MANDY'S RESTAURANT

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed owner wipe hands on t-shirt then touched his glasses. Then proceeded to start cutting green peppers without washing hands. Stopped operator and had them wash their hands. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display case by front counter: Cold holding Flan 56f, cheesecake 52f. Operator placed items in freezer to rapidly cool down. Secondary temperature cheese cake (32F - Cold Holding); secondary temperature flan (33F - Cold Holding) Corrected On-Site Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheat: green beans 136 started 9am current time 10:06am; green beans re-temp at 11:00am (155F - Hot Holding). Manager placed in pot and rapidly reheated to 210f in 5 minutes. Corrected On-Site 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.Emailed operator handout and provided hard copy. Corrected On-Site Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulated food debris. White bin in walk in cooler for dry bean storage soiled with mold like substance. Manager cleaned can opener. Corrective Action Taken Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures. Manager was in process of reheating leftover green beans for hot holding. Did not verify reheating temperature when completed. Stated they were boiling. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple pans of cooked chicken, and cooked beans in walk in cooler and open milk under front counter. Operator put dates on items. Corrected On-Site Warning

Basic - Bathroom door left open other than during cleaning or maintenance. Men's restroom door. Manager closed door Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 opened employee drinks in freezer stored above French fries , manager mover to separate shelf. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table under microwave. Manager moved Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Soiled floor in walk in cooler. Warning

Basic - Floor tiles missing and/or in disrepair. In front area of hot line closest to handwashing sink by the window Warning

Basic - Ice buildup in reach-in freezer by warmer box on cook line. Repeat Violation Warning

Basic - No Heimlich maneuver/choking sign posted. Emailed operator copy and provided hard copy Corrected On-Site Repeat Violation Warning

Basic - No copy of latest inspection report available. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of Fryer soiled with accumulated debris, hood vents soiled with grease, Walk in cooler shelving soiled with accumulated debris. Repeat Violation Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Observed operator cutting green unwashed peppers on cutting board, operator washed green peppers. Educated manager to wash produce prior to cutting. Corrective Action Taken Warning

Basic - Soiled dry wiping cloth in use, discussed with operator the importance for clean unsoiled cloth. Observed operator using soiled wiping cloth as a pot holder and wiping off food debris on prep table. Educated operator to change cloth when soiled. Corrective Action Taken Warning

Basic - Stored food not covered. Observed pan of cooked plantains in walk in cooler not covered. Manager removed Corrected On-Site Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

High Priority - Nonfood-grade bags used in direct contact with food ( ham) in freezer . Manager removed ham from bag and placed in a food grade container. Corrected On-Site Warning

High Priority - Raw animal food ( raw chicken in opened bag ) stored over or with ready-to-eat food ( packages of yucas ) in a freezer - not all products commercially packaged in storage area in back kitchen . Manager rearranged food . Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Food rearranged . Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on the floor under dish machine. Manager removed live roach , cleaned and sanitized area Corrective Action Taken Admin Complaint

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 - 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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food ( cooked meats) prepared onsite and held more than 24 hours ( 2 days previously ) not properly date marked in walk in cooler . Manager date marked food . Corrected On-Site Warning

Basic - Carbon dioxide tanks not adequately secured opposite men's restroom . Manager secured tanks Corrected On-Site Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable in front counter area. Manager has new cutting boards in boxes with scheduled service to install them Repeat Violation Warning

Basic - Dead roaches on premises. - 1 dead roach on the floor under chemical storage rack in dish washing area . Manager removed roach , cleaned and sanitized area Corrective Action Taken Admin Complaint

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Ice cream in reach in freezer . Manager relocated personal food Corrected On-Site Repeat Violation Warning

Basic - Ice buildup in reach-in freezer in food prep area . Repeat Violation Warning

Basic - Interior of freezer in disrepair/has exposed insulation in former bar area Warning

Basic - Interior of microwave has accumulation of food debris in front counter and cook line areas Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dusty hood filters at cook line - soiled shelves in walk in cooler Warning

Basic - Stored food ( cooked meats, oil and vegetables) not covered in walk in cooler . Manager covered food Corrected On-Site Warning

Basic - Unwashed fruits/vegetables ( box of tomatoes, unwashed lemons) ) stored with ready-to-eat food ( cooked pork, margarine ) in walk in cooler . Manager rearranged food Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains 129F at 10:10am reheat to 172F at 10:12am Corrected On-Site Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Located in back exterior of establishment. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled next to three compartment sink. Soda nozzle on soda machine soiled in dining room. Ice chute dispenser on soda machine in dining room. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee used Employee handwash sink at front line to dump sanitizer water make sanitizer bucket. Discussed with operator. Repeat Violation Warning

