PASTELITOS MARILU II

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink has residue buildup

Intermediate - Handwash sink used for purposes other than handwashing. -filters line is attached to hand sink faucet in back kitchen.

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 - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -rice containers under prep table on cook line

Basic - Cutting board has cut marks and is no longer cleanable on make table.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dish machine is not functioning, operator is using triple sink only. Dish machine is being replaced. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. -bottles of water in front area. -boxes of cooking oil in kitchen

Basic - Ice buildup in reach-in freezer at entry to kitchen. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wall behind triple sink is soiled

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to ketchup and clean bowls under slicer on cook line

Basic - Single-service articles not stored inverted or protected from contamination. -on shelf above prep table and steam table on cook line

Basic - Stir sticks provided for customer self-service not individually wrapped or in an approved dispenser. -coffee area in front room

Basic - Uncleanable knife block in use to store knives.

Basic - Wet mop not stored in a manner to allow the mop to dry. -back of kitchen

High Priority - Spray hose at dish sink lower than flood rim of triple sink . Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -slicer Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine

Intermediate - No soap provided at handwash sink at front counter. Operator provided. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions by coffee machine at front counter.

Basic - Ceiling/ceiling tile shows damage or is in disrepair in hallway near restrooms.

Basic - Current Hotel and Restaurant license not displayed. -license current and active

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -operator is using triple sink only for ware washing. Technician coming next week.

Basic - Drain cover(s) missing at triple sink.

Basic - Ice buildup in reach-in freezers in hallway.

Basic - Standing water in bottom of reach-in-cooler on cook line and front counter.

Basic - Utensils in poor condition. -skimmers on shelf by triple sink. Operator discarded. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind triple sink.

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. -employee handled dirty dishes at triple sink, then put away clean dishes

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs and raw bacon over bread in upright reach in cooler in back kitchen Repeat Violation

High Priority - Spray hose at dish sink lower than flood rim of triple sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in triple sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -sanitizer bucket in front hand sink -mop bucket and large garbage can blocking hand sink by triple sink. Repeat Violation

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -front hand sink.

Basic - 2 Lights not functioning under hood suppression system

Basic - Accumulation of debris in three-compartment sink.

Basic - Cutting board has cut marks and is no longer cleanable. -white cutting boards on cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table in kitchen -jacket on rack with glassware

Basic - Equipment in poor repair. -gaskets on upright reach in cooler in back kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior upright reach in coolers/freezers in back kitchen.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. -back kitchen

Basic - Single-service articles not stored inverted or protected from contamination. -coffee lids at coffee station

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind triple sink Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. 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. -roast pork (47F - Cooling) prepared yesterday

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -roast pork (47F - Cooling) prepared yesterday.

High Priority - Raw animal food stored over or with unwashed produce. -raw beef over unwashed vegetables in reach in cooler Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cooked pork in reach in cooler Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -roast pork (47F - Cooling) prepared yesterday.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -slicer under prep table on cook line

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by garbage can in kitchen Corrected On-Site

Basic - Exterior door open at time of inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind triple sink

Basic - Wet mop not stored in a manner to allow the mop to dry.