CINTRON

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while on phone and proceeded to handle clean utensils without washing hands. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to cook line grill stained. Behind deflector plate of wait station ice machine. Water nozzle of wait station tea machine. Repeat Violation

Intermediate - 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. All employee certification expired. Warning

Intermediate - No soap, towels and hand washing sign provided at handwash sink. Hand washing sink on cook line.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored in dish area. Operator labeled. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.

Basic - Cardboard used to line nonfood-contact shelves. Shelf in dish area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling at end of cook line next to back door.

Basic - Dead roaches on premises. One dead roach in ladies restroom. Five dead roaches in closet for air handler. Three dead roaches in liquor room.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used for mixing bowl. Manager discarded mixing bowl. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.

Basic - Floor and wall tiles missing and/or in disrepair. Floor tiles in front of back door. Wall in bar area.

Basic - Food stored on floor. Case of cooking oil on floor next to walk-in cooler. Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Spatula handle on cook line melted.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in cup of water on bar counter, 68F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in dish area.

Basic - Silverware/utensils dried with a towel/cloth. Pans in dish room being dried with cloth.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line grill.

Basic - Stored food not covered. Flour on prep shelf not covered.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of flour on prep shelf.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at the bar 3 compartment sink, 100 ppm for quaternary amonia. The solution was brought back to 250 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the salad table across from the grill: milk based dip 56F, mango salsa 54, crushed garlic 52, shrimp 53F. Cream cheese mix 49F. Ice bags are now being employed. Items came out to the line at 11:00. ALSO, at the bar reach-in cooler, cream 46F. This was placed in an ice bath. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cook line cutting board is stained. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 drinks on the cook line, stored on prep areas. These were moved below and discarded. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed the 3 compartment sink at the bar with the wash step in the middle, and next to it the quaternary sanitizer sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk-in cooler: milk 47°, cut tomato 47°, pre cooked mashed potato 45°. A technician was called , and was here before the inspection was over. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed the beer batter lacking a time stamp. 11:00 am was added. Corrected On-Site

Intermediate - 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 the milk at the bar lacking an open date mark. 12-6-21 was added. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards on the cook line are stained. Also the tea nozzles have build up in them.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 3 drinks on the cook line stored over or next to food or food prep areas.

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs stored on the oven handle.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados with the sticker still attached, on top and in the reach-in coolers. Repeat Violation

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live at the back door, this was disposed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped boiled egg on the cook line, 44°. ALSO, cut tomato 48°. Mango salsa 50°, mushroom mix 48°, Ice bags were added. ALSO, the walk-in cooler: bulk cheese 51°, this dropped to 49°. Sliced pork 54°, dropped to 52°. A full pan of Barbacoa at 125° was in the walk-in cooler upon arrival. Employees were regularly going in and out. The gasket is compromised and the door does not HAVE A self closing feature and is regularly ajar. Employees were asked to stage going in and out, and ice pan was added, the barbacoa was removed and place into smaller containers. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried debris on the blade. This was moved to dish. *Corrective Action Taken ALSO, multiple stained cutting boards.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed the walk-in cooler gasket is compromised. New gaskets have been measured for and ordered. Corrective Action Taken

Basic - Hole in or other damage to wall. Observed the wall behind the cook line hand wash sink has a hole behind the sink.

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs on the oven door, the oven is in use. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed lack of a sign at the cook line hand wash sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ledges over the hand wash sink have accumulation of dust.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed frozen fish in the prep sink, no running water. Flowing water was added. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed an avocado on the cook line, on the make table, with the sticker still on it. The sticker was removed. Corrective Action Taken Repeat Violation