EL TORO LOCO CHURRASCARIA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following foods stored inside: cut tomato (50F - Cold Holding); pico de gallo (50F - Cold Holding); cheese (55F - Cold Holding); lettuce mix (54F - Cold Holding). As per operator, food has been there for less than 1 hour prior to inspection. Operator placed items under ice and will call technician. 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 at steam table: Mac and cheese (112F - Hot Holding); corn (116F - Hot Holding); tamales (112F - Hot Holding); baked potato (90F - Hot Holding). As per operator, items are cooked and placed at table; less than 1 hour prior to inspection. Operator turned up heat on steam table. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet in kitchen.

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled in warewash area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled air vent in warewash area.

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 cooer at front counter with ambient temperature of 65F. The following foods stored inside: cut tomato (50F - Cold Holding); pico de gallo (50F - Cold Holding); cheese (55F - Cold Holding); lettuce mix (54F - Cold Holding). As per operator, food has been there for less than 1 hour prior to inspection. Operator placed items under ice and will call technician. Corrective Action Taken

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

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over bell peppers inside the walk-in cooler. - From follow-up inspection 2022-09-16: At the time of the callback inspection observed raw beef stored over bell peppers inside the walk-in cooler. 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. Daniela, Laura, Eduardo, Genesis as per operator employed over 60 days. - From follow-up inspection 2022-09-16: At the time of the callback inspection Daniela, Laura, Eduardo, Genesis as per operator employed over 60 days. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies of employee certificates for Miguel Saldivia and Saire Narrasco. No original copies provided. FRLA. - From follow-up inspection 2022-09-16: At the time of the callback inspection observed copies of employee certificates for Miguel Saldivia and Saire Narrasco. No original copies provided. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fly flying around the steam table/Bain Marie area located in the front area. Observed one live fly on glass display cover above the steam table located in the front area.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over bell peppers inside the walk-in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw fillet mignon (48F - Cold Holding); pork chops (47F - Cold Holding); raw chicken breast (46F - Cold Holding); fillet mignon (46F - Cold Holding); raw skirt steak (46F - Cold Holding); piccana raw beef (46F - Cold Holding) stored inside reach in cooler located in meat prep area. As per operator stored inside meat reach in cooler overnight Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fillet mignon (48F - Cold Holding); pork chops (47F - Cold Holding); raw chicken breast (46F - Cold Holding); raw fillet mignon (46F - Cold Holding); raw skirt steak (46F - Cold Holding); piccana raw beef (46F - Cold Holding) stored inside reach in cooler located in meat prep area. As per operator stored inside meat reach in cooler for over 24 hours. Also observed sliced cheese (46F - Cold Holding) as per operator less than 2 hours stored inside the cooling table in the front 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. Daniela, Laura, Eduardo, Genesis as per operator employed over 60 days.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies of employee certificates for Miguel Saldivia and Saire Narrasco. No original copies provided. FRLA.

Basic - Covered waste receptacle not provided in women's bathroom. Observed receptacle uncovered located inside the handicap stall in the woman's restroom. Operator replaced with covered receptacle. Corrected On-Site

Basic - Utensils in poor condition. Observed two chipped ceramic bowls used to serve guacamole located under the prep table across from rice makers.

Exit door locked. For reporting purposes only. Located in the front area.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed beef tamales (111F - Hot Holding); corn on the cob (111F - Hot Holding) stored at the front counter steam table according to the manager is being there since this morning.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed churrasco (50F - Cold Holding) dated 7/17/2022, located in the reach in cooler in the meat prep area. Raw hamburger patty (63F - Cold holding); Guacamole (52F - Cold Holding) according to manager it had been inside the glass reach in cooler since this morning. Steam table cold holding unit: sour cream (52F - Cold Holding); diced tomatoes (52F - Cold Holding); cabbage cold salad (47-Cold Holding); pico de gallo (52F - Cold Holding); shredded cheese (46F - Cold Holding. According to the manager being stored in front counter reach in cooler unit table since this morning. Mashed sweet potatoes (94F - Hot Holding); According to the manager being stored in front counter reach in cooler unit table since this morning. Beef tamales (111F - Hot Holding); corn on the cob (111F - Hot Holding). stored at the front counter steam table according to the manager is being there since this morning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed churrasco (50F - Cold Holding) dated 7/17/2022, located in the reach in cooler in the meat prep area. Raw hamburger patty (63F - Cold holding); Guacamole (52F - Cold Holding) according to manager it had been inside the glass reach in cooler since this morning. Steam table cold holding unit: sour cream (52F - Cold Holding); diced tomatoes (52F - Cold Holding); cabbage cold salad (47-Cold Holding); pico de gallo (52F - Cold Holding); shredded cheese (46F - Cold Holding. According to the manager being stored in front counter reach in cooler unit table

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 on shelf over prep area located in the kitchen. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his face without washing hands or changing gloves, coached operator in hand washing procedures, operator washed hands and changed gloves. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm).

