EL ATLAKAT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked pork (47-49F - Cooked Cooling). Per manager, pork cooked on 11-13 and in unit overnight. See stop sale.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on soiled towel in apron after rinsing hands at prep sink. Reviewed with employee proper procedures and employee removed towel from apron, washed hands, and put on new gloves. Corrected On-Site

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. Employee at cook line standing with gloved hands on apron and then began preparing food order. Reviewed with employee and manager proper procedures and employee washed hands and put on new gloves. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen left fliptop lower cooler, plate of breaded raw chicken above container of raw pork chops. Manager inverted to properly separate. Corrected On-Site

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. In walk in freezer, non commercially portioned bags of raw beef on shelf above cases of raw fish and shrimp. Advised manager to move beef to opposite shelf with other properly stored raw beef products. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish and continued to prepare multiple items without washing hands and changing gloves. Reviewed with employee and manager proper procedures and employee washed hands and put on new gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, house tomato salsa (46-48F - Cooling); marinated shredded cabbage (48F - Cooling). Per manager both prepared on 11-13 from tomatoes and cabbage maintained cold in walk in cooler. 2) In walk in cooler, cooked pork (47-49F - Cooked Cooling). Per manager, pork cooked on 11-13 and in unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At left left top at cook line, containers of raw marinated beef (48F - Cold Holding); raw marinated chicken (51F - Cold Holding). Per manager not prepared or portioned today. Containers being improperly held above chill line of unit and in no contact with cold air. Per manager both at unit since 7:00am. Employee moved containers back to walk in freezer to rapid rechill to 41F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In walk in cooler, house tomato salsa (46-48F - Cooling); marinated shredded cabbage (48F - Cooling). Per manager both prepared on 11-13 from tomatoes and cabbage maintained cold in walk in cooler. See stop sale.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee at cook line rinsed off gloved hands in prep sink at end of line. Advised employee to always use adjacent hand sink when washing hands. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at end of cook line. Manager replaced paper towels. 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. In walk in cooler, multiple portioned bags of bean filling mixes and containers or prepped raw chicken and steak not date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water and drink bottles on shelf above prep table at end of cook line and opposite cookline. Manager removed all bottles. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top coffee cup on speed rack by end of cook line and open beverage glass on cutting board at right end fliptop cooler at cook line. Manager discarded both beverages. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee purses on shelf next to dry spices and above working prep table just outside walk in cooler door. 2) Employee cell phone on shelf next to dish ware at left end of cook line. 3) Employee purse and phone on shelf above working prep table beside back door.

Basic - Food stored on floor. 1) In walk in cooler, containers of house salsa and shredded cabbage on floor. 2) In walk in freezer, multiple buckets of cut raw vegetables on floor.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Bucket of whole fish by prep sink at end of cook line no longer fully frozen. Manager moved fish to walk in cooler. Corrected On-Site

Basic - Stored food not covered. In walk in freezer, containers of house cheese taquitos and buckets of cut vegetables not covered.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at cook line not labeled.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (70F - Cold Holding) at cookline. Per operator, food stored out of temperature for approximately 1 hour. Recommended operator use time as a public health control for foods. Operator put food on ice to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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 cooked beans (54F - Cold Holding); tomato sauce (49F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed cooked beans (54F - Cold Holding); tomato sauce (49F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. Stop sale. 2) Observed raw chicken (59F - Cold Holding); raw steak (56F - Cold Holding) at cookline. Per operator, foods stored out of temperature for approximately 1 hour. Operator put ice around foods to quick chill. Corrective Action Taken. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) at cookline.

