| Violation
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Observation
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08B-52-4
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Basic - - Food stored in water from condensation, in back left walk in cooler, water, mold like substance with sealed bag of cheese, corrected on site.
- standing water in reach in cooler, upright double cooler outside walk in cooler. **Corrective Action Taken** **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Small portable cutting boards **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
- Freezer packs in freezer over ice cream.
- Bag and protein powder over prep area **Corrected On-Site** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Containers **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. In walk in cooler queso and freezer chili **Warning**
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33-15-4
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Basic - Garbage can located outside has no lid or lid open/broken. Dumpster **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table on cookline. **Corrected On-Site** **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. Spinach. **Corrected On-Site** **Warning**
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08A-27-4
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Basic - Raw animal food not properly separated from unwashed produce. Unwashed produce over raw meats, walk in cooler **Warning**
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21-04-4
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Basic - Wet wiping cloths not stored in sanitizing solution.
- In-use wet wiping cloth/towel used under cutting board.
- wet wiping cloth on reach in cooler in bar **Warning**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dish washer **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- scooping chips with a scoop in one hand and using bare hands on the other.
- cutting limes in the bar.
- Pulling cooked Taco shells **Corrected On-Site** **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. Dry storage area near onion container **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.
- Cojita cheese 49-50F in left of produce back cooler over night. See stop sale. Other cooler items delivered day of inspection: cream 44F, raw chicken 49F. Moved to another cooler.
- bottom of double cooler across from walk in cooler holding bacon wrapped peppers 47F. Moved to another cooler **Warning**
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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.
Refried beans 54F and 56F approximately 15 lbs **Repeat Violation** **Warning**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked corn hot holding 110F on bottom shelf of warmer for less than 2 hours. Advised to reheat to 165F and hot hold at 135F or higher. Moved to stove by employees. **Corrective Action Taken** **Repeat Violation** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
In produce walk in cooler, raw pork over unwashed produce. **Corrected On-Site** **Repeat Violation** **Warning**
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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. **Repeat Violation** **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
- Residue on scoop for beans. Corrected On-Site** **Corrected On-Site** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
- Used to rinse lime in the bar.
**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** **Repeat Violation** **Warning**
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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee on duty **Warning**
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