It\u2019s a violation if the \u201cdoor to a toilet room opens directly into an area where food is exposed to airborne contamination\u201d and such was the case at Flako\u2019s.<\/p>\n
\u201cA fully enclosed vestibule must be installed within 30 days,\u201d the inspection read. \u201cIf the deadline is not met, a Stop Use Order will be issued<\/a> for all equipment and all food processing near the employee restroom.\u201d<\/p>\n There were \u201cmissing and broken tiles throughout the establishment\u201d and, in the backroom, the \u201cceiling tiles next to the restroom have a brown, mold-like substance.\u201d<\/p>\n READ MORE: Roaches in rice. Flies on cakes. Hialeah, Miami, Fort Lauderdale inspection fails<\/a><\/p>\n Also in the backroom, \u201cthe three-compartment sink basins were found to have a heavy buildup of soil, a black mold-like substance, and old food debris.\u201d<\/p>\n \u201cWater leaks from the three-compartment sink faucet when water is turned on at the warewashing sink.\u201d<\/p>\n Someone working in the food service area \u201cdidn\u2019t wear effective hair restraints while working with open food items.\u201d<\/p>\n \u201cSoap and paper towels (or other hand drying device) were not available at the handwash sink next to the three-compartment sink\u201d in the food processing area. And, it doesn\u2019t count, in fact it\u2019s a violation that, a \u201ccommon towel was used to dry hands at the prep table next to the handwash sink.\u201d<\/p>\n Furthermore, \u201cThe handwash sink next to the three-compartment sink was blocked by garbage can, making it inaccessible.\u201d<\/p>\n Food service area employees not washing their hands before putting on gloves to begin food processing. In the backroom, an \u201cemployee did not wash hands between entering\/exiting the various processing areas.\u201d<\/p>\n In the food service and processing areas: \u201cemployees wearing single-use gloves failed to change gloves between various tasks and when entering and exiting different processing areas.\u201d<\/p>\n The food processing area cutting board had \u201cdeep grooves\/cuts and can no longer be effectively cleaned and sanitized.\u201d<\/p>\n \u201cTongs used for empanadas, croquetas and pastelitos were found in use after more than four hours without being washed, rinsed, and sanitized.\u201d<\/p>\n \u201cCuban bread stored on rolling racks wasn\u2019t covered, and a container of margarine stored on prep table was not covered.\u201d<\/p>\n Hot storage equipment\u2019s sole job is to keep the food inside at or above 135 degrees. What did the reach-in hot box next to the cash register measure? A relatively tepid 108 to 110 degrees.<\/p>\n This brought a Stop Use Order on the hot box and Stop Sales on the chicken, beef, ham and cheese empanadas, meat pastelitos, chicken croquetas and stuffed beef potatoes therein.<\/p>\n Nobody knew how long the ham-and-cheese spread or the cooked pork in the reach-in freezer had been there. Stop Sale.<\/p>\n Plus, Flako\u2019s didn\u2019t have a valid 2026 food permit.<\/p>\n