PURITA'S RESTAURANT & LOUNGE

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee changed gloves after cracking raw shell eggs and continued to cut peeled plantains without first washing hands. Reviewed with manager to explain to employee proper handwashing requirements and employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee did not adequately wash hands long enough at triple sink before going to walk in cooler to bring out food items for order. Manager explained to employee proper procedures for washing hands and changing gloves. Corrective Action Taken

High Priority - Employee washed hands with no soap. Employee washed gloves hands at triple sink without using soap. Manager explained to employee proper procedures for washing hands and changing gloves. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing, rinsing, and immediately putting up pots to dry without conducting a sanitizing step. Manager explained to employee proper triple sink usage. Employee began to reset sinks properly. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in cooler, containers of prepped/marinated raw shrimp, pork, beef, and chicken (none commercially wrapped) above crates containing commercially wrapped whole block cheese and commercially wrapped whole cooked sausages and container of house made tamales.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, container of prepped raw chicken on top of container of raw prepped steak; both above containers of raw shrimp and raw pork chops.

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, open case of raw burgers on shelf above open case of raw whole fish.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table at end of cookline, under no time or temperature control, raw shell eggs (84F - Ambient). Per manager, out of walk in cooler approximately 2 hours. Employee moved eggs back to walk in cooler to rechill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed and rinsed pots and pans with no sanitizing step and proceeded to walk in cooler to remove food items for an order without first properly washing hands and changing gloves.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In kitchen steam well at 11:20am, rice and beans (121F and 142F - Reheating since 9:00am); white rice (138F - Reheating since 9:00am). Employee moved all rice to stove to rapid reheat up to 165F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands at triple sink after washing and rinsing pots and pans. Manager explained to employee proper handwashing procedures and to only use hand wash sink. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint

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. Per manager, all employees knew within last few weeks. No signature form available for any. Form, printed, read, and signed by staff during inspection. 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. 1) In white refrigerator in storage area off of bar, portioned rice puddings and other desserts not date marked from when prepared. 2) In walk in cooler, containers of pasta and soup missing date marks.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on prep table by kitchen exit to dining room.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At kitchen hand wash sink, hot water turned off due to damaged faucet. Repeat Violation Admin Complaint

Basic - Carbon dioxide/helium tanks not adequately secured. Small CO2 tank not secured in front storage area off of bar.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 1) Metal pans under steam well not stored inverted and not fully protected. 2) Stacks of clean dish ware on prep shelf next to kitchen hand sink not fully covered/ protected. Visible dust on some dishware.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle on shelf with clean dishware and dry goods above triple sink.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing pots and pans in middle sink and rinsing in first sink. No sanitizer sink set up.

Basic - Faucet/handle missing r damaged at plumbing fixture. Hot water faucet handle stripped and not working at kitchen hand sink.

Basic - Food stored on floor. Bucket of peeled plantains on floor in walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Containers of utensils in standing water at steam well and by stovetop. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in Westinghouse refrigerator in storage area by bar. Manager added thermometer to unit. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on plastic containers under prep table by kitchen entrance and on metal pans under steam table.

Basic - Ripped/worn tin foil used as shelf cover. Foil in disrepair and soiled on walk in cooler shelves.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued with other food preparations not related to egg order without washing hands and changing gloves. Reviewed with employee proper hand washing procedures and employee washed hands and put on new gloves. Corrected On-Site Warning

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped gloved hands on soiled dry towel at cook line between working with cooking foods. Advised employee to wash hands and not use towel for drying purposes. Employee did do. Corrected On-Site Warning

High Priority - Employee washed hands with cold water. Employee used cold water to wash hands due to no hot water at kitchen hand sink. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, container of individually non commercial wrapped pieces of salmon above case of french fries. Advised employee to rearrange items when able. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw prepped chicken and tube of ground beef on shelf above bucket of peeled plantains. Advised employee to rearrange items when able. Corrective Action Taken Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table opposite cookline, under no temperature or time control, raw whole shell eggs (83F - Ambient Temperature). Per employee out of cooler approximately 1 hour since opening. Employee moved eggs to cooler to rechill. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen cooler, GLASSFRONT - cut cheese (55F - Cold Holding); heavy cream (54F - Cold Holding); cooked plantains (55F - Cold Holding); french fries (55F - Cold Holding). Per employee no items prepared or portioned today. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen cooler, GLASSFRONT - cut cheese (55F - Cold Holding); heavy cream (54F - Cold Holding); cooked plantains (55F - Cold Holding); french fries (55F - Cold Holding). Per employee no items prepared or portioned today. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In kitchen steam table, rice 124F at 10:20am (Reheating from 9:00am) to 136F at 11:05am. Employee discarded rice to use newly cooked rice. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table, in pan on top of unit, pickled onions (118F - Hot Holding). Per employee onions not cooked but held warm after pickling since 8:45am. Advised employee to chill onions or heat and properly hot hold. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar used for storing clean pitchers and utensils. Employee removed all items. Repeat Violation Admin Complaint

