DOS PECADOS

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cook line lowboy drawers, cooked shredded beef (46F - Cooling); cooked ground beef mix (45F - Cooling). Per employee not prepared or portioned today and in unit overnight from preparation on 2-26. See stop sale.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees failed to wash hands and change gloves after scratching his back with gloved hand and continued with food preparation. Reviewed proper procedures and employee washed hands. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher washing, rinsing, and immediately putting up utensils without conducting sanitation step. Advised employee to set up sanitizer sink and sanitize all items. Sink set up at 100ppm and utensils sanitized. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cook line lowboy drawers, cooked shredded beef (46F - Cooling); cooked ground beef mix (45F - Cooling). Per employee not prepared or portioned today and in unit overnight from preparation on 2-26.

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 - Christian Fargoza Person in Charge - Francys Galan

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. Raw burger stored above raw shrimp in 1 door stainless reach in feeezer. Operator started to reorganize Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at 3 compartment sink. Discussed with employee, employee rewashed hands at hand wash sink Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler. Observed at 2 door low top at front counter

Basic - Stored food not covered. Stored raw burger in reach in freezer not covered. Operator started to cover and reorganize Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked rice in reach in cooler. Raw bacon stored above lettuce in 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 drop food item on floor then proceed to pick up with gloved hand and continue handling utensils. Discussed with operator. Operator instructed employee to change gloves and wash hands, replace utensil Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ ppm chlorine. Instructed operator and employees on proper sanitizer levels. Sanitizer remade at 50ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink in sink blocked by prep table. Operator moved prep table Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink. Operator refilled Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for any employees. Provided form to operator. Employees on duty filled out at time of inspection Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per operator establishments will cook burgers per customer request undercooked. No consumer advisory posted. Provided to operator and operator posted Corrected On-Site

Basic - Food stored on floor. Binds of onions stored on floor in kitchen. Operator moved to shelf Corrected On-Site

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