FLACOS RESTAURANT

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. There are multiple reduced oxygen packages of beef in the walk-in cooler and walk-in freezer, operator has no HAACP plan submitted. Inspector provided the operator with a template for HACCP. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black buildup of old food debris on the can opener blade.

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/ 61C-4.023(1) FAC: (1) Each licensed establishment shall have a minimum of one certified food protection manager responsible for all periods of operation. When four or more employees, at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place

Intermediate - Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle in the chemical storage area.

Basic - Accumulation of debris on exterior of warewashing machine. There is a large buildup of food debris on top of the dishwasher.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. There is an employee drink on top of the ice machine. Operator discarded the employee drink. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from an oven door handle. Operator removed the tongs. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken in walk-in cooler over unwashed potatoes. Operator moved chicken, no stop sale required, as no direct cross contamination was observed. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. On the top of machine, heavy accumulation of debris

Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom in kitchen has no covered waste receptacle

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Very dim in walk-in cooler, I needed my flashlight to check temperatures and storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw beef stored over ready to eat sauce in walk in cooler. Operator removed beef. Corrected On-Site

Intermediate - Observed interior roof of microwave next to ice machine soiled with accumulated food debris. Operator cleaned. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at hand wash sinks reaching 95F (waited 3 minutes).

Basic - Accumulation of debris on exterior of warewashing machine.

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.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Three compartment sink at bar.

Basic - Insect control device stored on shelving near Togo containers. Educated operator on proper storage of insect control device. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sinks at bar.

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

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 chlorine sanitizer dish machine testing at 0ppm after three cycles. Operator set up chlorine sanitation station in three compartment sink testing at 100ppm and called for maintenance. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over unwashed green tomatoes in walk in cooler. Educated operator on the importance of proper food arrangement. Operator moved items into proper storage order. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed pieces of shrimp in hand wash sink by co2 tank in kitchen. Educated operator on proper hand sink usage.

Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottles of chemicals on chemical storage shelf not labeled.

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelves above gas ranges used for pan storage.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table across from prep sink. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Insect control device installed over food preparation area. Observed bug zapper sitting on shelf with to go containers.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink by dish pit and at hand wash sink by co2 tank in kitchen.