PARGUITO GOURMET

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above ready to eat vegetable mix in 1 door stainless reach in cooler. Operator reorganized Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cole slaw prepared at 8 am (9:00) (48F - Cooling) to 50F at 9:40. Item moved to top of pans in cook line flip top above fill line. Instructed operator to move to reach in feeezer to quick chill Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored on top of restaurant food items in reach in cooler. Operator discarded Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line coolers soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 1 door flip top on cook line

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/

Basic - Equipment in poor repair. Gasket at 1 door cook line flip top in poor repair

Basic - Hole in or other damage to wall. Observed next to back door

High Priority - Container of medicine improperly stored. Observed on shelf with dry storage items. Operator removed Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ ppm chlorine. Operator remade and retested at 50ppm chlorine Corrected On-Site

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

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Coffee mugs store directly next to hand wash sink at front counter. Exposed to splash. Operator relocated Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing at room temperature. Employee started to prepare. Fish temped at 32F-35F Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24

High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored on cook line next to mixer. Operator properly stored Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip top

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table next to fryers, fresh garlic herb oil (78F - Cold Holding) under no time or temperature control. Per manager removed from cooler at 9:00am. Manager returned to cooler to chill and cold hold. 2) In large fliptop unit in kitchen, container of blue cheese crumbles (54F - Cold Holding). Container held above chill line of unit. Per manager out of main cooler since 9:00am. Employee moved container back into cooler to rechill. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At kitchen hand sink. Manager replaced soap. Corrected On-Site