La Bendicion Cafeteria

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female manager walked out of restroom and putting gloves on to handle food without washing hands. When explained she said she washed in bathroom. Explained again that she needs to wash hands at hand sink. She properly washed hands. **Corrected On-Site**

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. 11 Portioned ceviche containers in glass door cooler in dining room for self serve . No label. As per manager they do not make it here. They buy from someone. Asked for invoice and vendors license. As per manager they do not have any contact information. He comes here and sells them. Explained. **Admin Complaint**

High Priority - Nonfood-grade containers used for food storage - direct contact with food. 4-5 gallon Chemical container used to store cut chicken. Cut pork in direct contact with the container.. explained chemical leaches in to the plastic and when food stored in direct contact with the same plastic then chemical contaminates the food. **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork containers stored over cut potatoes in upright cooler. Explained. **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4-5 gallon Chemical container used to store cut Chicken. Cut pork in direct contact with the container.. explained chemical leaches in to the plastic and when food stored in direct contact with the same plastic then chemical contaminates the food. Contaminated by chemical bucket

High Priority - Stop Sale issued due to food originating from an unapproved source. 11 Portioned ceviche containers in glass door cooler in dining room for self serve . No label. As per manager they do not make it here. They buy from someone. Asked for invoice and vendors license. As per manager they do not have any contact information. He comes here and sells them. Explained.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. black beans 121 f on grill since 9:00 am current time 2:13 pm longer than 4 hours. Stop sale issued Portioned Cooked jalapeño hot sauce 72 f by the register longer than 4 hours. Not prepared or portioned today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned Cooked jalapeño hot sauce 72 f by the register longer than 4 hours. Not prepared or portioned today. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black beans 121 f on grill since 9:00 am current time 2:13 pm longer than 4 hours. Stop sale issued

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb at mop sink.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded cabbage 69 f at 2 pm. As per manager cut at 12:00 pm, second temperature of shredded cabbage 69-70 f at 2:22 pm . No change in temperature after 22 minutes. At this rate of cooling it will not reach 41 f within 4 hours from the time of cutting cabbage.( shredded cabbage ambient cooling tightly covered with plastic film in large container) explained. **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink used for purposes other than handwashing. Manager filled water from hand sink in ice water calibration container . Explained.

Intermediate - Packaged food not labeled as specified by law. Ceviche containers in glass door cooler in dining room not labeled.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Light red color liquid spray bottle by three compartment sink not labeled. Explained. Manager labeled. **Corrected On-Site**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beef liver stored with and above food in upright cooler. Explained and employee moved liver to bottom shelf. **Corrected On-Site**

Basic - Outer openings not protected with self-closing doors. Kitchen back door.

Basic - Stored food not covered. Black beans and rice bags not covered. Folded rice bag. No room to fold beans bag. Explained.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table. Explained and she put towel in the sanitizer solution. **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. 5 gallon buckets designed/labeled for chemical use only used to store/in direct contact with raw meat. Advised Operator to store food in food-grade containers only. **Warning** - From follow-up inspection 2024-06-13: At dining room double glass door reach in freezer 4 gallon buckets designed/labeled for chemical use only used to store/in direct contact with raw chicken. Advised operator to use food grade containers to store meat. Admin Complaint** **Admin Complaint**

High Priority - Nonfood-grade containers used for food storage - direct contact with food. 5 gallon buckets designed/labeled for chemical use only used to store/in direct contact with raw meat. Advised Operator to store food in food-grade containers only. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line white chest freezer; portioned bag of raw beef stored over cooked shrimp. Operator moved raw beef to different freezer. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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. At dining room double glass door reach in freezer; portioned bag of raw chicken stored over pans of raw beef. Advised Operator to move chicken below beef. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dining room right side double door stainless reach in cooler; hot dogs (46F - Cold Holding). At dining room double glass door grab and go reach in cooler; cream (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) more than four hours. See Stop Sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dining room right side double door stainless reach in cooler; hot dogs (46F - Cold Holding). At dining room double glass door grab and go reach in cooler; cream (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) more than four hours. See Stop Sale. **Repeat Violation** **Admin Complaint**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen double door stainless reach-in cooler; cut tomatoes (55F - Ambient Cooling 9:30am/54F - Ambient Cooling 10:30am); cut cabbage (55F -Ambient Cooling 9:30am/54F - Ambient Cooling 10:30am). At dining room right side double door stainless reach-in cooler; cut tomatoes (60F - Ambient Cooling 9:55 am/57F - Ambient Cooling 10:35am); cut cabbage (50F - Ambient Cooling 9:55am/48F - Ambient Cooling 10:35am). Operator stated cabbage and tomatoes cut at 8:00am, stored in deep full, containers inside frequently opened working reach in cooler, at this rate will not reach 41F within 4 hours. Advised Operator to store in shallow, less full containers inside less frequently opened reach in coolers. **Warning**

Intermediate - No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside all reach in coolers; no ambient air temperature thermometers. **Warning**

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. At dining room; multiple reach in coolers containing unpackaged/prepared foods in customer/non secure area. Advised Operator to store unpackaged/prepared foods in protected area/holding unit. **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed leaving kitchen With gloves to go outside and returned to kitchen and started cutting raw meat with the same gloves. Gloves not changed and hands not washed. Educated on site.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over dough in glass door freezer in dining room Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over carrots two door reach in in dining room **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed rinsing gloves in hand sink and then handled unclean rags, went outside of kitchen, and returned to work and handled avocados. Gloves not changed and hands not washed. Educated on site.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork chop (54F - Cold Holding) on shelf under prep table. Operator states pork delivered less than four hours ago. Not prepped or portioned. Put in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (84F - Hot Holding). Out less than four hours. Reheated to 165f to maintain 135F **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soy sauce squeeze bottle contains excessive food debris

