CAFE772 2

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked chorizo . Raw chicken over ham. In small reach in cooler. Employee rearranged Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. arepas with cheese (46F -48f Cold Holding); ham croquettes (46F - Cold Holding); In cooler overnight

Intermediate - Handwash sink used for purposes other than handwashing. Used to store scrubbers. Corrected On-Site

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

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. Ambient 47°. Heavy ice build up on unit

Basic - Floor soiled/has accumulation of debris. -Heavy Grease build up on floor between stove and wall. -Old Food debris Under equipment and three compartment sink. -grease buildup on wall behind flat top

Basic - Hood filter missing from automatic fire suppression/exhaust system. Large gap between filters Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Thank you style grocery bags used to store food In chest freezer

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee who stated she has been here for 3 months

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pico and cooked rice made Saturday Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Fryer oil

Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small grill cooler Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked ground beef. Refrigerator Shell eggs over cilantro aoli sauce and cooked ground beef. 2 door reach in cooler

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop black pepper

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment in poor repair. 2 door reach in freezer not freezing foods but operator only keeping foods that need to be kept cold Fries 33f cold holding.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refrigerator

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar

Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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. Two new employees. Emailed form. Corrective Action Taken

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans in reach in cooler in back Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Hand wash sink in disrepair. Not secured to wall

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

Basic - Interior of microwave has accumulation of grease/food debris.

Basic - Single-service articles improperly stored. Togo containers on floor Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Small reach in cooler surface soiled with grease, food debris.

Intermediate - Food-contact surface soiled with food debris, mold-like substance. Cutting boards.

Basic - Hole in or other damage to wall. Hole in wall. Near dish area. Multiple holes in wall around prep area.

Basic - Interior of oven has accumulation of black substance/grease/food debris. Table top oven.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep tables, 3 compartment, exterior of cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Water leaking from pipe and/or faucet/handle. At ac condenser at wall onto table.