SECRETO

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed risotto (45F - Cooling) inside of walk in cooler. As per operator was made previous day.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over sauces inside of walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed risotto (45F - Cooling) inside of walk in cooler. As per operator was made previous day.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer inside reach in cooler broken.

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

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 no employee training for Rodrigo M and Diego H. As per operator both employees have been working here over 3 months.

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 food handler training expired for employees Humberto S, Alain P, and Carlos M.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handle soiled next to cook line.

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 on cook line with ambient temperature 51F.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed containers of raw squid and raw beef stored on floor in front of standing reach in cooler in kitchen. Operator picked up products. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer located inside walk in cooler

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 82F in kitchen near fryer.

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted located in front of cook line. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw squid and raw beef thawing in standing water in front of standing reach in cooler.

High Priority - Nonfood-grade bags used in direct contact with food. Observed ham inside of nonfood grade bag at reach in freezer. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over carpaccio at reach in freezer. Observed raw shrimp stored over gelato ice cream. Operator was informed that they need to relocate the products. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm) under preparation table. Operator added water to the solution to get 100 ppm. Final concentration 100 ppm. Corrected On-Site Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Carpaccio di Manzo (salmon and beef) no identify that contain raw food. Warning

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

Basic - Cloth used as a food-contact surface. Observed cloth used to cover raw salmon at reach in cooler preparation area. Operator removed the cloth. Corrected On-Site Repeat Violation Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed a tong stored on fryer door. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler located at preparation area . Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (49F - Cooling in the walk in cooler as per operator food was cooked 3 days ago.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (52F - Cold Holding); milk (50F - Cold Holding); heavy cream (50F - Cold Holding) stored in the walk in cooler as per operator food was received yesterday. Observed cooked beef (49F - Cooling in the walk in cooler as per operator food was cooked 3 days ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (52F - Cold Holding); milk (50F - Cold Holding); heavy cream (50F - Cold Holding) stored in the walk in cooler as per operator food was received yesterday. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm).

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located by the 3 compartment sink.

Basic - Cloth used as a food-contact surface. Observed cloth used to store pastries in the reach in cooler.

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 walk in cooler ambient temperature at 51F.

Basic - Light shield damaged/in disrepair. Observed 1 light in disrepair in the kitchen area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler located in the kitchen area.

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed on the online menu: Caesar salad as per chef made with raw shell eggs and not identified on the menu as raw ingredient. - From follow-up inspection 2021-09-16: Observed on the online menu: Caesar salad as per chef made with raw shell eggs and not identified on the menu as raw ingredient. 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 Humberto, Roger, Luis with no employee certificate. - From follow-up inspection 2021-09-16: Observed employees Humberto, Roger, Luis with no employee certificate. Time Extended

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 employees Diego Huertas, with expired certificate. - From follow-up inspection 2021-09-16: Observed employees Diego Huertas, with expired certificate. Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed 1 light in disrepair in the kitchen area. - From follow-up inspection 2021-09-16: Light shield damaged/in disrepair. Observed 1 light in disrepair in the kitchen area. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over chicken base in the walk in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter with flour (85°F - Cold Holding) stored at room temperature as per operator food was prepared 2 days ago, operator discarded food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter with flour (85°F - Cold Holding) stored at room temperature as per operator food was prepared 2 days ago, operator discarded food. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored inside the hand sink located by the 3 compartment sink. Observed cups stored inside the bar hand sink.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed on the online menu: Caesar salad as per chef made with raw shell eggs and not identified on the menu as raw ingredient.

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

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 Humberto, Roger, Luis with no employee certificate.

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 employees Diego Huertas, with expired certificate.

Basic - In-use tongs stored on oven door handle between uses. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed 1 light in disrepair in the kitchen area.

Basic - Uncovered food stored near sink exposed to splash. Observed desserts stored by the hand sink located in the kitchen area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) in the kitchen area, operator added bleach to the solution observed 100ppm. Corrected On-Site