CHAMPET RESTAURANT AND BAR

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed operating washing dishes without the sanitizing step. Educated operator on proper sanitizing procedures. Operator set up triple sink reading 100 ppm chlorine. Corrected On-Site

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 in asta reach in cooler - raw fish (55F - Cold Holding); raw fish (51F - Cold Holding); cooked turkey (53F - Cold Holding). Ambient temperature of the cooler is 56F. Per operator items were not prepared or portioned today. Item was left in cooler over night exceeding 6 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed in asta reach in cooler - raw fish (55F - Cold Holding); raw fish (51F - Cold Holding); cooked turkey (53F - Cold Holding). Ambient temperature of the cooler is 56F. Per operator items were not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale. 2. Asta reach in cooler 54F - Cold Holding); cooked goat (53F - Cold Holding). Per operator items were left in cooler for less for 2 hours ago . Advised operator to placed items in cooler for quick chill. Operator placed items in freezer. *Corrective Action taken * Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer at cook line fried chicken - (80F - Hot Holding) reheated to 202F. ; fried turkey (79F - Hot Holding)reheated to 188F. Per operator items were out of temperature for less than one hour . Operator reheated items. Corrected On-Site

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed at front counter reach in cooler ,establishment selling Fresh passion fruit, Freshly squeezed lemon juice , Soursop with milk , Beets carrots and lemon. Advised operator not to sell drink until proper warning labeling is placed on packaging. Operator removed drinks from cooler. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.h Hand wan sink next to triple sink in kitchen. Operator provided during the inspection. Corrected On-Site

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed at front counter reach in cooler ,establishment selling Fresh passion fruit , Freshly squeezed lemon juice , Soursop with milk Beets carrots and lemon. Advised operator not to sell drink until proper minimum labeling is placed on packaging. Operator removed drink from cooler. Corrective Action Taken

Basic - Stored food not covered. In asta reach in cooler in kitchen, cooked rice , cooked legume stored uncovered . Operator covered during the inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Atosa reach in freezer closest to cookline, open containers of raw coconut shrimp and raw chicken tenders above open boxes of individual butters and bagged potatoes. Manager rearranged for proper separation. 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. At back walkway first reach in freezer closest to kitchen, open bag of raw whole chickens on top of cases of raw beef. Manager moved to side of freezer with rest of raw chicken. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw coconut shrimp to - not for order - and immediately moved to make line to prepare food order without washing hands and changing gloves first. Had manager explain to employee proper handwashing procedures. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In buspan on top of fliptop unit, under no time or temperature control, cut lettuce (72F - Cold Holding). Per manager out of cooler approximately 1 hour. Employee moved lettuce to reach in cooler to rechill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In baskets at FRYER - cooked chicken (76F - Hot Holding); fried fish (103F - Hot Holding); fried pork (86F - Hot Holding). Per manager, all items cooked and holding for use from 12:00pm. Advised manager to reheat and properly hot hold in window or chill and cold hold. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1) In Atosa 3 door reach in cooler by oven, cooked turkey 48F at 3:05pm (heated cooling from approximately 1:00pm) to 48F at 3:30pm; cooked pork 49F at 3:05pm (heated cooling from 12:30pm) to 49F at 3:30pm. Based on times and temperatures taken, foods will not reach 41F in 4 hrs. 2) In Atosa 3 door reach in closest to to go door, portioned pikliz 57F at 2:55pm (ambient cooling from 12:30pm) to 55F at 3:30pm; cooked vegetable sauce 56F at 2:55pm (heated cooling from 12:00pm) to 55F at 3:30pm. Based on times and temperatures taken, foods will not reach 41F in 4 hrs. 3) In Atosa 2 door reach in nearest to cookline, cut conch 58F at 2:45pm (ambient cooling from approximately 12:30p) to 54F at 3:25pm. Based on times and temperatures taken, foods will not reach 41F in 4 hrs. Advised manager to find way to move foods to more shallow uncovered containers and move to reach in freezers to rapid chill. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in middle reach in freezer by back door not date marked when prepared. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup and plate in bulk container of salt. Manager removed both. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Hotel pans on top shelf opposite reach in freezers not inverted. Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils in dirty cambridge container of shelf opposite triple sink in prep area. Manager changed to clean container. Corrected On-Site

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No covered molding throughout kitchen.