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary

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/ **Repeat Violation**

Intermediate - No soap provided at handwash sink. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in salsa

Basic - Equipment in poor repair. Freezer chest cracked on gaskets around lid

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed hands with soiled gloves on; dried with paper towels and began cooking food; educated; employee removed gloves washed hands and put new pair of gloves; **Corrected On-Site** - From follow-up inspection 2024-01-05: Employee walked outside ; returned to kitchen touched garbage can ; touched food ; didn't change gloves and washed hands ; **Admin Complaint**

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pots and bowls used to prepare food were washed and rinsed but not sanitized for storing in the shed outside; Educated employee and advised to sanitize after rinsing; - From follow-up inspection 2024-01-05: Employee not sanitizing dishes after washing and rinsing at three compartment sink ; educated operator; advised to set up three compartment sink ; **Admin Complaint**

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken store in Thank you bags in chest freezer Operator removed **Corrected On-Site** - From follow-up inspection 2024-01-05: Raw chicken stored in direct contact in thank you bags in glass cooler in dining room Advised operator to used food grade bags **Admin Complaint**

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over dough Raw shell eggs over cut apples and carrots in reach in cooler in the dining room; Raw beef over opened milk in cooler at cook line; operator reversed **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-01-05: Raw shell eggs over cut cabbage in reach in cooler in the dining room Raw beef bones over dough in glass cooler in dining room **Admin Complaint**

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in rewatch in cooler at cook line; Advised operator to store foods based on cooking temperatures; - From follow-up inspection 2024-01-05: Raw chicken over raw beef in glass cooler in dining room **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (54F - Cold Holding); on prep table at cook line ; as per operator food outside for 30 minutes; food moved to cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-01-05: Raw shell eggs under prep table at 72 F ambient temperature Cold Holding ; as per operator food out of temperature for approximately 2 hours; **Admin Complaint**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracked raw shell eggs and processed to touch spatulas and plates to plate food; no gloves changed ; educated employees; employees washed hands and changed gloves; **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed hands with soiled gloves on; dried with paper towels and began cooking food; educated; employee removed gloves washed hands and put new pair of gloves; **Corrected On-Site**

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Prep table used to cut onions not sanitized in between uses; employee followed by reaching dough on the same surface; educated employee and advised to sanitize areas as needed

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pots and bowls used to prepare food were washed and rinsed but not sanitized for storing in the shed outside; Educated employee and advised to sanitize after rinsing;

High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken store in Thank you bags in chest freezer Operator removed **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored in thank you bags ( not commercially packaged) store with french fries not commercially packaged in chest freezer at cook line Operator removed chicken Raw chicken not commercially packaged over taquitos not commercially packaged in reach in freezer in the dining room; stored properly **Corrected On-Site** **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over dough Raw shell eggs over cut apples and carrots in reach in cooler in the dining room; Raw beef over opened milk in cooler at cook line; operator reversed **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in rewatch in cooler at cook line; Advised operator to store foods based on cooking temperatures;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (54F - Cold Holding); on prep table at cook line ; as per operator food outside for 30 minutes; food moved to cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Can of gas next to bags of beans and rice in the van outside at the back of the restaurant Removed **Corrected On-Site**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. She'd added at the outside in the back of the restaurant ; she'd stores pots; pans; bowls all used in food preparation; No plan review **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and printed poster; **Corrected On-Site**

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/

Basic - Reach-in cooler and freezers interior/shelves have accumulation of soil residues- dining room and kitchen

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Week whacker stored with rice and beans bags inside the van outside at the back of the restaurant Removed **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over dough in cooler in the dining room; advised operator to reverse

Basic - Food stored in a prohibited area. Rice and beans bags stored inside the van with flat tires in the back of the restaurant; operator removed all the foods and stored properly **Corrected On-Site**

Basic - Ice scoop handle in contact with ice in the cooler on prep table Removed **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw pork (55F - Cooling) two door cooler in dining room. Per operator, pork not prepped or portioned today. In unit over four hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individually packaged sour cream (51F - Cold Holding) in two door cooler in dining room. Per operator sour cream in unit over four hours. Not prepped or portioned.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individually packaged sour cream (51F - Cold Holding) in two door cooler in dining room. Per operator sour cream in unit over four hours. Not prepped or portioned. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw pork (55F - Cooling) two door cooler in dining room. Per operator, pork not prepped or portioned today. In unit over four hours. **Repeat Violation** **Admin Complaint**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); Remade Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed cutting ready to eat limes with bare hands. Educated on site. Employee washed hands and put gloves on. **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over dough in two door cooler in dining room. Raw pork over cheese two door cooler in dining room. Raw meat over open milk container in two cooler in kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in salsa in two door cooler in kitchen

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents In kitchen.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots Stored outside and not covered

Basic - Food stored on floor. Box of Cabbage on floor in kitchen **Repeat Violation**

Basic - Hole in or other damage to wall. Wall tile chipped at freezer chest on cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At coffee station.