AZUR RESTAURANT

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. Raw chicken over unpackaged raw fish. Person in charge moved chicken and covered fish. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 68F sitting on counter. Person in charge discarded. 2 reach in cooler; beef 58F, feta 56F, tomatoes 58F, shell eggs 56F, sausage, fish, soft cheese, chicken, burgers 54-56F; ( - Cold Holding).. items in cooler 1.5 hrs. Person in charge pulled everything and placed in another cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with the last date sold. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday not dated. Person in charge dated. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has slight mold accumulation near ice plate.

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. Reach in cooler #2 is 56F. Repeat Violation Warning

Basic - Food stored on floor. Potatoes on walk in cooler floor, oil on floor in dry storage. Person in charge moved all to store properly. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Pair of tong hanging from oven doors. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Establishment has not washed avocado's on cookline. Stickers still on them. Person in charge washed and removed stickers. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar/flour not labeled. Person in charge labeled. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Observed establishment curing salmon for one week with salt and sugar and then salmon is served raw. - From follow-up inspection 2022-06-14: Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Observed establishment curing salmon for one week with salt and sugar and then salmon is served raw, provided operator Adoption of 2017 FDA Food Code. Time Extended - From follow-up inspection 2022-06-21: Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Observed establishment curing salmon for one week with salt and sugar and then salmon is served raw, provided operator Adoption of 2017 FDA Food Code. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Repeat Violation - From follow-up inspection 2022-06-14: Establishment not maintaining clam/mussel/oyster tags for 90 days. Time Extended - From follow-up inspection 2022-06-21: Establishment not maintaining clam/mussel/oyster tags for 90 days. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips. - From follow-up inspection 2022-06-14: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips. Time Extended - From follow-up inspection 2022-06-21: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips. Time Extended

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2022-06-14: 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/ Time Extended - From follow-up inspection 2022-06-21: 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/ Time Extended

Intermediate - - From initial inspection : 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. Observed employee Ramon Fontanillas with no employee training as per operator working 3 months, observed employee Antony Cruz with no employee training as per employee working for 1 year, observed employee Emma Palacios with no employee training as per employee working for 3 months. - From follow-up inspection 2022-06-14: 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. Observed employee Ramon Fontanillas with no employee training as per operator working 3 months, observed employee Antony Cruz with no employee training as per employee working for 1 year, observed employee Emma Palacios with no employee training as per employee working for 3 months. Time Extended - From follow-up inspection 2022-06-21: 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. At the time of the callback inspection observed employee Ramon Fontanillas with no employee training as per operator working 3 months, observed employee Antony Cruz with no employee training as per employee working for 1 year, observed employee Emma Palacios with no employee training as per employee working for 3 months. Time Extended

Basic - - From initial inspection : Basic - Utensils in poor condition. Observed 2 food containers broken stored on shelf located by the walk in cooler. - From follow-up inspection 2022-06-14: Utensils in poor condition. Observed 2 food containers broken stored on shelf located by the walk in cooler. Time Extended - From follow-up inspection 2022-06-21: Observed 2 food containers broken stored on shelf located by the walk in cooler. Time Extended

High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment served raw salmon, operator could not provide parasite destruction. - From follow-up inspection 2022-06-14: At the time of the callback inspection operator could not provide letter that salmon is farm raised salmon or frozen salmon, as per operator he is not serving salmon until he receives letter that salmon is frozen or farm raised. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Observed establishment curing salmon for one week with salt and sugar and then salmon is served raw. - From follow-up inspection 2022-06-14: Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Observed establishment curing salmon for one week with salt and sugar and then salmon is served raw, provided operator Adoption of 2017 FDA Food Code. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Repeat Violation - From follow-up inspection 2022-06-14: Establishment not maintaining clam/mussel/oyster tags for 90 days. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips. - From follow-up inspection 2022-06-14: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips. Time Extended

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2022-06-14: 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/ Time Extended

Intermediate - - From initial inspection : 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. Observed employee Ramon Fontanillas with no employee training as per operator working 3 months, observed employee Antony Cruz with no employee training as per employee working for 1 year, observed employee Emma Palacios with no employee training as per employee working for 3 months. - From follow-up inspection 2022-06-14: 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. Observed employee Ramon Fontanillas with no employee training as per operator working 3 months, observed employee Antony Cruz with no employee training as per employee working for 1 year, observed employee Emma Palacios with no employee training as per employee working for 3 months. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-06-14: Current Hotel and Restaurant license not displayed. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed boxes with meats stored on the walk in cooler floor. Repeat Violation - From follow-up inspection 2022-06-14: Observed boxes with meats stored on the walk in cooler floor. Time Extended

Basic - - From initial inspection : Basic - Utensils in poor condition. Observed 2 food containers broken stored on shelf located by the walk in cooler. - From follow-up inspection 2022-06-14: Utensils in poor condition. Observed 2 food containers broken stored on shelf located by the walk in cooler. Time Extended

Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the kitchen floor. Corrected On-Site - From follow-up inspection 2022-06-14: Wiping cloth sanitizing solution stored on the kitchen floor. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (47F - Cooling); cooked octopus (45F - Cooling); cooked pasta (46F - Cooling) stored in the walk in cooler as per operator food was cooked last night, operator discarded food.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment served raw salmon, operator could not provide parasite destruction.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (47F - Cooling); cooked octopus (45F - Cooling); cooked pasta (46F - Cooling) stored in the walk in cooler as per operator food was cooked last night, operator discarded food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (51F - Cold Holding); mozzarella cheese (53F - Cold Holding); raw fish (52F - Cold Holding); raw chicken (51F - Cold Holding); cooked spinach (48F - Cold Holding) stored in the cook line cooler located across from flat grill. Observed in the raw oysters (44F - Cold Holding); raw clams (44F - Cold Holding); cheese (45F - Cold Holding) in the walk in cooler raw oysters (44F - Cold Holding); raw clams (44F - Cold Holding); cheese (45F - Cold Holding) as per operator less than 2 hours, operator placed food on ice.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm), operator prepared new solution at 100ppm. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Observed establishment curing salmon for one week with salt and sugar and then salmon is served raw.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Repeat Violation

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

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 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. Observed employee Ramon Fontanillas with no employee training as per operator working 3 months, observed employee Antony Cruz with no employee training as per employee working for 1 year, observed employee Emma Palacios with no employee training as per employee working for 3 months.

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 walk in cooler ambient temperature at 46F.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed boxes with meats stored on the walk in cooler floor. Repeat Violation

Basic - In-use tongs stored on the oven door handle between uses, operator placed tongs in hot water. Repeat Violation

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 handle in contact with sugar, operator removed scoop. Corrected On-Site

Basic - Utensils in poor condition. Observed 2 food containers broken stored on shelf located by the walk in cooler.

Basic - Wiping cloth sanitizing solution stored on the kitchen floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar with no label, operator labeled sugar. Corrected On-Site