FRIENDLY & AMIGO RESTAURANT

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/ Six employees in the establishment engaging food preparation and handling, no certified food manager on duty.

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

Basic - Dumpster rusted out on bottom with holes.

Basic - Food stored on floor. Oil containers stored on floor at dry storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.

Basic - Single-service food containers not stored inverted or protected from contamination at dry storage. Operator stored food containers inverted. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 12/1/24 Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (88F - Hot Holding); cooked fish (94F - Hot Holding); cooked beef stew (89F - Hot Holding); cooked carrots (88F - Hot Holding). Operator stated foods had been cooked less than an hour prior to inspection. Advised operator on time temperature control. Operator placed cooked pork, cooked fish, and cooked beef stew on heat. Cooked carrots were placed in the walk in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the bar area. Repeat Violation

Intermediate - No soap provided at handwash sink in the bar area. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. The handwashing sink in the bar area is missing a hand wash sign. Provided operator with handwashing sign. Repeat Violation

Basic - Stored food not covered. In the reach in cooler that is outside in a storage shed, there is Raw pork with no protection placed in the reach in cooler. Operator began to to wrap raw pork with plastic wrap. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator added chlorine. End result, Sanitizer Bucket (Chlorine 50ppm)

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the front counter by the ice machine.

Intermediate - No soap provided at handwash sink at the front counter by the ice machine.

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. Operator was setting up sink in incorrect order and signs above each basin were in incorrect order. Educated staff on proper set-up of three-compartment sink. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at the front counter by the ice machine.

Intermediate - - From initial inspection : 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. Provided forms to operator. This is a repeat violation from 11-28-23 Repeat Violation Warning - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed old can being used to scoop rice, and a plastic bowl to scoop cooked chicken being used. Warning - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In kitchen, observed several areas not smooth or durable and not easily cleanable. - From follow-up inspection 2024-10-04: Time Extended

Intermediate - No soap provided at handwash sink. In men's room no Hand soap

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and fryers have accumulated grease and debris. 11-28-23 Repeat Violation

Basic - Outer openings not protected with self-closing doors. 11-28-23 Rear kitchen door not self closing Repeat Violation

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Very dim at triple sink area

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen walls around walk in cooler have missing paint areas.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter observed beef patties in a holding unit with(131F - Hot Holding) at the lower level and beef patties (121F - Hot Holding) at the upper level. Per operator patties have been holding two hours, Operator turned up temperature setting and added upper shelf patties to lower shelf patties Corrective Action Taken

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. Provided Operator with Employee Illness Agreement Hand out. Employees began filing out forms

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At front counter

Basic - Equipment in poor repair. In outside storage room, chest freezer door is broken and not able to close completely

Basic - Ice scoop handle in contact with ice. At front counter ice machine Operator replaced scoop and put a new one handle up Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris

Basic - Outer openings not protected with self-closing doors. At back door of kitchen

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed in kitchen supplying gas to the convection oven

Intermediate - - From initial inspection : 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. Provided forms to operator for compliance Warning - From follow-up inspection 2023-05-19: Time Extended - From follow-up inspection 2023-07-20: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In kitchen, near exit to bathroom Warning - From follow-up inspection 2023-05-19: Time Extended - From follow-up inspection 2023-07-20: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near steam table, wall soiled with grease and debris Warning - From follow-up inspection 2023-05-19: Time Extended - From follow-up inspection 2023-07-20: 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. cooked chicken (47F - Cooling); cooked pork (48F - Cooling); cooked fish (47F - Cooling) per operator items were put in cooler last night at 9:00 p.m. to begin cooling.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken (47F - Cooling); cooked pork (48F - Cooling); cooked fish (47F - Cooling) per operator items were put in cooler last night at 9:00 p.m. to begin cooling.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table area beef stew (121F - Hot Holding) per operator discussion operator increased temperature in steam table

Intermediate - No soap provided at handwash sink. Near triple sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, chicken, soups not date marked in walk-in cooler

Basic - Floor tiles missing and/or in disrepair. In kitchen near exit to restrooms

Basic - Food not stored at least 6 inches off of the floor. In outside storage two bags of onions on floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filters have accumulated grease and debris

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water, discussed with operator importance of proper thawing procedures.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls near prep area behind walk-in cooler

Basic - Wood food-contact surface not properly sealed. Wood top on chest freezer in kitchen not sealed.

High Priority - Food with mold-like growth. See stop sale. In the walk-in cooler there is a pot with one pound of beets with a mold like substance growing on them.

High Priority - Live, small flying insects in kitchen, foeod preparation area, food storage area and/or bar. There are two dead roaches under the hand washing sink next to the three compartment sink. Operator swept up the dead roaches and mopped the area. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. There is beef and chicken thawing in standing water in the three compartment sink. This is a repeat violation from 6/14/2021, 9/23/2021. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee mop floor and immediately start to work with raw beef without washing hands. Educated operator on the importance of proper hand washing procedures. Operator instructed employee to stop, wash hands, and wear gloves. Employee did as instructed. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vent in kitchen by walk in cooler door.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board on prep table across from fryers. Operator removed. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Observed multiple shelves lined with foil with the foil torn in several spots.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers not stored in a protected manner. Operator inverted. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef being thawed in bucket with no water and frozen pork being thawed in standing water in three compartment sink. Educated operator on proper food thawing methods. Operator moved items to thaw under cool running water. This is a repeat violation from 6/14/2021. Corrected On-Site Repeat Violation