BRUNIAS CARIBBEAN TAKEOUT RESTAURANT 2 INC

High Priority - - From initial inspection : 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. eggs (63F - Cold Holding) one door cooler black. 2. chicken (53F - Cold holding); pickle cabbage cold holding (53F) two door cooler in kitchen. Cold holding over 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two door cooler inside kitchen - curry goat (50F - Cooling); turkey (53F - Cooling), beef (53F - Cooling); liver (53F - Cooling) See stop sale. Warning - From follow-up inspection 2024-01-26: One door black cooler stop sale issued for cooked vegetables at 60F cold holding overnight. Repeat. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. eggs (63F - Cold Holding) one door cooler black. 2. chicken (53F - Cold holding); pickle cabbage cold holding (53F) two door cooler in kitchen. Cold holding over 4 hours. See stop sale. Warning - From follow-up inspection 2024-01-26: Cooked vegetables at 60F cold holding overnight in 1 door black cooler. Repeat. see stop sale. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-01-26: Time Extended

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. Warning - From follow-up inspection 2024-01-26: 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. 2 door reach in cooler in kitchen and one black door reach in cooler in hallway. Warning - From follow-up inspection 2024-01-26: Observed same for 2 door reach in cooler and one black door reach in coolerTime Extended 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. Two door cooler inside kitchen - curry goat (50F - Cooling); turkey (53F - Cooling), beef (53F - Cooling); liver (53F - Cooling) See stop sale. Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil in water at 84F. 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. eggs (63F - Cold Holding) one door cooler black. 2. chicken (53F - Cold holding); pickle cabbage cold holding (53F) two door cooler in kitchen. Cold holding over 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two door cooler inside kitchen - curry goat (50F - Cooling); turkey (53F - Cooling), beef (53F - Cooling); liver (53F - Cooling) See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. eggs (63F - Cold Holding) one door cooler black. 2. chicken (53F - Cold holding); pickle cabbage cold holding (53F) two door cooler in kitchen. Cold holding over 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. legumes 119F at 9:30am reheating since 8:30am 153F at 10am. Operator reheated temperature. Corrected On-Site Warning

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. Provided poster Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for raw shell egg and undercooked burgers. Printed and posted sign. 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. 2 door reach in cooler in kitchen and one black door reach in cooler in hallway. Warning

Basic - Stored food not covered. Cooked Turkey in strainer not covered in reach in cooler. Warning

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 ear, face then engaged in food preparation. Operator had employees wash hands. Corrected On-Site Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed salted cod fish, snapper chicken leg quarters stored in non food grade bags in reach in freezer. Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing 0 ppm. Operator corrected to 200ppm. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over washed vegetables in standing reach in cooler in kitchen area. Observed raw shell eggs stored over sauce in standing reach in cooler at kitchen area. Operator removed and stored correctly. Corrected On-Site Repeat Violation Warning

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. Warning

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food, vegetables-or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils without wearing gloves. Inspector instructed employee to constantly wash hands with proper hand washing procedures. Operator sent employee to get gloves from store. Warning

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Observer employee with long fake fingernails portioning pickleys without wearing gloves 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment sells eggs at any temperature and does not have a consumer advisory on menu or posted in establishment. Inspector emailed a consumer advisory poster to Operator. Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and peas, grio, cow foot, wings, pumpkin soup, white rice, turkey cooked from Sunday7th thru August 8th with no date mark on foods. Warning

Basic - Observed Current Hotel and Restaurant license not displayed. Warning

Basic - Observed Employee beverage container on a food preparation table with condiments or over/next to clean equipment/utensils. Warning

Basic - Observed Wet wiping cloth not stored in quaternary ammonium sanitizing solution between uses. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning

Basic - Dead roaches on premises. Observed 4 dead roaches on floor in aisle way towards back door separate from any food preparation area. Observed 17 dead roaches in light shield in aisle-way towards back door separated from food preparation area. Operator cleaned area and removed dead roaches from light shields. Corrective Action Taken Warning

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 on prep table and condiment shelf Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed In-use tongs stored on equipment door handle between uses. 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. Observed handle of scoop directly touching rice in container at kitchen area. Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor in the exterior of establishment. Warning

Basic - Stored food not covered. Observed beef liver stored in reach in cooler not covered. Operator covered food. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken and turkey being thawed on prep table at room temperature. Warning

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

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Observed uncovered waste receptacle in restroom used for public and employees. - From follow-up inspection 2023-01-06: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-01-06: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-01-06: Time Extended

Basic - - From initial inspection : Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Observed no drain boards used at 3 compartment sink . Pots, Cambro containers placed on top of each other on shelves not allowed to air dry. - From follow-up inspection 2023-01-06: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Observed 2 cans of dented pot pie mix and one dented can of spinach on shelf in dry storage area

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee begin to work without washing hands before putting on gloves.

High Priority - Food with mold-like growth. See stop sale. Observed raw okra on shelf beneath microwave with mold build up on vegetable. See Stop Sale.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food contact surfaces not being sanitized with any chlorine or quaternary ammonium solution set up.

High Priority - Nonfood-grade bags used in direct contact with food. Observed turkey wings and chicken stored in black plastic garbage bags in standing Frigidaire freezer in dry storage area.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over raw cabbage in standing kenmore reach in cooler in dry storage area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored on top of conch in standing reach in freezer Observed raw chicken stored over vegetables, hot dogs, opened French fries in standing grista freezer in kitchen area.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed. 24 rodent droppings in dry storage area on floor under dry storage shelf next to water heater Observed approximately 5 or more rodent droppings in dish ware area on floor under 3 compartment sink located in kitchen area

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.

