+58 GOURMET

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over heavy cream at reach-in cooler at kitchen area.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Beef ed employee not knowing how to calibrate thermometer using the cold method. Coached employee on correct procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at reach-in cooler at preparation area soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink next to three compartment sink blocked by food cart. Cart was moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container and lid inside hand washing sink next to three compartment sink. Container and lid were removed. Corrected On-Site

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

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 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. Observed Arianni, Karianny, Emely, and Alejandro working for more than 60 days with no food handlers training.

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting board at preparation area. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees at front counter doing food preparation with bracelet and watch.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee with not effective hair restraint while doing food preparation at front counter.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee not using three compartment sink in correct order. Utensils not being sanitized. Coached employee on correct procedure. Utensils were sanitized.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door near reach-in coolers. Repeat Violation

Basic - Food stored on floor. Observed box of oranges stored on floor near back exit door and bag of sugar near entrance to preparation area.

Basic - No Heimlich maneuver/choking sign posted. Provided chocking poster via email. Corrective Action Taken

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink next to three compartment sink. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed on plastic spoons, forks, and knives at front counter.

Basic - Single-service articles improperly stored. Observed box of plastic cups paper bags stored on floor near back exit door and carry out boxes on floor behind front counter area. Repeat Violation

Basic - Storage area not maintained clean and organized. Observed maintenance equipment and other various items blocking access to mop sink at kitchen area. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cheese in the reach in cooler. The cook moved the eggs. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the green cutting board solid. Warning

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

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/ Repeat Violation Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. Observed in the men's room. Warning

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in the men's room. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Food stored on floor. Observed a large bag of sugar on the floor by the back door. Also observed a large container of condensed milk on the floor. Observed plastic water bottles on the floor. Warning

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

Basic - Single-service articles improperly stored. Observed plastic lids in a cardboard box on the floor next to the mop sink. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen. Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit located at preparation area cheese bread (109F - Hot Holding); pastry filled with chicken (98F - Hot Holding); spinach and cheese pastry (112F - Hot Holding), as per employee for less than 4 hours in holding unit. Person in charge reheating food. Corrective Action Taken Warning - From follow-up inspection 2022-03-16: Observed in hot holding unit located at preparation area Ham sandwich (119F - Hot Holding), chicken pastry (120F - Hot Holding); cheese pastry (118F - Hot Holding). Admin Complaint

Intermediate - - From initial inspection : 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 to person in charge. Warning - From follow-up inspection 2022-03-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. As per employees they wash their hands in the three compartment sink. Warning - From follow-up inspection 2022-03-16: Employees continue washing hands in the three compartment sink. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-03-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2022-03-16: Manager unable to provide proof of manager certification. Time Extended

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2022-03-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Natalia Infante, Arianni Garcia, Maria Alejandra Maberti, Maria Ross working for more than 60 days and no proof of employee training. Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees engaging in food preparation with no hair restraint. Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf above the three compartment sink. Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer located at storage area. Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven located at preparation area interior with food accumulation. Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink located at preparation area. Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed hand wash sink faucet missing. Repeat Violation Warning - From follow-up inspection 2022-03-16: Hand sink faucet still in disrepair. Time Extended

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs (84F - Cold Holding), as per manager for more than 4 hours at room temperature. Person in charge discarded eggs. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shell eggs (84F - Cold Holding), as per manager for more than 4 hours at room temperature. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (84F - Cold Holding), at front counter in glass cold holding unit observed Homemade Lemon merengue tarts (49F - Cold Holding); passion fruit merengue tarts (49F - Cold Holding). As per employees for less than 1 hour. Employee transferred food to another cooler for a rapid cool. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit located at preparation area cheese bread (109F - Hot Holding); pastry filled with chicken (98F - Hot Holding); spinach and cheese pastry (112F - Hot Holding), as per employee for less than 4 hours in holding unit. Person in charge reheating food. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed quaternary sanitizer tablets stored on storage shelves next to clean plates, bowls can of peach. Employee removed it and placed it at chemical storage. Corrective Action Taken Warning

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 to person in charge. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. As per employees they wash their hands in the three compartment 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. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by a blender/mixer. Warning

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

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/ Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Natalia Infante, Arianni Garcia, Maria Alejandra Maberti, Maria Ross working for more than 60 days and no proof of employee training. Warning

Intermediate - No soap provided at handwash sink. Hand wash sink located at preparation area. Warning

Intermediate - Nonfood-grade basting brush used in food. Observed non-food grated brush used to spread mixed water with sugar on bread. Warning

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unable to answer minimum hot Holding temperature and thermometer calibration. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on shelves at preparation area. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's coffee cup on top of the prep table preparation area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on preparation shelves at pre area. Warning

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf above the three compartment sink. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer located at storage area. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven located at preparation area interior with food accumulation. Warning

Basic - No Heimlich maneuver/choking sign posted. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink located at preparation area. Warning

Basic - Plumbing system in disrepair. Observed hand wash sink faucet missing. Repeat Violation Warning

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

Basic - Working containers of food removed from original container not identified by common name. Mayonnaise, mustard, papillon sauce in containers not labeled. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Ham and cheese sandwich (115-116°F - Hot Holding); Cheese Sandwich (115°F - Hot Holding), in holding unit located in kitchen. As per manager for more than 4 hours. Employee discarded food on site.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Ham and cheese sandwich (115-116°F - Hot Holding); Cheese Sandwich (115°F - Hot Holding), in holding unit located in kitchen. As per manager for more than 4 hours. Employee discarded food on site. Corrected On-Site

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 poster to employee.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by a tray holder cart. Corrected On-Site

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

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

Intermediate - No probe thermometer provided to measure temperature of food products.

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 - Nonfood-grade basting brush used in food.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Unit located at prep area. Corrected On-Site

Basic - Plumbing system in disrepair. Observed hand sink faucet located in the kitchen detached from sink.