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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine in kitchen. Operator cleaned and sanitized during inspection. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs ambient temperature 70F held less than 4 hours ago in cook line. Operator moved to reach in cooler to quick chill. Suggested using Time as a public health control. Emailed written plan to manager. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Flip top cooler #2 opposite fryer ;pork and cheese mix (50F - Cold Holding); cooked beans (48F - Cold Holding); bean and cheese mix (47F - Cold Holding). Observed containers overfilled with food above line mark, held less than 4 hours ago. Operator removed excess foods and moved to reach in cooler to quick chill. 2. Walk in cooler ; raw beef ( 50F cold holding ); cheese (50F - Cold Holding); yuca (45F - Cold Holding). Per operator, technician onsite less than 2 hours ago to service equipment. Compressor was turned off for maintenance. Ambient temperature of unit at 42F. Operator moved foods to walk in freezer to quick chill. Foods not prepared or portioned today Corrective Action Taken Repeat Violation Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed vomit clean up procedures to manage. Warning

Intermediate - Spray bottle containing toxic substance not labeled in chemical station. Operator labeled bottles windex and bleach. Corrected On-Site Warning

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

Basic - Bowl or other container with no handle used to dispense rice in dry storage area. Operator removed bowl Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable in prep station . Warning

Basic - Equipment in poor repair. Gaskets torn or in disrepair in 3 door reach in cooler, opposite fryer in cook line. Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. Rice bucket missing cover in dry storage area. Warning

Basic - Food not stored at least 6 inches off of the floor. Bucket with raw pork on floor inside walk in freezer. Operator elevated Corrected On-Site Warning

Basic - Stored food not covered. Rice bucket in dry storage area. Bucket missing lid Repeat Violation Warning

Basic - Working containers of food( oil) removed from original container not identified by common name. Operator labeled oil. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaned face, change gloves and proceed to work with food on cook line. After instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -1) grill station -flip top- mash potatoes (48F - Cold Holding); butter (42-50F - Cold Holding), per operator food held less than 4 hours. observed food stored above rim line. Employee removed food out of temperature and placed on WIC. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-fried plantains (122F - Hot Holding), observed container on top of food container, per operator food held less than 2 hours. Employee reheated food to 165F Corrected On-Site Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -WIC -container of tamales , container of marinara sauce, container of beans, per employee food made yesterday at 6:00 am. Operator dated Corrected On-Site Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Under triple sink broken tiles, Warning

Basic - Cutting board has cut marks and is no longer cleanable. -Cook line-Two long cutting boards by prep table and steam table. -Rear kitchen-two cutting boards. Repeat Violation Warning

Basic - Floor area(s) covered with standing water. Under triple sink Warning

Basic - Floor soiled/has accumulation of debris. WIF , floor build up with food debris. Warning

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cooking utensils, stored on dirty container, above triple sink rack. Employee placed on dish machine. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two lower coolers by cook line Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above triple sink, build up of grease. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet cloths seating on prep tables. Employee removed all wet cloths and placed on sanitizer bucket. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Required employee training expired 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 2021-12-06: Same, will be check on the next inspection Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2021 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Grill station -flip top- raw chicken (48°F - Cold Holding); steak (47°F - Cold Holding); butter (48°F - Cold Holding -Grill station low boy cooler; tilapia (49°F - Cold Holding); pork chops (47°F - Cold Holding); ; chicken cutlets (50°F - Cold Holding). Per Manager food held less than 4 hours. All TCS foods moved to walk in cooler, iced added for a quick chill. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. About 20 Chicken breast inside sink. Employee emptied,cleaned and sanitized . Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta sauce, made on 11/30/21, employee dated Corrected On-Site Warning

Intermediate - Required employee training expired 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 - Spray bottle containing toxic substance not labeled. Warning

Basic - Bowl or other container with no handle used to dispense food.To dispense rice, sugar, flour Employee removed Corrected On-Site Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed right broken door, no hinges to hold door- grill station low boy cooler- TCS temperatures (48-50°F) Warning

Basic - Cutting board has cut marks and is no longer cleanable. -grill station -Steam table Warning

Basic - In-use ice scoop stored on soiled surface between uses. Employee cleaned and stored properly Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Prep table, employee removed Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken breast on standing water. Employee removed from water Corrected On-Site Warning