EL PASO OF CRESTVIEW

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: observed the soda gun at the bar as well as the holster are dirty. Assistant General Manager had an employee clean during the inspection. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. .5 gallons of restaurant made taco sauce in walk-in cooler had a mold-like substance on it. Manager had cook discard.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: Soda gun at bar dirty. Manager had employee clean during the inspection. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands: Cook was putting ice on food products. He set the ice bucket on the floor by the low boy reach-in cooler. He opened the drawer, picked the bucket up by the handle, put one gloved hand under the bottom, and emptied the ice into the pan of shrimp. He then set the bucket down and used both gloved hands to mix the ice and shrimp together thus contamination the shrimp. Inspector mentioned this to the General Manager and he had the employee throw the shrimp away. General Manager explained the proper process to the cook. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product: Cook was putting ice on food products. He set the ice bucket on the floor by the low boy reach-in cooler. He opened the drawer, picked the bucket up by the handle, put one gloved hand under the bottom, and emptied the ice into the pan of shrimp. He then set the bucket down and used both gloved hands to mix the ice and shrimp together thus contamination the shrimp. Inspector mentioned this to the General Manager and he had the employee throw the shrimp away. General Manager explained the proper process to the cook.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin: Main ice machine in back of establishment interior left chute dirty.

Basic - Food stored on floor: Beverage mix in plastic containers on floor in beverage storage room. General Manager placed on top of beverage machines. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food - walk-in cooler had a bin of raw steak and a pan of raw steak on the shelf over cooked steak. General Manager rearranged everything for proper food storage. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime - can opener has some old food on it. Soda gun at bar dirty. General Manager moved the can opener to the dishwashing area for cleaning. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin - both the ice chutes in the main ice machine in the back are dirty with a mold-like substance.

Basic - Ice scoop handle in contact with ice - in main ice machine in back of establishment. General Manager removed the scoop. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food: - bin of raw chicken on shelf over bin of raw beef in walk-in cooler. General Manager had an employee rearrange the bins for proper storage. Additionally, inspector gave Safe Food Storage handout in Spanish to General Manager to post on walk-in cooler door. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: - COOK'S MAKE LINE: jalapeno poppers 57° F, chicken tenders 60° F, chicken wings 61° F, guacamole 59° F, sour cream 58° F, diced tomatoes 55° F, shredded lettuce 57° F. Temperature was turned up on the unit preventing it from cooling down. General Manager turned it down as well as put ice under the pans of food. - COOK'S LINE REACH-IN-COOLER: pico de gallo 58° F, cooked steak 57° F. Temperature on the unit had been turned up preventing it from cooling the food. General Manager turned the temperature down. All food less than 2 hours. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - three employees hired over 60 days and no food safety training has been provided for them. Inspector explained to General Manager that employees are to have their food safety training within 60 days of being hired.