Basic - Bathroom door left open other than during cleaning or maintenance. Both restroom doors left open. Operator closed doors during time of inspection. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. 1 CO tank not secured. Located adjacent to restrooms. Employee secured at time of inspection. Corrected On-Site Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Located on front line Reach in cooler. Repeat Violation Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in front line Reach in cooler. Not identified or segregated. Employee voluntarily discarded. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry storage rack adjacent to three compartment sink. Repeat Violation Warning

Basic - Ice buildup in reach-in freezer. Warning

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw breaded pork 46F, raw chicken 46F, pooled egg mixture 46F, raw beef 47F, raw pork loins 48F, raw chicken 48F, raw chicken 49F, raw pork loin 49F, cooked chicken 47F, cooked chicken 47F, cooked chicken 47F, cooked chicken 49F, cooked beef noodle 47F, cooked chicken 47F, cooked pork 48F, cooked pork 53F, cooked chicken 54F, cooked tamales 46F, cooked yuca 47F, cooked beef 47F, cooked beef 48F, cooked pork 49F, cooked chicken stew 49F, cooked black beans 49F, cooked plantains 47F, ham and oil 47F, sliced ham 48F, ham 49F, cheese 49F, cheese 48F, cheese 48F, cheese 49F, cheese 48F, ham 47F, cheesecake 48F, potato balls with beef and pork 45F, Cooked chicken originally obtained from Walk in cooler which was out of temperature Warning - From follow-up inspection 2025-05-22: Cooked Tamales 46F cold hold, ham and onions in oil 51F cold hold, potato balls 51F cold hold, cheese cake 48F cold hold. A stop sale was issued on 5-21-25 for these items to be discarded. I observed them in the walk in cooler which remains in disrepair during call back. Operator discarded items during call back inspection.Admin Complaint Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempted at 10:20am: raw breaded pork 46F, raw chicken 46F, pooled egg mixture 46F, raw beef 47F, raw pork loins 48F, raw chicken 48F, raw chicken 49F, raw pork loin 49F, ham and oil 47F, sliced ham 48F, ham 49F, cheese 49F, cheese 48F, cheese 48F, cheese 49F, cheese 48F, ham 47F, cheesecake 48F, potato balls with beef and pork 45F, Cooked chicken 47F, cooked chicken 47F, cooked chicken 47F, cooked chicken 49F, cooked beef noodle 47F, cooked chicken 47F, cooked pork 48F, cooked pork 53F, cooked chicken 54F, cooked tamales 46F, cooked yuca 47F, cooked beef 47F, cooked beef 48F, cooked pork 49F, cooked chicken stew 49F, cooked black beans 49F, cooked plantains 47F, Cooked chicken originally obtained from Walk in cooler which was out of temperature (See Stop Sale) Admin Complaint - From follow-up inspection 2025-05-22: Cooked Tamales 46F cold hold, ham and onions in oil 51F cold hold, potato balls 51F cold hold, cheese cake 48F cold hold. A stop sale was issued on 5-21-25 for these items to be discarded. I observed them in the walk in cooler which remains in disrepair during call back. Operator discarded items during call back inspection See Stop Sale.Admin Complaint Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles behind front line cook are bulging and in disrepair. Multiple ceiling tiles on front cook are acoustic tiles. Operator plans to replace with smooth, cleanable tiles by 7/4/2025. Warning - From follow-up inspection 2025-05-22: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in dish pit area. Repeat Violation Warning - From follow-up inspection 2025-05-22: 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. Walk in cooler not holding food at proper temperature. Warning - From follow-up inspection 2025-05-22: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in front line Reach in cooler has cut marks. Repeat Violation Warning - From follow-up inspection 2025-05-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of insulated food contact surface are soiled with debris, located in storage area adjacent to restrooms. Warning - From follow-up inspection 2025-05-22: Time Extended

