LA RUMBA

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: Raw beef and chicken on a shelf over raw shrimp in the reach-in cooler on the cook line. General Manager had employee rearrange for proper storage. Additionally, inspector gave handout for proper storage in Spanish for General Manager to post on reach-in cooler. General Manager taped the handout to the reach-in cooler. Corrected On-Site

Basic - Food stored on floor: Two buckets with whole tilapia on floor in walk-in cooler. General Manager had employee put on crates. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: guacamole made at 9:30 A.M. on today was temping at 61° F in make-line reach-in cooler. Suggested General Manager place on shallow sheet pan and place in walk-in freezer. Guacamole placed in walk-in freezer. After 15 minutes temperatures was down to 49° F. Corrective Action Taken

Basic - Equipment in poor repair: Walk-in cooler ambient air temperature is 58° F. There was no Temperature Control for Safety food in the unit. Maintenance is supposed to come today to fix. Do not store Temperature Control for Safety food in unit unit ambient air temperature is cold enough to maintain Temperature Control for Safety food at 41° F or below.

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: - dishmachine tested to 0ppm. General Manager had employee change the tubes due to no chemicals coming out. Retested to 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: - can opener blade dirty. General Manager gave to dish washing person and was cleaned during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable: - establishment has three cutting boards that are grooved and stained and are not able to be cleaned.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233: - 4 employee's training expired. General Manager has more training materials and will ensure they get their training.

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. - tested to 0ppm. Dish washer changed out the chlorine containers, primed the dish machine, and ran it again. Retested to 100ppm. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cook grabbed raw chicken out of reach-in cooler and placed on flat top grill. Then he proceeded to grab the cooking utensils and started cooking the food without removing his gloves, washing, rinsing, drying his hands and putting new gloves on. General Manager gave corrective feedback. Employee took correct actions. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - nozzles on soda machine; - soda gun behind bar. General Manager had employees clean. Corrected On-Site

Basic - Open dumpster lid. - General Manager had employee close. Corrected On-Site

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. - tested to 0ppm. Manager had employee change out the empty container. Retested to 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - lemonade dispenser on soda machine at wait station has a mold-like substance on it.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - establishment only has one employee whose training has not expired. Five others expired.

Basic - Bowl or other container with no handle used to dispense food. - bowl used as scoop in pan of pico de gallo in reach-in cooler on cook's line. Manager had employee remove the bowl. Corrected On-Site