FILOS FIESTA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in front counter display case: flan (47F,45F - Cold Holding). Manager stated flan placed in cooler one hour prior to temperature being taken. Manager moved flan to walk-in freezer to reduce temperature to 41F. Corrective Action Taken

Basic - Silverware/utensils dried with a towel/cloth. Employee drying container with wiping cloth.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in front counter steam table: peppers (131F - Hot Holding). Manager stated peppers placed in steam table one hour prior to temperature being taken. Manager returned peppers to kitchen to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler across from cook line stained.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan stored in front counter reach-in cooler. Manager stated flan prepared two days earlier.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks next to back door. Manager placed chain around tanks. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of kitchen reach-in freezer.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no irreversible thermometer or temperature test strips available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine.

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. One food handler certificate of 8 expired, and one incomplete missing expiration date.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grill/fryer back splash has accumulation of grease

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( tomato ) stored over ready-to-eat food ( soft drink bottle ) in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Manager removed and had washed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a fly in the kitchen by the 3 compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut leafy greens on the front line in between the heated flat top and the hot wells. The cut leafy greens were discarded by choice of management, and replaced. There was a bed of ice underneath. Time as a public health control is being considered. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink. The redundant vacuum breaker was removed from the end of the spout and placed on the non chemical side of the splitter. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a can of Ensure stored on the top shelf of the back line reach-in cooler. This was discarded. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed an accumulation of water under the ice machine. Engineers were asked to adjust/tighten the pvc pipes. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored over prepped green salsa in the walk-in freezer. The beef was moved below. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut leafy greens at the beginning of the serving line, at the hot well station, 49F. The cut leafy greens were discarded and the plant food was placed away from there in an ice bath. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked corn on a prep table in the kitchen, 121F. This was placed vented in the walk-in freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the back side of the can opener blade with dried food debris. ALSO, the dicer has dried food debris on the blade. Both were moved to dish. Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed 1 original certificate, others were a copy.

Basic - Bowl or other container with no handle used to dispense food. Observed a container lacking a handle to scoop cubed chicken. The container was removed. Corrected On-Site

Basic - Food stored on floor. Observed bulk oil on the floor in the office. These were placed on a shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on the Starbucks machine, dried splash up behind the liquid dispenser.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler , raw pork above liquid eggs, Manager moved and stored properly. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. One male manager on site, o proof of food manager certification

Basic - Food stored on floor. At the cook line oil jug on floor, also soda syrup case on floor, Manager moved off the floor. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Multiple containers with glue residue.