FRITANGA ANGONICA

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook changed task, from cleaning to cut meat, no hand washing, no gloves changed observed. Manager coached employee on proper hand washing and gloves use. Employee washed hands and changed gloves. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle containing all purpose cleaner no labeled. Operator labeled spray bottle bottle Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on top of preparation table at kitchen. Operator discarded bottle. Corrected On-Site Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter cold pasta salad (50F - Cold Holding); cold potato salad (51F - Cold Holding), as per operator placed in cold holding unit for less than 1 hour. Instructed employee to add more ice to container to rapidly cool. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed degrease stored on shelf near clean cooking equipments in the kitchen.

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

Basic - Equipment in poor repair. Observed upright reach in cooler gasket in disrepair.

Basic - Food storage container/container lid cracked or broken. Observed seven storage container lids cracked.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 102F.

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

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink located at front line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold pasta salad at (68F cold holding ) and cold carrot salad at (60F cold holding) located in the front counter as per manager less than two hours. Manager placed items in reach in freezer to rapid cool. 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 gallo pinto at 80F hot holding near the preparation area in kitchen.

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

Basic - Current Hotel and Restaurant license not displayed. At the time of the inspection current license Brit displayed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 127F located in the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves above 3 compartment sink soiled. Observed fan cover in reach in cooler soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table sweet plantains (128F - Hot Holding); beef tacos (128F - Hot Holding) Prepared two hours ago. Manager took sweet plantains to kitchen to reheat, and discarded tacos. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Manager provided soap. 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 container used to dispense sugar with handle inside sugar. Employee stored sugar container with handle upwards. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils water at 120 F. Employee put utensils on top of stove to heat water. Corrective Action Taken Repeat Violation

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

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 a bag with frozen chicken stored next to raw beef inside reach in freezer. Manager moved the chicken bag to the bottom shelf under frozen beef. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser no labeled by 3 compartment sink. Manager labeled spray bottle. Corrected On-Site

Basic - Equipment in poor repair. Observed handle broken at reach in cooler one door at kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 120f on top of grill. Employee turn burner on to heat up water. Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Employee replaced water for utensils. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed used for tortilla. Manager discarded Shopping bags, and replaced them with clear food grade bags. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter on ice bath potato salad (49°F - Cold Holding); pasta salad (49°F - Cold Holding) Containers with food no touching the ice, manager added ice and water to cool dawn potato salad and pasta salad containers. Corrective Action Taken 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.

Basic - Floor area(s) covered with standing water. Observed at kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw at 60°f cold holding and salad mix at 60°f cold holding on ice bath at front counter. According to manager for about 1 hour. Manager added ice and water for cool dawn. Corrective Action Taken Repeat Violation

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

Basic - Old food stuck to clean dishware/utensils.

Basic - Open dumpster lid.