BOLAY

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds cook line, front line cold items on TPHC. Operator unable to provide completed written plan. Operator completed at time of inspection 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 phones stored on prep table during food preparation. Employees removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at 2 drawer cook line reach in cooler soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on rails to hold pans in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line - Cut tomatoes at 1:00pm (51F - Cold Holding); pickled onions (49F Cold holding ); feta cheese (57F Cold holding ). Items were being held in pan inside of hotel pans with gap in between ice and pans. Operator states items have been out for 2 hours. Instructed operator to remove hotel pan and bury items in ice. Retook temperature after 1 hour; Cut tomatoes (42F Cold holding);Feta Cheese (41F Cold holding ); Onions (42F Cold holding). Discussed adding items to time as a public health control Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed for cooked corn, tofu , and cucumber cut tomato salad. Operator states items have been on line for 1 hour. Operator discarded items for quality and re stocked and time marked items for 4 hours Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Two door low boy cooler on cook line - raw steak (66F - Cooling). Operator states item was prepared at 8 am and moved to unit after being panned. Temperature taken at 1:30 pm. Unit turned off for unknown amount of time.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Two door low boy cooler on cook line - raw steak (66F - Cooling). Operator states item was prepared at 8 am and moved to unit after being panned. Temperature taken at 1:30 pm. Unit turned off for unknown amount of time. See Stop Sale

Intermediate - Water temperature measuring device for hot water ware washing machine not accurate within plus or minus 3 degrees Fahrenheit. Operator thermometer reading 152.9F as maximum temperature. Hot water measuring device does not rise above 152.9. Confirmed using color changing strip, probe thermometer. Operator order new hot water measuring device at time of inspection Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed portion cup used to scoop tortillas strips and almonds. Operator replaced with handled utensils Corrected On-Site

Basic - Employee wearing watch while preparing food. Operator instructed employee to remove Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth quaternary solution at 0ppm. Operator remade wiping cloth solution reading 200ppm quaternary. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher scrubbing and rinsing dirty dish ware and not washing hands and changing gloves before handling clean dish ware directly out of machine. Reviewed with employee and manager proper handwashing procedure and employee began washing hands between loads. 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 cook line Alto Sham, cooked steak (108F - Hot Holding). Per employee cooked approximately 1 hr. Employee added item to Time Control and added time stamp to 5:00pm. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hose at mop sink missing vacuum breaker.

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/ CFM Jorge Blanco 1-29-2024 ServSafe PIC Elizabeth Gonzalez

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on make line wearing bracelet.

Basic - Floor area(s) covered with standing water. Standing water in dish machine area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop being held improperly in mop bucket to prevent drying. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area and cook line sanitizer buckets reading 0ppm quaternary. Employees remade to proper 200ppm quaternary. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean plastic containers wet nesting.

Basic - Wet mop not stored in a manner to allow the mop to dry. PIC stored mop in a way to allow proper air drying.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer-; teriyaki chicken (110-116F - Hot Holding)operator placed chicken inside oven for reheat. Corrective Action Taken

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up three compartment sink to wash, rinse, and sanitize dishware. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Halo heat hot box//; cooked beef (116°F-120°F - Hot Holding); cooked noodles (110°F-112°F - Hot Holding). Per operator, foods held in box for approximately 45 mins. Operator moved foods to different hot box to reheat to 165°F Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has high temperature thermometer for dish machine; thermometer batteries are dead.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at front counter.

Basic - Floor area(s) covered with standing water. Observed standing water on floor in prep area of kitchen, next to ice machine.

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink at service line- observed hand washing sink being blocked by mop bucket. Operator removed mop bucket. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen prep table at walk-in cooler- observed soiled cardboard on floor. Operator removed soiled cardboard. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the dishwashing employee go from the dirty side of the dish washer to the clean side of the dishwasher without changing gloves or washing hands. Employee instructed to change gloves and wash hands and employee did so. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed de-Limer and and dish machine soap stored above the clean end of the dish machine. Items were moved to proper storage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed lean drain pans stored wet in the clean equipment storage area and food holding pans stored wet on the equipment storage rack. Dish washing employee rewashed dishes. Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use. Observed the employee cutting cooked chicken using a dry wiping cloth for wiping food contact surfaces. Cloths were removed and cloths stored in Sanitizer bucket will be utilized. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1 door hot holder under roast station; diced chicken (110-125F - Hot Holding). 1 door hot hood unit across from convection oven; sesame noodles (130F - Hot Holding). Operator stated both items had been on line under 4 hours. Moved to another hot hold unit to bring back to temp. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. 6 bottles bleach stored on top shelf at dish area above mixing bowls. Operator moved bleach to lower shelf. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Identified several wet pans stacked in the ware washing area. Operator separated pans to facilitate proper drying. Corrected On-Site