LA BRASA HILLSBORO LYONS

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Chef moved chicken Corrected On-Site

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. Forms available but none were filled out

Basic - Bowl or other container with no handle used to dispense food. Using a bowl instead of scoop for rice. Cook discarded bowl Corrected On-Site

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. Thawed fish were still in reduced oxygen packaging that was cut open on top but not removed from packaging.

Basic - Floor tiles missing and/or in disrepair. 7 Floor tiles missing on cook line in kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing signs in both restrooms.

Basic - Bowl or other container with no handle used to dispense food. Using a plastic cup as scoop. Chef discarded bowl and used scoop Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Food stored on floor. Boxes of fries on the floor in walk in freezer. Manager picked up Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in back prep room missing light shield.

Intermediate - Handwash sink not accessible for employee use at all times. Box on top of hand washing sink by the front counter. Employee removed box Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Paint brush being used as a basting brush on the cook line. Chef discarded brush Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl be used as a scoop for cheese and pico. Chef discarded bowl. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen with heavy dust accumulation.

Basic - Floor tiles missing and/or in disrepair. Kitchen floor missing tiles on the cook line

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between reach in cooler cracks. Chef removed and put by the three compartment sink Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish on prep table thawing. Chef moved to walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The walk in cooler at Chicken ; (47F - Cold Holding); chicken tenders (47F - Cold Holding), chef removed items into working cooler and walk in freezer And called for maintenance

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. Emailed form

Basic - Bowl or other container with no handle used to dispense food. Chef removed bowls from food Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed knife from between coolers Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above walk-in cooler

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

High Priority - Nonfood-grade bags used in direct contact with food. Plastic handled to go bag used to store cheese in direct contact on cook line, operator removed Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (90°F-112°F - Hot Holding). Operator states item has is cooked in fryer and moved to steam table. Item was cooked 2 hours ago. Operator instructed employee to reheat to 165°F and turned up steam table Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry storage shelving, walk in cooler shelving, ware ash if shelving. Discussed with operator

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing red substance at ware washing area not labeled. Operator labeled Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Observed chicken reheat to 144 degrees Fahrenheit for hot holding . Educate operator on the correct reheating process. Operator reheat to 179°F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed garlic potatoes hot held at 127°F in steam table. Educate operator on the proper hot holding temperature. Operator reheat item to 181 degrees Fahrenheit. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken stored in walk-in cooler. Per operator, chicken was cooked on 11/14/2021.

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.

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. -Observed male employee drinking from a open container in prep area.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed at hand wash sink next to oven. Repeat Violation

Basic - Food stored on floor. -Observed case with sodas stored on dry storage floor. Operator removed and stored properly. -Observed cases with food items stored on walk-in freezer floor. Corrected On-Site

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. -Observed single use items stored next to handwash sink could lead to cross contamination. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. -Observed raw chicken stored over bag with onions in walk in cooler. Operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken and raw beef cold cold held at 46 degrees Fahrenheit. Per operator, both items were place in unit 2 hours prior to the inspection. Operator place ice pack on items for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked potatoes hot held at 118 degrees Fahrenheit at steam table. Operator increase the temperature on the unit. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked rice stored in walk in cooler. Per operator, rice was cooked on 07/12/2021.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser in kitchen area.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed at hand wash sink in prep area. -Observed Cutting board has cut marks and is no longer cleanable.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -Observed floor tiles missing throughout kitchen. Repeat Violation

Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor.

Basic - Single-service articles improperly stored. -Observed takeout container stored next to wash hand sink could leads to cross contamination.