| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Inside flour container.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured near back food.
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16-01-4
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Basic - Dishmachine has no data plate/operating specifications.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Observed personal bag, and sweaters on top of produce near back door. Operator removed items. **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean containers stacked on top of each other with water accumulated on rims. Observed ice bucket with accumulated water.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-73-4
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Basic - Floor soiled/has accumulation of debris inside walk in freezer.
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51-18-6
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Basic - No copy of latest inspection report available.
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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21-10-4
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Basic - Soiled dry wiping cloth in used on top of prep table.
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29-03-4
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Basic - Water draining onto floor surface from pipe underneath hand sink near cook line.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Containers with flour, different breading.
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed employee in cook line cracked raw shell eggs, wiped hands on apron, then handle clean utensil, then change gloves without washing hands. Observed employee placing food to taste from cooking pot on gloved hands then handle other containers of food without washing hands.
Employee handled soiled dishes or utensils and then handled clean dishes and utensils without washing hands.. operator coached employees on proper hand washing. **Corrective Action Taken**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing container at hand sink and not using the three compartment sink to properly wash, rinse and sanitizer container. Coached the operator on proper manual warewashing Procedures.
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed approximately 2 to 3 live flies in warewashing area, and a few flies around the rack storing produce.
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (54°F - Cold Holding) at cold holding drawer ,less than 2 hours should per employee on cook line. Observed raw beef (49°F - Cold Holding) at cold holding drawers on cook line, less than 2 hours. Employee transferred product to rapid cool in walk in cooler.
Observed raw fish (44°F - Cold Holding); raw shrimp (45°F - Cold Holding)stored in metal containers stacked on top of each other inside walking cooler. As per employee, it was transferred from cold drawers in cook line from previous night. **Repeat Violation**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed cooked chicken chunks (45°F - cooling) ; cooked pork chunks (46°F - Cooling); cooked ground beef (45°F - Cooling) cooked yesterday night as per food Manager and stored in walk in cooler covered. Observed water condensation on lid. Observed cooked meatballs (51°F - Cooling); cooked beef stew (47°F - cooling ) stored on metal containers cooked from previous night and stored in walk in cooler as per employee.
Observed cooked chicken stock (51°F - Cooling); cooked fish stock (44°F - Cooling) in deep plastic containers more than 4 inches stored inside walk in cooler. As per food Manager, it was prepared yesterday morning.
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.observed ham Empanadas (128°F - Hot Holding); chicken Empanadas (128°F - Hot Holding); beef Empanadas (128°F - Hot Holding); stuffed potato balls (132°F - Hot Holding) at front service counter hot ho,ding unit, less than 30 minutes. Ambient thermometer of unit is not marking temperature. Operator adjusted thermostat, and transferred product to reheat. **Corrective Action Taken**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef over chimi churri sauce inside walk in cooler. Observed raw pooled eggs over sliced turkey inside cold drawers in cook line. Operator corrected placement of products. **Corrected On-Site**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed raw fish (44°F - Cold Holding); raw shrimp (45°F - Cold Holding)stored in metal containers stacked on top of each other inside walking cooler. As per employee, it was transferred from cold drawers in cook line from previous night.
Observed cooked chicken chunks (45°F - cooling) ; cooked pork chunks (46°F - Cooling); cooked ground beef (45°F - Cooling) cooked yesterday night as per food Manager and stored in walk in cooler covered. Observed water condensation on lid.
Observed cooked meatballs (51°F - Cooling); cooked beef stew (47°F - cooling ) stored on metal containers cooked from previous night and stored in walk in cooler as per employee.
Observed cooked chicken stock (51°F - Cooling); cooked fish stock (44°F - Cooling) in deep plastic containers more than 4 inches stored inside walk in cooler. As per food Manager, it was prepared yesterday morning.
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41-11-4
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High Priority - Toxic substance/chemical stored by or with single-service items. Two bottles of wd40 near single service items on shelf. Operator removed items. **Corrected On-Site**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink on fitting/splitter added to mop sink faucet.
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01D-05-4
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High Priority - shrimp offered raw in shrimp ceviche undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. As per food Manager , it is thawed out and marinated in lime and served to customer.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.observed cutting board(s) stained/soiled on make tables. Observed clean food storage containers with encrusted soil. Observed encrusted soil around soda dispensing nozzles on both soda machines and juice machines. Employee started to clean nozzles during inspection. **Corrective Action Taken**
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05-05-4
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Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At hot holding unit in cafeteria side.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed server washing a container at hand washing sink at server station.
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Observed womena¿¿s bathroom used by food service employees with an automatic faucet not only reaching 82°f-89°f. The faucet was running for approximately 5 minutes.
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53A-01-6
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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/hotels-restaurants/food-lodging/food-manager/. At the time of inspection, two managers operating restaurant could not provide the food Manager certification. As per training manager, both managers are in the process of getting their food Manager certification. As per training manager, both food managers on site has been working for more than a year.
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. As per chef, establishment uses raw shell eggs to prepare the Caesar dressing. It is not identified on the menu that it contains raw shell eggs. As per chef, shrimp ceviche is marinated in lime and other ingredients and served to customer. It is not identified that it contains raw shrimp on menu. **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at hand sink near kitchen entrance. Employee placed paper towel. **Corrected On-Site** **Repeat Violation**
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53A-15-4
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Intermediate - Person in charge unable to answer basic questions about allergens. Food Manager in charge of kitchen unable to answer the cooling parameters for proper cooling. As per food Manager, it is left to cool at the room temperature till 80 degrees and then cool inside cooler. Food Manager unable to answer the hot holding temperature requirement for Empanadas held at hot holding unit. Provided via email the cooling procedures and temperature requirements and reviewed with food Manager correct Procedures. **Corrective Action Taken**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cooked chicken chunks (45°F - cooling) ; cooked pork chunks (46°F - Cooling); cooked ground beef (45°F - Cooling) cooked yesterday night as per food Manager and stored in walk in cooler covered. Observed water condensation on lids.
Observed cooked chicken stock (51°F - Cooling); cooked fish stock (44°F - Cooling) in deep plastic containers more than 4 inches stored inside walk in cooler. As per food Manager, it was prepared yesterday morning. Potentially hazardous (time/temperature control for safety) food , fish stock and chicken stock. cooled in quantity deeper than 4 inches.
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