| Violation
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Observation
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. Throughout restaurant.
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. 1) bottom shelf in kitchen with pots, 2) kitchen shelves with plates.
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36-36-4
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Basic - Ceiling tile missing. Bathroom area.
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24-05-4
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Basic - Clean pots and pans not stored inverted or in a protected manner, kitchen.
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. In use Cutting board on garbage can in kitchen.
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. Manager covered, **Corrected On-Site**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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14-11-4
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Basic - Equipment in poor repair. Handsink in kitchen fell off the wall
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner. Leg to triple sink rusted off.
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08B-19-4
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Basic - Food contaminated by unsanitized equipment. Passing soiled Dishes thru opening to cookline and setting them on prep table until removed to dishwasher area.
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08B-38-4
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Basic - Food stored on floor. Soda cans on floor throughout restaurant.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment, cookline.
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10-02-4
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Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula for panani grill on counter, removed, **Corrected On-Site**
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33-33-4
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Basic - Large amount of unused equipment/supplies present. Fliptop cooler in kitchen, take off doors for dry storage use.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen and dish room. **Repeat Violation**
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27-10-4
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Basic - No hot running water at mop sink.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Borojo chest freezer, empanadas in grocery plastic carry bags.
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25-32-4
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Basic - Reuse of single-service articles. Butter plastic containers.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. 1)Silver shelves in pass thru window, front counter, 2) wood shelves, front counter, 3)kitchen shelves, 4) ladies room garbage can, 5) Arjus and 6) Victory freezers Soiled.
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21-21-4
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Basic - Sponge used to clean and sanitize food-contact surface. 1)Front handsink and 2) triple sink.
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33-34-4
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Basic - Storage area not maintained clean and organized. Throughout restaurant.
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29-03-4
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Basic - Water draining onto floor surface. Ceiling area in front of bathrooms.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1)Front counter and 2) kitchen
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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. Hot hold, empanada cabinet, round potatoes 121°, 130° empanadas, 123° sausages, reheated to 168°., **Corrected On-Site**
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03G-11-4
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High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Tilapia.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. 1) Oven inside and outside, 2) Beigh color freezer in back room and Victory freezer soiled.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Kitchen, broke off from wall, kitchen.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Freezer, front counter, inside, gaskets and outside of freezer.
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53A-01-5
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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/hr/food-lodging/managercertification.html. Jose Gonzales is in charge when owner is not available.
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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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.
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27-06-4
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Intermediate - No hot running water at three-compartment sink.
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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. Dishwasher Adela,
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooling covered soup in tall pot, placed in small containers and placed in freezer for quick chill. **Corrected On-Site**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Covered baked chicken 46° in cooler, uncovered, **Corrected On-Site**
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