CACHITA RESTAURANT Inspection – December 29, 2016

High Priority 4

#6High Priority03A-02-4

High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef, chicken, beans

#7High Priority35A-05-4

High Priority – Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches in cabinet at front counter, approximately 5 underneath prep table on east side in kitchen, and approximately 4 on walls in dry storage area.

#8High Priority03A-03-4

High Priority – Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 62°f

#9High Priority01B-02-4

High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef, beans, cut lettuces,

Stop Sale

Intermediate 2

#10Intermediate22-20-4

Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine.

#11Intermediate02C-02-4

Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, beans, salami

Basic 5

#1Basic32-04-4

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

#2Basic35A-03-4

Basic – Dead roaches on premises. Approximately 9 dead roaches in dry storage room

#3Basic14-11-4

Basic – Equipment in poor repair. Walk in cooler 55°f

#4Basic36-14-4

Basic – Grease accumulated on kitchen floor and/or under cooking equipment

#5Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted.

Florida Food Watch