| 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. Onions
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24-14-4
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Basic - Clean utensils stored between equipment and wall.
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14-74-7
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature 57°F.
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06-09-1
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Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 6 bag of mahi-mahi and 4 bag of salmon.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **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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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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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. Employee bag located cook line area.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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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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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed.
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08B-38-4
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Basic - Food stored on floor. Walk in cooler Yuca, cook line plastic container with cut onions on floor also inside walk in freezer cases of plants food.
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36-68-5
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed metal container with standing water at 100°f near coffee machine.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler.
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33-38-4
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Basic - No waste receptacle installed at handwash sink provided with disposable towels.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler wall.
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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21-13-4
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Basic - Soiled wet wiping cloth placed in use with fresh solution.
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03A-05-5
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Basic - Time/temperature control for safety food not maintained at 41° F or below inside cook line area cooler: . cut lettuce (64F - Cold Holding); raw beef (56F - Cold Holding); Pico de gallo (54F - Cold Holding); raw chicken (57F - Cold Holding)
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Inside walk in cooler.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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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. Spray water.
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29-27-4
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Basic - mop sink or curbed cleaning facility provided at establishment not accessible being used to store soiled containers.
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11-02-5
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High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions.
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03D-01-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Shredded chicken inside walk in cooler at 80 F after 2hours .
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
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08A-08-5
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High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef over cooked pork walk in cooked and reach in cooler shrimp over chicken.
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02C-01-5
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High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
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01B-24-5
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High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork store inside walk-in cooler prepared on 07-29-23.
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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41-15-5
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High Priority - Spray sanitizer solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.Quaternary at over 400 ppm
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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. The following food products were found out of temperature control inside the walk in cooler : cooked ribs (48F - Cold Holding); red beans (45F - Cold Holding); cooked pork (47F - Cold Holding); beef soup (48F - Cold Holding); cooked white beans (46F - Cold Holding); pooled eggs (47F - Cold Holding); raw beef (45F - Cold Holding); cut tomatoes (45F - Cold Holding)
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. The following TCS products were out of temperature control stored inside the oven and steam table : white rice (123F - Hot Holding); moros (125F - Hot Holding); cooked pork (125F - Hot Holding); mashed potatoes (115F - Hot Holding); yuca (115F - Hot Holding) cooked pork on display at128F.
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53B-16-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees not aware of the correct hot holding temperature.
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11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator provided during inspection. **Corrected On-Site**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep plastic containers with pork cooling at room temperature, foods cooling on top of each other inside the walk in cooler.
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53A-03-7
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Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Milagros Alvarez.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, oven, fryer station.
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31A-07-4
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Intermediate - Handwash sink missing in warewashing or food preparation area.sandwich prep station.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
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53A-14-4
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Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer how to calibrate thermometer.
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some 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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02B-02-5
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Lunch and dinner menu. **Corrected On-Site**
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