EL GRAN INKA

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

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 egg whites being used for Pisco Sour cocktail and no consumer advisory provided for eggs stating they are raw in the beverage menu. Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed for hws near 3 compartment sink Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Operator could not provided one. Warning

Intermediate - No soap provided at handwash sink. Observed for hws near 3 compartment sink Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Observed accumulation of rust on dry storage shelves near walk in freezer. Also observed on shelves above three compartment sink housing clean food pans. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles and vents in prep, kitchen and warewash areas. Warning

Basic - Clean utensils stored between equipment and wall. Observed knife wedged between the wall and hand wash sink near 3 compartment sink. Warning

Basic - Cove molding at floor/wall juncture broken/missing. Observed no grout on tile floor in kitchen area and warewash area. Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher chlorine concentration 0 ppm. Explained to operator no longer able to use and to use 3 compartment sink to sanitize until DM has been repaired. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting plastic and metal food pans on shelves newer 3 compartment sink. Warning

Basic - Equipment in poor repair. Observed in disrepair WIF gasket. Warning

Basic - Floor area(s) covered with standing water. Observed standing wafer on three floor of near ware-wash area. Warning

Basic - Hole in or other damage to wall. Observed damage wall on three floor bottom corner of door frame near 3 compartment sink. Also observed damage walk by reach in cooler of prep table and 3 handwash sink in main area. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed several tons on equipment handles in the kitchen. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign for handwashing sink near 3 compartment sink, and for both male and female bathrooms. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood above cook line. Observed soiled shelves near cook line housing bowls. Observed soiled door gaskets of reach in cooler across of stove near microwave. Warning

Basic - Open dumpster lid. Observed open for three dumpsters in back parking lot. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed for reach in cooler across of 3 compartment sink. Warning

Basic - Stored food not covered. Observed container of salted peanuts uncovered on top of the bar near waiter area in front of dining tables. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed accumulation of rust forming on shelves inside walk in freezer. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind orange juice machine, wall near stove against wall near microwave and wall behind stove. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked potatoes at RIC across 3CS. Product was removed. Corrected On-Site

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 raw beef patties over raw salmon at WIF.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing minimum concentration of chlorine. Coached staff on correct procedure. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside HWS next to 3CS. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips. 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 paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing HWS.

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

Intermediate - No soap provided at handwash sink. Observed at ware washing HWS.

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of DM soiled.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside panka next to WIF. Bowl was removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at plastic containers stored on shelf next to 3CS.

Basic - Equipment in poor repair. Observed WIF gaskets in disrepair and light over WIF in disrepair.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed under back exit.

Basic - Floor area(s) covered with standing water. Observed at ware washing area floor. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Provided choking poster via email. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at RIC across fryers.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at ware washing HWS.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIF gaskets soiled, RIC gaskets soiled across from 3CS, and exterior of ice machine.

Basic - Open dumpster lid.

Basic - Shelves with rust that has pitted the surface. Observed at shelf next to WIF.

Basic - Stored food not covered. Observed raw shrimp not covered at RIC across from fryers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at ware washing walls.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue stored inside hand washing sink at cook line. Repeat Violation

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

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

Basic - Floor area(s) covered with standing water. Observed at cook line. Repeat Violation

Basic - Food stored on floor. Observed case of raw chicken stored on floor inside walk in freezer.

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

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler at cook line. Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (121F - Hot Holding) at cook line, operator removed product to oven to reheat. Corrective Action Taken

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

Intermediate - Expired chlorine chemical test kit on 12/2021 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container stored inside kitchen handwashing sink.

Intermediate - No soap provided at handwash sink. Observed no soap at secondary handwashing sink.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures, coached person in charge on correct procedures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked beans no date marked, as per cook for more than 24 hours prior.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls and pans not inverted on top of reach in coolers.

Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Observed employee washing not sanitizer set up. Coached employee on correct procedures. Operator prepared sanitizer on the 3 compartment sink.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on cleaned containers at shelf near 3 compartment sink.

Basic - Floor area(s) covered with standing water. Observed throughout kitchen. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed floor with heavy accumulation of grease throughout kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in coolers and walk in freezer.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed several shelves rusted inside walk in freezer and reach in coolers. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed octopus 33F thawing in standing water. Coached employee on correct procedures and operator placed product under cold running water. Corrected On-Site

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb missing back flow at mop sink.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in dry rice container.

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots stored over three compartments sink not inverted.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Food stored on floor. Observed in walk in freezer floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line stove top soiled with accumulated grease and old food debris.

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

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler at the end of the cookline.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish and chicken thawing at room temperature at cook line and dry storage area.

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

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit on line. Warning - From follow-up inspection 2024-04-22: No conspicuously located ambient air temperature thermometer in holding unit on line. Warning Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-04-22: Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish left out to thaw. Educated operator on proper handling. Corrected On-Site Warning - From follow-up inspection 2024-04-22: Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish left out to thaw. Educated operator on proper handling. Warning Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. At the time of the inspection operator paid license. Confirmation number 226039017. Corrected On-Site

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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

Basic - Floor drains soiled /has accumulation of debris.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled. Observed exterior of reach in coolers soiled. Observed fan cover in reach in cooler soiled

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Toxic substance/chemical improperly stored. Observed isopropyl alcohol stored on cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink used to stored containers.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed stored in corn.

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

Basic - Drain covered in debris heavily soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Food stored on floor. Observed container of cooking oil stored on floor in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled. Observed reach in cooler fan cover soiled.

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

Basic - Standing water in bottom of reach-in-cooler.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Observed bread crumbs and spices in storage area missing labels.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and beef stored over heavy cream.

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw fish ceviche and fish tartar offered on menu not identified as raw product.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.

Basic - Covered waste receptacle not provided in women's bathroom.

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

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in reach in coolers in cook line area.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed hood filters soiled. Observed reach in cooler door handles soiled. Observed shelves soiled with clean equipment stored on it.

Basic - Standing water in bottom of reach-in-cooler. Observed at the cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a bag of peppers being thawed on counter top at cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed sauce bottles containing different sauces missing labels on cook line.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2021-09-28: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2021-09-28: Cutting board has cut marks and is no longer cleanable. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water on floor through out kitchen. - From follow-up inspection 2021-09-28: Floor area(s) covered with standing water. Observed standing water on floor through out kitchen. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection, observed pots and pans, with accumulation of food debris and grease residue build up. Observed reach in cooler door handles soiled. - From follow-up inspection 2021-09-28: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection, observed pots and pans, with accumulation of food debris and grease residue build up. Observed reach in cooler door handles soiled. Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At the time of the inspection, observed faucet leaking at three compartment sink. - From follow-up inspection 2021-09-28: Water leaking from pipe and/or faucet/handle. At the time of the inspection, observed faucet leaking at three compartment sink. Time Extended