FRITANGA FRITANGON NICARAGUAN RESTAURANT

High Priority - Nonfood-grade bags used in direct contact with food. Cooked plantain chips stored in direct contact with can liner. Operator moved to food grade container Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary test kit provided for chlorine sanitizer

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at prep area hand wash sink. Operator provided loose roll at hand wash sink Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer calibrated at 42F. Instructed operator on calibration of dial probe thermometer. Thermometer calibrated to 32F Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at not in use flip top cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell eggs were stored over tortillas. The eggs were moved down. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter by the steam table, rice and beans (91F - Hot Holding). The item had been there less than 2 hours. The item is being reheated to 165F to hot hold. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.

High Priority - Operating with an expired Division of Hotels and Restaurants license. More than 60 days Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Next to the fryer station, a spray bottle of red liquid was stored on a cart. The bottle was labeled degreaser by the owner. Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. By the back door

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front line, rice (101F - Hot Holding); rice and beans (105F - Hot Holding). The items were being held on a cart at room temperature. The items were removed to be reheated to 165F to hot hold. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In the containers of rice and rice and beans, bowls without handles were being used to dispense the product and were stored inside the container. The items were removed Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-07-18: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine door broken or in disrepair in kitchen. Repeat Violation Warning - From follow-up inspection 2023-07-18: Time Extended

Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan , rice pudding,tres leches in glass front cooler in dining room not labeled. Operator moved foods to walk in cooler. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2023-07-18: Flan, rice pudding and tres leches missing address of establishment. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine door broken or in disrepair. Warning - From follow-up inspection 2023-03-17: Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washing dishes without sanitizing step. Educate operator on proper ware washing. Operator moved utensils to be rewashed, rinsed and Sanitized. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steak Taquito ; (125F - Hot Holding) on steam table less than 2 hours ago double panned. Operator moved to single container. Corrective Action Taken Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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 - Food not stored at least 6 inches off of the floor. Oil containers on floor in dry storage area. Container with cooked beans on floor inside walk in cooler. Operator elevated Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses in cook line. Operator moved tongs to be washed, rinsed and sanitized. Corrective Action Taken

Basic - Interior of the ice machine reflector soiled. Operator cleaned and Sanitized during inspection. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Basic - Single-service articles improperly stored. Case of To go cup holders on floor in dry storage area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Contacted operator to make aware. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler packages of raw pork above cases of raw cookie dough. Employee moved cookie dough to separate 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. In hot line stewed chicken (118F - Hot Holding). Pan double stacked above steam. Per employee in line approximately 1.5 hrs. Employee moved back to stove to reheat and removed double pan. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back prep area. Employee replaced paper towels. 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.

Intermediate - Spray bottle containing toxic substance not labeled. Bottles of unknown substance by mop sink and working cart near cook line. Employee labeled bottles. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in container of dry beans. Employee removed bowl. Corrected On-Site Repeat Violation