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

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint

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. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. In men's public restroom. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at kitchen hand sink due to damaged faucet. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tile in dry storage area off of end of bar. Water stained tiles throughout bar, kitchen, and storage areas. Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Red and white cutting boards on kitchen prep tables grooved and slightly discolored. Repeat Violation Warning

Basic - Dumpster overflowing garbage. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of toaster oven in kitchen. Repeat Violation Warning

Basic - Equipment in poor repair. Kitchen glassfront cooler left sliding door not closing properly/out of alignment allowing cold air to escape from cooler. Repeat Violation Warning

Basic - Food stored on floor. 1) Bucket of peeled plantains on floor in walk in cooler. 2) Containers of fryer oil on floor outside walk in cooler. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water at steam table. Repeat Violation Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwave interior has food debris buildup. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In kitchen glassfront cooler. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame and door track on kitchen glassfront cooler has food debris / grease buildup. Warning

Basic - Open dumpster lid. Repeat Violation Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Kitchen glassfront cooler shelves heavily rusted. Repeat Violation Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted pitted. Warning

Basic - Working containers of food removed from original container not identified by common name. Multiple bottles of oil in kitchen not labeled. Warning

Intermediate - - From initial inspection : 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. Class set up for 05/21 and 5/27 for employee training. Warning - From follow-up inspection 2024-05-21: Observed same Time Extended

Basic - - From initial inspection : Basic - 1.Walk-in cooler shelves with rust that has pitted the surface. 2. Glass front Reach in cooler shelves with rust that pitted the surface in kitchen. Warning - From follow-up inspection 2024-05-21: Observed same Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in Ladies restroom Repeat Violation Warning - From follow-up inspection 2024-05-21: Observed same Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair,in storage room, ladies restroom, hallway to restroom and Observed some tiles with water stains. Repeat Violation Warning - From follow-up inspection 2024-05-21: Observed same Time Extended

Basic - - From initial inspection : 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. Walk in cooler ambient temperature at 60F Walk-in freezer and temperature 50F Warning - From follow-up inspection 2024-05-21: Walk in cooler under repairs at time of inspection. No TCS foods stored inside unit. Walk in freezer used at a walk in cooler at time of inspection. Foods stored on ice at time of inspection Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in kitchen. Warning - From follow-up inspection 2024-05-21: Observed same Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Glass front cooler and walk in cooler door not closing properly in kitchen. Observed gap where air is escaping. Warning - From follow-up inspection 2024-05-21: Observed same Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food not maintained frozen solid in walk in freezer. Warning - From follow-up inspection 2024-05-21: Observed same , walk in freezer being used as a walk in cooler at time of inspection. Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washing dishes but not sanitizing dishes in three compartment sink. Operator set up sanitizer solution during inspection and sanitized dishes. Corrected On-Site Warning

High Priority - Nonfood-grade bags ( to go printed shipping bags) used in direct contact with cooked white rice on stove in cook line. Operator discarded bag Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2023. Operator paid license during inspection. License current and active in inspection app. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Glass front cooler; ; Raw shrimp 48F ( - Cold Holding); raw chicken (50F cold holding ); Pork sausages (48F - Cold Holding) pulled from cooler less than 4 hours ago. Operator placed foods back to reach in cooler to quick chill. * Corrective action Taken* Foods not prepared or portioned today. 2. Raw beef (46F - Cold Holding); raw chicken (45F - Cold Holding) raw fish (48F - Cold Holding); held less than 4 hours ago inside walk in freezer . Operator placed foods on ice to quick chill. Foods not prepared or portioned today. Corrective Action Taken 3.Walk in cooler ; Cooked goat ; (47F - Cold Holding); cooked chicken soup (50F); pork sausages (50F - Cold Holding held over night inside walk in cooler per cook. See stop sale. Foods not prepared or portioned today. 4. Cooked goat ; (55F); cooked chicken soup (55F - Cold Holding); cooked Monfongo (48F - Cold Holding); per cook, cooked foods held overnight inside walk in freezer. See stop sale. Foods not prepared or portioned today Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm chlorine in kitchen. Operator remade to 100ppm chlorine Corrected On-Site 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. Provided clean up procedures to person in charge. Operator posted Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Bag with receipts stored inside hand washing sink in kitchen. Operator removed Corrected On-Site Warning

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

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. Class set up for 05/21 and 5/27 for employee training. Warning

