RAKACHAKA GRILL & MAS Inspection – August 30, 2024

High Priority 2

#6High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. 210 ibs of raw beef 69 f cook tamales 40 ibs 59 f cheese 30 ibs 69 f butter 8 ibs 59 f eggs 5 ibs 58 f

Stop Sale

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 67 f tamales 40 ibs 59 f cheese 69 f 30 ibs butter 59 f 8 ibs shell eggs 5 ibs at 58 f observed cooler not in working condition all food inside off temperature from sometime last night cooler when out. ( Stop sale was issued)

Stop Sale

Intermediate 2

#8Intermediate05-13-5

Intermediate – Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

#9Intermediate05-10-4

Intermediate – Probe thermometer not used to ensure proper food temperatures.

Basic 5

#1Basic24-05-4

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

#2Basic08B-38-4

Basic – Food stored on floor. Observed boxes of produce on dry storage area.

#3Basic21-10-4

Basic – Soiled dry wiping cloth in use.

#4Basic21-12-4

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

#5Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Florida Food Watch