LELE APYE CARIBBEAN RESTAURANT

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over cooked TCS foods in chest freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over lemonade mixture on storage shelf. Operator transfer eggs to bottom shelf. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink throughout kitchen.

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. Observed no date marked on cooked chicken stored in refrigerator. Per operator, food cooked more than 24 hours . Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with cleaning chemical in storage area.

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots stored on kitchen floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old food residue buildup into microwave. Operator cleaned and sanitized. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth in kitchen not stored in sanitizing solution between use.

High Priority - Nonfood-grade bags used in direct contact with food. Observed in chest freezer, take out bags used to cover cooked food. Operator replaced with foil. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in kitchen blocked with dirty pots and pans. Operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items in chest freezer, frozen solid. Per operator all 2 or more days since production, no date marks.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed a frozen Turkey, no longer frozen solid, slacking in 3 compartment sink. Operator returned to refrigerator. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at both front counter and restroom handwash sinks. Operator provided for both. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed no door closure device.

Basic - Food stored on floor. Observed plastic soda, water, and drink bottles stored directly on the floor.

Basic - Ice buildup in reach-in freezer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauce prepared more than 24 hours, no date mark.