OUTRAGEOUS SUBS AND SALADS

High Priority - Toxic substance/chemical improperly stored. Observed can of WD-40 stored above single service items on dry storage rack. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing cleaning solution with no label.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the cook line with soiled gaskets. Observed walk in cooler fan covers soiled.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation.

Basic - Working containers of food removed from original container not identified by common name. Observed clear squeeze bottles containing oils and sauces at the cook line not labeled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

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 Kiari Valdez employee training expired on 01/23/24

Basic - Current Hotel and Restaurant license not displayed.

Basic - - From initial inspection : Basic - Observed back exterior door that has a gap at the side threshold that opens to the outside. Warning - From follow-up inspection 2024-06-10: Observed back exterior door that has a gap at the side threshold that opens to the outside. Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Observed single use can of olives stored inside of walk in cooler. Warning - From follow-up inspection 2024-06-10: Reuse of single-service or single-use articles. Observed single use can of cheese sauce stored inside of walk in cooler. Time Extended Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken nuggets stored over cooked chicken patties at walk in freezer. Printed and provided safe food storage handout to operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (49F - Cold Holding) at reach in cooler at front counter. As per operator item was out at room temperature for less than 30 minutes.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed food manager unaware of the minimum cooking temperatures for chicken. Discussed with Food Manager and printed and provided temperatures handout. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed container of degreaser and scraper stored inside hand sink at cook line. Employee removed items Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed license posted expired on 10-01-23. Manager posted current license. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in cooler containing milk. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of Italian dressing container soiled with old food debris. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed walk in cooler fan cover soiled.

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on cutting board at preparation cooler at front counter. Employee removed cloth. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Corrected On-Site Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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. Printed and provided employee health agreement to operator. Some employees reviewed and signed.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled at walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (50F - Cold Holding) at beverage reach in cooler at front counter. As per employee for less than 1 hour.

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed plastic spray bottles of cleaning solution not labeled at front counter.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed walk in cooler gasket in disrepair near dry storage area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at beverage reach in cooler containing milk at front counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (50F - Cold Holding); raw beef (48F - Cold Holding) at reach in cooler next to grill. As per manager, less than 1 hour. Advised manager to take items to the walk in freezer to rapidly chill.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of penne and tuna salad at walk in cooler not date marked. As per person in charge, items were prepared on the previous day.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing chicken and beef not wearing hair restraint. Repeat Violation

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 meatballs at 111°F. According to the manager the item was taken from the cook line in the morning to the steamer. Manager readjusted the steamer in order to reach the right temperature for hold holding (135°F)and took the meatballs to the cook line for reheating.Corrective Action Taken Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator sent can opener to dishwashing. Corrected On-Site

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

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Operator add water to balance the solution. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed a case of raw hamburger patties stored over a box of raw green peppers inside walk in cooler. Manager stored hamburger patties on bottom shelf under unwashed vegetables. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed inside walk in cooler and reach in cooler at front area. Repeat Violation

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