LA BRASA PINES

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. After multiple attempts Dishwasher (Chlorine 0ppm). Operator set up triple sink Corrective Action Taken Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice container. Operator removed bowl Corrected On-Site Warning

Basic - Food stored on floor. Containers of mayonnaise stored on floor in prep area. Operator elevated foods Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on floor of walk in cooler floor Repeat Violation 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. Dish machine chlorine sanitizer tested at 0ppm chlorine. Operator attempted to prime sanitizer. Sanitizer will not prime. Operator set up three compartment sink at 100ppm chlorine to manually sanitize and called for service. Corrective Action Taken Warning

High Priority - Employee washed hands with no soap. Operator instructed employee to re wash hands with soap Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container stored in cook line hand wash sink, operator removed Corrected On-Site

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/ CFM arrived at time of inspection Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Operator closed bathroom door Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Non handled container used to dispense rice on cook line. Operator removed and replaced with handled utensil Corrected On-Site

Basic - Equipment in poor repair. Gaskets at left side cook line flip top cooler in poor repair

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer next to ware washing area

Basic - Nonfood-contact surface soiled with dust. Observed at fan above prep table. Employee started to clean at time of inspection Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm chlorine. Operator remade and retested at 100ppm chlorine Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. After loading dirty dishes in dish machine, employee proceeded to put up clean dish ware without washing hands. Reviewed with employee and managers proper procedures and employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline, FLIPTOP UPPER - house fresh tomato salsa (58F - Cold Holding); cut tomato (48F - Cold Holding); portioned cooked chicken (51F - Cold Holding); portioned raw beef (49F - Cold Holding); portioned raw chicken (48F - Cold Holding) LOWER - rice (46F - Cold Holding); raw steak (45F - Cold Holding); raw chicken (46F - Cold Holding). Per manager items not prepared or portioned today. All items in unit from 11:00am. Technicians on site working on unit. Employees removed items back to walk in cooler to rechill. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer buckets reading greater than 200ppm chlorine. Employee remade all to proper 100ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint

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. Two employees expired within last 2 months.

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on back prep table.

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. Dish machine reading 0 ppm after multiple attempts. Employee set up sanitizer sink to sanitize all items. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front counter DESSERT CASE - commercial flan (50F - Cold Holding). Per manager not prepared or portioned today. Received on 9-9. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table in back kitchen area, under no temperature controls, fresh garlic in oil (70F - Cold Holding). Per employee prepared on 9-10 and on table 30 minutes. Employee returned oil to reach in cooler to rechill. 2) At front counter DESSERT CASE - commercial flan (50F - Cold Holding). Per manager not prepared or portioned today. Received on 9-9. See stop sale. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at entrance to front counter blocked by sanitizer bucket in sink. Employee removed bucket. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at front service station by restaurant entrance. Manager labeled as table cleaner. Corrected On-Site Repeat Violation 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. Sanitizer pump operating as intended - no chemical sanitizer pumping through lines. Employee set up sanitizer sink to sanitize all items. Corrective Action Taken Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened water bottles in kitchen fliptop cooler. Employee segregated bottles away from other goods. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. On prep table by ceviche station, containers of oil and salt not labeled. Employee labeled. Corrected On-Site Warning

High Priority - Dish machine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizing at 0ppm chlorine, observed sanitizer bucket empty. Operator stated , he will place an order for sanitizer solution. Establishment using 3 compartment sink until equipment can sanitize properly. Corrective Action Taken 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 pork inside walk in freezer. Operator moved raw chicken to lower shelf and stored correctly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass front cooler at front counter, Flan 50F (cold holding ),Flan pulled from walk in cooler less than 4 hours ago. Manager moved back to walk in cooler to quick chill. Ambient temperature in unit at 47F. Foods not prepared or portioned today. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 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. Four new employees hired less than 30 days. Emailed employee reporting agreement form to manager. Corrective Action Taken Warning

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 81F in cook line. Operator moved stored utensils on stove. Corrective Action Taken Warning

Basic - Some ceiling tiles soiled in ware washing area. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry next to mop sink. Operator hang to dry Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Oil container, sugar and salt containers not labelled in cook line. Operator labelled all foods. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk-in cooler identified cooked rice (47°F) operator stated rice had be pulled from the steam table at close last night. Rice was in a deep pan and failed to cool properly. See Stop Sale Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee picked a receipt up off the floor went to change gloves but failed to wash hands before lacing clean gloves on. Stopped employee and they washed their hands. Second employee used a paper towel to clean spilled liquid off the floor without gloves on but after wiping the floor started to place gloves on without washing hands. Stopped employee who then washed hands and place$ on fresh gloves. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk-in cooler identified cooked rice (47°F) operator stated rice had be pulled from the steam table at close last night. Rice was in a deep pan and failed to cool properly. See Stop Sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler identified cooked chicken (46°F); raw chicken (46°F); raw pork (46°F); raw steak (47°F). Per operator items in walk-in under 4 hours. Operator moved all TCS foods to the freezer to rapid chill and hold until walk-in in serviced. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Identified at the hand wash sink by prep sink. Operator provided. Corrected On-Site Warning

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Identified over the grill, build up of grease on hood baffles and ansul fire suppression nozzles. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Identified o; the steam table across from the grill. Operator removed pan and utensils to be washed and sanitized and increased the steam table temperature. Corrective Action Taken Warning