POLO NORTE FLAGLER INC

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator added chlorine, retest Triple Sink (Chlorine 50ppm) Corrected On-Site

High Priority - Container of medicine improperly stored. Observed burn cream stored inside reach in cooler behind bar. Operator removed the cream. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 145F).

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked pork inside walk in cooler. Operator properly rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at preparation area bacalao mix (46F - Cold Holding); cream cheese (46F - Cold Holding) as per operator for less than 4 hrs. Operator placed inside another cooler for rapid cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge inside hand sink by triple sink. Operator removed the sponge. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on shelves over reach in cooler at kitchen. Operator removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at pizza station. Operator removed. Corrective Action Taken

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing (frozen) at room temperature at prep area.

Basic - Walk-in cooler shelves have accumulation of soil residues.

High Priority - Container of medicine improperly stored. Observed employee medicine inside reach in cooler at preparation area. Employee removed the medicine from the unit. Corrected On-Site Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked pork stored inside no food grade bag in walk in freezer. Repeat Violation Warning

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 pork in cold drawers at cook line. Employee properly arranged products by cooking temperatures. Corrected On-Site Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. 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. Discussed and provided to person in charge via email. Person in charge printed form, discussed and signed with employees. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Observed next to triple sink. Employee provided the soap. Corrected On-Site Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing table cleaner not properly identified under pizza dough station. Warning

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed cold units door handles soiled throughout kitchen. Warning

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

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. Observed 3 mahi (frozen) inside package. Employee made cut to package. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled with food debris at cook line. Employee started to clean during inspection. Corrective Action Taken Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter. Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled at preparation area. Repeat Violation Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed Nonfood-grade bags used to cover pizza dough inside walk in cooler.

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 inside walk in cooler. Employee rearranged products by cooking temperatures. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made cilantro sauce (66F - Cold Holding) inside reach in cooler at sandwich station. As per employee for approximately an hour. Employee moved product to walk in cooler for rapid cooling. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese tequeno (100F - Hot Holding); ham croquettes (112F - Hot Holding) inside hot box at front counter. As per employee for approximately an hour. Manager discarded voluntarily products. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board soiled with black substance at sandwich station

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink next to triple sink. Employee provided the paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at hand sink next to triple sink. Employee provided the soap. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Observed at coffee station.

Basic - Carbon dioxide not adequately secured. Observed at storage area.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board under slicer station at storage area.

Basic - Equipment in poor repair. Observed at reach in cooler door gaskets torn at deli station. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed plastic containers broken at storage area.

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 scoop inside rice container with handle touching product. Employee moved handle upwards. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoops in standing water 73F At ice cream station.

Basic - Interior of microwave has accumulation of food debris. Observed next to triple sink.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach cooler door gaskets soiled at kitchen and storage area.

Basic - Old labels stuck to food containers after cleaning. Observed on plastic containers at storage area. Repeat Violation

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in storage reach in freezer holding croquettes bottom interior soiled. Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed ice cream scoop on water at 80°F. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork stored under raw beef at drawers reach in cooler preparation area. Operator moved the products to the walk in cooler. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed drawers preparation area: raw chicken (54 F - Cold Holding); raw beef (53 F - Cold Holding); raw pork (52 F - Cold Holding). As per operator for about three hours. And garlic in oil (80 F - Cold Holding) at shelf over steam table. As per operator for half an hour. And garlic in oil (74F - Cold Holding) at pizza station on preparation table. Operator moved the products to the walk in cooler for rapid cooling. Operator moved the garlic in oil to the reach in cooler for rapid cooling. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (111 F - Hot Holding); beef soup (133 F - Hot Holding) under steam table. As per operator for less than one hour. And cooked onions (110 F - Hot Holding) next to the grill. As per operator for one hour. Operator moved the cooked onion to the grill to be reheated. Operator started to reheat the products. Corrective Action Taken Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed reach in cooler thermometer at 88°F. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed Food residual inside of hand wash sink. Operator cleaned up the hand wash sink. Corrected On-Site Repeat Violation Warning

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed deserts at reach in cooler bakery area not date marked. As per operator the product was made yesterday morning. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container without handle inside of the walk-in cooler. Operator removed the plastic container. Corrected On-Site Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

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

Basic - Equipment in poor repair. Observed reach in cooler drawers at 49°F. Observed raw chicken (54 F - Cold Holding); raw beef (53 F - Cold Holding); raw pork (52 F - Cold Holding) at drawers reach in cooler preparation area. Warning

Basic - Food not stored at least 6 inches off of the floor. Observed raw lamb, oxtail, chicken, lobster, fish and pork, tamales stored in floor at walking freezer. Repeat Violation 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 spoon with handle touching the salt. Operator removed the spoon. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees at preparation area. Warning

Basic - Old labels stuck to food containers after cleaning. Observed containers at walking cooler with old labels. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at preparation area. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed plastic container with salt at shelf on top of preparation table not labeled with common name. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak and raw chicken in same container at the cook line. Employee rearranged properly during inspection.

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. Provided form during inspection.

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

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

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. Observed no training for Mario C., Yilanis M., Wilber J., Meilen M., Francisco C., Elyn C., Yilian T., Heidis C. and John C. have been working more than 60 days.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Observe cooked shrimp not date marked.as per manager over 24 hours, in reach in cooler in preparation area.

Intermediate - Spray bottle containing toxic substance not labeled. Observed several degreaser spray bottles not labeled with common name throughout establishment.

Basic - Bowl or other container with no handle used to dispense food. Observed in shredded cheese in pizza station. Employee removed during inspection. Corrected On-Site

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. Observed 2 mahi mahi thawed in container in cook line. Manager discarded during inspection.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks throughout kitchen.

Basic - Food not stored at least 6 inches off of the floor. Observed food boxes stored on floor inside walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed tong in warmer equipment at the front counter. Manager removed during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen) on preparation table.

High Priority - Container of medicine improperly stored. Observed next to ice cream chest freezer.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed in front counter area next to ice cream chest freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mojo sauce (garlic,onions in oil), in kitchen hot line temperature of 72°F.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by plastic containers and kitchen utensils in front counter area. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand sink at back kitchen for food preparation.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed in back kitchen area next to soda BIB racks.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at hot line kitchen area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal back pack on shelves next to single service items in hot line kitchen area.

Basic - Exterior door has a gap at the threshold that opens to the outside. On back exit kitchen door. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed cases of food items stored with out 6 inches from walk in freezer floor.

Basic - Ice scoop handle in contact with ice. Observed in front counter area. Corrected On-Site

Basic - Light not functioning. Observed in kitchen ventilation system.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in hot line kitchen area.