La Picana Grill

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**

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.

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

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**

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 - 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.

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

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.

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 reach in chest freezer, Raw chicken stored over shrimp, not all commercially packaged. Advised operator of proper storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, kimchi (45F - Cold Holding), not prepared or portioned today. Operator stated item held for approximately 2 hours. Advised operator of proper cold holding parameters. Operator moved item to different cooler to quick chill. **Corrective Action Taken**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in refrigerator, cooked rice (56F - Cooling)@4:00 since 10:00am. The food did not reach 41F within 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in refrigerator, cooked rice (56F - Cooling)@4:00 since 10:00am. The food did not reach 41F within 6 hours. See stop sale.

High Priority - Raw animal food stored over or with unwashed produce. At reach in cooler, Raw eggs stored over unwashed vegetables-carrots and snow peas. Advised operator of proper storage.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Soiled dry wiping cloth in use. At cook line, dry soiled wiping cloth used to clean surfaces. Advised operator of proper use for wiping cloths.

Equipment, Food and Non-Food Contact Surfaces Approved

Floors, Walls, and Ceilings Clean and in Good Repair

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken 74 f , cooked bbq pork 84 f in steam table. No water in steam table. as per operator only 25 minutes there. Explained with google translate. Operator turned on the heating element on the top. As per operator you can eat it cold. I explained her hold cold food 41 f or below, hot food 135 f or higher.it it drops below 135 f for hot holding and less than 4 hours it must be reheated to 165 f. Over 4 hours must be discarded. She is reheating ( chicken dropping in fryer ) (pork in the oven) only when someone orders. **Warning** - From follow-up inspection 2025-03-07: Fried chicken 78 f, bbq pork 110-115 f both hot holding on steam table . No water in both steam table. Bbq pork top heating element is on , fried chicken top heating element is not on and no water in the steam table.as per operator put in at 10 :30 am current time 1:35 pm. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu but served Oyster bay leg style imitation crab meat. Explained and emailed to the consultant. **Warning** - From follow-up inspection 2025-03-07: Same **Time Extended**

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. **Warning** - From follow-up inspection 2025-03-07: Same. **Time Extended**

Basic - - From initial inspection : Basic - Uncleanable sealed wooden knife block in use to store knives. **Warning** - From follow-up inspection 2025-03-07: Same. **Time Extended**

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. Employee cutting raw beef then handled clean knife ( washed knife ) without washing hands. Explained. **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing cutting board, knife then put away without sanitizing. Provided Chinese dishwashing handout. **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open box of raw chicken stored over cooked beef in upright freezer. Explained. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken 74 f , cooked bbq pork 84 f in steam table. No water in steam table. as per operator only 25 minutes there. Explained with google translate. Operator turned on the heating element on the top. As per operator you can eat it cold. I explained her hold cold food 41 f or below, hot food 135 f or higher.it it drops below 135 f for hot holding and less than 4 hours it must be reheated to 165 f. Over 4 hours must be discarded. She is reheating ( chicken dropping in fryer ) (pork in the oven) only when someone orders. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice 56 cooked yesterday cooling overnight **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. rice 56 cooked yesterday cooling overnight **Warning**

Intermediate - Establishment advertised crab on menu but served Oyster bay leg style imitation crab meat. Explained and emailed to the consultant. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice 56 cooked yesterday cooling overnight **Warning**

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

Basic - Food stored on floor. Box of oil stored on floor in dry food storage room.explained. **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula in standing water by rice cooker. Water temperature 77 f. Explained. **Warning**

Basic - Outer openings not protected with self-closing doors. **Warning**

Basic - Silverware/utensils stored upright with the food-contact surface up. Strainer, spoons stored handlers side down in the round container on prep table. Explained. **Warning**

Basic - Uncleanable sealed wooden knife block in use to store knives. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Powdered Spices container not labeled on dry food storage shelf. Explained. **Warning**