Violation
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Observation
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23-25-4
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Basic - Build-up of grease on hood filters. **Warning**
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08B-46-4
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Basic - Case/container/bag of food stored on floor in dry storage area. Water bottles in front line area. **Corrected On-Site** **Repeat Violation** **Warning**
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24-27-4
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Basic - Clean equipment stored next to handwash exposed to splash. Cups in front line area. **Repeat Violation** **Warning**
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40-07-4
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Basic - Employee personal items stored with single-service items and food. Purses, Jackets next to seeds, and gloves. In dry storage area. **Corrected On-Site** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Mop sink legs broken. **Warning**
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51-18-6
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Basic - No copy of latest inspection report available. **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Shredded cheese stored in grocery bags in reach in cooler by cook line area. **Warning**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken on rack in kitchen area. **Repeat Violation** **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. In reach in freezer, reach in cooler. **Repeat Violation** **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with stickers on over cooked pork. **Corrected On-Site** **Repeat Violation** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease. Behind cook line area and behind handwash sink in cook line area. **Warning**
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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. Seasonings, flour, oil bottles by handwash sink in cook line area. **Repeat Violation** **Warning**
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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. 4 flies in preparation area. **Corrected On-Site** **Repeat Violation** **Warning**
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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. Morcillas (55°F, 56°F - Cold Holding); Shredded cheese (56°F - Cold Holding); Raw chicken (51°F - Cold Holding); Raw beef (52°F - Cold Holding); Raw pork (52°F - Cold Holding); Raw beef (54°F - Cold Holding); Garlic with oil (56°F - Cold Holding); Arepas (56°F - Cold Holding) in reach in cooler in front of cook line area. **Repeat Violation** **Warning**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pan de bono, pan de queso, Sausages, potato balls. In front line area. **Corrected On-Site** **Repeat Violation** **Warning**
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken with corn in same container. **Corrected On-Site** **Repeat Violation** **Warning**
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08A-03-5
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High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Ice cream next to raw pork. Raw beef over Cooked beef, Raw chicken over cooked sausages. Corrected. Raw pork over pasteles in reach in freezer in dry storage area. **Corrective Action Taken** **Repeat Violation** **Warning**
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08A-10-4
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High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over Raw beef. By cook line area. **Corrected On-Site** **Warning**
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02C-03-4
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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. Ham in reach in cooler in preparation area. **Corrected On-Site** **Repeat Violation** **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by cart in back kitchen area. **Corrected On-Site** **Repeat Violation** **Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cups in front line area. **Corrected On-Site** **Repeat Violation** **Warning**
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27-16-4
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Intermediate - Hot water not provided in all sinks, handwash sinks, three compartment sink. Water 71°F in front line area. Water heater was off. Corrected water 102°F. **Corrected On-Site** **Repeat Violation** **Warning**
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22-30-4
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Intermediate - Interior of reach in freezer soiled with accumulation of food residue. **Corrected On-Site** **Warning**
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53A-05-5
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site** **Warning**
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27-06-4
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Intermediate - No hot running water at three-compartment sink. Water 71°F. **Corrected On-Site** **Warning**
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
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27-11-4
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Intermediate - No running water at mop sink. Water 70°F. **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, Cooked beans in reach in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
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