LA BRASA ROTISSERIE & GRILL

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed chef cracks raw shell eggs and then touch cooked chicken without changing gloves and wash hands. After brief education, employee then changed gloves and wash his hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes at front line hot held at 110F. Per operator, potatoes cooked and placed at front line 1.5 hours prior to the inspection. Operator reheat potatoes to 179F.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed 2 unlabeled spray bottle with degreaser at 3 compartment sink.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. -Observed containers with food items stored on walk in freezer floor.

Basic - Stored food not covered. -Observed an uncovered container with salt prep station. Operator covered. Corrected On-Site Repeat Violation Admin Complaint

Basic - Working containers of food removed from original container not identified by common name. -Observed salt removed from the original container not labeled. Operator labeled container. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Observed employee washing and rinsing pot and food pans without sanitizing. After brief education, employee then set up sanitizer solution.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed shrimp cold held in flip top cooler at 44F. Per operator, shrimp transfer to unit 1.5 hours before the inspection. Operator placed ice pack on shrimp for quick chill. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in prep station block with cardboard boxes.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substances buildup inside ice machine.

Basic - Stored food not covered. -Observed an uncovered container with salt stored in kitchen. Operator covered. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Black trash bags used to cover chicken in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Kitchen flip top; raw chicken (42F-53F - Cold Holding). As per operator, foods not portioned or prepared today, in unit less than 4hrs. Observed raw chicken above fill line. Operator took some chicken off the top, to the inside cooler for quick chill. 2)Flip top; raw fish, cut (46F - Cold Holding) Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table; cooked veggies (111F - Hot Holding). Operator placed items in oven to quickly reheat foods to 165F Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands using triple sink.

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/ Upon arrival certified manager not present. Manager arrived approx 10 minutes upon inspector's arrival. Manager stated they were at the bank Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. At top shelf, aluminum to go container not stored inverted.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cookline fliptop lower cooler, container of portioned raw steak above container of portioned rice. Employee rearranged items to properly separate. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under front counter. Employee marked as degreaser. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket hanging by ice machine not inverted. Manager inverted. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on front counter but cash registers. Employee moved container to shelf below register. Corrected On-Site

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Bagged trash on ground around dumpster.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kitchen flip top; diced chicken (47F - Cold Holding), per operator foods not portioned or prepared today. In unit less than 4hrs. Observed items overfilled. Operator moved to RIC for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling above triple sink with build up of dust

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum food containers not stored inverted on top shelf in back storage area Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line fliptop lower cooler, container of washed whole head romaine lettuce with leaves overhanging in direct contact with raw meat in adjacent container of raw steaks. Employee discarded lettuce and replaced with new away from raw foods. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cutting board next to cook line fliptop unit, rice (73F - Cold Holding). Rice under no time or temperature control. Per employee rice prepared and cooled night before and out of cooler 3 hrs. Employee moved rice down to reach in cooler to rechill to 41F. Corrective Action Taken Repeat Violation Admin Complaint

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

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. Observed triple sink set up with wash set up in middle sink next to sanitizer sink. Employee drained sinks, cleaned, and set up correctly. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Loose gasket around top of cooler door at cook line fliptop unit. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths under cutting boards at cook line and back prep table. Employees removed cloths. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed chicken (48F - Cold Holding); shrimp (47F - Cold Holding); Pork (46F - Cold Holding); Beef (44F - Cold Holding). Per operator, all items placed in unit 3.5 hours prior to the inspection. Operator transfer items to another unit on ice bath. Corrective Action Taken Warning - From follow-up inspection 2023-09-12: At the time of callback inspection, shrimp temps at 48°, pork 48° and chicken 49°. See stop sale. . Per operator, all items placed in unit 30 minutes prior to the inspection. All items transfer to walk-in cooler. Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. -Observed flip top cooler at cookline ambient temperature at 47F. Warning - From follow-up inspection 2023-09-12: At the time of callback inspection, flip the cooler at cookline temps at 48°F. Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Wiping cloth sanitizer solution in excess of 200 Ppm. Operator discarded liquid made new solution rechecked 50 Ppm Corrected On-Site

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 operator procedures. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hose from proguard dispensing machine being stored in hand washing sink located by dish machine.

