DON DOMINGO CAFE PARRILLADA ARGENTINA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (47F - Cold Holding); potato mix (45F - Cold Holding) at the reach in cooler near front service window. As per operator, items have been there for about an hour. Operator placed inside walk in cooler for rapid cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside hand wash sink located next to prep table.

Intermediate - Nonfood-grade basting brush used in food. Observed non food grade brush used for removing coffee grounds at the bar area.

Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing cleaning so,union next to dish machine with no label.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler inside the kitchen near the front service window with soiled door handles.

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board at the main prep table in kitchen with cut marks and no longer cleanable.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed male cook line employees with no hair restraint. Employees put on hair restraint. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed cloth under white cutting board at the prep table.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler inside kitchen area with soiled interiors.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service straws at the bar area not covered or protected.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed bar hand washing sink with bags ,and a plastic container. Operator cleared hand washing sink. Corrected On-Site

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

Basic - Insect control device installed over food preparation area. Observed an insect device light on top of the prep table located next to the dishwasher machine. Operator removed device. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled in the front counter reach in cooler, dessert reach in freezer.

Basic - Old labels stuck to food containers after cleaning. Observed clean pan with old label.

Basic - Stored food not covered. Observed plantains inside of the reach freezer not covered.

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

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 Mahi mahi in 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. Operator opened bag and stored mahi mahi in containers Corrected On-Site

Basic - Food stored on floor. Observed cases of drinks on the floor on the storage area.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked chorizo over raw beef in the walk in cooler. Operator stored properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a cloth in the front counter handwashing sink.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the whole kitchen.

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

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler in front of the grill.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw strip steak (52F - Cold Holding) at preparation cooler at grill area. Person in charge placed bags of ice on top of product. Observed cooked eggs (54F - Cold Holding) resting on containers in top portion of salad reach in cooler. As per person in charge, for approximately 1 hour. Person in charge placed product inside cooler. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board with build up of food debris at bar area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic tube connected at hand sink at ware washing area. Observed plastic container stored inside hand sink at preparation area. Person in charge removed item. Corrected On-Site 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. Person in charge replenished paper towels. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

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 dish machine does not fill automatically. Establishment utilizing hose connected at hand sink to fill dish machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 85F. Person in charge removed water and took to water washing area. Corrective Action Taken

High Priority - Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine machine at 0ppm. Manager primed line. Final reading, 100ppm. Corrected On-Site Priority: High Priority

High Priority - Observed: Observed raw ground chicken and raw ground beef stored inside same container at walk in cooler. Priority: High Priority

High Priority - Observed: 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 at reach in cooler at kitchen. Employee rearranged products. Corrected On-Site Priority: High Priority

High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw ground chicken and raw ground beef stored inside same container at walk in cooler. Priority: High Priority

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef glands (46F - Cold Holding); and raw chicken (46F - Cold Holding) located in the reach in cooler at the cook line. As per manager stored from the previous day. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef glands (46F - Cold Holding); and raw chicken (46F - Cold Holding) located in the reach in cooler at the cook line. As per manager stored from the previous day. Priority: High Priority

Intermediate - Observed: 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. Priority: Intermediate

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer with accumulation of old food debris, located near the entrance of the kitchen. Priority: Intermediate

Intermediate - Observed: Handwash sink used for purposes other than handwashing. Observed hand-wash sink with containers inside located near the 3 compartment sink. Corrected On-Site Priority: Intermediate

Intermediate - Observed: 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 agreement. Some employees reviewed and signed. Corrective Action Taken Priority: Intermediate

Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of empanadas and rice in the walk in cooler with no date marking. Priority: Intermediate

Basic - 4 Observed: Food stored on floor. Observed bucket of oil stored on the floor near the reach in cooler by the 3 compartment sink. employee removed the containers from the floor. Corrected On-Site Priority: Basic

Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled located in the kitchen. Priority: Basic

Basic - Observed: Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense rice., near the walk in coolerCorrected On-Site Manager removed bowl from rice container. Corrected On-Site Priority: Basic

Basic - Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage and ware washing areas. Also observed at walk in cooler. Priority: Basic

Basic - Observed: 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 thawed raw salmon, raw tilapia and raw mahi stored inside reduced oxygen packaging at reach in cooler at kitchen. Employee removed products from packaging. Corrected On-Site Reference: 3-501.13(E) FC: (E) Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in Paragraph (A) of this section; or (2) Prior to or immediately upon completion of its thawing using procedures specified in Paragraph (B) of this section. Priority: Basic

Basic - Observed: Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks located by the preparation area. Priority: Basic

Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in coolers located in the kitchen. Employee placed thermometers inside of each reach in coolers. Corrected On-Site Priority: Basic

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over maduro and raw shrimp stored over tostones at reach in freezer at preparation area.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer in disrepair at reach in cooler at salad station.

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container stored inside hand sink at preparation area.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled with black substance over walk in freezer.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed at grill area and preparation area. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing steaks not wearing hair restraint. Corrected On-Site

Basic - Ice bucket stored on floor between uses. Observed at bar area. Manager placed item on shelf. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at grill area. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed sanitizer at 0ppm. Employee corrected to 100ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shelled eggs stored above sauces in reach in cooler. Chef placed eggs on bottom shelf Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed trays stored in handwash sink. Employee removed Corrected On-Site

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

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

Intermediate - No soap provided at handwash sink. Corrected On-Site

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles in kitchen area

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on prep table. Chef removed Corrected On-Site

Basic - Food stored on floor. Observed multiple boxes of food stored on floor of walk in freezer; bag of onions and box of potatoes stored on floor of walk in cooler

Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor in front counter area Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in 80°F water. Chef replaced with hot water Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing in reach in cooler across cookline

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler: cooked rice(as per operator from yesterday) (50°F - Cooling)

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 breaded beef above potato fries,prepackaged vegetables,located in the reach in freezer by the 3 compartment sink. Observed raw lamb above portioned vegetables in the standing white reach in freezer. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: cooked rice(as per operator from yesterday) (50°F - Cooling)

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on prep counter in the kitchen. Corrected On-Site

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 chlorine strength at greater than 200ppm. Operator diluted to 100ppm. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed empty food container stored in unit at the bar . Corrected On-Site Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed on unit opposite cookline, prep unit. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board Observed at the prep unit.. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves soiled with encrusted food debris. Observed interior of oven soiled with accumulation of food debris. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed hood soiled, back kitchen. Observed fan cover in walk in cooler soiled with accumulation of dust.