QUE PERROS

High Priority - Food with mold-like growth. See stop sale. In right glassfront cooler in prep area, container of Greek yogurt with visible mold. Per employee, yogurt not served to public; belonged to staff. Employee discarded.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Employee cutting raw pork and placing into standard black garbage bags. Spoke to operator over phone concerning proper storage and to purchase/order correct food safe storage bags as soon as possible. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen Traulsen reach in cooler, open raw bacon on shelf above open bread bag and cooked pork. Employee moved to bottom of cooler to properly separate. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In container on kitchen stovetop, grilled hamburgers (107-154F - Hot Holding). Observed burgers stacked above hot holding liquid. Per employees, burgers cooked approximately 1 hour. Employee removed over stacked burgers to cooler to cool and cold hold. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In containers on prep area in kitchen, grilled burgers 91-116F at 3:00pm (heated cooling approximately 20 minutes) to 84-107F at 3:40pm. Based on times and temperatures taken, burgers will not reach 70F within 2 hours. Advised employee to spread the burgers out from bulk container and move to freezer to rapid chill to 70F. Employee did so. 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/ Certified Food Manager - Beatriz Hincapie Person in Charge - Paola Avila

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf beside clean dishware and above clean utensils in back of kitchen. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing bracelet while preparing food items. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing pans only without conducting sanitizing step. Instructed employee to set up sanitizer sink and sanitizer items. Employee did so. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Traulsen 2 door reach in kitchen, containers of raw pork above cooked pork and cooked quail eggs. Employee rearranged to properly separate. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiping down cooking area by grill with wet rag returned to handling food items with washing hands and changing gloves. Reviewed procedures with employee for when to change gloves. Employee washed hands and put on new gloves. 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. In mini fridge under front counter by ice machine, heavy cream (55F - Cold Holding). Per employee all in unit more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In mini fridge under front counter by ice machine, heavy cream (55F - Cold Holding). Per employee all in unit more than 4 hours. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Empty pot in kitchen hand sink. Employee removed pot. Corrected On-Site Repeat Violation Admin Complaint

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mechanical hand dryer in unisex restroom not working.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on clean casserole dish by triple sink. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in kitchen wearing bracelets and watches.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water (73F) at front counter fliptop. Employee dumped water and replaced with dry container. Corrected On-Site

Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Employee setup sanitizer sink at greater than 200ppm chlorine. Employee drained and remade to proper 100ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken raw beef not in original packaged stored above ice cream, cooked chicken, cooked broccoli in reach in freezer. Operator reorganized Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above ready to eat bread in 2 door stainless reach in cooler in kitchen. Oper reorganized Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice at 11:35 (134F - Cooling); cooked rice at 12:15 (127F - Cooling) being cooled at room temperature in bag on on cook line, discussed cooling with operator. Operator moved to reach in cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Sausage thawing at room temperature in hand wash sink. Operator moved to reach in cooler Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand wash sink used to rinse wares

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at kitchen hand wash sink, operator provided soap Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on cook line cutting board. Employee removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Sausage thawing at room temperature in hand wash sink. Operator moved to reach in cooler Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Plastic handle to go bag uses to stored raw pork in direct contact in reach in freezer. Operator moved to food grade container Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Operator renewed at time of inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cut lettuce, cooked burger in reach in cooler. Operator reorganized Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in hand wash sink at front counter. Operator removed Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Operator closed Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Rear exit path blocked by rack, hand truck. Operator removed Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice 98F at 2:30pm to 88F at 3:45PM (cooling since 12pm). See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 98F at 2:30pm to 88F at 3:45PM (cooling since 12pm).

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked rice cooling covered at no temperature control at room temperature.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand washing sink in kitchen. Operator replaced. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food stored on floor. Observed 2 containers of oil stored on storage room floor. Operator placed at appropriate location off of floor.

Basic - In-use tongs stored on equipment door handle between uses. Observed soiled tong utensil hanging on kitchen shelf. Operator removed cleaned and placed in appropriate location. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table. Operator removed and placed in sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee opened reach in cooler, placed raw meet on plate and touched raw meet with gloves on, placed raw meet on deep fryer and proceeded to open the reach in cooler with soiled gloves. Communicated proper procedures to operator. Corrective Action Taken

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table. Operator placed towels sanitizer bucket. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen cold holding unit cutting board- observed 8 ounce bowl with no handle inside mixing bowl of raw chicken. Employee removed bowl. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Main kitchen fry station fry basket- observed Single Service fork inside cooked plantains.

Basic - Soiled dry wiping cloth in use. Main kitchen cold holding unit- observed wiping on cutting board. Employee removed cutting board. Corrected On-Site

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. Observed raw chicken in a ziploc bag stored above Texas Toast in the Maytag freezer. The manager rearranged items for proper storage. 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 on the range, hamnpburgers (85 - Hot Holding). Per the employee the items were cooked 39 minutes prior. The employee turned on the burner to increase the temperature. Retested at 145°F. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Recalibrated thermometer during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple items stored in the hand wash sink at the front counter. The manager removed the items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the front counter . The employee acquired towels. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in the kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Observed the cook with no hair restraint. Employee acquired a hair restraint. Corrected On-Site

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. Observed in the Gladiator freezer, raw beef stored above fully cooked chicken wings and hot dogs. The operator rearranged the items for proper storage. Observed in the Kelvinator Freezer, raw ground beef stored above cooked pork. Operator rearranged for proper storage. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3. In the Traulsen cooler, quail eggs (53°F - Cold Holding). Per the employee the item had been in the cooler since yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. In the left flip top cooler, pork for chicharrones (48-50°F - Cold Holding). Per the operator the cooler doors had been opened and closed through the morning for item prep. Pork moved to reach-in freezer to chick chill. Retested after 1 hour at 42°F. 2. In the Traulsen cooler, tomatoes (50°F - Cold Holding); raw chopped beef (56°F - Cold Holding); shredded lettuce (56°F - Cold Holding); ambient (56°F - Cold Holding). Per the operator all items had been in the cooler approximately 2 hours. Operator moved all items to alternate refrigeration to quick chill. corrective action taken 3. In the Traulsen cooler, quail eggs (53°F - Cold Holding). Per the employee the item had been in the cooler since yesterday. See stop sale. Corrected On-Site Repeat Violation

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in Traulsen cooler reading temperature below freezing. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed above the Traulsen cooler, a ceiling tile with a large hole. Per the operator a roof leak caused the ceiling tile damage. Observed two other ceiling tiles with evidence of damage and staining.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. In the Traulsen cooler, tomatoes (50°F - Cold Holding); raw chopped beef (56°F - Cold Holding); shredded lettuce (56°F - Cold Holding); ambient (56°F - Cold Holding).