- Disposition: Warning Issued
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[01B-02-5]
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Gallo pinto - (90F - Cooling). As per staff since 6 am. Cheese (59F - Cooling). As per staff, cooling since last night. Shredded cooked chicken (62F - Cooling) and Chicken tacos (56F - Cooling) both products cooling since last night. Observed ham (56F - Cold holding). As per staff since last night in cold holding equipment. Observed Morsilla (102F - Hot Holding) As per staff, more than 4 hours.
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[02C-03-5]
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cheese commercially packaged portioned and stored in individual bags with no labels inside reach-in cooler at front counter and breads at front counter.
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[02B-02-5]
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for carne asada. Provided consumer advisory during inspection and advisory was posted.
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[11-27-4]
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.
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[31A-11-4]
Handwash sink used for purposes other than handwashing. Observed utensil inside HWS at cook line. Utensil was removed.
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[03D-01-5]
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Gallo pinto - (90F - Cooling). As per staff since 6 am. Also observed, Cheese (59F - Cooling). As per staff, cooling since last night. Shredded cooked chicken (62F - Cooling) and Chicken tacos - (56F - Cooling) both products cooling since last night.
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[13-03-4]
Employee with no hair restraint while engaging in food preparation. Observed staff doing food preparation with no hair restraint at preparation area.
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[53B-01-5]
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. Observed Oscar, Pedro, and Crisbel with no food handlers training.
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[36-37-5]
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed through establishment.
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[08A-05-6]
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cow milk containers stored above ready to eat cheeses in plastic bags inside RIC at front counter. Raw milk containers were removed.
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[12A-25-4]
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed staff touched face with no handwashing. Coached staff on correct procedure.
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[14-74-7]
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. Observed RIC across from mop sink with internal temp of 50F.
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[22-38-5]
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed no sanitizer of any kind available. Staff purchased chlorine from convenience store located next to restaurant..
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[32-04-4]
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at only bathroom.
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[08B-38-4]
Food stored on floor. Observed frying oil containers on floor at cook line and dry storage area.
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[16-37-1]
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
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[40-06-5]
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone over food preparation equipment at preparation area.
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[27-16-4]
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 80F at all sinks. Water ran for 3 minutes.
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[36-27-5]
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind cook line.
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[53A-01-7]
Manager or person in charge lacking proof of food manager certification. Observed Joshua with no certified training.
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[02C-02-5]
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice pudding with no date marking. As per staff, less than2 days.
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[03A-02-5]
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (56F - Cold holding). As per staff since last night in cold holding equipment.
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[03B-01-6]
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Morsilla (102F - Hot Holding) As per staff, more than 4 hours out of temperature control.
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[08A-04-5]
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over unwashed vegetables at RIC at dry storage area.
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[10-08-5]
Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice inside ice machine. Staff correctly placed ice scoop.
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[12A-07-5]
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed staff change gloves with no hand washing. Coached staff on correct procedure.
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[12A-19-4]
Employee washed hands with cold water. Observed staff washed hands with cold water at front counter area.
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[14-01-5]
Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop rice at dry storage area. Bowl was removed.
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[14-69-4]
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in small white chest freezer at dry storage area.
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[21-10-4]
Soiled dry wiping cloth in use. Observed soiled WC at grill area.
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[21-12-4]
Wet wiping cloth not stored in sanitizing solution between uses. Observed thorough establishment.
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[24-18-4]
Silverware/utensils stored upright with the food-contact surface up. Observed utensils not stored upright at preparation area.
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[27-06-4]
No hot running water at three-compartment sink. Observed water at 80F at both 3CS. Water ran for 3 minutes.
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[29-08-4]
Plumbing system in disrepair. Observed cold water handle at HWS not functioning at front counter.
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[31B-02-4]
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at HWS at cook line.
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[33-16-4]
Open dumpster lid.
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[02D-01-5]
Working containers of food removed from original container not identified by common name. Observed sugar container not labeled at front preparation area.
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[05-09-4]
No conspicuously located ambient air temperature thermometer in holding unit. Observed not ambient thermometer at small RIC across steam table.
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[12A-03-4]
Employee washed hands in a sink other than an approved handwash sink. Observed staff washed hands at 3CS at front counter. Coached staff on correct procedure.
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[27-10-4]
No hot running water at mop sink. Observed water at 80F. Water ran for 3 minutes.
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[31B-04-4]
No handwashing sign provided at a hand sink used by food employees. Observed at only bathroom.
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[51-13-4]
No Heimlich maneuver/choking sign posted.
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[53B-16-4]
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing how to calibrate thermometer using the cold method. Coached staff on correct procedure to calibrate thermometer.
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[50-09-4]
Current Hotel and Restaurant license not displayed.
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