DOGGIS AREPA BAR

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed all products labeled with name, none with date marks. Observed soup, plantains, tostones, yucca, etc. all 25-36 hours since preparation, no date marks.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.

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. Observed commercially reduced oxygen packaged Mahi still in sealed bag. Operator states less than 2 hours since removed from freezer. Operator removed from vacuum and stored in portion bags. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on cook line stored in 84°F water. Operator removed, cleaned, sanitized, and stored in water at 135°F and above. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above opened bag of cooked mashed potatoes in double drawers under grill in kitchen. Employee inverted. 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 fish in double drawers reach in under grill in kitchen. Employee inverted. Corrected On-Site

Intermediate - Bottle containing toxic substance not labeled. Manager labeled during inspection. Corrected On-Site

Basic - Lower shelf under small prep table across from flat top with rust that has pitted the surface.

Basic - Old labels stuck to food containers after cleaning. On shelf next to triple sink. Employee removed and cleaned during inspection. Corrected On-Site

Basic - Pans and containers not properly air-dried - wet nesting. Manager removed and gave back to employee to wash. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Manager removed from mop sink and stored in stored upside down during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter Lowboy- Flan (48-50F - Cold Holding). Per employee food item in unit overnight. Items not prepared or portion today. See Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter Lowboy- Flan (48-50F - Cold Holding). Per employee food item in unit overnight. Items not prepared or portion today. See Stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Empty container stored in kitchen handwashing sink. Employee removed. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 1 ceiling tile broken above walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep tables in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw beef and raw chicken stored above containers of cooked beans and cooked chicken in ikon double drawers reach in under grill. Cook inverted. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above Kool it reach in freezer in cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor next to mop sink. Manager hanged to dry. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 Drawers under stove- ; Raw Chicken (45-48F - Cold Holding); Raw beef (46-49F - Cold Holding). Per Manager food items in unit less than 2 hours from walk in cooler. Items not prepared nor portioned today. Manager moved items back to walk in cooler to quick chill. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawed in standing water. Employee removed water and stored in walk in. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen and prep area. Employees stored in sanitizer bucket. Corrected On-Site

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

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2022-08-26: Time Extended

High Priority - Reduced oxygen packaged food label lacking use by date. Operator labeled used within 48hours, educate operator on new Guidelines. Emailed information on Haccp plan and variable to manager. Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Containers soiled with food debris after being washed at drying rack in kitchen. Operator moved to be rewashed, rinsed and sanitized during inspection. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator called for service. Operator bought ice during inspection. Equipment turned off until service. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor in cook line. Operator elevated Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked beef inside walk in cooler. Operator moved raw beef to bottom shelf and stored correctly. Corrected On-Site Repeat Violation

High Priority - Reduced oxygen packaged food label lacking use by date. Operator labeled used within 48hours, educate operator on new Guidelines. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Glass bottle stored inside hand wash sink in bar. Operator removed Corrected On-Site

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/. Manager arrived during inspection Corrected On-Site

Basic - Old labels stuck to food containers after cleaning in ware washing area. Operator removed old labels Corrected On-Site Repeat Violation