Nueva San Salvador Restaurant #4

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

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name.
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic: Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
  • Basic: Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
  • Basic: Screen in door torn/in poor repair - vermin present. Screen in door torn/in poor repair back exit door.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • Basic: Floor tiles missing and/or in disrepair.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees.
• Automatic gratuity notice
  • Basic: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.

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.

• Labeling, date marking and consumer advisory
  • Intermediate: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk containers opened not dated at walk in cooler.
  • Basic: Working containers of food removed from original container not identified by common name. Observed a container with sugar at front counter by coffee not labeled.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed raw chicken (45°F - Cold Holding); raw beef (47°F - Cold Holding); cooked yuca (51°F - Cold Holding) at prep table across cook line. As per cook closed and open cooler busy hours. Employee stored inside walk in cooler for rapid cooling.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed cooked beef soup (123°F - Hot Holding); refried beans (130°F - Hot Holding), as per manager prepared today less than 2 hours.
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Observed cooked chicharon stored on prep table by reach in cooler thawing at room temperature.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef container stored over cooked pork container at walk in cooler.
  • High priority: Raw animal food stored over canned/bottled drinks. Observed raw pork container stored over plastic bottles of milk containers stored inside walk in cooler.
  • High priority: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken container stored over raw pork not commercially packaged at walk in freezer.
  • Basic: Stored food not covered. Observed a container with raw chicken uncovered at walk in freezer.
  • Basic: Food stored on floor. Observed boxes of raw frozen meat stored on floor by freezer. Observed raw chicken container stored on floor inside walk in freezer.
• Handwashing and hygienic practices
  • High priority: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves cleaning and preparing food with same gloves by cook line.
  • High priority: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching face and continued to cook food. Coached employee to wash hands properly.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed a reach in cooler empty in disrepair by storage. Observed reach in cooler drawers in disrepair at cook line.
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic: Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed shelves by storage area.
  • High priority: Nonfood-grade bags used in direct contact with food. Observed bread stored on prep table inside Nonfood-grade bags.
  • Basic: Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed shelves rusted by cook line.
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of cooler by front counter.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Across three compartment sink.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by storage area. Observed hoods soiled at cook line.
• Plumbing and backflow prevention
  • Basic: Faucet/handle missing at plumbing fixture. Observed mop sink faucet missing near three compartment sink.
  • Basic: Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe at hand sink by kitchen.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink by cook line.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 50+ droppings at shelves by storage. Observed approximately 25+ droppings under bags of flour at storage. Observed approximately 10+ droppings on top of cooking oil container by storage.
  • Basic: Dead rodent present. Observed one dead rodent stuck in a glue trap on top of shelves near bags of flour Maseca by storage.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Observed by exit back door.
  • Basic: Screen in door torn/in poor repair - vermin present. Observed screen door back exit door torn.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. By ware washing area and walk in freezer entrance.
  • Basic: Floor tiles missing and/or in disrepair. Observed by mop sink area floor tiles in disrepair.
  • Basic: Floor area(s) covered with standing water. Observed standing water on floor by cook line and three compartment sink and by walk in coolers.
  • Basic: Ceiling tile missing. Observed above storage area a ceiling tiles soiled missing.
• Chemicals and toxic substances
  • High priority: Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm). Employee diluted with water , Recheck; Triple Sink (Chlorine 100ppm).
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed some certificate for employees expired for Boris Amaya and Pedro Bonilla.
• Automatic gratuity notice
  • Basic: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.