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 - 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork, cooked goat, cooked turkey, cooked malanga, and cooked sauces made more than 24 hours per operator on January 4th with no date marking.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense flour in kitchen area.

Basic - Covered waste receptacle not provided in women's bathroom. Observed uncovered waste receptacle in restroom used for public and employees.

Basic - Current Hotel and Restaurant license not displayed.

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 employee only washing utensils, with dish soap , rinse and not sanitizing utensils, pots, blender.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Observed plastic bottles of soda stored on floor in dry storage area.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of spoon directly touching coleslaw in standing reach in cooler.

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Observed no drain boards used at 3 compartment sink . Pots, Cambro containers placed on top of each other on shelves not allowed to air dry.

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor coming from restroom area and dining room area.

Basic - Observed Working containers of rice, cornmeal , sugar, and salt removed from original container not identified by common name in kitchen area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed catering pans stored on top shelf not inverted

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution in kitchen area, stored on prep table

High Priority - Food with mold-like growth. See stop sale. 1) Observed mold like substance on cook spinach in saber reach in cooler. 2) Observed 8 beet root with mold like substance on shelf by back door. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked cow foot in Grista reach in freezer in kitchen. Operator rotated. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1) Observed raw shell eggs stored in true reach in cooler at 60°F ambient. Per operator eggs has been in cooler for days. 2) Observed milk at 57°F in true flip top cooler in kitchen 3) Observed tomato sauce at 57°F in true reach in cooler in kitchen . See stop sale. 4) Observed rice and peas (61°F - Cold Holding); goat (57°F); beef (57-61°F - Cold Holding); cabbage (64°F - Cold Holding); soup (51°F - Cold Holding); turkey (51°F) curry chicken 55°F, legume 51°F, griot 56°F in asber reach in cooler. Per operator food as been in cooler for 1-2 days. 5) oxtail (74°F - cold Holding); stew chicken (67°F - cold Holding); turkey (54°F - Cold Holding) On prep table in front of cookline Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1) Observed raw shell eggs stored in true reach in cooler at 60°F ambient. Per operator eggs has been in cooler for days. 2) Observed milk at 57°F in true flip top cooler in kitchen 3) Observed tomato sauce at 57°F in true reach in cooler in kitchen . See stop sale. 4) Observed rice and peas (61°F - Cold Holding); goat (57°F); beef (57-61°F - Cold Holding); cabbage (64°F - Cold Holding); soup (51°F - Cold Holding); turkey (51°F) curry chicken 55°F, legume 51°F, griot 56°F in asber reach in cooler. Per operator food as been in cooler for 1-2 days Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed raw shell eggs stored in true reach in cooler at 60°F ambient. Per operator eggs has been in cooler for days. 2) Observed milk at 57°F in true flip top cooler in kitchen 3) Observed tomato sauce at 57°F in true reach in cooler in kitchen . See stop sale. 4) Observed rice and peas (61°F - Cold Holding); goat (57°F); beef (57-61°F - Cold Holding); cabbage (64°F - Cold Holding); soup (51°F - Cold Holding); turkey (51°F) curry chicken 55°F, legume 51°F, griot 56°F in asber reach in cooler. Per operator food as been in cooler for 1-2 days. 5) oxtail (74°F - cold Holding); stew chicken (67°F - cold Holding); turkey (54°F - Cold Holding) On prep table in front of cookline See stop sale Warning

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed true flip top cooler at 60°F, asber reach in coolers at 54°F and Kenmore cooler at 57°F please see tcs food temperatures attached. 1) Observed raw shell eggs stored in true reach in cooler at 60°F ambient. Per operator eggs has been in cooler for days. 2) Observed milk at 57°F in true flip top cooler in kitchen 3) Observed tomato sauce at 57°F in true reach in cooler in kitchen . See stop sale. 4) Observed rice and peas (61°F - Cold Holding); goat (57°F); beef (57-61°F - Cold Holding); cabbage (64°F - Cold Holding); soup (51°F - Cold Holding); turkey (51°F) curry chicken 55°F, legume 51°F, griot 56°F in asber reach in cooler. Per operator food as been in cooler for 1-2 days. 5) oxtail (74°F - cold Holding); stew chicken (67°F - cold Holding); turkey (54°F - Cold Holding) On prep table in front of cookline Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) Observed oxtails and stew chicken cooked 10/27/2021 at 7 am. 2) Observed cow foot cooked 10/22/2021 in Grista reach in freezer not labeled. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth and easily cleanable throughout kitchen. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone case purses on counter next to avocados and coffee pots at front counter. Operator removed. Corrected On-Site Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed true flip top cooler in kitchen area doors not closing. Ambient temperature 60°F 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. Observed scoop handle touching sugar in container in kitchen. Operator removed and stored properly. Corrected On-Site Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottled water stored above spinach in saber reach in cooler in kitchen area. Warning

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in true reach in cooler in kitchen area. Warning

Basic - Standing water in floor drain/floor drain draining very slowly. Observed slow draining water in drain in from at asber reach in cooler. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed seasoned oxtail thawing T room temperature on prep table across from cookline. Operator placed in reach in cooler. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed ceiling with mold like substance in kitchen area. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed sugar in clear container on kitchen not labeled. Operator labeled. Corrected On-Site Warning