LA MONJA BLANCA RESTAURANT LLC

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding) not prepped or portioned today stored on bottom shelf of prep area reach in cooler. Heavy above storage preventing proper cold holding on bottom shelf. Per employee items have been stored for less than 3 hours. Operator placed item into freezer to chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding) not prepped or portioned today stored on bottom shelf of prep area reach in cooler. Heavy above storage preventing proper cold holding on bottom shelf. Per employee items have been stored for less than 3 hours. Operator placed item into freezer to chill. **Corrective Action Taken**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup (125F - Hot Holding) at stove top area. Per employee, item held for less than 3 hours. Operator increased heat on unit and began reheating to 165F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup (125F - Hot Holding) at stove top area. Per employee, item held for less than 3 hours. Operator increased heat on unit and began reheating to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator drained solution, and created new chlorine solution, retesting at 100ppm.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator drained solution, and created new chlorine solution, retesting at 100ppm. **Corrected On-Site**

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans (81F - Cooling) in deep filled container in back door area reach in cooler. Per employee, item was cooling for approximately 5 hours. See stop sale. housemade salsa (71F - Cooling) in deep filled container in prep area reach in cooler. Per employee, item was cooling for approximately 5 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans (81F - Cooling) in deep filled container in back door area reach in cooler. Per employee, item was cooling for approximately 5 hours. See stop sale. housemade salsa (71F - Cooling) in deep filled container in prep area reach in cooler. Per employee, item was cooling for approximately 5 hours. See stop sale.

High Priority

Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch face and then immediately return to prepping raw beef without first washing hands. Reviewed handwashing requirements with operator.

High Priority

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 employee washing soiled food prep containers and then stored for dry/use without the use of sanitizer. Reviewed sanitizer requirements with operator. Employee sanitized food prep containers. **Corrected On-Site**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans (81F - Cooling) in deep filled container in back door area reach in cooler. Per employee, item was cooling for approximately 5 hours. housemade salsa (71F - Cooling) in deep filled container in prep area reach in cooler. Per employee, item was cooling for approximately 5 hours.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans (81F - Cooling) in deep filled container in back door area reach in cooler. Per employee, item was cooling for approximately 5 hours. housemade salsa (71F - Cooling) in deep filled container in prep area reach in cooler. Per employee, item was cooling for approximately 5 hours.

High Priority

Spray bottle containing toxic substance not labeled. Spray bottle containing surface cleaner at front counter area not labeled. Operator labeled.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing surface cleaner at front counter area not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate

Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Shrimp ceviche and fruit cocktail at customer self service cooler missing all labeling requirements.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Shrimp ceviche and fruit cocktail at customer self service cooler missing all labeling requirements.

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beans (81F - Cooling) in deep filled container in back door area reach in cooler. Per employee, item was cooling for approximately 5 hours. housemade salsa (71F - Cooling) in deep filled container in prep area reach in cooler. Per employee, item was cooling for approximately 5 hours. At given rate of cooling, items failed to reach 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beans (81F - Cooling) in deep filled container in back door area reach in cooler. Per employee, item was cooling for approximately 5 hours. housemade salsa (71F - Cooling) in deep filled container in prep area reach in cooler. Per employee, item was cooling for approximately 5 hours. At given rate of cooling, items failed to reach 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. **Repeat Violation** **Repeat Violation** **Admin Complaint**

Intermediate

No probe thermometer provided to measure temperature of food products.

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

Intermediate

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

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate

Floor soiled/has accumulation of food debris throughout kitchen area.

Basic - Floor soiled/has accumulation of food debris throughout kitchen area.

Basic