Basic - Soiled dry wiping cloth in use. Employees with soiled dry clothes tucked into aprons.

Basic - Stored food not covered. Pan of mac in cheese in Atosa reach in cooler by cookline not covered. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. At back prep triple sink, pork chops thawing in standing water. Per manager placed in water approximately 30-45 minutes. Manager turned on cold running water. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping clothes hanging on oven door handle at cookline.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of salt and flour in kitchen not labeled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On kitchen counter; cooked chicken (80F at 1200pm - Heated Cooling since 9am). Did not cooldown to 70F in 2hrs. See stop sale. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect in to go cashier area away from kitchen Warning

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on ceiling in back room, next to kitchen. 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. 1)Kitchen flip top; cooked sausage (54F - Cold Holding); shredded lettuce (50F - Cold Holding) per operator foods in unit overnight. Foods not portioned or prepared today. 2)On kitchen counter; cooked chicken (80F at 1200pm - Heated Cooling since 9am) did not cool to 70F in 2 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Kitchen flip top; cooked sausage (54F - Cold Holding); shredded lettuce (50F - Cold Holding) per operator foods in unit overnight. Foods not portioned or prepared today. 2)On kitchen counter; cooked chicken (80F at 1200pm - Heated Cooling since 9am) did not cool to 70F in 2 hours. See stop sale. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked beef (69F at 1200pm to 60F at 1225pm - Heated Cooling since 09am) observed food item left on counter cooling in room temperature. Operator moved to reach in cooler to cool down properly Corrective Action Taken Warning

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Observed a small child walking through the kitchen area when food is being prepared. Instructed operator to keep child away from prep area. Now sitting in to go cashier station Corrected On-Site Warning

Basic - Dead roaches on premises. 1 dead roach on wall above employee rights poster Warning

Basic - Ice buildup in reach-in freezer In right most RIF next to back door. Warning

Basic - Stored food not covered. In 2 door lowboy cooler, marinade in large bucket container left uncovered Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked legumes inside Atosa reach in cooler in kitchen. Operator moved raw beef to another reach in cooler 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 chicken stored over raw fish in atosa freezer in kitchen. Operator moved raw chicken to bottom shelf and stored correctly Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Atosa reach in cooler in kitchen; raw ground beef (45F - Cold Holding), cooked legumes 50F ( cold holding ) cooked white rice 45F ( cold holding) Foods held less than 4 hours ago. Per operator, door was left open for delivery and morning prep. Operator moved foods to another reach in cooler to quick chill. 2. Fried Turkey 60F ( cold holding ) held on top prep next to fryer in cook line under no temperature control for food safety less than 4 hours ago. Per cook, foods pulled from reach in cooler less than 4 hours ago. Operator moved cooked Turkey back to reach in cooler to quick chill. Suggested using Time as a public health control. Foods not prepared or portioned today Corrective Action Taken 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 procedures to manager Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in ware washing area next to 3 compartment sink water temperature at 75F. Warning

Basic - Ice buildup in Atosa reach-in freezer in hallway next to exit door in kitchen. Warning

Basic - Plumbing system in disrepair. Hand wash sink faucet ( hot) next to 3 compartment sink in ware washing area unable to turn on Repeat Violation Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live, small flying insects flying under 3 compartment sink in bar above floor drain. 2 live , small flying insects flying over bags of onions in dry storage area. 1 live , small flying insect on shelf in wait station. Operator killed all small flying insects , cleaned and sanitized area during inspection. Corrected On-Site Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Raw ground beef stored over unwashed vegetables in Atoso reach in cooler in storage area. Operator moved raw beef to bottom shelf and stored correctly. Corrected On-Site 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 Reach in cooler in cook line , Tomato sauce (50F - Cold Holding) held overnight per cook. See stop sale . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Flip top cooler in cook line ; butter sticks (55F - Cold Holding); Haitian pickles (50F - Cold Holding) held under 4 hours ago. Operator placed on ice to quick chill. corrective action taken * Reach in cooler in cook line , Tomato sauce (50F - Cold Holding) held overnight per cook. See stop sale . Warning

