EL TAYTA

Basic - Bowl or other container with no handle used to dispense food. Observed at flip top cooler, using single serve containers as scoops. Operator removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed on front line and in kitchen behind 3 compartment sink. Operator removed, cleaned, sanitized and stored properly. Corrected On-Site

Basic - Insect control device installed over food preparation area.

Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units.

Basic - Ripped/worn tin foil used as shelf cover.

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 put on hairnet and proceeded to grab a clean plate to fixed customer's cooked food without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves Ceviche. Manager identified the items on the menu during inspection. Corrected On-Site

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

Basic - Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200PPM. Manager remade to 100 PPM. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink. Observed cooked shrimps in sink. Employee removed during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee replaced during inspection. 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. Flan in Beverage Cooler front counter prepared since Sunday not date marked. Manager date marked 12/01 during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense fish broth in lowboy next to handwashing sink in kitchen. Manager removed. Corrected On-Site Repeat Violation

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

Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hairnet during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw beef stored above container of raw seafood in Atosa double doors reach in cooler. Manager inverted. Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense fish broth in salad station flip top- Manager removed. Corrected On-Site

Basic - Equipment in poor repair. Atosa lower reach in- Gasket torn.

Basic - In-use tongs stored on oven door handle between uses. Manager removed during inspection. Corrected On-Site

Basic - Interior of oven has accumulation of foods debris. Manager cleaned during inspection. Corrected On-Site

Basic - Stored Cooked rice in lowboy reach in across stove in kitchen not covered. Manager covered during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above container of raw seafood in Atosa double doors reach in. Manager inverted. Corrected On-Site

Intermediate - Required employee training provided . No original certificate only copies provided.

Basic - Bowl or other container with no handle used to dispense cooked corn. Manager removed. Corrected On-Site

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw chicken stored above containers of bell pepper and bags of raw beef in walk in freezer. Manager inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad flip top- ; Chicken salad (45F - Cold Holding). Per Manager food item in unit less than 4 hours from double doors reach in. Item not prepared or portion today. Observed gasket torn. Manager discarded voluntary. Corrected On-Site

Intermediate - Food manager certification expired. 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 - Handwash sink not accessible for employee use at all times. Bowl stored in hand washing sink in kitchen. Employee removed. Corrected On-Site

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. Repeat Violation

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

Basic - Equipment in poor repair. Gasket torn in reach in inter salad flip top. Repeat Violation

Basic - Working containers of oil removed from original container not identified by common name. Manager labeled squeeze bottle of oil during inspection. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution 200ppm. Manager remade to 100ppm. Corrected On-Site

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 - Bowl or other container with no handle used to dispense food.Bowl without handle in container of water in salad flip top- Manager removed. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust in kitchen.

Basic - Container of oil stored on floor in kitchen. Manager elevated. Corrected On-Site

Basic - Equipment in poor repair. Gasket in lower reach in under salad station flip top.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored next to triple sink in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked fries stored in raw chicken box cover on prep table in kitchen. Manager discarded fries and lid. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Container of raw beef stored above bags of fried and red peppers in walk in freezer. Containers of raw shell eggs stored above container of cooked shrimp in Atosa reach in cooler. Manager inverted. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.. Flip top across fryer- Raw beef (48-50F - Cold Holding); Cooked rice (50-52F - Cold Holding); Raw chicken (50-53F - Cold Holding). Per Manager food items stored in unit from walk in cooler less than 4 hours. Items not prepared nor portioned today. Manager moved items back to walk in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can and boxed stored in front of hand washing sink in kitchen. Employee removed. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of rice in kitchen. Manager removed. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Manager secured during inspection. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn flip top lower reach in in kitchen across from fryer. Manager was instructed not to stored TCS food in unit until repair is completed.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Cook removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of salt and sugar not labeled. Manager labeled during inspection. Corrected On-Site Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Instructed operator to wash hands and changed gloves. Operator touched raw beef and proceeded to work with ready to eat potatoes. Operator washed hands and changed gloves. Educate operator on hand washing. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth at 200ppm in cook line. Operator remade to 100ppm chlorine. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times by front counter. Operator moved rolling cart. Corrected On-Site

Basic - French fries and plantain not covered in chest freezer in kitchen. Operator covered Corrected On-Site

Basic - Ice buildup in reach-in chest freezer in kitchen. Operator cleaned during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in kitchen. Operator moved under cold running water in 3 compartment sink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Operator labelled sugar by coffee station. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat dressing inside Atosa reach in cooler in kitchen. Operator moved raw shrimp to lower shelf and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line ,front of stove, raw chicken (47°F) cooked pasta 46°f held less than 4 hours ago as per cook. Foods were prepped earlier. Operator placed on ice 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. Black beans; (126°F - Hot Holding)white beans ; (125°F - Hot Holding) for under 4 hours ago as per cook in hot holding unit in cook line. Equipment was on low temperature, operator raise temperature of equipment to facilitate proper hot holding for foods mentioned. Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth at 200ppm chloride, operator remade to 100ppm chlorine Corrected On-Site

Intermediate - No soap provided at handwash sink in cook line . Operator provided 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 inside walk in cooler. Operator removed from package during inspection. Educate operator on rop fish. Corrected On-Site

Basic - Equipment not designed or constructed in a durable manner. Observed hole under prep table shelf where limes are stored in cook line.

Basic - Working containers of food removed from original container not identified by common name. Operator labeled monosodium. Corrected On-Site