CONQUISTADOR BAR AND RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw pork in reach in cooler on cook line, operator moved chicken to the bottom, pork to top Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --cut lettuce (45-46F - Cold Holding), reach in cooler on cook line across from 4 burner, held more than four hours per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce (45-46F - Cold Holding), reach in cooler on cook line across from 4 burner, held more than four hours per operator.

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

Intermediate - No soap provided at handwash sink beside double sink. Operator provided. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen

Basic - Drain cover(s) missing at drain beside beverage coolers on front line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server scooping ice is wearing a bracelet, operator educated employee, they removed jewelry. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under beverage coolers on front line. Operator mopped area. Corrected On-Site

Basic - Heavy ice buildup in walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters and area around hood suppression system -floor drains throughout the kitchen

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. -at bar area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over prepped lettuce in walk in cooler. Operator moved lettuce to top shelf. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -short ribs (44-46F - cooling since last evening ); sherry sauce (46-48F - cooling since last evening )

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. -short ribs (44-46F - cooling since last evening ); sherry sauce (46-48F - cooling since last evening )

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over peas in reach in cooler on cook line, raw shrimp over sauces in walk in cooler, operator moved shrimp to bottom. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking -raw fish beside raw chicken in walk in cooler, operator separated Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -short ribs (44-46F - cooling since last evening ); sherry sauce (46-48F - cooling since last evening )...in deep pans, packed tight on cart in walk in cooler

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -cook line Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -sugar and flour containers in kitchen, operator removed Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent and wall near server area has dust and cobweb buildup

Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -license is for 100 seats, now has 153

Basic - Floor area(s) covered with standing water. -under prep sink, operator cleaned and put out floor dryer Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. -kitchen by prep sink and dish area

Basic - Ice buildup in walk-in freezer.

Basic - Ice scoop handle in contact with ice. -bar, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of salamander on cook line -shelf under grill on cook line -floor drains are soiled in kitchen

Basic - Stored food not covered. -croquettes, operator covered Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator and date marking from day prior Cooked Chicken (46F - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator and date marking from day prior Cooked Chicken (46F - Cold Holding) Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table at cook line. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles throughout the kitchen.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in walk in cooler. Repeat Violation

Basic - Hole in or other damage to wall. Throughout kitchen area Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 81 F at cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line soiled.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep area soiled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -French onion soup, 51F, prepared 10/16/24, in walk in cooler. Operator discarded. Corrected On-Site

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. -French onion soup, 51F, prepared 10/16/24,

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw scallops over cooked noodle in reach in unit on cook line -raw beef over lettuce in walk in cooler Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to adulteration of food product. -grouper in reach in cooler on cook line and walk in cooler -mahi in walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw sea bass (48F - Cold Holding), in reach in cooler on cook line, held more than four hours per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw sea bass (48F - Cold Holding), in reach in cooler on cook line, held more than four hours per operator.

High Priority - Toxic substance/chemical improperly stored. -chemical spray bottle next to tomatoes on prep table in kitchen. -lemon brite over seasoning in kitchen Corrected On-Site

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. -heavy whipping cream in reach in cooler on cook line. Operator discarded.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -French onion soup, 51F, prepared 10/16/24, in walk in cooler. Operator discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -utensils in clean dish rack -dough mixer in kitchen -interior of spray hose at dish area

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -salmon and tuna. Operatorcorrected and printed new menus.Corrected On-Site Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -salmon and tuna. Operator corrected and printed new menus.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen and server area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. -utensils in black storage rack not all facing one direction.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -grouper in reach in cooler on cook line and walk in cooler -mahi in walk in cooler -

Basic - Current Hotel and Restaurant license not displayed. -license current and active, no license displayed.

Basic - Cutting board has cut marks and is no longer cleanable. -dishwasher storage rack

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Gatorade bottle on prep table on cook line

Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line. Rubber cutting board liner on dish storage area.

Basic - Floor soiled/has accumulation of debris. -under reach in cooler in bar -drains on cook line

Basic - Hole in or other damage to walls throughout kitchen and ceiling tile in server area.

Basic - Interior of ovens have accumulation of black substance/grease/food debris. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. -provided copy to operator Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. -restrooms used by employees Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers and interior of fryer cabinets -top back of fryer cabinets -shelf under grill on cook line.

Basic - Single-service articles improperly stored. -to go boxes on floor in server area. Corrected On-Site

Basic - Stored food not covered. -lobster meat in reach in cooler. Operator covered Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. Handwashing sink in server area. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed oranges over macadamia nuts in walk in cooler Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. -flour container on cook line, salt container on cook line. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cut lettuce. Corrected On-Site Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided form. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from flat grill.

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

Basic - No handwashing sign provided at a hand sink used by food employees. -At wait station.

Basic - Water leaking from pipe and/or faucet/handle. -Condenser leaking in walk in cooler.