RODIZIO GRILL

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee used his phone then takes off glove and puts on new glove without washing hands. Educated employee on proper handwashing procedures. Employee washed hands and puts on new pair of gloves. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line continental low boy cooler - raw chicken stored over raw pork . Educated operator on proper separation. Operator removed and separated correctly. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwashing station at bar area. Operator provided paper towels. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1-Employee beverage stored on front counter of meat carving station. 2-Employee beverage stored on food cart in preparation area. Operator removed and stored in designated area. Corrected On-Site

Basic - Food stored on floor. Container of oil stored on the floor in kitchen preparation area. Operator elevated correctly. 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. At preparation area scoop handle stored in sugar. Operator removed and stored above sugar. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At meat carving station knife stored in water at 81F. Advised operator on proper storage of utensils. Operator discarded water. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary solution at meat carving station reading 0ppm . Operator remade solution to 100ppm chlorine . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bar area- garbage trash in front of sink, employee removed. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermo labels or hot temperature thermometer available

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar area

Basic - Floor area(s) covered with standing water. Below 3 compartment reach in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving desert scoops on water temperature 75F, employee removed. Corrected On-Site

Basic - Stored food not covered. Container of sugar - bar area, manager placed a lid. Corrected On-Site

High Priority - 4 Live, small flying insects flying around garbage can next to hand wash sink in bar area. Operator killed, cleaned and sanitized area during inspection. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Six pound can dented with marinara sauce in storage room. Operator moved to office for refund.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with card board box in cook line. Operator moved box. Corrected On-Site

Intermediate - No proof provided that some 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 Employee reporting agreement form.

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.

Basic - Cases of Single-service articles (cups) improperly stored on floor in storage room on the second floor.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses above single service bowls in storage room on the second floor. Operator moved purses and stored correctly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation in cook line. Operator put hat on Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Knife inside sanitizer bucket in cook line. Educate operator on how to store utensils. Operator moved knife to ware washing area to be washed, rinsed and sanitized. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to manager

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. 3 doors freezer- ground beef on bags above boxes of raw calamari and raw shrimps. Employee placed ground beef under, on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding display-; pasta bolognese (112F - Hot Holding); cinnamon glazed bananas (100F - Hot Holding); fries (108F - Hot Holding); yuca (105F - Hot Holding), per operator food held less than 2 hours, manager decided to placed hot holding temperature control food on time procedures. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No soap provided at handwash sink. Next to dishwasher area, employee provided. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen- large machine

Basic - Wet mop not stored in a manner to allow the mop to dry. Two wet mops inside mop sink, employee removed and stored to air dry. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink missing vacuum breaker. Repeat Violation Admin Complaint

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. Norovirus clean up bulletin provided. Corrective Action Taken

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. Employee health reporting agreement provided for new employees. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray of chicken heart skewers above tray of pineapple skewers in lowboy cooler at front line. Manager inverted trays to properly separate. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In Dessert station BEV AIR - house créme brûlée (48F - Cold Holding); house cheesecake (47F - Cold Holding); cut polenta (48F - Cold Holding). Per manager all items brought from walk-in at 12:00pm. All items removed and taken back to walk in to rechill. Do not use unit until temperature can be maintained at 41F or lower. 2) at SALAD BAR - assorted composed salads (45-53F - Cold Holding); mixed lettuces (48F - Cold Holding); diced cheese ps (54-57F - Cold Holding); cut watermelon (54F - Cold Holding); blanched asparagus (43-51F - Cold Holding); cut tomatoes (43-52F - Cold Holding). All items in unit since 12:30pm. Items discarded and replaced with new at proper temperature. Recommended using time as public health control for salad bar items and form provided. Corrective Action Taken

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle and holder at bar has mold like build up.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink closest to dish machine. Employee replaced paper towels. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in 2 bottles on shelf by dish machine. Employee labeled bottles. Corrected On-Site

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. Two employee beverages under prep tables in back kitchen without lids and straws. Manager discarded beverages. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in back prep at 100ppm quaternary. Employee remade bucket to proper 200ppm quaternary. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans with pork (60 - Cooling); ground beef with potatos (47 - Cooling). Per operator food cooked yesterday. Observed food item stored on large containers. Advised operator to use shallow containers and monitor the cooling process .

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. No color changed

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized.00 ppm. Employee prepare new sanitizer bucket, 200 ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans with pork (60 - Cooling); ground beef with potatos (47 - Cooling). Per operator food cooked yesterday. Observed food item stored on large containers. Advised operator to use shallow containers and monitor the cooling process .

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Entrance of cook line, employee replaced Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Temperature sanitizer not reaching 160°F

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 5 dirty knives. Employee removed from water, cleaned and stored in dry place. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee removed, cleaned and sanitized Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Employee removed Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef same shelf with frozen mango. Operator storage correctly Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a latter, operator removed Corrected On-Site