La Picana Grill

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on in use cutting board in kitchen.

Basic - Food stored on floor. Jugs of cooking oil stored on floor at back door.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle soiled customer plates and then immediately put on gloves without first washing hands. Reviewed handwashing requirements with operator.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soiled customer dishes and then immediately begin to handle food storage containers without first washing hands. Reviewed handwashing requirements with operator.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw beef and then immediately begin to handle food storage containers and clean plates. Reviewed handwashing requirements with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (80F - Cold Holding) not prepped or portioned today stored on cook prep line. Per employee, item was removed from cooler approximately 1 hour ago. Operator moved item back to walk in cooler to chill. **Corrective Action Taken**

High Priority - Toxic substance/chemical improperly stored. Cans of spray paint stored on shelf above bags of ready to eat lollipops in dry storage area. Operator moved. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (127F - Cooling for 5 minutes at 2:30, 121F at 3:00) in covered metal pot on back prep table. At current rate of cooling item will not reach 70F within required 2 hour window. Operator removed top and moved item to reach in cooler to increase cooling rate. **Corrective Action Taken**

Intermediate - No soap provided at handwash sink at front counter and back handwashing sinks.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Previously frozen quarts of chicken soup stored in beverage reach in cooler not date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans stored in reach in cooler prepared approximately 2 days ago per operator. Employee date marked. **Corrected On-Site**