Intermediate - Spray bottle containing degreaser toxic substance not labeled.operator labeled Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent over3 compartment sink soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cutting board has cut marks and is no longer cleanable. Observed flip top cooler cutting board on cook line has cut marks and is no longer cleanable.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup underneath and behind compressor in walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in containers of salt and chicken seasoning scoop handle in contact with products. Observed on top of flip top cooler in prep area containers of salt and msg scoop handle in contact with salt and msg. Operator removed clean and sanitized scoops Corrected On-Site Repeat Violation

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash located front counter hand sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Working containers of salt removed from original container not identified by common name.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. romaine chopped lettuce (76F - Cooling); tomatoes slice (47F - Cooling); cooked macaroni (74F - Cold Holding) made today at 10 am second temperature 41°F 12 Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Employee switched from working with raw food chicken and beef to ready-to-eat food without washing hands.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at cook line accumulated with grease build up.

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

Intermediate - Observed Hand-wash sink not accessible for employee use at all times with towels and grease build up residue stored in hand washing sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine nozzles and lid at drive thru area. Accumulation of black mold like substance on interior of ice machine located at 3 compartment sink

Basic - Accumulation of debris on drainboards or equivalent.

Basic - Buildup of food debris/soil residue on equipment door handles and mold on gaskets.

Basic - Ceiling/ceiling tiles/vents hoods at cook line over grill soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee personal food not properly identified and segregated from food to be served to the public at reach in salad cooler at front

Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop touching salt seasoning for chicken

Basic - Observed Bowl or other container with no handle used to dispense cooked rice at cook line.

Basic - Observed Employee beverage container on a food preparation table drive thru shelf or over/next to clean equipment/utensils.

Basic - Observed Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Observed Employee with no hair restraint while engaging in food preparation portioning sauces without wearing hair net.

Basic - Observed Food-contact surface not cleaned and sanitized between contact with different raw animal products between raw chicken and raw beef

Basic - Observed Ice scoop handle in contact with ice at soda station at drive thru area.

Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses at front counter.

Basic - Observed Wiping cloth chlorine sanitizing solution not at proper minimum strength opportunity Corrected to 50 ppm.

Basic - Observed Working containers of wine removed from original container not identified by common name.

Basic - Observed single service to go silverware stored directly next to hand washing sink located in front prep table exposed to splash from hand washing sink.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at front reach in salad cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of soda nozzles at soda machine located at drive thru area and in dining room with mold like substance build up. Observed ice chute of soda machine in dining room with mold like substance. Observed cutting board at cook line with mold like substance build up. Observed gaskets on reach in cooler at cook line with heavy mold like substance. Warning - From follow-up inspection 2022-08-17: Cutting board still observed Gaskets s still observed Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed Accumulation of black/ mold-like substance in the interior of the ice machine/bin located in dish ware area. Warning - From follow-up inspection 2022-08-17: Still observed Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gaskets on reach in cooler at cook line. Warning - From follow-up inspection 2022-08-17: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in any reach in holding unit. Warning - From follow-up inspection 2022-08-17: Time Extended

Basic - - From initial inspection : Basic - Observed Buildup of food debris/soil residue on equipment door handles throughout. Warning - From follow-up inspection 2022-08-17: Time Extended

Basic - - From initial inspection : Basic - Observed ceiling tiles and vents above food preparation area with grease build up and grease hanging from light shields and vents. Warning - From follow-up inspection 2022-08-17: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at cook line. Warning - From follow-up inspection 2022-08-17: Still observed 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. -Observed cooked chicken cooling in walk-in cooler at 59-64°F, cooked rice at 45-48°F and black beans at 59-61°F. Per operator, all mentioned TCS foods items has been cooling from yesterday. Items did not cooled from 135°F to 41°F in a total of 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Observed cooked chicken cooling in walk-in cooler at 59-64°F, cooked rice at 45-48°F and black beans at 59-61°F. Per operator, all mentioned TCS foods items has been cooling from yesterday. Items did not cooled from 135°F to 41°F in a total of 6 hours. See stop sale.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed employee cracked raw shell eggs and then touch clean in-use cutting board and utensils without changing gloves and wash hands. Educate employee Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical at front counter.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed black mold like substance buildup inside ice machine.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense cooked rice.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table next to food items. Operator removed and stored properly. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. -Observed grease on floor underneath cooking equipments.

Basic - Food stored in a location that is exposed to splash/dust. -Observed various food items stored next to handwash sink at front line area.

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash.