LALO’S BAR & RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef, raw chicken, raw shrimp stored over dressings, sauces, cherries, walk-in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in the walk-in cooler

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 110F rice was put in overnight to reheat to 165 F . Out less than 4 hours Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna, salmon, tuna tart, samurai roll all need to be marked as raw items on the menu.

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

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

Basic - Ice scoop handle in contact with ice.

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. Chlorine 0 ppm the triple sink has been set up with chlorine sanitizer at 100 ppm and will be used to sanitize dishes until the dish machine has been repaired.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled

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

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. Geo, Heidi,

Basic - No Heimlich maneuver/choking sign posted.