DICED

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphones on top of the cans cart.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed COOKED SHRIMP (119F - Hot Holding) at warmer. Employee reheated product with a final reading of 175F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no backflow preventer on splitter at mop sink.

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Retnel with no proof of manager certification. Retnel provided proof of manager certification. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling throughout preparation area not smooth and easily cleaned.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in kitchen at dining area soiled with dust debris. Ceiling tiles at preparation area and dining area so you'll be a dust debris.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic and metal storage containers at warewashing area wet nesting.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium solution at 0ppm. Manager replenished solution. Final reading, 200ppm. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed food employee handling sliced bananas for smoothies with bare hands at preparation area. Manager coached employee and employee washed hands and placed gloves. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed food employee handling sliced bananas for smoothies with bare hands at preparation area.

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/ Observed 4 food employees preparing food and serving customers, no certified food manager on duty.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control cooked chicken, cooked beef, beans and rice at front counter. No written plan available. Provided via email to manager. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed plastic container of brown sugar stored on shelf not 6 inches from floor at preparation area.

Basic - Food stored in a location that is exposed to splash/dust. Observed water leaking from walk in cooler van into metal container. Repeat Violation

Basic - Observed water leaking from walk in cooler fan into metal container.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed quaternary ammonium solution at 0ppm. Manager replenished solution. Final reading, 200ppm. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef (49F-50F - Cold Holding); raw chicken (48F-49F - Cold Holding); shredded cheese (51F - Cold Holding) inside of walk in cooler, as per manager since previous day. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed pico de gallo (49F - Cooling) inside of walk in cooler, as per manager for more than 4 hours. - From follow-up inspection 2024-10-07: Observed raw chicken (47F- Cold Holding); shredded cheese (50F - Cold Holding) inside of walk in cooler, as per manager since previous day. Observed no products cooling at time of callback inspection. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (49F-50F - Cold Holding); raw chicken (48F-49F - Cold Holding); shredded cheese (51F - Cold Holding) inside of walk in cooler, as per manager since previous day. Repeat Violation - From follow-up inspection 2024-10-07: Observed raw chicken (47F- Cold Holding); shredded cheese (50F - Cold Holding) inside of walk in cooler, as per manager since previous day Admin Complaint

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using time for steam table at front line, no written procedures available. - From follow-up inspection 2024-10-07: Observed establishment using time for steam table at front line, no written procedures available. Time Extended

Basic - - From initial inspection : 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. Observed walk in cooler ambient temperature at 50F and reach in cooler at front counter near register at 46F. - From follow-up inspection 2024-10-07: Observed walk in cooler ambient temperature at 50F Time Extended

Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Observed water leaking from walk in cooler fan into metal containers stored above food. - From follow-up inspection 2024-10-07: Observed water leaking from walk in cooler fan into metal containers stored above food. Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed fruit reach in freezer at front counter with exposed insulation. - From follow-up inspection 2024-10-07: Observed fruit reach in freezer at front counter with exposed insulation. Time Extended

High Priority - Food stored in ice used for drinks. See stop sale. Observed almond milk stored inside ice that is use for drinks at front counter.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed almond milk stored inside ice that is use for drinks.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce (46F - Cold Holding); spring mix (51F - Cold Holding) at reach in cooler. As per manager, more than 4 hours. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (46F - Cold Holding); spring mix (51F - Cold Holding) at reach in cooler. As per manager, for more than 4 hours. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500ppm). Employee began diluting solution. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 500ppm).

Intermediate - Handwash sink not accessible for employee use at all times next to 3 compartment sink. Observed garbage can stored in front of hand sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at front counter sink. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile with water stains at entrance of the kitchen.

Basic - Clean equipment stored next to handwash sink. Observed lids and containers stored next to hand sink at warehouse washing area.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed packages of tortilla ship at front counter missing required information.

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed plastic spoons stored next to hand washing sink.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested three compartment sink at 0ppm quaternary. Manager made new solution, tested at 300ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Up right front counter reach in: pico de Gallo 46F, cheddar 50F, per manager in cooler over 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Up right front counter reach in: pico de Gallo 46F, cheddar 50F, per manager in cooler over 4 hours. See stop sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required on non-chemical side of splitter where water hose is attached.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand wash sink. Paper towels located over prep table above food being prepped. Paper towels moved closer to sink at time of inspection. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher in mop sink room overcharged.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (124F - Hot Holding); vegan chicken (119F - Hot Holding) at hot holding cabinet at cook line. As per manager, for approximately 1 hour. Manager increased unit temperature. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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.

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

Basic - Ceiling tile missing. Observed at unisex bathroom. Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed measuring cups stored next to hand sink at preparation area. Manager removed items. Corrected On-Site Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed glass jars of cilantro garlic, tomato basil, tomato basil and spicy guava missing required information. Located at reach in cooler at customer self service area. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed single service spoons and knives not inverted at front counter area. Observed single service forks improperly stored at front counter area.

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at 3 compartment sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cut chicken (125F - Hot Holding) at warming cabinet at cook line. As per manager, less than 2 hours. Observed sliced beef (109F - Hot Holding) at steam table. As per manager, less than 2 hours. Manager took all items to reheat to 165F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter connected at mop sink. Repeat Violation

Basic - Ceiling tile missing. Located at bathroom.

Basic - Ceiling vent soiled heavily with accumulated dust. Observed near kitchen entrance door.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed plastic containers and lids stored next to hand sink at kitchen area. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Food stored on floor. Observed plastic containers of seasoning stored on floor at preparation area. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed glass containers of tomato basil, garlic cilantro and spicy guava missing name and address.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at preparation area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service cups not inverted at front counter. Corrected On-Site

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

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

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

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

Basic - Equipment in poor repair. Observed broken reach in cooler gasket in front line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets Repeat Violation

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed soiled sanitation solution. Manager changed out to new sanitizing solution

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef (118°F - Hot Holding) at steam table. As per manager, less than 4 hours. Observed chicken (97°F - Hot Holding) at hot holding cabinet at cook line. As per manager, less than 4 hours. Employee took item to reheat to 165°F. Corrective Action Taken Repeat Violation

Intermediate - Observed reach in cooler gasket in disrepair at front counter area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Located at front counter area. Observed ceiling vents with accumulated dust at preparation area. Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed storage container lids stored next to hand sink at preparation area.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed. Manager displayed current license on wall. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone on preparation table. Manager removed item. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at preparation area and front counter area. Observed accumulated dust on fan cover at reach in cooler at front counter area.

Basic - Preparation table shelves with rust that has pitted the surface. Located at preparation area.

Basic - Reuse of single-service or single-use articles. Observed tomato basil, guava and vegan garlic sauces stored inside single use mayonnaise containers at the walk in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe onto floor at hand sink at preparation area.