BRAVO GOURMET SANDWICH

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees walk outside to another part of the building to access reach in coolers and freezers. Observed several employees walking into kitchen from outside and engaging in food preparation. Advised operator of proper handwashing procedures. Employees washed hands. Corrected On-Site Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef, cooked the beef and then plated food, without washing hands. Advised operator of proper handwashing procedures. Employee washed hands. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler#3 from left: ; cooked rice (52F - Cold Holding); cooked pasta (52F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding) Items overstocked, per operator items were not prepared or portioned today. Held out of temperature for 1.5 hours. Advised operator to move to reach in cooler to bring temperature to 41F. Operator did. Corrective Action Taken Repeat Violation Admin Complaint

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on shelf above flip top cooler and cutting board. Advised operator of proper storage. Operator moved beverage. Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then pick up plated food. Server washed hands with soap and water. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee washed knife sharpener in hand wash sink located between True cooler and True Freezer 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/ Manager arrived during inspection Corrected On-Site 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 - Spray bottle containing toxic substance not labeled. Spray bottle contains bluish liquid identified as a degreaser, located on top of Dishwasher . Employee labeled bottle. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawed in standing water. Employee placed Beef under running water. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 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. Observed dish machine chlorine 0 PPM Operator called for repair. Three compartment sink chlorine 100 PPm Corrective Action Taken Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server droppings off dirty dishes and pick up a food to go order. Explained to operator correct hand washing technique. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in flip top #2 cook line Hard boiled eggs (53F - Cold Holding); diced tomatoes (55F) cooked potatoes (58F) ,Fresh Mozzarella (55F ) Tamales chicken corn (55F), cream cheese (61F) , huancoia (55F) . Items not prep or prepared today. Per operator items stored in flip top cooler for 24 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed . Per operator not portioned or prep today. Per operator held since 11:30am. Operator moved items to freezer for quick chill. Recheck temperature, Calamari 42F, octopus 42F, cooked shrimp 43F, fish 42F, Corrected On-Site Observed in flip top #2 cook line Hard boiled eggs (53F - Cold Holding); diced tomatoes (55F) cooked potatoes (58F) Flip top #2 ; Hard boiled eggs (53F - Cold Holding); diced tomatoes (55F) cooked potatoes (58F) , Mozzarella (55F ) Tamales chicken corn 55F, cream cheese (61F) ,hard cooked eggs (58F), huancoia (55F) . Items not prep or prepared today. Per operator items stored in flip top cooler for 24 hours. See stop sale. Corrected On-Site Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom. Operator provided Corrected On-Site Warning

Basic - Cold holding equipment Flip top cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Warning

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

Basic - Food stored on floor. Observed a bag of dried beans on store room floor. Operator elevated. Corrected On-Site 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. 0 ppm., ran machine 3 times. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) cooked potatoes (50); cooked chicken (50); cheese (50); beef (50) in middle station flip top cooler. Foods in cooler less than 3 hours per Manager and ice added to quick chill. No TCS foods to be stored in cooler. 2) salsa (41-48); chimichuri sauce (41-48) on ice. Ice level shallow. Salsa land sauce on ice less than 3 hour and ice added. Corrective Action Taken Warning

Intermediate - No soap provided at handwash sin in kitchen. Soap replaced. Corrected On-Site Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in sugar container removed. Corrected On-Site Warning

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

Basic - Floor tiles missing and/or in disrepair and/or in disrepair throughout kitchen. Warning

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen and storage area. Warning

Basic - Soiled dry wiping cloth in use on cutting boards in kitchen. Wiping cloth moved to sanitizer bucket. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Beef on prep cart in back kitchen moved to sink with running water. Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution stored on the floor in kitchen. Sanitizer bucket moved to shelf. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Sugar container on prep table. Label added. Corrected On-Site Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon for sushi rolls Warning

High Priority - Nonfood-grade bags used in direct contact with food. Pineapple skins in reach in freezer stored in takeout bags. Operator moved to different containers Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (55°F); raw shrimp (48°F); cut tomatoes (56°F. Flip top cooler across from cook line not maintaining temperature. Operator states cooler was loaded about an hour ago and that food was not stored overnight. Operator removed food until cooler can be serviced Warning

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice at cook line made at 11AM. Currently 3:23 Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice at cook line made at 11AM. Currently 3:23 Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice Warning

Intermediate - Handwash sink used for purposes other than handwashing. Colander stored in HWS next to cook line. Operator removed colander Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. HWS at bar and storage area 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 - No soap provided at handwash sink. HWS at bar and storage area Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. HWS IN prep area Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Ceviche flip top cooler door handle. Has build up of food debris Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in storage area Warning

Basic - Cove molding at floor/wall juncture broken/missing. Next to hand wash sink on cook line Warning

Basic - Dead roaches on premises. 30 dead roaches located inside drawer cooler below grill. Cooler not in use Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open cup of water below slicer in prep area Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 employee cellphones on top of ceviche flip top cooler Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No HWS in bathroom. In storage area or at storage area HWS Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf next to cook line and on top of flip top coolers Warning

Basic - Stored food not covered. Flour and sugar in storage area Warning