LA NUEVA HONDURAS RESTAURANT Inspection – March 19, 2024

High Priority 3

#6High Priority12A-28-4

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employee touching dirty apron and then touching cooked food no handwashing hands. **Corrected On-Site**

Corrected On-Site

#7High Priority16-20-4

High Priority – Faucet at three-compartment sink does not reach all compartments.

#8High Priority29-42-4

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate 3

#9Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#10Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

#11Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic 5

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold throughout walk in cooler door gasket.

#4Basic14-17-4

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

#5Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch