EL PARADOR

Violations (10)

• 03B-01-6CriticalCorrected 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 at steam table in front counter pork shoulder (125F - Hot Holding). As per operator was prepared less than 2 hours. Operator reheated pork shoulder (165F - Reheating). **Corrected On-Site** **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in freezer raw pork stored above assorted vegetables. Operator stored pork below vegetables during time of inspection. Observed in walk in freezer raw ox tail stored above yuca. Operator stored raw ox tail below yuca during time of inspection. Observed in reach in cooler across from preparation table raw chicken stored over peppers. Operator stored chicken below peppers during time of inspection. **Corrected On-Site**

  High Priority

• 08A-20-5CriticalCorrected on site

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

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in cooler across from preparation table raw pork and raw chicken stored In the same container. Operator segregated proteins and stored separately during time of inspection. **Corrected On-Site**

  High Priority

• 22-16-4Corrected on site

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler to the right of sand which station soiled. Operator cleaned during time of inspection. **Corrected On-Site**

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of grease in wall behind cook line in back kitchen area.

  Basic

• 11-26-1

  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.

  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. Observed Jose and Alisney engaging in food preparation without proof of employee agreement. Form was sent to operator via email.

  Intermediate

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed in establishment.

  Basic

• 53B-13-5

  Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Jose and Alisney engaging in food preparation without proof of food handler training.

  Intermediate

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in front steam table being held in water at 91F. Operator heated water to 135F. **Corrected On-Site**

  Basic

• 33-16-4Repeat

  Open dumpster lid.

  Basic - Open dumpster lid. Observed dumpster lid open. **Repeat Violation**

  Basic