CABO BLANCO RESTAURANT

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 packaging stored above cooked potatoes in reach in freezer. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (85F - Hot Holding). Per operator chicken was cooked in rotisserie oven approximately 2 hours ago then moved to cook line oven. Oven turned off, operator moved chicken back to rotisserie oven and started to reheat to 165F. Retook temperature at 130F-150F Corrective Action Taken

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Rice scoop fork prongs broken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection

Basic - In-use tongs/ladles stored on equipment door handle between uses. Observed at oven door on cook line. Operator removed Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above three compartment sink, prep area in kitchen area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at seafood flip top, 2 door stainless low top at wait station Employee started to clean at time of inspection Corrective Action Taken Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw calamari thawing in standing water. Operator turned on cold running water Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ready to eat plantains in cook line flip top. Operator reorganized. Raw fish stored above washed vegetables in 2 door stainless reach in cooler. Operator reorganized Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle soiled wares at triple sink then proceed to handle pans of food without changing gloves and washing hands, discussed with operator and employee. Employee removed gloves, washed hands and put on new gloves Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection

Basic - Floor area(s) covered with standing water. Observed in ac closet next to bar. Operator vacuumed up water Corrected On-Site

Basic - Hole in or other damage to wall. Observed on cook line

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine, operator moved to pan Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line flip top

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door stainless on cook line

Basic - Water draining onto floor surface. Observed in ac closet next to bar Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Raw fish stored in direct contact with plastic handle thank you bag in reach in cooler. Operator moved to pan Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in cook line flip top. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (52F) being held on top of flip top pans for less 1 hour. Operator discarded Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink as evidenced by buildup of fruit pulp causing clogged drain. Operator cleaned out drain Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Operator switched with covered waste receptacle Corrected On-Site

Basic - Food stored on floor. Case of raw chicken stored on floor. Operator moved to reach in cooler Corrected On-Site

Basic - Water draining onto floor surface. AC system leaking water onto floor in AC closet next to bar

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-12-12: Time Extended - From follow-up inspection 2024-12-17: Next unannounced Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, containers of prepped raw chicken above container of portioned raw beef. Manager rearranged for proper separation. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler by cook line, portioned cooked pasta, bulk container chicken soup, and multiple sauces all siding date marks. Per manager made 1 to 3 days. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. In prep area Hoshizaki reach in cooler, flats of raw shell eggs above unopened bags of raw garlic and bucket of raw peppers and container of raw cut fish above open bags of green onions. Employees rearranged entire cooler for proper separation. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In prep area Hoshizaki reach in cooler, flats of raw shell eggs above container of raw whole fish and container of raw beef. Employees rearranged entire cooler for proper separation. Corrected On-Site

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. Bulletin printed and provided. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 42F in ice water. Unable to calibrate.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In 2 door reach in cooler by cook line, containers of chicken stock, cooked potatoes, and cooked yuca missing date marks. Per employee prepared 2 and 3 days ago. 2) In Hoshizaki reach in cooler in prep area, containers of sauces not date marked. Per employee both made more than 24 hrs.

Basic - Food stored on floor. Containers of fryer oil on floor just inside kitchen entrance.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven door handle. Repeat Violation

Basic - Equipment in poor repair. Main kitchen cold holding unit reach in cooler door at cook line- observed door in place but not attached to reach in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Main kitchen oven door handle- observed service spoons and tongs hanging on oven door handle.

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen 3 compartment sink- observed whole snapper fish thawing in standing water.

Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at exit door- observed mop wet nesting inside mop bucket.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line cold holding unit- observed squeeze bottles of sauces with no labeling.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen reach in cooler at ceviche station- observed raw chicken being stored with ready to eat peas and carrots. - observed raw chicken being stored over raw fish. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen at 3 compartment sink- observed octopus, shrimp and fish being thawed at room temperature.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Main kitchen- observed walls soiled under hood ventilation system.

Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at cold holding unit- observed mop wet nesting on the floor.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer Bucket (Chlorine 00ppm). Employee prep new solution (Chlorine 50ppm). Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen juice next to steak, Employee removed frozen juice Corrected On-Site

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

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. 12/20/21

Intermediate - Spray bottle containing toxic substance not labeled. -Purple substance by bar area -Pink substance by dishwasher area. Employee labeled both bottles Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Sea food flip top , single service cup inside sea food cream, manager removed Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Two scoops on top of ice machine, Employee removed, cleaned and stored protected Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Dessert plates by front counter, employee inverted Corrected On-Site

Basic - Stored food not covered. RIC- container of calamari, container of fresh fish, operator placed a lid Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee removed from prep table, behind triple sink. Corrected On-Site Corrected On-Site