AGAVE SOCIAL

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 tested at 0 PPM , triple sink was set up to sanitize all all dishes and utensils tested at 200 PPM . Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast hot holding in hot box next to stove in back kitchen temped at 103f at 12:50 pm prepped at 12:10 pm, manager had employee reheat chicken ,temped at 180f at 1:15 pm Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose mop sink with hose splitter manager said she will order one .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards throughout kitchen . And on the cook line, discussed with manager the importance of clean surfaces.

Intermediate - Handwash sink used for purposes other than handwashing.observed brushes and green scrubber on handwashing sink , employee moved items. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed , manager printed and hung up new license at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.observed deeply grooved cutting board on the front cooks line, and the expo line, discussed with manager the importance of a smooth surface. Manager said they ordered new ones .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cake in standing reach in cooler next to bulletin boards ,observed employee drink in cooler across from grill , manager discarded items. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.observed wet mop not stored to dry in mop bucket close to mop sink , manager hung mop to dry 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. Tested at 0ppm during time of inspection. Employee set up three compartment sink to sanitize during time of inspection. Chlorine sanitizer at 100ppm. Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonia tested at 0ppm. Employee set three compartment sink with chlorine sanitizer at 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cajun butter 63F at 3:30pm placed on front line at 11:30am - stop sale, cut butter 49F at 3:50pm placed into front line Reach in cooler at 11am - stop sale, Chimichurri sauce 71F at 4:20pm placed on server line from Walk in cooler at 12pm - stop sale. Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink chlorine sanitizer over 200ppm. Manager adjusted chlorine to 100ppm during time of inspection. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonia tested at over 500ppm. Manager readjusted sanitizer to 200ppm during time of 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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of both soda guns at bar area soiled. Repeat Violation Warning

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

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. No original for Elizabeth. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and radish stored over blanched cauliflower in Walk in cooler. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles at bare area soiled. Manager began to clean nozzles during time of inspection. Cutting board on front line cook soiled. Corrective Action Taken 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

Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted license 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 ice machine. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at bar area soiled with green mold-like substance. Warning

Basic - Old labels stuck to food containers after cleaning. Located at dry storage rack adjacent to ice machine. Repeat Violation Warning

Basic - Standing water in bottom of reach-in-freezer. Located in Reach in freezer at server station. Warning

Basic - Stored food not covered. Raw beef not covered on front line cook. Manager covered beef during time of inspection. Corrected On-Site Warning