EL CHURRASCASO STEAK AND SEAFOOD

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine sanitizer at 00 ppm. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed beans hot held at 111F in crockpot. Per operator, beans cooked 2 hours prior to the inspection. Operator increased stirred and increased temperature on the unit. -Observed rice hot held at 77F in steam table. Per operator, rice placed in unit 1.5 hours prior to the inspection. Operator reheat rice to 171F. Correct on site. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink in kitchen block with garbage container. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area Repeat Violation Admin Complaint

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

Intermediate - No soap provided at handwash sink in dishwashing area. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed at 11:20 a.m. no date marked on flan and sauce stored in walk-in cooler. Per operator, both items cooked at 9:00 a.m. yesterday. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser in kitchen area. Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine. Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside chest freezer. Warning

Basic - Ice scoop handle in contact with ice. At ice machine . Operator removed scoop Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Observed knife stored between handwash sink and food preparation table. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside Panasonic microwave. Warning

Basic - Stored food not covered. -Observed uncovered containers with cooked yucca stored in walk-in cooler. Operator covered Corrected On-Site Repeat Violation Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2022-11-04: Same Time Extended

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2022-11-04: Same Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available 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 2022-11-04: Same Time Extended

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WIC- ribs (47F - Cold Holding); steak (48F - Cold Holding), per operator food held less than 4 hours, iced added for a quick chill. Corrective Action Taken Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided. Warning

Intermediate - Handwash sink not accessible for employee use at all times. HWS in dishwasher area, not hot water provided Warning

Intermediate - Handwash sink used for purposes other than handwashing. Cook line, dirty utensils and cup stored inside, operator removed Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided Corrected On-Site Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Next to triple sink. Warning

Basic - Bowl or other container with no handle used to dispense food. Flip top in cook line, plastic cup to dispense cheese, Employee removed cup Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Two Employees, manager provided Corrected On-Site Warning

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cook line- prep table , cooking utensils stored in dirty containers, Employee removed to be clean and sanitized Corrected On-Site Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of soda. Manager removed Corrected On-Site Warning

Basic - Plumbing system in disrepair. HWS in dishwasher area not providing hot water Warning

High Priority - 1.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Feta cheese, blue cheese, butter sticks, chopped kale, mashed potatoes, goat cheese, milk, tomato sauce, chimichurri sauce, diced tomatoes, shrimp bisque, creme brûlée, flan, cheese logs, raw whole fish, raw shelled eggs all items cold Holding at 46-49°F at 11:42am. Per operator, items held in unit overnight and not moved. Observed ambient temperature of unit at 48-52°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F or below. See Stop Sale. 2.) Observed Raw beef, raw bacon, raw lamb rack, raw pork loin, raw chicken all items cold holding at 47-48°F. Per operator items held in unit overnight and not moved. Advised operator to cook off raw animal proteins. 3.) Observed cut oranges and cut strawberries (45-47°F- Cold Holding) at 11:50am. Per operator, less than 2 hrs. Operator transferred items to bar refrigerator to quick chill. Corrective action taken.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 live flies flying at bar area. Observed flying and not landing on any food or food contact surfaces. Operator attempted to kill flies and sanitized area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Feta cheese, blue cheese, butter sticks, chopped kale, mashed potatoes, goat cheese, milk, tomato sauce, chimichurri sauce, diced tomatoes, shrimp bisque, creme brûlée, flan, cheese logs, raw whole fish, raw shelled eggs all items cold Holding at 46-49°F at 11:42am. Per operator, items held in unit overnight and not moved. Observed ambient temperature of unit at 48-52°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F or below.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (128-130°F - Hot Holding) at 11:25am. Per operator, 5 min. Operator transferred rice to stovetop to rapid heat. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed where hose is attached at mop sink.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed low water pressure for hot water at hand sink next to dish washing area in kitchen.

Intermediate - No soap provided at handwash sink. Observed at women's bathroom.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of degreaser not labeled by triple sink. Operator labeled. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bin of sugar not labeled on dry storage rack next to chest freezer. Operator labeled. Corrected On-Site