ARGENTINIAN EMPANADAS ON THE GRILL #2

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk held on prep table milk (52F - Cold Holding). Per operator item has been out of temperature for approximately 5mins. Milk placed in cooler to cool down. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to hold sanitizer bucket.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at coffee station. PIC placed wiping cloth in sanitizer solution. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel used to separate cooked breaded steak in reach in cooler in kitchen. PIC removed paper. 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 cooked Beef (52F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded steak (52F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at display cooler; empanadas (55F at 11:50 - Cooling since 9:00am, second temperature 54F at 12:40). PIC placed items in freezer to rapid cool. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to hold wet wiping cloth.

Intermediate - No soap provided at handwash sink. Observed at front counter.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to scoop bacon in low boy cooler next to hand wash at front counter.

Basic - Soiled dry wiping cloth in use. Observed at coffee station.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed chimichurri made more than 24 hours not date marked.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic disposable cup used to dispense mozzarella cheese in low boy in kitchen. PIC removed cup. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed an accumulation of black mold like debris on reach in freezer gaskets in kitchen.

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - kitchen Observed 3 flying insects flying over and landing on on wall at hand wash sink. Employee killed and sanitized area. Corrected On-Site

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored in a way to allow proper air drying.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1: milk (51°F - Cold Holding) In table top mini fridge next to espresso machine. Ambient temperature is 55°F Operator states less than 1 hour and moved milk to working reach-in cooler. #2: empanadas (49-51°F - Cold Holding) Observed at front counter display holding tiramisu. Ambient temperature is 53°F. Operator states less than 1 hour and moved empanadas to working cooler. Operator also turned temperature down for proper cold-holding of display case. Corrective Action Taken

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths. Operator states they ran out and will purchase more.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle in front counter reach-in cooler near Messi statue. Operator removed. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked shell eggs in ikon series cooler in rear prep area. Employee discarded items. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed glass door lowboy - provolone (47F - Cold Holding); sausage (48F - Cold Holding), per employee items moved from prep cooler and stored in cooler since 12 pm. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed glass door lowboy - provolone (47F - Cold Holding); sausage (48F - Cold Holding), per employee items moved from prep cooler and stored in cooler since 12 pm. See Stop Sale.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Daniel Marcelo Klas 01/03/2017 manager certification expired 01/03/2022.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch at front counter. Employee removed at time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in rear by coils of reach in freezer.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch mask while using utensil to clean griddle in back kitchen area. PIC had employee wash 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 hot hold griddle - beef empanadas (120°F - Hot Holding)per PIC items holding for 1 hour. PIC reheated to 171°F in oven and turned up hot unit. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry in mop bucket. PIc removed and stored upright. Corrected On-Site Repeat Violation