PA’PIKAR LATIN GRILL Inspection – June 20, 2024

High Priority 2

#5High Priority09-01-4

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touching various cooked foods with bare hands.

#6High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelving over cooked pork.

Intermediate 1

#7Intermediate11-26-1

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. Emailed acknowledgment to manager.

Basic 4

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.

#2Basic14-11-5

Basic – Equipment in poor repair. Gaskets on most units in poor repair.

#3Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

#4Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Package of frozen red meat thawingnin Ambient air-3 bin sink.

Florida Food Watch