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (70°F - Cold Holding) stored on melted ice as per operator since today at 11:30am, operator discarded food. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurri (fresh garlic and oil) (69°F - Cold Holding); mojo (fresh garlic and oil) (71°F - Cold Holding) stored at room temperature as per operator less than 15 minutes, operator discarded food. Observed cut tomatoes (60°F - Cold Holding) stored on melted ice in the kitchen area, operator discarded food. Observed raw chicken (60°F - Cold Holding) stored in the 1 glass door cooler located in the kitchen area as per operator less than 30 minutes, operator placed food in the freezer. Observed cooked pork (70°F - Cold Holding) stored on melted ice as per operator since today at 11:30am, operator discarded food.Corrective Action Taken Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) in the kitchen area, operator added water to the solution observed 100ppm. Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen area. Corrected On-Site

Basic - Food stored on floor. Observed sweet plantains stored on the walk in cooler floor.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu all meats as picanha, churrasco, lomo, chorizo, filet mignon, Costilla, lamb chops, chicken. - From follow-up inspection 2021-07-03: Observed on menu all meats as picanha, churrasco, lomo, chorizo, filet mignon, Costilla, lamb chops, chicken not identified under consumer advisory. Observed on menu they recommend meats served medium. Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2021-07-03: As per manager employees: Sayre, Luciano, Lina, Omayra are working more than 2 months. Time Extended

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 pork (45°F - Cooling) in the walk in cooler as per label since 06/24 and 06/30.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies standing on clean trays at the front prep area. Observed 2 live flies flying around the kitchen area. Observed 1 live fly in the dishwasher area.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked pork date marked on 06/24.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed baked potatoes (82°F - Hot Holding) stored at the hot box as per operator since last night, operator discarded food. Observed cooked pork (45°F - Cooling) in the walk in cooler as per label since 06/24 and 06/30. Observed raw beef (45°F - Cold Holding); raw pork (46°F - Cold Holding); raw chicken (46°F - Cold Holding); sausage (46°F - Cold Holding) in the walk in cooler as per less than 2 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (60°F - Cold Holding); lettuce and spinach (67°F - Cold Holding); butter (56°F - Cold Holding) at the front line as per operator less than 1 hour, operator turn on reach in cooler and placed food in the walk in cooler. Observed raw beef (51°F - Cold Holding); raw chicken (53°F - Cold Holding), raw shell eggs , checked on top (57°F - Cold Holding) stored in the 1 door glass reach in cooler located in the kitchen area as per operator less than 2 hours, operator placed food in the walk in cooler. Observed cooked pork (62°F - Cold Holding) stored over melted ice in the kitchen area. Observed cut tomatoes (61°F - Cold Holding); cut lettuce (58°F - Cold Holding); cheese (58°F - Cold Holding) stored at room temperature in the kitchen area as per operator less than 2 hours, operator placed food on ice. Observed raw beef (45°F - Cold Holding); raw pork (46°F - Cold Holding); raw chicken (46°F - Cold Holding); sausage (46°F - Cold Holding) in the walk in cooler as per operator they received the food 2 days ago. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed baked potatoes (82°F - Hot Holding) stored at the hot box as per operator since last night, operator discarded food.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at the bar blocked with trays.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing towels in the hand sink located in the kitchen area.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu all meats as picanha, churrasco, lomo, chorizo, filet mignon, Costilla, lamb chops, chicken.

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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory, operator printed consumer advisory and place it at the front. Corrected On-Site

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 ambient temperature at 46°F. Observed walk in cooler ambient temperature at 46°F.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking at the front prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverages stored by single service items at the front counter.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No conspicuously located ambient air temperature thermometer in 1 glass door reach in cooler located in the kitchen area by the ice machine.

Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying utensils with towel at the front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored around all prep tables in the kitchen area.