Basic - 1.Walk-in cooler shelves with rust that has pitted the surface. 2. Glass front Reach in cooler shelves with rust that pitted the surface in kitchen. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in Ladies restroom Repeat Violation Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair,in storage room, ladies restroom, hallway to restroom and Observed some tiles with water stains. Repeat Violation Warning

Basic - Clean small pots not stored inverted or in a protected manner in kitchen. Operator inverted 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. Walk in cooler ambient temperature at 60F Walk-in freezer and temperature 50F Warning

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

Basic - Dumpster overflowing garbage. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top sauces ion kitchen. Operator moved cell phone Corrected On-Site Warning

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator set up three compartment sink correctly during inspection. Corrected On-Site Warning

Basic - Equipment in poor repair. Glass front cooler and walk in cooler door not closing properly in kitchen. Observed gap where air is escaping. Warning

Basic - Food not stored at least 6 inches off of the floor. Cases of plantains on floor in walk in cooler. Operator elevated Corrected On-Site Repeat Violation Warning

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Warning

Basic - Ice scoop handle in contact with ice in ice bin in bar. Operator stored correctly. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 85F in kitchen. Operator discarded water Corrected On-Site Warning

Basic - Interior microwave has accumulation of food residue. Operator cleaned microwave during inspection. Corrected On-Site Warning

Basic - Open dumpster lid. Warning

Basic - Time/temperature control for safety food not maintained frozen solid in walk in freezer. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Peeled plantains stored inside Home Depot bucket inside walk in cooler. Told operator to store foods in approved food grade containers. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license December 1,2023. Establishment License will be reviewed at the next routine inspection. Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid bug spray inside hand wash sink in kitchen. Operator discarded at will Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce Raw beef stored over bell peppers inside walk in cooler. Operator moved raw beef and stored correctly. Corrected On-Site Warning

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 fish stored over Cheese empanadas inside Ge freezer in kitchen. Operator moved empanadas above raw fish and stored correctly. Corrected On-Site 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 procedures to manager. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Apron and Raid spray inside hand wash sink in cook line. Operator removed apron and discarded raid at will. Corrected On-Site Warning

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

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. Warning

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. Emailed reporting agreement to manager. Warning

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

Basic - Ceiling tile missing in storage room. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair,in storage room, ladies restroom, hallway to restroom and dining area. Observed some tiles with water stains. Repeat Violation Warning

Basic - Cove molding at floor/wall juncture broken/missing in storage room. Warning

Basic - Food not stored at least 6 inches off of the floor. Cases of plantains on floor in walk in cooler. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line soiled. Repeat Violation Warning

Basic - Stored food not covered. Cooked beans inside walk in freezer. Operator covered Corrected On-Site Warning

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 working on cook line touched apron, continue working with food, without washing hands. After instructed employee washed hands and put in new pair of gloves. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. RIF- empanadas on same shelf of raw chicken breast Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. RIF, beef roast over snapper Warning

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. Chicken breast over beef ribs. Warning

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. -Coffee station RIC-TRUE-; ham (54F - Cold Holding); heavy cream (53F - Cold Holding); pepper cream jam (50F - Cold Holding); cut tomatoes (52F - Cold Holding); cut lettuce (53F - Cold Holding) -WIC-cooked pasta (50F - Cold Holding); beans (51F - Cold Holding). Per manager, food held overnight. Employee discarded. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Coffee station RIC-TRUE-; ham (54F - Cold Holding); heavy cream (53F - Cold Holding); pepper cream jam (50F - Cold Holding); cut tomatoes (52F - Cold Holding); cut lettuce (53F - Cold Holding) -WIC-cooked pasta (50F - Cold Holding); beans (51F - Cold Holding). Per manager, food held overnight. See stop sale. -WIC-sausages; (48F - Cold Holding); fresh cheese (49F - Cold Holding), per manager, food held less than 4 hours, operator moved to WIF for a quick chill. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. HWS - bar area, not available for employees to wash hands, not hot/cold water. Repeat Violation Warning

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

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Men and women bathrooms Warning

Basic - Bathroom facility in disrepair. Mens urinal out of service, toilet paper holder is broken Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -women bathrooms- approximately, 8 water damage tiles -coffee station-7 water damage tiles. 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. RIC-True - bottom part is broken. Ambient temperature thermometer 50F. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils containers in water with 80F temperature, Employee removed from water to be clean. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small microwave in cook line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line, substantial build up of grease and soil. Warning

