PEDROS OF DESTIN

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen cook ware and utensils have build up of food debris and grease. Repeat Violation

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/. Manager arrived at end of inspection. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in wait station near kitchen entry has no running water.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Cardboard used to line food-contact shelves in walk in cooler and dry storage.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Clean utensils or equipment stored on heavily soiled shelves in warehouse washing area.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sign posted on walk in cooler door molded. Light shields in kitchen are heavily soiled.

Basic - Outer openings not protected with self-closing doors. Side kitchen door left open.

Basic - Plumbing system in disrepair. Hand wash sink in wait station near kitchen entry faucet is taped off, not working.

Basic - Stored food not covered. Ice cream stored in upright freezer at kitchen entry uncovered. Raw beef and cooked chicken breast stored in walk in cooler uncovered. Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler or walk in freezer. Lights not working.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, ceiling inside ice machine. Repeat Violation

Basic - Ice buildup in reach-in freezer at kitchen entrance, ice cream freezer. 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, rice and beans.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear exit door left ajar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait station next to ice bin. Employee replaced paper towels at sink. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager has hired someone to detail ice machine. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting boards have cut marks and are no longer cleanable. Repeat Violation

Basic - Floor area(s) covered with standing water at bar, walk in cooler and kitchen

Basic - Floor coming up in walk in cooler leading to walk in freezer. Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- breaded chicken tenders 53F, French fries 51F, chicken wings 50F ( 3:40-4:22 ). Shrimp 54F ( 4:00-4:25 ). Shrimp thawing in pan of water at prep sink. Breaded chicken tenders, French fries and cooked chicken wings thawing on dry storage shelf. Manager had employee place item on ice in reach in cooler. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between table and make bar table on cook line. Employee removed knives and sent to ware wash area.

Basic - No handwashing sign provided at a hand sink used by food employees at sink near ice bin. Manager printed sign and hung above ink. Corrected On-Site Repeat Violation

Basic - Outer openings not protected with self-closing doors. Side kitchen door left open. Manager had employee shut door. Corrective Action Taken

Basic - Soiled dry wiping cloth in use in multiple areas including the bar. Manager had employee go around and remove. all dry soiled cloths from food contact areas. Corrective Action Taken

Basic - Stored food not covered.ice cream and burritos stored in upright freezer un covered. Manage covered food in freezer. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- breaded chicken tenders 53F, French fries 51F, chicken wings 50F ( 3:40-4:22 ). Shrimp 54F ( 4:00-4:25 ). Shrimp thawing in pan of water t prep sink. Breaded chicken tenders, French fries and cooked chicken wings thawing on dry storage shelf. Manager had employee place item on ice in reach in cooler. Corrective Action Taken Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

High Priority - Glass stem/sensor thermometer in use with no shatterproof coating. Reach in cooler by the drink station l

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink,in the waitress station. Employee placed paper towels at each hand sink. Corrected On-Site

Intermediate - No soap provided at handwash sink,in back prep area.

Basic - Food stored on floor. Observed cooking oil on the floor in the storage area.

Basic - Ice scoop handle in contact with ice, inside the ice bin bar area. Person in charge removed ice scoop. Corrected On-Site

Basic - Reach-in cooler interior / exterior have accumulation of soil residues.

Basic - Stored food not covered, inside the walk in cooler.

Basic - Water leaking from faucet/handle at the three compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored over chicken broth in walk in cooler. Operator moved chicken broth out from under the eggs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator cleaned and sanitized during inspection. Corrected On-Site

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 - 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.

Basic - Floors not constructed to be easily cleanable. 2nd walk in cooler floor coming up at entrance.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar. Inspector provided signage. Operator hung signage during inspection. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. El Pastor has old label on it. Operator changed out label during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and tilapia thawing out in 1/3 pans of standing water at room temperature.