CASA MORADA

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200 ppm COS 100 ppm chlorine

High Priority - Displayed food not properly protected from contamination. Observed a self service buffet style breakfast served in an open air environment. The plans approved in 2015 show this area as approved for food service .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt (60F - Cold Holding); butter pats (83F); cream cheese (86*F - Cold Holding) the breakfast bar has been open for 3.5 hours and ice was added to the butter, cream cheese and yogurt to rapid cool to below 41F milk and cream 63F were put in refrigeration Corrective Action Taken

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

Basic - Food stored outside. Observed outdoor buffet for self service breakfast which includes hot held cooked scrambled eggs , potatoes

Basic - No Heimlich maneuver/choking sign posted.

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.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue Ice scoop holder is soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 62 F on buffet Ice was added to bowl Corrective Action Taken

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 - Handwash sink used for purposes other than handwashing. Spoon and cup in handwash sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No proof provided for some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No soap provided at handwash sink.

Intermediate - Plastic ice scoop not smooth, free of breaks/cracks/chips/pits/crevices.

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. Candy

Basic - No conspicuously located ambient air temperature thermometer in refrigerator

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. Candy (no last name ) Employee for over a year .

Basic - Abrasives and detergents not removed during the rinse process. Soap added to sanitizer at triple sink. Discussed proper method of wash rinse sanitize and air dry with Julio.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over blue berries in refrigerator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in men's bathroom used by employees Repeat Violation