EL CARRIEL

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed quaternary sanitizer bucket at 500ppm, staff was coached in the correct method of sanitation. Staff provided a new mixed sanitizer bucket at 200ppm. Warning

Intermediate - No certified food manager for establishment. 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 employees present have current food handling certification. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the three handwashing sinks in the kitchen area, staff provided a roll for one of the handwashing sinks. Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pot of cooked red beans,as per cook prepared Sunday stored at reach in cooler. Repeat Violation Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled/rusted AC vents all throughout kitchen 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 dishwashing machine sanitizing then rinsing. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees wallet and car keys stored next to clean dish ware at kitchen rack, staff removed the items. Corrected On-Site Warning

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed accumulation of grease on the hood walls and ceiling. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer at the dry storage area on the back. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers at dry storage area over cooling equipment and food containers. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets, handles and exterior soiled at kitchen line/preparation area. Repeat Violation Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum trays stored not inverted at kitchen rack, staff inverted the trays. Corrected On-Site Warning

Basic - Soiled dry wiping cloth in use. Observed all throughout kitchen working area. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef and raw chicken thawing at room temperature at kitchen ,product still solid frozen and operator placed it into a cooler to thawed properly. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls behind cooking line equipments. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels all throughout the kitchen not stored in sanitizer bucket, staff placed towels inside sanitizer bucket. Corrected On-Site 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 beef soup (52F - Cooling); rice with beans (47F - Cooling) at reach in cooler at storage area. As per manager, since the previous night. Discussed cooling process with manage and provided cooling handout.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef wrapped in food grade plastic stored over tostones at reach in freezer at storage area. Manager rearranged products. Corrected On-Site

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 soup (52F - Cooling); rice with beans (47F - Cooling) at reach in cooler at storage area. As per manager, since the previous night.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside hand sink at front counter. Manager removed bucket. Corrected On-Site

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 probe thermometer provided to measure temperature of food products.

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 food employee Jimmy hired less than 60 days, no proof of employee training. Printed and provided employee health reporting agreement and employee reviewed and signed. Corrected On-Site

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 corn and beans at reach in cooler across from cook line not date marked. As per manager, products prepared on previous days. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled with old food debris at cook line.

Basic - Cardboard used to line nonfood-contact shelves. Observed underneath steam table at cook line.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at warewashing area. Repeat Violation

Basic - Observed tongs stored touching garbage can and soiled wall at cook line. Manager removed tongs. Corrective Action Taken Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at front counter.

Basic - Wiping cloths laundered onsite not dried in a mechanical clothes dryer, air-dried or placed in sanitizing solution after laundering. Observed several wiping cloths hung to dry at ware washing area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef. Employee rearranged products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (61F - Cold Holding) at room temperature at front counter. As per employee, for less than 30 minutes. Employee placed product inside reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed tongs stored at cook line soiled with old food debris.

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 reporting agreements and some employees reviewed and signed. Corrective Action Taken

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 cooked corn and mushroom cream sauce not date marked. As per employee, products prepared on previous days.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl stored inside rice at cook line and dry storage area.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of exit door at ware washing area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at back storage area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf underneath grill soiled with old food debris.

Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across from cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork belly thawing at room temperature at preparation area. Discussed proper thawing procedures with manager.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with old food debris and black substance near rice cooker at cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Employee removed cloths. Corrective Action Taken