Basic - 2 dead flies on shelf in bar. Operator removed , cleaned and sanitized area during inspection. Corrected On-Site Admin Complaint

Basic - All Reach-in freezers interior/shelves have accumulation of soil residues in kitchen. Repeat Violation Warning

Basic - Dead roaches on premises. 1 dead roach inside ladies restroom. Operator removed,cleaned and sanitized area during inspection. Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Phone on top case of to go containers in kitchen. Operator removed Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Equipment in poor repair. Flip top right door not properly attached to unit in cook line .Door coming off when opened. Warning

Basic - Floor area(s) covered with standing water. Under 3 compartment sink in kitchen. Under flat grill in cook line. Warning

Basic - Floor soiled/has accumulation of debris next to Fryer in cook line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat grill in cook line. Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0 ppm chlorine. Operator placed sign- out of order. Equipment needs line and chemical. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live , small flying insect flying around in ware washing area. 4 live, small flying insects flying over container of raw fish in prep area. 2 live , small flying insects landed on top container where raw fish is being held and under preparation stage. 1 live, small flying insect landed on top of outer lid of to go sauce container. 2 live, small flying inspects flying around in bar area. At end of inspection no live ,small flying insects observed. Operator killed cleaned and sanitized area during inspection. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat cooked chicken on prep table in kitchen. Operator moved raw chicken to walk in cooler. Corrective Action Taken Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef inside walk in freezer Raw shrimp over fries inside reach in freezer in storage room. Warning

High Priority - Raw peppers with mold-like growth. Operator discarded See stop sale. Warning

High Priority - Stop Sale issued due to adulteration of food product. 1 Dead fly inside curaçao bottle in bar. Operator discarded bottle. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ; cooked Cow feet; (54F); cooked pork ; (49F); cooked bean sauce (50F); butter packets (50F) held overnight per chef. See stop sale. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken at 2 pm ; (62F- 63F )cooling since 12:30pm retested 4pm 57F-58F cooling at this rate cooling will not be met . Foods cooling in large bus pan inside walk in cooler. Wic ambient at 52 °F. See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler/ reach in cooler ; piklez (57F); cut Lettuce (51F); heavy cream (48F),meat sauce (48F). Per chef held under 2 hours ago , operator moved to walk in cooler for quick chill. * corrective action taken*. Prep station ; Cooked plantains (88F )under no temperature control ; raw fish (78F) on batter under no temperature control, chef stated held under 2 hours ago, operator moved to walk in cooler to quick chill. Corrective action taken. Raw beef 70F room temperature in prep station held under 4 hours ago per chef. Operator moved to walk in freezer to quick chill.* corrective action taken*. Walk in cooler ; cooked Cow feet; (54F); cooked pork ; (49F); cooked bean sauce (50F); butter packets (50F) held overnight per chef. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Above steam table meat balls (107F - Hot Holding), fried plantains 124 F ( hot holding ), cooked goat 125 ( hot holding) , beef and vegetables 113F ( hot holding )under 4 hours ago per chef. Operator move to stove to be reheated to 165F or above. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken at 2 pm ; 62F- 63 )cooling since 12:30pm retested 4pm 57-58 cooling at this rate cooling will not be met . Foods cooling in large bus pan inside walk in cooler. Wic ambient at 52 °F. See stop sale Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food processor blade soiled on shelf with clean dishes. Operator moved to be washed rinsed and sanitized. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times in ware washing area with pots and pans. Operator moved pots and pans and made hand sink accessible. Corrected On-Site 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. Warning

Basic - 1 dead roach under shelf in dry storage room. Operator cleaned and sanitized area during inspection. Corrected On-Site Warning

Basic - 6 dead flies on top shelf in bar. Operator cleaned and sanitized shelf during inspection. 1 dead fly inside blue curaçao alcohol bottle in bar. Operator discarded bottle. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense cooked beef inside walk in cooler and inside bucket with corn meal in dry storage area. Operator removed Corrected On-Site Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in ware washing area and prep station. Warning

Basic - Drips from condensation or splash falling unto floor inside walk in cooler from unit. Warning

Basic - Employee personal items ( keys , phones and purses )stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Thorough-out kitchen. Operator removed and stored correctly. Corrected On-Site Warning

