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Supermercados El Bodegon, 8022 W. Sample Rd.<\/p>\n
Google Earth<\/p>\n
Food that was old, food with mold, food that was too cold and food that wasn\u2019t cold enough packed last week\u2019s poor inspection of a Margate supermarket.<\/p>\n
Wednesday\u2019s stop at Supermercados El Bodegon<\/a>, 8022 W. Sample Rd., by Florida Department of Agriculture and Consumer Services inspectors Ashley Montanez Bradshaw and Timothy O\u2019Neil turned into a 14-page failed inspection. El Bodegon remains open because shutting down a place isn\u2019t in the powers of Consumer Services inspectors.<\/p>\n Five days after the inspection, an El Bodegon found some luck: A customer hit for $50,000 in the Florida Lottery Fantasy 5 game, getting the store a bonus for selling the winning ticket.<\/p>\n READ MORE: A Publix and an El Bodegon sold Monday\u2019s lottery jackpot tickets<\/a><\/p>\n Despite no shutdown powers, agency inspectors do have Stop Sale Orders and Stop Use Orders in their holsters, and the firing started early.<\/p>\n In the backroom, a container of raw salmon on a walk-in cooler shelf was \u201ccovered in a white mold-like substance.\u201d Stop Sale on the salmon.<\/p>\n The produce area needed more shelves because \u201ccleaned cutting boards were stored directly on the floor between the walk-in cooler and the storage rack.\u201d Also, those cutting boards had \u201cheavy score marks and black stains.\u201d<\/p>\n The cutting boards, knives and cutting gloves in the meat service area first used at 8 a.m. needed to be cleaned and sanitized by noon. Instead, they were still in use without cleaning at 3 p.m.<\/p>\n Then again, the sanitizer for Part 3 of the meat area\u2019s three-compartment sink had a sanitizer concentration of zero parts per million. So, basically, water.<\/p>\n But in the same meat service area, the buckets of sanitizer under the meat cutting tables tested at 500 parts per million, way too high as sanitizer soup.<\/p>\n So maybe it\u2019s best that the wiping cloths used to wipe the cutting board sat on the prep tables between uses and not in the sanitizer buckets, as they normally should. No matter the sanitizer strength or over strength, cloths not resting in the bucks remains a violation.<\/p>\n READ MORE: Day-old food on equipment among a Miami supermarket\u2019s inspection issues<\/a><\/p>\n In the meat cutting room, the \u201cband saw closest to the food service door had the cutting guide stored on top of a saw that had a buildup of dried old food particles.\u201d<\/p>\n The meat cuber machine still had a \u201cbuildup of dried food particles\u201d from the day before.<\/p>\n The gloves worn by someone in the bakery area were \u201cdamaged\u201d but the employee \u201ccontinued to prepare beverages and handle exposed foods for customers.\u201d<\/p>\n A bakery area employee washed hands for less than 10 seconds and in cold water. A kitchen employee did the same. That\u2019s a problem with both time and temperature.<\/p>\n The kitchen area handwash sink handles leaked when in use. Another handwash sink was \u201cslow to drain.\u201d<\/p>\n Also in the kitchen, standing water covered the floor near the bay door and dishwashing machine.<\/p>\n The produce area walk-in cooler\u2019s air condenser had \u201ca buildup of ice and the fan guards on the air condenser has a buildup of dust particles.\u201d<\/p>\n A bug zapper hung \u201cabove the prep table and deli slicers.\u201d<\/p>\n The inspectors saw \u201cfrozen fish stored in a container of standing water on the drainboard of the warewash sink\u201d in the kitchen. That\u2019s improper thawing, unless you\u2019re running cold water over the frozen fish for a rapid defrost.<\/p>\n Now, we get to the foods that need to be stored at or under 41 degrees or risk breeding bacteria.<\/p>\n Bread pudding made two days before and sitting on a counter registered at 78 degrees. \u201cVarious breads stuffed with cheese in the bakery reach-in case made since 4 a.m. Wednesday\u201d measured 78 and 79 degrees. Cooked pork shoulder on the bottom of a storage rack, prepared since 8 a.m. Wednesday, measured 110 to 115 degrees at 12:05 p.m.<\/p>\n All of the above, Stop Sales.<\/p>\n In the produce walk-in cooler, containers of cut watermelon, cut cabbage and cooked corn soup measured 45 or 46 degrees. A hat trick of Stop Sales there.<\/p>\n Containers of pigs feet and pork skins that included \u201ckeep refrigerated after opening\u201d sat on a reach-in deli case for more than 24 hours. Stop Sale and Stop Sale.<\/p>\n Perhaps the store could put that lottery bonus toward a new reach-in hot holding case, one that would do the one job it\u2019s assigned instead of getting hit with a Stop Use Order and causing the food inside to get slapped with Stop Sale Orders.<\/p>\n The air in this reach-in hot holding unit measured 105 to 123 degrees. That\u2019s a problem when the unit\u2019s raison d\u2019etre is keeping food at or above 135 degrees. Stop Use Order on the hot holding unit.<\/p>\n That unit held \u201cvarious types of arepas, various types of empanadas stuffed with cheese and\/or meat, breads stuffed with cheese and\/or meats, stuffed potato balls, different types of sausage links, and chicken patties.\u201d All measured 98 to 131 degrees. All got hit with Stop Sales.<\/p>\n French fries and cooked plantains that had been in the steam table next to the grill less than two hours had internal temperatures of 99 to 126 degrees. The plantains got reheated to 165 degrees and the fries got tossed.<\/p>\n \u201cContainers of in-store-made chimichurri sauce containing fresh garlic and oil in the reach-in deli case weren\u2019t date marked and held for two weeks.\u201d That shoots past the seven-day limit by seven days. Stop Sale.<\/p>\n