Palomino Gardens Retirement LLC

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. 1. Observed butter pads (48°F) in reach in cooler at front counter omelet station. Not prepared or portioned today. Product placed in unit less than one hour ago per operator. Operator moved to reach in freezer to rapid chill to 41°F or below.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. 1. Torn door gasket at single door omelet station, reach in cooler. 2. Torn and hanging door gasket at single reach in cooler at wait station.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning and air drying at dish machine in kitchen.
  • Intermediate: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Observed beads of water on cleaned clear containers nested at cleaned utensil rack in kitchen.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling vents soiled with accumulated dust in kitchen.
• 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/. Observed employee washing dishes and three employees preparing food while no certified manager present. Certified manager arrived during inspection.

The inspector came back and found the problems fixed.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found Approximately 13 small live flying insects in food pantry room landing on shelves with sealed boxes of food. Approximately 2 small live flying insects in employee break room. Approximately 6 small live flying insects landing on dish storage rack in kitchen. Discussed with operator to eliminate all flying insects and clean and sanitize areas.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

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
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped diced hard boiled eggs (48°F - Ambient Cooling) at 9:25 since 9:10 to 48°F at 9:45, at this current rate of cooling product will not reach 41°F within 4 hours, discussed with operator who unwrapped product to allow adequate air flow cooling.
  • Intermediate: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time is a public health control for all hot buffet items with no written procedures, discussed with operator and emailed time is a public health control form to operator to complete.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw ground beef stored above hotdogs and sliced deli meat, discussed with operator who corrected storage of products.
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored above raw pork, discussed with operator who corrected storage of products.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found Approximately 5 small live flying insects in kitchen on bags of bread. Approximately 12 small live flying insects on shelves in food pantry room. Approximately 6 small live flying insects landing on can storage rack in pantry room. Approximately 20 small live flying insects landing on home made fly trap container with liquid bait inside pantry room. Approximately 3 small live flying insects on employee lockers. Approximately 3 small live flying insects on meat slicer in kitchen. Approximately 3 small live flying insects on bread molds. Approximately 9 small live flying insects on clean dish storage racks at dish washing area. Approximately 4 small live flying insects on wall at dish washing area. Discussed with operator to eliminate all live flying insects, clean and sanitize all areas.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Discussed with operator.