SANO FOOD

High Priority - Nonfood-grade bags used in direct contact with food. Observed tamales in double door reach in cooler at hallway stored in to go bags. Employee removed items and stored in ziplock bags. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a cake stand in handwashing sink at front counter.

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

Basic - Equipment in poor repair. Observed gaskets at reach in coolers at cook line torn and in poor repair. Repeat Violation

Basic - Hole in or other damage to wall. Observed hole in the wall at cove molding under three compartment sink.

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice in ice machine at front counter. Employee removed ice scoop. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves in left side reach in cooler at cook line soiled with food debris.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop at warewashing area not hung properly to dry.

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no proof of certified manager certification. During inspection employee were able to find certification. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips for either chlorine or quaternary sanitizer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone at preparation table.

Basic - Equipment in poor repair. Observed torn gaskets in both reach in cooler at cook line. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in both reach in coolers at cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw packaged fish filets thawing in standing water at prep sink. Coached employee on proper thawing method.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed person in charge of kitchen not knowing minimum chlorine concentration for dish washing. Coached person on correct amount.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket inside hand washing sink at front counter.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked red beans and ground turkey in reach-freezer at preparation area with no date marking. As per person in charge, prepared two days ago. Coached person in charge on correct procedure.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at bathroom used by staff.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside of coconut shavings at preparation area. Bowl was removed. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted on shelf at entrance to kitchen. Coached person in charge on correct procedure.

Basic - Equipment in poor repair. Observed reach-in gaskets in disrepair at units next to back exit door inside of kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer near back exit door. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks not stored inverted on shelf at entrance to kitchen. Coached person in charge on correct procedure.

Basic - Single-service articles improperly stored. Observed box of almond milk and other single service items on floor near back exit door. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink at front counter close register.

Intermediate - No soap provided at handwash sink. Observed at hand washing sink at front counter close register.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed consumer advisory on paper menu regarding the consumption of raw/undercocoked animal food offered within restaurant establishment but not provided on QR code menu located at each table at customer dining area. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside containers of coconut and avena. Bowls were removed. 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 drink above preparation rptable at kitchen area.

Basic - Equipment in poor repair. Observed reach-in cooler gaskets in disrepair at unit near door to back room.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer near back exit door.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in units near small oven at kitchen area.

Basic - Single-service articles improperly stored. Observed box of cups stored on floor near back exit door.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed consumer advisory on paper menu regarding the consumption of raw/undercocoked animal food offered within restaurant establishment but not provided on QR code menu located at each table at customer dining area.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic deli cup with no handle, stored inside a container of shredded coconut, located at kitchen area. Employee removed cup from container. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw pork inside nonfood-grade bags located in reach in freezer across prep station. Operator removed the pork and placed in zip lock bag Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed empanadas (112F - Hot Holding); tequenos (108F - Hot Holding) located in hot box at front counter. Operator increased the temperature of hot box for reheating. Corrective Action Taken

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 7 employees engage in food preparation, such as making smoothies and plating food, with no certified food manager present at time of inspection. Manager, Wilmary Escaray arrived towards the end of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located in front counter. Operator provided paper towels. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry located in mop sink next to three compartment sink. Operator inverted the mop. Corrected On-Site

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. Poster was provided via email. Corrective Action Taken

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

Basic - Equipment in poor repair. Observed the preparation reach in cooler gaskets torn across from the rice cooker.

Basic - Hole in or other damage to wall. Observed a cut out piece of the wall above the triple sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed above the microwave.

High Priority - Faucet at three-compartment sink does not reach all compartments. Observed no faucet at the triple sink, currently using the sprayer to fill the sinks.qq

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a serving spoon and knife in water at 83°F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (48F - Cold Holding); mozzarella cheese (47F - Cold Holding) as per the chef the items were put in the cooler at or around 12 pm today. The chef moved the items to the freezer for a quick chill. Corrective Action Taken

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

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/ The manager came in during the inspection. Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at the front counter hand washing sink. The manager put soap . Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the food storage area of the back room.

Basic - Equipment in poor repair. Observed the prep reach in coolers gaskets torn. Repeat Violation

Basic - Food stored on floor. Observed a container of plantains on the floor near the kitchen entrance. Observed water bland food being stored on the floor in the back room. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between to reach in coolers. Observed several knives and spatulas stored between the wall and the triple sink. The chef moved the knives. 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 several desserts not labeled at the front counter.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in the upright refrigerator next to the upright freezer at the kitchen entrance.

Basic - Single-service articles improperly stored. Observed a case of Togo containers on the floor in the storage area.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed on the cutting boards of the preparation reach in cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed several large containers under the prep table not labeled. The manager labeled the containers. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Stainless still Blender not sanitized after cleaning. Employee placed blender in the three compartment sink to be correctly washed and sanitized. 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 chicken raw salmon in the reach in freezer located at cook line.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided big 6 handout to person in charge. Corrective Action Taken

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unable to answer minimum cold holding temperature.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small oven at cook line

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located at cook line blocked by a service cart. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a knife and wiping cloth. Hand was sink located at front counter used to store cups, mugs and spoons. Employee removed items and transferred it to the three compartment sink in the kitchen.

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hand sink located at cook line.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At front counter.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls pans on on shelf above the oven in the kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's bottle stored on preparation table in the kitchen.

Basic - Equipment in poor repair. Reach in cooler at preparation area gaskets in disrepair.

Basic - Food not stored at least 6 inches off of the floor. Boxes with fruits stored directly on the floor under prep table in the kitchen.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water at 66°F.

Basic - Utensils in poor condition. Observed 2 spatulas in disrepair. Person in charge discarded items.

High Priority - Nonfood-grade bags used in direct contact with food. White plastic Togo bags are using to stored vegetables and fruits inside the freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the refrigerator in the kitchen area quinoa (52°F - Cold Holding) cooked and stored since yesterday. Advised, the operator discarded the item.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the refrigerator in the kitchen area quinoa (52°F - Cold Holding) cooked and stored since yesterday. Advised, the operator discarded the item. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed windex spray bottle stored next to cleaned plates. The operator removed the windex Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a bucket and glasses stored inside the front counter hand wash sink. they removed the bucket.Corrected On-Site Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using the front counter hand wash sink to wash glasses. Advised, the staff stop and re washed everything at the three compartment sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.observed no paper towels at the front counter hand sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. At the front counter hand wash sink has no soap. Corrected On-Site

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

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