EL HABANERO

High Priority - Raw animal food stored over canned/bottled drinks. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry over raw beef in refrigerator. Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.200ppm chlorine in triple sink . Water was added to sink 100ppm chlorine Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by food warmers Warning

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation 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. Packages were cut open but not removed from the packaging. Operator states she was unaware of the regulation and took all fish out of packaging during inspection Corrected On-Site Warning

Basic - Mobile food dispensing vehicle connected to utilities on more than a temporary basis. Observed a 100 gallon propane tank that is not a temporary connection to the MFDV Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed raid spray bottle next to fire s. Operator removed spray bottle during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cheese inside standing reach in cooler, operator stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (98F - Hot Holding) next to stove, as per operator less than 2 hours. Operator moved food to reach in cooler. 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 cooked pork not date marked on reach in cooler, as per operator over 24 hours. Operator dated during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name. 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 raw mahi filets still on ROP packages on standing unit. Operator cut packages during inspection. Corrected On-Site

Basic - Dead roaches on premises. Observed 1 dead roach under flat grill.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on top of food container, operator removed during inspection. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on top of the stove. Also observed soiled gaskets on reach in cooler across 3 compartment sink. Also observed soiled gaskets on reach in coolers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on 2 units.

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. Quermin Madrigal 8/22/16

Basic - Observed a stand up 3 door reach in cooler holding canned drinks located outside of the MFDV under canopy. Also observed a walk in unit on site that is used by the lobster business for bait. Also 2 stand up refrigeration units on the back side of MFDV that are off and empty at time of inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 95°F.

Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in handwash sink

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Magaly states her husband works with her some times. No here at time of inspection.

Intermediate - No soap provided at handwash sink. 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.cooked beef in reach in cooler . Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hot holding display unit