how to correctly set up triple sink to sanitize dishes . Operator set up triple sink with chlorine reading 100ppm. Operator sanitized dishes.**Corrected On-Site** **Corrected On-Site**

  High Priority

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at cook line, raw shell eggs stored over cooked rice. Educated operator on proper separation. Operator removed raw shell eggs and stored to the lower shelf

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at cook line, raw shell eggs stored over cooked rice. Educated operator on proper separation. Operator removed raw shell eggs and stored to the lower shelf **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 01B-02-5Critical

  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.

  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. Observed in reach in cooler at cook line , cooked pasta (55F - Cold Holding), cooked minced chicken (54F - Cold Holding). Per operator items were not prepared or portioned today . Items were left in cooler over night exceeding 6 hours .

  High Priority

• 05-08-4

  No probe thermometer provided to measure temperature of food products. Thermometer needs batteries.

  Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer needs batteries.

  Intermediate

• 14-13-4

  Food-contact surface not smooth and easily cleanable. Prep table at cook line.

  Basic - Food-contact surface not smooth and easily cleanable. Prep table at cook line.

  Basic

• 53B-01-5

  No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate

• 14-69-4

  Ice buildup in chest freezer in kitchen .

  Basic - Ice buildup in chest freezer in kitchen .

  Basic

• 14-36-5

  Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer in kitchen door in disrepair / falling apart.

  Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer in kitchen door in disrepair / falling apart.

  Basic

• 08B-12-5Corrected on site

  Stored food not covered. In chest freezer in kitchen , bucket of frozen legume stored uncovered. Operator covered during the inspection.

  Basic - Stored food not covered. In chest freezer in kitchen , bucket of frozen legume stored uncovered. Operator covered during the inspection. **Corrected On-Site**

  Basic

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to triple sink . Operator replenished during inspection.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to triple sink . Operator replenished during inspection. **Corrected On-Site**

  Intermediate