J AND P LATIN CUISINE BOYNTON Inspection – July 1, 2024

High Priority 2

#4High Priority12A-27-4

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs with gloved hands then proceed to handle utensils without removing gloves and washing hands. Discussed with operator. Operator instructed employee to remove gloves wash hands and move utensils to ware washing area **Corrected On-Site**

Corrected On-Site

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above plantains in walk in cooler. Operator reorganized **Corrected On-Site**

Corrected On-Site

Intermediate 3

#6Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator refilled **Corrected On-Site**

Corrected On-Site

#8Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator 8 employees employed 4 certificates provided

Basic 3

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Observed at cook line flip top

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled

#3Basic14-17-4

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

Florida Food Watch