LA COCINA PUERTORRIQUENA Inspection – June 27, 2018

High Priority 3

#6High Priority08A-01-4

High Priority – Raw animal food stored over cooked food. Raw chicken over cooked soup

#7High Priority08A-21-4

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef

#8High Priority35A-05-4

High Priority – Roach activity present as evidenced by live roaches found. 5 live crawling across kitchen floor 2 live crawling on wall near prep table near blender

Intermediate 3

#9Intermediate27-23-4

Intermediate – Hot water at handwash sink does not reach 100 degrees Fahrenheit.

#10Intermediate27-24-4

Intermediate – Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.

#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. Backed pork, cooked pork, rice and cooked chicken in walk in cooler

Basic 5

#1Basic08B-45-4

Basic – Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of peas on freezer floor

#2Basic35A-03-4

Basic – Dead roaches on premises. 4 dead under fryer 5 dead in corner near triple sink 3 dead under hand sink 4 dead in mop bucket

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. 86° next to flat top Moved to stove **Corrective Action Taken**

Corrective Action Taken

#4Basic03A-05-4

Basic – Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Chicken, pork, plantains,and beef

#5Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

Florida Food Watch