LO D'ALEX

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked beans (73F - Cooling); pork soup (72F - Cooling) at walk in cooler. As per employee, products prepared 3 hours prior. Discussed proper cooling method and parameters with person in charge. Warning

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 bar chlorine dish machine at 0ppm. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook washing equipment at 3 compartment sink and then began reheating oxtail, no handwash. Warning

High Priority - Live, small flying insects found. Observed 2 live flying insects crawling on brush used for honey at bar. Observed 1 live flying insect near cooked ham on cutting board at cook line. Observed approximately 8 live flying insects flying around soiled glasses at dish area that is located directly across from cook line. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sauces at reach in cooler at cook line. Discussed proper storage with chef. Observed raw pork and raw chicken stored over cut vegetables and sauces at walk in cooler. 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 at walk in cooler. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of cooked ox tail at walk in cooler. As per date marking product prepared more than 7 days prior. Warning

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at 3 compartment sink. Observed hose stored inside cooking pot at cook line. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of cooked ox tail at walk in cooler. As per date marking product prepared more than 7 days prior. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (73F - Cooling); pork soup (72F - Cooling) at walk in cooler. As per employee, products prepared 3 hours prior. Observed oxtail (97F - Hot Holding) at steam table near cook line. As per employee, product was placed inside unit more than 4 hours prior. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (49F - Cold Holding); raw steak (48F - Cold Holding) at reach in cooler drawers at cook line. As per employee, products placed inside unit approximately 3 hours prior. Employees placed bags of ice over products. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic in oil (126F - Hot Holding); garlic mojo (70F - Hot Holding); cooked peppers (79F - Hot Holding) at room temperature at cook line. As per employee, products placed at room temperature approximately 3 hours prior. Employees placed peppers over ice bath and took cooked peppers and garlic mojo to reheat. Observed oxtail (97F - Hot Holding) at steam table near cook line. As per employee, product was placed inside unit more than 4 hours prior. Corrective Action Taken Repeat Violation Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed 2 live flying insects on brush used for honey at bar area. Employee took item to clean. Observed can opener blade soiled with old food debris. Employee removed debris. Corrective Action Taken Repeat Violation Warning

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.Observed approximately 20 dead flies on glue trap at ware washing area. Employees discarded item. Corrected On-Site Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at 55F at reach in cooler drawers at cook line. 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 frozen raw corvina thawing at room temperature near cook line. Discussed proper procedures with employees. Employee removed items from package and placed inside walk in cooler. Corrected On-Site Warning

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed large gaps at side and bottom of back sliding exit door. Observed gap at bottom of exit door near mop sink. Warning

Basic - Floor area(s) covered with standing water. Observed standing water in floor drain at bar. Observed standing water on floor at dish area where tile is in disrepair and grout is missing. Warning

Basic - Food stored on floor. Observed cooking pot of octopus on floor at cook line. Employees removed item from floor. Observed container of raw beef stored on floor at walk in cooler. Employee placed product on shelf. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed cooking utensils in standing water at 84F at cook line. Discussed proper storage method with employees. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw branzino and raw shrimp thawing at room temperature near cook line. Employees placed products inside walk in cooler. Corrected On-Site Warning

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed dry wall removed from appetizer station leaving wood exposed. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on preparation counters at cook line. Employees placed cloths in sanitizer solution. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled broccoli (46F - Cold Holding); boiled carrots (47F - Cold Holding); butter (46F - Cold Holding); octopus (47F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 4 hrs. Operator added ice for rapid cooling. Observed at raw station ceviche (50F - Cold Holding); tuna (48F - Cold Holding); corn (45F - Cold Holding) inside reach in cooler across fryers. As per operator for less than 4 hrs. Operator placed products in another cooler for rapid cooling. Observed NY steak (53F - Cold Holding); raw chicken (48F - Cold Holding); cooked pork (50F - Cold Holding) inside cooler drawers at cook line. As per operator for less than 4 hrs. Operator added ice 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 oxtail (97F - Hot Holding) inside steam table as per operator for less than 2 hrs. Operator moved to the stove for reheat. Corrective Action Taken Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500+ppm). Operator discarded the solution. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 500+ppm) at raw station. Operator discarded the solution. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled on can station. Operator cleaned the blade. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Observed next to cook line. Operator provided the soap. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed 3 pair of tongs hanging g from oven door handle at cook line. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Observed under cutting boards throughout kitchen. Operator started to remove the towels. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. Observed on both reach in coolers at cook line. Warning