La Guajira Pizzeria Cubana

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed shredded mozzarella (46°F - Cold Holding); cut ham (46°F - Cold Holding) as per operator from last night. Operator discarded during inspection.
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. Still observed
• Food-contact surfaces designed and maintained
  • Basic: Cold holding equipment not maintained in good repair. Observed reach in cooler 46°F. at pizza assembly station.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for employee hired more than 60 days ago.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed shredded mozzarella (51°F - Cold Holding); cut ham (51°F - Cold Holding).
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer on reach in cooler at pizza assembly area.
• In-use utensils properly stored
  • Basic: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed pizza cutter handle stored on shredded cheese container at pizza assembly area. Operator removed during inspection.
• Food-contact surfaces designed and maintained
  • Basic: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler 53°F. at pizza assembly station.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed approximately 4 dead roaches inside mop sink at kitchen area. Observed approximately 3 dead roaches by reach in freezer at kitchen area.
  • High priority: Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches by pizza assembly area at kitchen, and 1 live roach crawling on oven. Observed approximately 4 live roaches by dishwashing area. Observed 3 live roaches by back door.
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. The back door was fully open at the time of the inspection
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulated on fan located at pizza assembly area.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no training for Leslie R. has been working more than 60 days.

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed cut ham (51°F - Cold Holding); shredded cheese (52°F - Cold Holding) at pizza assembly station.
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. Did not observed.
• Food-contact surfaces designed and maintained
  • Basic: Cold holding equipment not maintained in good repair.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Did not observed.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. At the time of the callback observed approximately 4 dead roaches inside mop sink at kitchen area. Also observed approximately 5 dead roaches at kitchen area.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Still observed.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for employee hired more than 60 days ago.

Problems were found that had to be fixed. The inspector will come back to check.

• Approved source; food safe and unadulterated
  • High priority: Dented/rusted cans present. See stop sale. Observed dented cheddar cheese sauce can. Operator segregated.
  • High priority: Stop Sale issued due to food originating from an unapproved source. Observed o proof of vendor for meringues and cookies. Operator segregated during inspection.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta salad prepared onsite and held more than 24 hours not date marked at front counter.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed cut ham (48°F - Cold Holding); shredded cheese (48°F - Cold Holding) at pizza assembly station, as per operator less than 4 hours. Observed cooked shrimp (48°F - Cold Holding) in standing unit, as per operator food container was outside during preparation for approximately 35 minutes.
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. Observed in reach in cooler at pizza assembly station.
• Food protection and cross-contamination
  • Basic: Food stored on floor. Observed cooking oil container and water bottles stored on floor at kitchen area, operator stored properly.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. Observed ice cream scoop in standing water at 88° F. At front counter.
• Food-contact surfaces designed and maintained
  • Basic: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler 53°F. at pizza assembly station.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 2 dead roaches by 3 compartment sink.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulated on fan cover above food preparation area.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on preparation table. Operator removed during inspection.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no training for Leslie R. has been working more than 60 days.