Basic - Plumbing system in disrepair. -HWS-bar area, completely shut off of cold/ hot water. Repeat Violation Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Two soiled wet cloths on prep table, Employee removed. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.employee steeped out of kitchen to grab mop bucket and mop to clean floor, came back inside kitchen to work with food in cook line, without changing gloves, after manager instructed, employee discarded gloves 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. -Sliding door cooler-tomatoes sauce (48F-Cold Holding)); cooked pork (49F - Cold Holding); sausages (50F - Cold Holding); diced cheese (51F - Cold Holding); raw shrimps (48F - Cold Holding); raw chicken breast (50F - Cold Holding). -cooked pasta (58F - Cold Holding); stewed oaxtile (52F - Cold Holding); stewed goat (55F - Cold Holding); triple stew (59F - Cold Holding); cooked pasta (49F - Cold Holding). Per employee food was taking out of freezer, 3 hours ago. Operator moved back all TCS from both units to WIF for a quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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 pry Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Bar area, faucets don't provide hot/cold water Warning

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. Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several containers of foods no dated after taking out of freezer. Employee dated Corrected On-Site Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided for the entire establishment.water temperature (70-80F). Warning

Basic - Buildup of food debris/soil residue on equipment door handles. WIF WIC 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 RIC, bottom part missing, motor is making loud noise, top part is also missing. -WIC-fans are making loud noise Repeat Violation Warning

Basic - Employee beverage container in ice machine/ice bin. Bar area-bottle of Activia yogurt inside ice machine- employee removed bottle. Warning

Basic - Ice scoop handle in contact with ice. Bar area, employee removed Corrected On-Site Warning

Basic - Light shield damaged/in disrepair. Cook line RIC, light shield is missing, plus light bulb is out Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outer doors of WIF and WIC. Warning

Basic - Plumbing system in disrepair. -Bar area: -HWS- faucets of hot/cold water completely shut off -Triple sink hot water faucet completely shut off -triple sink drainers are clogged. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cook line-Sliding glass door cooler Warning

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. Sliding glass door RIC-tomato paste (48°F - Cold Holding); salsa marinara (49°F - Cold Holding); beef tamal (48°F - Cold Holding); coconut milk (49°F - Cold Holding). Per operator food held since yesterday. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliding glass door RIC- tomato paste (48°F - Cold Holding); salsa marinara (49°F - Cold Holding); beef tamal (48°F - Cold Holding); coconut milk (49°F - Cold Holding). Per operator food held since yesterday. See stop sale. Warning

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired , March/2021 Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee's bathroom's Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar area, employee cleaned and sanitized Corrected On-Site Warning

Basic - Buildup of food debris/soil residue on equipment door handles. -oven 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. - sliding glass door RIF , bottom part of unit is missing, broken motor, top part is missing, no light inside unit, Warning

Basic - Cutting board has cut marks and is no longer cleanable. Prep table Warning

Basic - Food stored on floor. Kitchen, container of cooking oil, employee removed Corrected On-Site Warning

Basic - Ice scoop handle in contact with ice. Ice machine by bar area, employee removed to be cleaned and sanitized Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathrooms.Sign provided Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sliding door RIC, door, handle and gaskets -Hood filters -fryers filters Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Sliding glass door -Avanti freezer Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee removed to be cleaned, sanitized and stored properly Warning

High Priority - Raw animal food stored over from ready-to-eat food. Observed raw chicken stored over RTE vegetables in sliding glass door cooler. Raw chicken moved to lowest shelf by manager. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: cooked noodles (54°F - Cold Holding); ox tails (52°F - Cold Holding); white rice (57°F - Cold Holding); beef stew (61°F - Cold Holding). Items held in walk in overnight, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: cooked noodles (54°F - Cold Holding); ox tails (52°F - Cold Holding); white rice (57°F - Cold Holding); beef stew (61°F - Cold Holding). Items held in walk in overnight, see stop sale. Glass door cooler in kitchen: raw beef (46°F - Cold Holding); raw chicken (45°F - Cold Holding); sausage (43°F - Cold Holding)., tests done at 9AM. Unit keeps items cold enough when sealed. Retest: raw beef 42°F and raw chicken 41°F at 9:45AM. Corrective Action Taken Repeat Violation

Intermediate - Food thermometer not calibrated according to manufacturer's specifications. Initial probe thermometer provided was not calibrated. Second probe thermometer is calibrated. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic storage items and utensils stored in hand wash sink at bar. Items removed by manager. Corrected On-Site

Intermediate - No soap provided at handwash sink in kitchen. Stocked by manager. 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. No date mark on ox tail, Moro rice, white rice, beans, or pork in walk in cooler. Items part of stop sale for temperature abuse.

Basic - Food stored on floor. Two large containers of fryer oil on floor in kitchen. Oil moved to low shelf by employee. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on prep table in kitchen. Moved to sanitizer bucket by manager. Corrected On-Site