Exprezo #104 Establishment # in Homestead

Cafe- Heavy dried-on milk accumulated on steam wand that was in use after more than 4 hours without being cleaned. COS, steam wand was washed, rinsed, and sanitized. Citation Description: Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or thin a total of 6 hours from 135°F to 41°F or less 3-501.14(A) P Observation: Retail- Multiple containers of cooked shrimp cocktail cooked and packaged today measured 48°F and were placed directly at customer reach in the retail display cold unit prior to achieving 41°F. COS, all food items were removed from retail and cool down to 41°F within the remaining cooling time. Citation Description: Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501 16(A)(1) P Observation: Food service- Mojito sauce (cooked onions and garlic) measured 122°F on top of Preparation cold unit. COS, Mojito was reheated over 165*F during inspection. Food service- Pork grinds measured 126°F at the steam table COS, Pork grinds were reheated over 165°F during inspection. Cafe- Multiple food items measured out of temperature at the hot holding unit: ham and cheese empanadas 126°F, ham croquettes 128°F, guava and cheese pastries 109°F, beef pastries 112°F. COS, all food items were voluntarily discarded during inspection. Stop sale order issued, see supplements Citation Description: Cold held tme/temperature control for safety food not maintained at 41°F or below. 3-501, 16(A)(2) P Observation: Cafe- Multiple food items measured out of temperature at the display cold unit: tres leches 49°F, flan 60°F, arroz con leche 50°F. COS, all food items were placed under proper refrigeration during inspection Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 4. 3-501.17(B) Pf Observation: Cafe- No date mark available for ready to eat mushrooms held more than 24 hours inside preparation cold unit. Cafe- No date mark available for ham, sliced and opened more than 24 hours ago inside cold unit underneath flat grill. Back room- No date mark available for several packages of ham, opened more than 24 hours ago Inside the walk in cooler. Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) Pf Observation: Backroom- No date mark available for cooked ground beef and cooked chicken cooked more than 24 hours ago inside the walk in cooler. Citation Description: Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective wntten means. 3-603.11(A) Pf Observation: Food service- No disclosure and reminder posted of food Items cooked to order (eggs and steak)

Food service- Unlabeled containers of sauces: mayonnaise, oil, flour throughout preparation area. Cafe- Unlabeled container of sugar stored next to coffee machine.