FRITANGA CUTLER BAY INC

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef (50 F - Cold Holding); chicken (50 F - Cold Holding)inside the reach in cooler. As per employee foods were stored yesterday night. Stop sale was issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (50 F - Cold Holding); chicken (50 F - Cold Holding)inside the reach in cooler. As per employee foods were stored yesterday night. Stop sale was issued.

Intermediate - Handwash sink not accessible for employee use at all times. Observed boxes stored in front of the hand wash sink in the kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed slicer stored inside the hand wash sink at the kitchen area.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink at the kitchen area. Employee provided paper towel. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed nacatamales stored inside reach in cooler at the front counter not date marked. As per employee food was cooked Tuesday.

Basic - Bathroom facility in disrepair. Observed hand wash sink is in disrepair at the only bathroom in the establishment.

Basic - Ceiling tile missing. Observed 1 ceiling tile missing above the reach in cooler at the kitchen area and 1 in the dry storage. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles with water damaged. Repeat Violation

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 reach in cooler thermometer was at 51°F and ambient thermometer was at 52°F.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored above condiments on the shelf at the kitchen are.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at the front counter. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ribs in standing water inside the 3 compartment sink.

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

Basic - Working containers of food removed from original container not identified by common name. Observed a container with salt not identified at t kitchen area.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 10ppm). During the inspection employee added more chlorine Triple Sink (Chlorine 100ppm) Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at preparation kitchen. During the inspection employee provided paper towel roll. Corrected On-Site

Basic - Ceiling tile missing. Over reach in cooler, located at preparation kitchen. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles with water damaged. Repeat Violation

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Reach-in cooler shelves with rust that has pitted the surface, located at front counter. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler, located at preparation kitchen.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink at ware washing with a slicer and plastic bowl in it. Manager removed items. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed handwashing sink at ware washing missing paper towels. Manager provided paper towels during inspection. Corrected On-Site

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. Observed Elieth and Jarussiel both employed less than sixty days, have filed out employee health agreement. Provided employee health agreement to manager and employees filled them out during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed handwashing sink at ware washing missing soap.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at reach in cooler at front counter rusted and pitting.

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

Basic - Ceiling tile missing. Observed missing ceiling tiles over reach in cooler at kitchen area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles at kitchen area by hood with water damage.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler at kitchen area soiled with food debris. Observed shelves of reach in cooler at kitchen area soiled with food debris.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket at front counter at 200plus ppm. Employee diluted solution with a final reading of 50ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink at kitchen with utensils stored in it. Employee removed utensils during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing paper towels at bathroom located in the front of restaurant. Employee refilled paper towel roll. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles made of porous material and not easily cleanable throughout kitchen area and front counter.

Basic - Ceiling tile missing. Observed ceiling tile missing over reach in cooler at kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent over preparation area soiled with debris.

Basic - Equipment in poor repair. Observed reach in cooler gasket in poor condition located in the kitchen area. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at rear exit.

Basic - Garbage can located outside has no lid or lid open/broken. Observed dumpster missing lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed mold like substance on the interior door panel of the reach in cooler located in the kitchen area. Person in charged had employee clean the door panels during inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in kitchen area ceiling tiles damage.

Basic - Equipment in poor repair. Observed reach in cooler gasket in poor condition located in the kitchen area.

Basic - Food stored on floor. Observed cases of sodas stored on the front counter area floor,observed bags of vegetables stored on the kitchen floor.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under flat grill with heavy soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed back area reach in cooler soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Front counter glass cooler door with rust shelves. Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed gallons of milk reuse with juices.

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door shelves located in the front counter. Warning - From follow-up inspection 2023-10-17: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler next to the three compartment sink in the kitchen area. Warning - From follow-up inspection 2023-10-17: Observed standing water in the reach in cooler located in the cook line. Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing dishes but failed to sanitize after placing them in the storage shelves. Explained the correct process and how to properly set up the three compartment to employee. Employee sanitizing the equivalent she washed and failed to sanitize. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler located by the three compartment sink observed raw chicken stored over raw steak.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter observed fried sweet plantains stuffed with cheese (99F - Cold Holding); beef rolls (100F - Hot Holding), as per employee for less than 4 hours, employee reheating food. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. In the kitchen observed a large floor fan stored in front of the HWS. Employee removed it onsite. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. HWS located in the kitchen soiled. Observed storage shelves next to the stove with old grease accumulation.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed bags of raw beef thawing at room temperature over the preparation table in the kitchen. Explained the correct thawing method to chef and employees. Corrective Action Taken

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler at kitchen raw eggs over vegetables.operator placed eggs in the lower shelf. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a kettle stored inside hand wash sink.

Basic - Cardboard used to line food-contact shelves. Kitchen.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans at kitchen.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over vegetables in the up right cooler.

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 chicken over raw beef in the reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler fry batter (47F - Cold Holding); sliced cheese 51F ( Cold Holding).The cook moved the items to the chest freezer for a quick cool down. Corrective Action Taken

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

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. Observed cream portioned not dated in a reach in cooler located in the dining room.

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 employees working no manager on site.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the restroom. Employee provided paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tamales not dated in a reach in cooler in the dining room.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle not labeled next to the triple sink. As per operator it is degreaser. The operator labeled the bottle. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the kitchen and front counter area.

Basic - Ceiling tile missing. Observed several missing in the kitchen.

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed utensils in a cup not inverted behind the cook line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed large bag of rice stored on the floor by the back door also large container of cooking oil on the floor in storage room.

Basic - Hole in or other damage to wall. Observed holes in the wall located by the storage room.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a knife in the kitchen being stored in a container in water at 80°F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled oven mitts.

Basic - Single-service articles improperly stored. Observed on the floor in the storage area.

Basic - Working containers of food removed from original container not identified by common name. Observed fry batter being stored in a sour cream container.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in the standing reach in cooler by the 3 compartment sink,raw shell eggs above cooked pork. Corrected On-Site

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 with sweet plantains located in the chest freezer by the back door. Observed raw chicken above raw beef located in the chest freezer by the entrance to the kitchen. Corrected on site.

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 employees at the time of the inspection.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas, observed in the kitchen prep area. Repeat Violation

Basic - Ceiling tiles missing. Observed in the kitchen,prep area. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed reach in cooler by the 3 compartment sink with torn gaskets. Repeat violation. Observed bulk beans bin broken and in disrepair.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Observed bag containing raw beans stored on the floor by the back door. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in the bulk sugar bin. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in the dry storage area.

Intermediate - Spray bottle containing toxic substance not labeled. Observed as per operator degreaser not labeled at kitchen. Operator labeled. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling tile missing. Observed three ceiling tiles missing above kitchen area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damaged above kitchen area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed foam cup drink above kitchen preparation table. Operator discarded. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed operator engaging food preparation with personal bracelet. Operator removed bracelet. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gasket in disrepair at kitchen area.

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