PROVENZA JM

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (66F - Hot Holding); beef (65F - Hot Holding) for less than 4 hours as per operator. Operator reheated at 165°F. Corrected On-Site Warning

Intermediate - No hot running water at three-compartment sink. 3 minutes water running 74°F Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 75°F 3 min running water. Warning

Basic - No hot running water at mop sink. Warning

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 - Manager or person in charge lacking proof of food manager certification.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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.

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots on the floor. Operator properly stored it. Corrected On-Site

Basic - Food stored on floor. Observed of water on the walk in cooler floor.