BUBBAKOOS BURRITOS

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Yariel started 3 months ago, signed agreement during inspection. Corrected On-Site

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. Yariel started 3 months ago, no proof of training.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf with paper wrappers and gloves. Manager removed jacket. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Floor under fryers are soiled with grease and food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backsplash of grills have grease splatter. Hood filters have grease build up

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de gallo at 45/46° after three hours. Operator placed in an ice bath to achieve 41° or lower for temperature recovery Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Peppers n onions found at 110° after 20 minutes per operator. Operator returned peppers n onions to flat grill, reheated to 165° for temperature recovery. Retemped peppers n onions 197° Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed. License On display with expiration date 4/1/2024

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored with corn and above cutting boards

Basic - Floor soiled/has accumulation of debris. Walked in cooler

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for taco seasoning

Basic - Working containers of food removed from original container not identified by common name. Taco seasoning Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (54F - Cold Holding); pico (51F - Cold Holding); batter (43F - Cold Holding) manager states they were out in line 2 hours ago, he created ice bath for them to cool them rapidly and I provided time plan if he wants to use time. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken on steam table 109F, employee states the lid has been off for lunch, reheated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles are soiled.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Food storage container/container lid cracked or broken. Container in drawer under grill is cracked

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in low boy cooler. Manager is having the gm bring a thermometer. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in mop sink area is soiled, wall behind dirty towels, wall under triple sink is soiled, wall behind prep table, and wall behind grills.

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee opened drink on dry storage shelf by prep table Corrected On-Site

Basic - Gaskets on reach in cooler on front line are torn.

High Priority - Dented/rusted cans present. See stop sale. 2 cans of pineapple juice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda diffusers have build up on the inside of nozzles. Operator replaced nozzles with clean ones. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Evidence of food debris in Hand wash sink next to grill Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with peroxide cleaner in unlabeled spray bottle Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on front line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on make line table and drawers under grill.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw pork operator rearranged Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (103-125F - Hot Holding) made 20 minutes ago, operator discarded Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Evidence of using hand wash sink for dumping, left over beans in first hand wash sink entering cookline Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector review food code change with operator and provided a copy of conditional reporting agreement to operator

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On dry storage shelf Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and chargers on top of canned goods, operator relocated Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On fryer Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle to scoop shredded cheese was buried in cheese Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Storing a knife in sanitizer solution that is used to cut chicken once it comes off the grill Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. At mop sink Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (127F - Hot Holding) suggested rapid reheat. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped sanitzer down hand wash sink educated employee on hand wash sink uses

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. One tank not secured operator chained Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle for shredded cheese touching product

Basic - In-use utensil stored in sanitizer between uses. Using sanitizer to hold knife in between cutting chicken. Educated operator on how to hold utensils in hot water Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in freezer soiled Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Checkers cup in reach in freezer

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles on drink machine in dinning

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Unlabeled glass cleaner Corrected On-Site

Basic - Drain cover(s) missing. At mop sink

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. Walk in floor soiled with steak drippings

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in salt Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In dessert cooler Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Unlabeled bottles and shakers on cookline Corrected On-Site

High Priority - Spray hose at mop sink lower than flood rim of sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can Opener blade cos Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Repeat Violation

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Corrected On-Site Repeat Violation

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. Jeff

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Pickles walk in cooler Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pull out cooler drawer food debris Hood fan

Basic - Single-service articles not stored inverted or protected from contamination. Paper bowls and lids not inverted Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site