Basic - Equipment in poor repair. Handle missing on microwave. Warning

Basic - Floor soiled/has accumulation of debris and grease in cook line under prep tables and cooking equipments. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Knife stored inside corn meal bucket in dry storage area. Operator removed Corrected On-Site Warning

Basic - Insect control device installed over food preparation area. Bug zapper over prep table in wait station. No foods present at time of inspection. Warning

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

Basic - Light shield missing in kitchen. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under all prep tables in kitchen / cook line. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed Corrected On-Site Warning

Basic - Standing water on floor inside walk -in-cooler. Warning

Basic - Stored food not covered. Raw lobster not covered in reach in freezer in storage area. Operator covered Corrected On-Site Warning

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

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature in prep station under 4 hours ago per chef. Operator moved to walk in freezer to quick chill. Corrected On-Site Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves under prep table in kitchen with rust that pitted the surface. Warning

Portable fire extinguisher gauge in red zone by wait station . For reporting purposes only.

High Priority - - From initial inspection : 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. Chlorine sanitizer 00ppm Warning - From follow-up inspection 2021-11-05: Observed same, operator contacted technician, will be check on the next inspection Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by cook line Warning - From follow-up inspection 2021-11-05: Observed same, will be check on the next unannounced inspection 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/ Anide Menard Warning - From follow-up inspection 2021-11-05: Observed same, time extended Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizer at 00ppm Warning - From follow-up inspection 2021-11-05: Observed same, will be check on the next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Behind dish machine/ triple sink -behind cooking equipment Warning - From follow-up inspection 2021-11-05: Observed clean wall behind dish machine Observed same behind cooking equipment, will be check on the next inspection Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler-turkey (61°F - Cooling). 12:00 noon Turkey cooked at 7:00 am, put in walk in cooler at 8:00 am. Second temperature: 2:00 pm, (50°F). See stop sale Warning

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. Chlorine sanitizer 00ppm 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Walk in cooler-turkey (61°F - Cooling). 12:00 noon Turkey cooked at 7:00 am, put in walk in cooler at 8:00 am. Second temperature: 2:00 pm, (50°F). -Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 -Walk in cooler-snapper (55°f-Cooling) at 12:00 Snapper fish seasoned at 7:00 am, put in walk in cooler at 9:00 am. Second temperature at 2:00 pm, 51°F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line Station-Flip top; cut lettuce (50°F - Cold Holding); tomato sauce (48°F - Cold Holding) -Cook-line station- low boy cooler -; butter (47°F - Cold Holding); meat balls (50°F - Cold Holding); seasoning sauce (50°F - Cold Holding), per operator food held less than 4 hours, ice added for a quick chill. Walk in cooler-cooked rice (47°F - Cold Holding); beans (45°F - Cold Holding); acra de malanga (48°F - Cold Holding )per operator food held less than 4 hours. Ice added for a quick chill. Food items cooked at 7:00am, placed on walk in cooler, at 9:00 am. Temperature taking at 12:00 Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 Walk in cooler-snapper (55°f-Cooling) at 12:00 Snapper fish seasoned at 7:00 am, put in walk in cooler at 9:00 am. Second temperature at 2:00 pm, 51°F See Stop sale Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by cook line Warning

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. At the time of inspection, cook line- flip top and walk in cooler are not keeping TCS foods on proper cold holding temperatures. cooked rice (47°F - Cold Holding); beans (45°F - Cold Holding); acra de malanga (48°F - Cold Holding).food held less than 4 hours, iced added for a quick chill. 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/ Anide Menard Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Next to triple sink - Next to prep sink employee provided Corrected On-Site Warning

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

Intermediate - No soap provided at handwash sink. Next to prep sink, employee provided Corrected On-Site Warning

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

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Accumulation of debris on drainboards or equivalent. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizer at 00ppm Warning

Basic - Floor not cleaned when the least amount of food is exposed. Cook line, pre sink area dish ware area. Warning

Basic - Food stored on floor. Observed overflowing storage of food inside walk in freezer with 5 boxes storage on floor Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Pork in standing water, employee removed from water Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Behind dish machine/ triple sink -behind cooking equipment Warning

Basic - Water draining onto floor surface. Bellow triple sink and dish machine area Warning

Basic - Water leaking from pipe and/or faucet/handle. Under triple sink Warning