High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, observed cooked rice (49F – Cooling), operator stated foods were prepared the day prior. Discussed with over the best ways to cool foods. Provided operator with DBPR Form HR 5030-064, cooling in Spanish handout.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler at the speed rack observed raw chicken placed above ready to eat cooked beef. In the walk in cooler observed a container of raw chicken placed above unwashed boxes of oranges. Operator rearranged for proper storage. **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, observed cooked rice (49F – Cooling), operator stated foods were prepared the day prior. Discussed with over the best ways to cool foods. Provided operator with DBPR Form HR 5030-064, cooling in Spanish handout.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking In the front counter, observed ground beef stuffed empanada (117F – Hot Holding); chicken stuffed empanada (100F – Hot Holding); potato and beef (103F – Hot Holding). Operator stated foods are sold within 1-2 hours. Discussed with operator time as a public health control. Provided operator with DHR handout 5022-190 Spanish.