NORKY'S POLLOS A LA BRASA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat food reach in cooler on cooks by brick oven

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 64F on prep table top. Employee moved to reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Bucket inside sink at front line service. Employee removed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook rice bagged not dated reach in cooler by oven

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 Repeat Violation

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer in customer service dining room has ice cream. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook touching cord with gloves and the n continue to work with food, employee washed hands and changed gloves.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed Rotisserie chicken not 135 f , operator reheated items to 165f. Corrected On-Site Repeat Violation

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction observed for Swai Fish used in raw ceviche, discussed with operator to discontinue raw Swai fish in Ceviche until parasite destruction letter is obtained.operator contacted distributer who provided parasite destruction letter. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce.observed raw chicken over unwashed produce in tall reach in cooler next to brick oven , owner moved items . Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards next to triple sink .

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards throughout kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table next to microwave, and vitamins, and personal bag on food on prep table. employe moved items. Corrected On-Site

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed freezers in dining area with ready to eat food not locked.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles not labeled, operator labeled bottles . Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored over unwashed tomatoes in reachin cooler adjacent to grill top. Employee placed on bottom shelf. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fries (104 - Hot Holding) on prep table next to fryer. Employee discarded. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fries (104 - Hot Holding) on prep table next to fryer. Employee discarded. See stop sale. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on service line being used as a dump sink. Inspector discussed proper hand sink usage with employee.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and cooked pasta with no date mark in walking cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl stored in bulk sugar on storage shelf adjacent to 3-compartment sink. Employee removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cookline.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in dish area .

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of soda stored in 2-door Valpro cooler next to red brick oven. Employee voluntarily discarded. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. 2-door reachin freezer has rust pitted shelves adjacent to grill top.

Basic - Single-service articles improperly stored. Sleeve of Togo boxes stored on floor on service line. Employee placed on shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked pasta in reach-in cooler on cook line.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. A tray of raw shell eggs (52F - Cold Holding) stored on microwave in kitchen. Employee moved to reach-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Multiple pans of grilled half chicken (88-92F - Hot Holding) in hot box. A pot of cooked rice (127-132F - Hot Holding) stored on stove top.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front service counter and men's room. No soap provided at handwash sink. The only handwash sink at kitchen. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, cooked white rice and various cooked food in reach-in coolers. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In flour bin.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. On prep table in kitchen.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored raw beef and raw fish in reach-in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In Men's restroom. The air dry device is not working.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimps, chicken noodle soup and various cooked items in large reach-in cooler. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked noodle in reach-in cooler at kitchen. Raw animal food stored over or with unwashed produce. Raw chicken, raw steak and raw fish stored over unwashed whole tomatoes in reach-in cooler at kitchen. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish and raw beef in reach-in cooler at kitchen. Warning - From follow-up inspection 2023-12-27: Raw shell eggs over tomatoes in reach in cooler during callback Time Extended

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 2-3 dozens of raw shell eggs (62F - Cold Holding) on prep table at kitchen. Employee moved into reach-in cooler. Corrective Action Taken Warning - From follow-up inspection 2023-12-27: 2 eggs left out at time of callback Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken noodle soup, cooked bean and other cooked food in large reach-in cooler at kitchen. Warning - From follow-up inspection 2023-12-27: Product not labeled at time of call back Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. A bag of salt and corn on cob stored on floor in storage room. Repeat Violation Warning - From follow-up inspection 2023-12-27: Salt on floor at time of callback Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. A case of plastic food containers stored on floor in storage room. Warning - From follow-up inspection 2023-12-27: Containers stored on floor at time of callback Time Extended

Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2023-06-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Sponge stored in handwash sink at front service area. Warning - From follow-up inspection 2023-06-07: Wet wiping cloths stored in handwash sink at front service area. Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at kitchen. Warning - From follow-up inspection 2023-06-07: Time Extended

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. Repeat Violation Warning - From follow-up inspection 2023-06-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning - From follow-up inspection 2023-06-07: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on handwash sink at front service area. Warning - From follow-up inspection 2023-06-07: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2023-05-10: Time Extended

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. Warning - From follow-up inspection 2023-05-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-05-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Repeat Violation Warning - From follow-up inspection 2023-05-10: Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored on top shelf of the reach-in cooler over cooked potato and cut lettuce. Warning - From follow-up inspection 2023-05-10: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee entered kitchen from outside, replaced gloves then engaged to prep food without washing hands first. Discussed with employee about proper handwash procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked chicken, cooked noodle and other ready to eat items in reach-in cooler.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in three compartment sink. Discussed with employee to utilize handwash sink for handwash.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a plate stored in handwash sink at front service counter. Employee removed. Corrected On-Site

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/ 5 employees working at time of inspection.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at front service counter. Employee provided a roll of paper towel. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle, cooked chicken and various cooked items in reach-in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table and chest freezer.

Basic - Equipment in poor repair. Reach-in cooler gaskets torn.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at 80 F.

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

Basic - Reuse of single-service or single-use articles. Garlic container used to stored marinade sauce. Repeat Violation

Basic - Stored food not covered. Meat sauce in reach-in cooler.

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken soup and cooked chicken both held over 24 hrs not date marked. Warning - From follow-up inspection 2022-08-01: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on food prep table in kitchen. Warning - From follow-up inspection 2022-08-01: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwaves with old debris. Warning - From follow-up inspection 2022-08-01: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Garlic Girl containers reused for marinade , in two door cooler . Warning - From follow-up inspection 2022-08-01: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation Warning - From follow-up inspection 2022-08-01: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potato fries (92-94°F - Hot Holding) stored in fryer baskets on fryers at cook line. Observed cooked whole chicken (83-84°F - Hot Holding) stored in hot box at kitchen. Hot box was unplugged, employee reconnected hot box and can not determined when the chicken was below 135 °F. Discussed with employee about proper hot holding temperature is 135 °F or above, and reheating temperature is 165 or above within 2 hours. Repeat Violation Warning - From follow-up inspection 2021-11-15: Observed cooked potato fries (108-112°F - Hot Holding) stored in fryer baskets on fryers at cook line. Hot box: cooked whole chicken 145-148 °F hot holding. Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2021-11-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee with training. Warning - From follow-up inspection 2021-11-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked potato and various cooked items in multiple reach-in coolers. Warning - From follow-up inspection 2021-11-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided in handwash sink at men's restroom. Warning - From follow-up inspection 2021-11-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning - From follow-up inspection 2021-11-15: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Behind hot box at kitchen, Repeat Violation Warning - From follow-up inspection 2021-11-15: Time Extended

Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. Small white microwave at kitchen. Warning - From follow-up inspection 2021-11-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Warning - From follow-up inspection 2021-11-15: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Shared dumpster. Warning - From follow-up inspection 2021-11-15: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2021-11-15: Time Extended