NO MANCHES QUE RICO

High Priority - Nonfood-grade bags used in direct contact with food. Observed at rear storage area in chest freezer bag with beef stored inside. Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in standing reach in cooler raw chicken stored over raw pork and potatoes. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn (106F - Hot Holding) at stove. As per cook for less than an hour. Employee began to reheat corn for hot holding. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand wash sink, sanitizer bucket , knife and Brillo pad stored inside sink. Employee removed items. Warning

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/ Observed 4 employees engaging in food preparation. Warning

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 employees, Lydia Colin, Yoselin Rivera, Johana, Melissa Paradon, Maria Jose, Tereza Hernandez with no food handler certifications hired more than 60 days. Warning

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. Observed employees Mayeris and Sorayda hired less than a month with no reporting responsibility. Provided operator with form for employees to review and sign. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed at prep cooler in kitchen, a mixing bowl used as scoop in a container of onion and cilantro mix. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed in storage area next to office. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at storage shelf above prep cooler in kitchen, bowls and plates stored not inverted for protection. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a open coke can on top of the prep table Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Food stored on floor. Observed in kitchen area a gallon of cooking oil stored on floor. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at all reach in freezer chest in establishment. Warning

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 at bar area in a container of sugar, the handle of scoop in contact with the sugar. Employee removed scoop. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter and reach in cooler gaskets soiled in kitchen area. Warning

Basic - Reuse of single-service or single-use articles. Observed in standing reach in cooler of kitchen, ziplock bags being reused for storage. Bags had old dates. Warning

Basic - Single-service articles improperly stored. Observed at rear storage area, plastic beverage containers were stored in the mop sink. Operator removed containers. Corrected On-Site Warning

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area, straws on counter where customers can grab. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed containers of fish and shrimp stored in reach in cooler of kitchen thawing in standing water. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed by ice machine. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler in the dry storage area: raw shelled eggs stored above cooked rice, Discussed with the operator and provided the handout for proper storage of food. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed with the operator and provided the handout for the Big 6. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand washing sink.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed at the front counter a large opening covered with plastic on the wall connecting to 6214. Observed establishment has a new seating area and counter/bar.

Basic - Uncovered food stored near sink exposed to splash. Observed in the kitchen, cut raw beef on a prep table next to the hand washing sink. Discussed with the operator, operator placed the raw cut beef on another table. Corrected On-Site

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2021-10-22: High Priority - Operating with an expired Division of Hotels and Restaurants license. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed mozzarella cheese (50°F - Cold Holding) stored in the 2 glass door cooler as per operator they received cheese yesterday. - From follow-up inspection 2021-10-22: Observed mozzarella cheese (44-47°F - Cold Holding) stored in the 2 glass door cooler as per operator they received cheese yesterday. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (50°F - Cold Holding) stored in the cook line cooler as per operator less than 30 minutes. Observed mozzarella cheese (50°F - Cold Holding) stored in the 2 glass door cooler as per operator they received cheese yesterday. - From follow-up inspection 2021-10-22: Observed mozzarella cheese (44-47°F - Cold Holding) stored in the 2 glass door cooler as per operator they received cheese yesterday. Admin Complaint

Basic - - From initial inspection : Basic - Bathroom facility in disrepair. Bathroom facilities not free from objectionable odors. - From follow-up inspection 2021-10-22: Bathroom facility in disrepair. Bathroom facilities not free from objectionable odors. Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Odors in restrooms and dry storage area. - From follow-up inspection 2021-10-22: Objectionable odors in bathroom or other areas of the establishment. Odors in restrooms and dry storage area. Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling a shrimp quesadilla with his bare hand contact, operator discarded food.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator sells ceviche prepared with raw fish, operator could not provided parasite destruction form.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed raw meats stored in thank you bags.

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 raw shell eggs stored over cut onions in the cooler located at the back area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed mozzarella cheese (50°F - Cold Holding) stored in the 2 glass door cooler as per operator they received cheese yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (50°F - Cold Holding) stored in the cook line cooler as per operator less than 30 minutes. Observed mozzarella cheese (50°F - Cold Holding) stored in the 2 glass door cooler as per operator they received cheese yesterday.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (119°F - Hot Holding); cooked pork (123°F - Hot Holding) stored at room temperature as per operator less than 40 minutes.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef with no date marked.

Basic - Bathroom facility in disrepair. Bathroom facilities not free from objectionable odors.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored in a location that is exposed to splash/dust. Observed raw beef on top of prep table next to the hand sink.

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.

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

Basic - Objectionable odors in bathroom or other areas of the establishment. Odors in restrooms and dry storage area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Back area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork thawed at room temperature.

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

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 touched face mask and continued engaging food preparation, not using proper hand washing techniques. Explained employees proper hand washing techniques. Employee removed glove and washed hand. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef stored inside thank you bag inside standing cooler.

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 shell eggs stored above raw beef stored inside standing cooler in dry storage.

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 employee Yensi Nunez been working approximately 5 months and employees Kevin Nunez been working approximately 4 month with no proof of food handler training.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside container with rice to dispense food located in the dry storage area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee can of sparkling black raspberry ice drink stored inside make table cooler in kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on top kitchen shelf.

Basic - Food stored on floor. Observed case of water stored on floor located by front counter.

Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on door oven. Operator removed it. Corrected On-Site Repeat Violation

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

Basic - Reach-in cooler interior with accumulation of food residues. Standing cooler located in the dry storage area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Make table shelf rusted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed container with sugar inside with no name located by front counter.