CASA MARIA TEQUILA BAR AND GRILL 2

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 large pans of cooked pork at 55° , 50°. (Overnight temperatures). 1 large pan of cooked chicken 47°. (Overnight temperatures). Warning

High Priority - Live, small flying insects found 2 flies in dry goods Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of sliced raw beef over box of tomatoes in walk in cooler. Moved by manager. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 large pans of cooked pork at 55° , 50°. (Overnight temperatures). 1 large pan of cooked chicken 47°. (Overnight temps. ) 1/2 pan of cooked rice In Oven at 110° since last night. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1/2 pan of cooked rice In Oven at 110 since last night. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Pans , utensils in Hand Wash Sink by walk in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding under Dish machine and by kitchen prepline wall.

Basic - Floor soiled/has accumulation of debris. Soiled floors under equipment in kitchen and prep. Grease buildup on floor under cook line equipment.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ceiling of walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around door to walk in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of kitchen oven.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Loose /warped insulation to walk in freezer door. Torn gaskets to Drawer Cooler at cook line. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk in cooler : Cooked chicken 50°, 49° , 49°, 50° , 48°, 50°. (Overnight temperatures). Cooked pork 47°, 47°, 50° .(overnight temperatures) Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food service employee used broom then engaged in food service activities without washing hands. Manager intervened. Corrective Action Taken 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. Food service employee touched face then handled food service equipment without washing hands. Manager intervened. Corrective Action Taken Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw pork then washed gloves then engaged in food preparation activity without change gloves. Manager intervened. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in walk in cooler : Cooked chicken 50°, 49° , 49°, 50° , 48°, 50°. (Overnight temperatures). Cooked pork 47°, 47°, 50° .(overnight temperatures) Container of cooked rice in oven at 112°. Since 11 am. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tub of Shredded lettuce at 60° in kitchen. Per Person In Charge , item placed about noon. Moved by manager to walk in cooler for rapid cooling. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Container of cooked pork on top of oven at 94°. (Since about 11:30am.). Reheated to 180-185° by manger. Container of cooked rice in oven at 112°. Since 11 am. Stop sale issued. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked foods cooling while covered , deep portions , stacked pans. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager . Corrected On-Site Warning

Basic - Food stored on floor. Bag of onions on floor kitchen Near wet floor. Moved by manager Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop container. Moved by manager. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between equipment. Moved by manager. Corrected On-Site Warning

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn, loose walk in freezer insulation. Warning

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 - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored on bar Hand wash sink. Moved by manager for cleaning.

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. No proof of any employee training available Warning

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at Hand wash sink kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled base of drawer cooler.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado not adequately washed before prep. Old labels still on.