ARTISTA RESTAURANT

Intermediate - Expired chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired 10/01/2021.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer guard soiled.

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

Basic - Floor tiles missing and/or in disrepair. Observed floor tile broken in the lobby.

Basic - Hole in or other damage to wall. Observed hole in wall by ice machine.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in the front kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not labeled.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed interior a white reach in cooler at cook line raw eggs stored over cooked pork.

Intermediate - Handwash sink not accessible for employee use at all times. Observed buckets stored in the hand wash sink at cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in the hand wash sink at kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork in the reach in cooler kept for over 24 hours not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin located at front counter.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled, oven located at cook line. Observed interior of microwave soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven soiled, oven located at cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. On the prep table at cook line observed raw chicken thawing at room temperature.

High Priority - Raw animal food stored over or with unwashed produce. In the upright cooler located at cook line observed raw pork chops stored over tomatoes and peppers.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the upright cooler located at cook line observed

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham Croquettes (120 F - Cold Holding); beef pastry (119F - Hot Holding), as per employee for less than4 hours, coached employee to reheat food. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed raw pork in it original packaging, still frozen thawing at room temperature in the hand wash sink at cook line. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for Susana Reyes expired sep 2024

Basic - Equipment in poor repair. Observed chest freezer gasket torn, freezer located at cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 98F. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled, located at cook line. Observed interior of oven soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. In the hand wash sink at cook line observed raw beef in it original packaging thawing at room temperature. Operator removed it on site. Corrective Action Taken

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

High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed employee cleaned and rinsed ceramic plates and placed them to dry before sanitizing it. Explained and Instructed employee to removed everything he had cleaned prior and properly wash rinse and sanitize all. Corrective Action Taken Warning - From follow-up inspection 2025-01-09: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the upright cooler at cook line raw chicken stored over raw steak. Warning - From follow-up inspection 2025-01-09: During the callback inspection observed raw chicken over raw fish in the reach in cooler at cook line. Time Extended

Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook was unable to answer temperature for cold and hot holding. Warning - From follow-up inspection 2025-01-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed several containers stored in the hand sink at kitchen. Warning - From follow-up inspection 2025-01-09: Observed raw beef stored in the hand wash sink thawing. Operator removed it. Time Extended Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for Susana Reyes expired sep 2024. Warning - From follow-up inspection 2025-01-09: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water at 87F. Warning - From follow-up inspection 2025-01-09: Observed utensils in standing water at 79F. Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation. Warning - From follow-up inspection 2025-01-09: Time Extended

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Employee placed them in reach in cooler.

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. Provided via email.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers inside handsink next to 3 compartment sink.

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. Provided via email.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in cooler at kitchen. Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. Observed box with cooking oil not stored at least 6 inches off of the floor at kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer at kitchen.

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the establishment.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over tomatoes, in the reach in cooler located in the kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the preparation area observed cut lettuce (49F - Cold Holding); cut tomatoes (50F - Cold Holding), in ice, as per manager for less than 4 hours, employee added more ice to rapidly cool down the food.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding unit located in the front counter cheese, beef empanadas (109-122F - Hot Holding), as per owner/manager for less than 4 hours, employee reheating food. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Hand sink in the kitchen

Basic - Buildup of food debris/soil residue on equipment door handles. Oven door handle soiled

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse, cardigan stored in the food storage shelves.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed beef stored in thank you bags. Warning - From follow-up inspection 2023-05-01: Nonfood-grade bags used in direct contact with food. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning - From follow-up inspection 2023-05-01: Unsealed concrete floor in food preparation areas. Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers and lids inside hand wash sink. Employee removed items from inside hand sink. 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 sliced flan prepared on site according to employee prepared 3 days ago, and pot with cooked black beans from the day before,no date labeled at beverage cooler by front counter.

Basic - Bowl or other container with no handle used to dispense food. Observed foam cup used to dispense sugar. Employee discarded foam cup. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food at front counter no hair restraints.

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 spoon used to dispense salt buried inside salt container. Employee stored spoon with handle upwards. Corrected On-Site

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef, and raw pork stored with ham croquets, beef empanadas and bags of yuca inside reach in freezer.

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal trays inside hand wash sink. Employee removed trays from inside hand wash sink. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light inside display warmer at front counter no shield.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observe no ambient thermometer on reach in cooler at front counter. Manager put a thermometer inside reach in cooler at time of inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a container with frozen beef inside sink thawing at room temperature, employee put frozen beef inside reach in cooler to continue thawing. Corrected On-Site