Las Delicias Restaurant

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

• 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. Still observed food not date marked.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Still observed.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Still observed.
• Garbage and refuse
  • Basic: Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Still observed.

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.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (48°F - Cooling); cooked rice (46°F - Cooling); beans (43°F - Cold Holding); cooked yuca (43°F - Cold Holding); chicken soup (43°F - Cold Holding); chicken wings (43°F - Cold Holding) ground beef (43°F - Cold Holding) on reach in cooler, as per operator from previous day. Operator segregated to be discarded.
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Observed approximately 3 live roaches inside rice container at kitchen area. 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 cooked ground beef,cooked beans and cooked chicken wings prepared onsite and held more than 24 hours not date marked on shelves at walk in cooler.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed; beans (43°F - Cold Holding); cooked yuca (43°F - Cold Holding); chicken soup (43°F - Cold Holding); chicken wings (43°F - Cold Holding) ground beef (43°F - Cold Holding) on reach in cooler, as per operator from previous day. Operator segregated to be discarded.
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Observed cooked pork (48°F - Cooling); cooked rice (46°F - Cooling) inside walk in cooler. As per manager food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hours.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Observed raw pork(frozen) at kitchen area. Employee moved to 3 compartment sink under running water.
• Food protection and cross-contamination
  • Basic: Food stored in a prohibited area. Observed raw pork uncovered container inside mop sink at kitchen area. Operator removed during inspection.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled walk in cooler shelves.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust accumulated on fan covers at walk in cooler.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed plastic container inside hand wash sink at kitchen area. Employee removed.
• Garbage and refuse
  • Basic: Open dumpster lid.
  • Basic: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 1 dead roach on preparation table at kitchen area. Observed approximately 7 dead roaches under preparation table at kitchen area.
  • High priority: Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches inside rice container at kitchen area. Also observed approximately 3 live roaches under chest freezer at kitchen area.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Basic: No copy of latest inspection report available.
• Manager certification and employee training
  • Intermediate: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/