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Operator unable to provide invoice for 2 cases of raw chicken in Walk in cooler. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw breaded pork 46F, raw chicken 46F, pooled egg mixture 46F, raw beef 47F, raw pork loins 48F, raw chicken 48F, raw chicken 49F, raw pork loin 49F, cooked chicken 47F, cooked chicken 47F, cooked chicken 47F, cooked chicken 49F, cooked beef noodle 47F, cooked chicken 47F, cooked pork 48F, cooked pork 53F, cooked chicken 54F, cooked tamales 46F, cooked yuca 47F, cooked beef 47F, cooked beef 48F, cooked pork 49F, cooked chicken stew 49F, cooked black beans 49F, cooked plantains 47F, ham and oil 47F, sliced ham 48F, ham 49F, cheese 49F, cheese 48F, cheese 48F, cheese 49F, cheese 48F, ham 47F, cheesecake 48F, potato balls with beef and pork 45F, Cooked chicken originally obtained from Walk in cooler which was out of temperature Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempted at 10:20am: raw breaded pork 46F, raw chicken 46F, pooled egg mixture 46F, raw beef 47F, raw pork loins 48F, raw chicken 48F, raw chicken 49F, raw pork loin 49F, ham and oil 47F, sliced ham 48F, ham 49F, cheese 49F, cheese 48F, cheese 48F, cheese 49F, cheese 48F, ham 47F, cheesecake 48F, potato balls with beef and pork 45F, Cooked chicken 47F, cooked chicken 47F, cooked chicken 47F, cooked chicken 49F, cooked beef noodle 47F, cooked chicken 47F, cooked pork 48F, cooked pork 53F, cooked chicken 54F, cooked tamales 46F, cooked yuca 47F, cooked beef 47F, cooked beef 48F, cooked pork 49F, cooked chicken stew 49F, cooked black beans 49F, cooked plantains 47F, Cooked chicken originally obtained from Walk in cooler which was out of temperature (See Stop Sale) Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Knife stored inside Employee handwash sink adjacent to steam table warmers. Operator removed knife during time of inspection. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in Walk in cooler not date marked. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. 2 CO tanks adjacent to restrooms not secured. Operator secured tanks during time of inspection. Corrected On-Site Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles behind front line cook are bulging and in disrepair. Multiple ceiling tiles on front cook are acoustic tiles. Operator plans to replace with smooth, cleanable tiles by 7/4/2025. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in dish pit area. Repeat Violation 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. Walk in cooler not holding food at proper temperature. Warning

Basic - Current Hotel and Restaurant license not displayed. 2025 license displayed in office. Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in front line Reach in cooler has cut marks. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored inside plastic serving platter in top of Reach in freezer on front line cook, adjacent to deli slicer. Operator relocated keys during time of inspection. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Located at dry storage rack adjacent to Dish machine. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of insulated food contact surface are soiled with debris, located in storage area adjacent to restrooms. Warning

Basic - Single-service articles stored on a soiled surface. Located on lower shelving on cook line. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. All foods began cooling the prior night at 7pm. Temped at 9:04am: Cooked black bean 50F, Mac and cheese 50F, cooked pork tamales 49F, cooked yuca 49F, cooked red bean 52F.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle boxes on floor then began work without first washing hands. Discussed with operator the importance of washing hands every time they change tasks. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 49F, cooked ground beef 49F, Cooked black bean 50F, Mac and cheese 50F, cooked pork tamales 49F, cooked yuca 49F, cooked red bean 52F. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - Cold holding: cooked chicken 49F at 9:06am retempted to 46F at 10:12am, cooked ground beef 49F at 9:06am, 46F at 10:12, ham 50f at 9:09am, 48F at 10:12, raw pork 48F at 9:06am, 46F at 10:12. Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink. Discussed with employee to wash hands only at Employee handwash sink. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. All foods began cooling the prior night at 7pm. Cooked black bean 50F and cooked red bean 52F are stored in food containers deeper than 4 inches.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator's Probe thermometer off by 10 degrees. Helped operator calibrate thermometer during time of inspection.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above soda machine in disrepair.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed some wet nesting equipment on the dry storage shelf adjacent to back kitchen exit.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in Reach in freezer adjacent to three compartment sink and chest freezer adjacent to Dish machine. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Observed old food on clean equipment located on dry storage rack across from back kitchen exit.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 2 bottles of water inside Reach in freezer adjacent to front line cook. Repeat Violation

