| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Flour container. Operator removed the cups that had no handle. **Corrected On Site**
Ripped/worn tin foil used as food-contact shelf cover.
Nonfood-grade bags used in direct contact with food. Observed empanadas stored in thank you bags in walk in freezer and reach in freezer.
Reach-in cooler gasket torn/ **Repeat Violation**
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24-14-4
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Basic - Clean utensils stored between equipment and wall. Observed knives and pan scrapers between 3 compartment sink and wall and between reach-in coolers at cook line. Operator removed knives and pan scrapers. **Corrected On-Site**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container did not have a lid or a straw. Employee discarded beverage. **Corrected On-Site**
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed, keys, cell phone, and wallet on prep table.
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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.
Observed screen door shorter than the door base frame.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. Observed in kitchen area.
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10-08-5
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Basic - Ice scoop handle in contact with ice. Observed scoop handle inside ice at front counter. Operator removed ice scoop from ice bin. **Corrected On-Site**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Food-contact surfaces encrusted with grease and/or soil deposits. Stove top.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Observed chlorine at 0 ppm. Per operator, technician started repairs 10/07/2020 and will return to complete repairs today. Operator will set up three compartment sink with quaternary ammonia. Technician repaired dish machine, chlorine at 50 ppm
**Corrected on Site**
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36-62-4
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Basic - Light not functioning. Above reach in freezer.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
Observed plates on shelf at cook line and pans and food containers on shelf in storage room not inverted or stored in a protected manner.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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08B-12-5
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Basic - Stored food not covered.
Observed open container of sugar at front counter. Operator placed a lid on container. **Corrected on Site**
Food stored on floor. Observed cases of canned and bottled beverages stored on floor at the front counter. Observed also in dry storage room bag of potato and bag of black beans stored on floor in dry storage room. advised not to store food on the floor.
**Corrected On-Site**
Food not stored at least 6 inches off of the floor. Observed buckets of chicken stock and hot sauce stored on walk in cooler floor. **Corrected On-Site**
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33-06-4
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Basic - Trash receptacles not provided where needed in establishment. Did not observe a trash can at hand sink at kitchen back door.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Observed walls soiled at front counter above hand wash sink.
Hole in or other damage to wall. Observed wall in disrepair at kitchen back door.
Hood soiled with accumulated grease, dust or food debris. Observed in all areas. **Repeat Violation**
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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.
Observed vinegar squeeze bottle without a label.
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01B-37-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
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.
Observed Seafood sauce 45°f-46°f, cooked 10/07/2020 at about 4:00 p.m.
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed at cook line approximately 10 landing on in use cutting boards, prep table, plates stored on shelf at cook line that were not in inverted or stored in a protected manner, at dish machine area on dirty plates and on single service containers on the shelf.
Dry storage room- observed approximately 15 landing on ripe plantains in a box on a dry storage shelf.
Barbecue Area- near entrance door-Observed approximately 10 flying around hand sink, barbecue area and landing on prep table.
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food. Observed empanadas stored in thank you bags in walk in freezer and reach in freezer.
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08A-05-6
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High Priority - Raw animal food stored over ready-to-eat food.
Observed raw shrimp and beef burger patties stored over precooked potatoes and French fries in reach in freezer and raw beef over cooked pork ribs in walk in cooler and raw beef next to cooked potatoes in walk in cooler.
Raw animal foods not properly separated from each other in holding unit.
Observed raw chicken breast over raw swai fillets in reach in cooler near flat top grill. Operator placed chicken on the bottom shelf below swai fillets. **Corrected On-Site**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed Blended garlic and oil on counter 73°f. Operator placed container in the reach- in cooler that is able to maintain 41°f or below. *CAT*
Under counter RIC near charred grill precooked -blood sausage,chorizo, yuca, potatoes ,cooked-pork skins, raw beef 44°f-50°f.
WIC-Cooked- whole potatoes, ground beef, pork ribs, chicken stock, raw- beef, chicken, 44°f-52°f
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03D-05-5
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High Priority - 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.
Observed Seafood sauce 45°f-46°f, cooked 10/07/2020 at about 4:00 p.m.
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03B-01-6
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High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. Observed rice in rice cooker at 126° F at about 11:00 am. Operator advised to reheat to 165 for hot holding. Returned to kitchen to recheck rice at about 1:00 pm, observed rice at 116° F. Operator reheated rice to 171. **Corrected On-Site**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food.
Observed cleaning agents stored on a shelf above dry storage food containers in dry storage room.
Spray bottle containing toxic substance not labeled. Observed degreaser and bleach spray bottles without label. **Repeat Violation**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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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.
Observed bottle of soap and utensils in sink at front counter. Operator removed items from sink then put them back. Operator advised not to store anything in hand washing sink. Operator then removed items. **Corrected On-Site**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
Did not observe hot or cold running water. Operator turned water on. **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Did not observe paper towels at hand sink at front counter. Operator provided roll of paper towel.
No handwashing sign provided at a hand sink used by food employees. Operator advised to post hand wash sign at hand sink at kitchen back door. **Corrected On-Site** **Repeat Violation**
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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03F-10-5
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Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed Pan de Bono stored at room temperature at front counter. Provided time as a public health form to operator and discussed the procedure for using TPHC. **Corrected On-Site**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a variety of cooked food in cold holding units without date marking.
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53B-05-5
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Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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