State Health Inspections for Pupuseria La Palma Enis Seafood Inc
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/28/2016
Met Inspection Standards During This Visit
1
1
1
Violation
Observation
38-12-4
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
41-05-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment.
12A-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
09/11/2015
Met Inspection Standards During This Visit
1
4
3
Violation
Observation
23-25-4
Basic - Build-up of grease/dust/debris on hood filters.
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
05-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
12A-19-4
High Priority - Employee washed hands with cold water.
53A-10-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
12A-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
05-06-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
06/19/2015
Met Inspection Standards During This Visit
0
0
0
Violation
Observation
N/A
No Violations Were Observed
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
04/17/2015
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public.
1
5
0
Violation
Observation
12A-06-4
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
11-07-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
31A-03-4
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site** **Warning**
53A-01-5
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
53B-01-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
02C-02-4
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Package food inside cooler . 41°f. **Corrected On-Site** **Warning**
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
06/13/2014
Met Inspection Standards During This Visit
1
4
1
Violation
Observation
02D-01-4
Basic - Working containers of food removed from original container not identified by common name.
12A-16-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
11-07-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
02C-03-4
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
02B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
02C-02-4
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Definitions
High Priority food service violations are those which could contribute directly to a foodborne illness or injury. High Priority lodging violations are those which could pose a direct or significant threat to the public health, safety, or welfare.
Intermediate food service violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Intermediate lodging violations are those which relate to specific actions, equipment or procedures that contribute to the occurrence of a high priority violation if left unaddressed.
Basic violations are those which are considered best practices to implement.
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