Basic - Single-service articles improperly stored. Several boxes of single service straws, take out containers, and gallon bottles of juice stored on floor inside bar area. Operator began to relocate some items to an approved location during time of inspection. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over breaded fish operator moved. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pinto beans (51F - Cold Holding); black beans (55F - Cold Holding); chick peas (51F - Cold Holding); chicken (51F - Cold Holding); pork (55F - Cold Holding); cooked chicken thighs (50F - Cold Holding); cooked Yucca (50F - Cold Holding); cooked.green beans (50F - Cold Holding); tilapia raw (47F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked pork (53F - Cold Holding); raw shell eggs (ambient 54F - Cold Holding); raw beef (51F - Cold Holding); flan (53F - Cold Holding); cheese cake (52F - Cold Holding); garlic in oil (51F - Cold Holding); empanadas (48F - Cold Holding); potato balls (47F - Cold Holding); ham (51F - Cold Holding); Swiss cheese (50F - Cold Holding); cooked plantains (52F - Cold Holding); stock (49F - Cold Holding); salami (49F - Cold Holding) see stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pinto beans (51F - Cold Holding); black beans (55F - Cold Holding); chick peas (51F - Cold Holding); chicken (51F - Cold Holding); pork (55F - Cold Holding); cooked chicken thighs (50F - Cold Holding); cooked Yucca (50F - Cold Holding); cooked.green beans (50F - Cold Holding); tilapia raw (47F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked pork (53F - Cold Holding); raw shell eggs (ambient 54F - Cold Holding); raw beef (51F - Cold Holding); flan (53F - Cold Holding); cheese cake (52F - Cold Holding); garlic in oil (51F - Cold Holding); empanadas (48F - Cold Holding); potato balls (47F - Cold Holding); ham (51F - Cold Holding); Swiss cheese (50F - Cold Holding); cooked plantains (52F - Cold Holding); stock (49F - Cold Holding); salami (49F - Cold Holding) see stop sale, operator had repair man fix the issues during the inspection. Corrective Action Taken 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. Sent to operator via email. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures. Discussed with operator, he was checking temperatures with an inferred thermometer and it was not calibrated properly. And was not documented, just checked. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler held longer than 24 hours Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Basic - Hole in or other damage to wall. Hole In dry storage area, Dry storage area cove molding missing Ceiling not smooth easily cleanable throughout kitchen. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cooks line prep area. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table soiled Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in freezer on hot line prep area Warning

Basic - Stored food not covered. Mash potato in walk in cooler Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stop sale of roast pork 12 lbs, and yuca 5 lbs. Both items held overnight reached an internal temp of 54F and 50F at 9:15 AM. Repeat Violation 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. Dishmachine at 0 ppm during inspection. Operator fixed machine during inspection. Chlorine at 100 ppm. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen by employee hand wash sink. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired February 1, 2024. operator paid license during time of inspection. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale of roast pork 12 lbs, and yuca 5 lbs. Both items held overnight reached an internal temp of 54F and 50F at 9:15 AM. 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. Operator does not have knowledge of Big 6. Operator has been provided with handout during inspection. Corrected On-Site 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. Operator does not have a clean up plan for vomit/diarrhea. Operator has been provided with handout during inspection. Corrected On-Site Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer dirty located by the three compartment sink. Inside of microwave is dirty, located underneath espresso machine. Operator cleaned slicer and microwave during time of inspection. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Large bucket blocking employee hand wash sink. Operator moved bucket underneath sink during time of inspection. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in the in walk in refrigerator not date marked. Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Operator was not wearing hair restraint while preparing food. Operator later wore a hat during time of inspection. Corrected On-Site Warning

Basic - Food stored on floor. Pickle bucket located underneath employee hand wash sink, sitting on floor not six inches above ground. Case of soda located behind bar in dining room is sitting on floor. Operator removed pickle bucket and case of soda from floor during inspection. Corrected On-Site 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. Scoop handles for chicken base, salt, sugar, and sazon seasoning are touching spices inside of bin. Located underneath prep table adjacent to warmer. Operator removed scoops from bins at time of inspection. Corrected On-Site Warning

Basic - Missing drain plug at dumpster. Dumpster located outside behind restaurant is missing drain plug. Warning

High Priority - Dented/rusted cans present. See stop sale. Del sol red peppers 6 lbs.

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 at 30 ppm chlorine tested two times discussed with operator to set up three compartment with wash rinse sanitize until the dish machine gets fixed. Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch mouth and began to work with food. Discussed with operator the importance of hand washing. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes with improper sanitizer ppm at dish machine at 30 ppm chlorine.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: mash potatoes 113 f at Inspector advised operator to re heat to 165 f. 2nd temp Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Discussed with operator the importance of using hand washing sink to wash hands only. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance . Can opener blade soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed pans inside the hand washing on hot bar area.sink. Observed employee remove items from hand washing sink. Fill sanitizer buckets with water. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks on cooked chicken beans and pork and multiple items in walk-in cooler. Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floors soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer by office gaskets soiled.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine at 10 ppm retested to 100 ppm. Corrected On-Site