BOTECO DO MANOLO PRIME

High Priority - - From initial inspection : 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 0ppm. Warning - From follow-up inspection 2023-10-23: Chlorine still 0ppm. Time Extended - From follow-up inspection 2023-10-26: At callback 10/26/23, dish machine is out of order. Operator is going to replace a new dish machine. A one time 21 days extension is given. 3 compartment sink is set up with quat at 200ppm to sanitize dishes before the new dish machine installed. Time Extended

High Priority - - From initial inspection : 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 0ppm. Warning - From follow-up inspection 2023-10-23: Chlorine still 0ppm. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer/wait station chest freezer. - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered./cut fruit at the bar. - From follow-up inspection 2023-10-23: Time Extended

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 0ppm. Warning

Intermediate - Handwash sink used for purposes other than handwashing./bar hand sink used as a dump sink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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./missing 3 kitchen employee's training certificates.

Basic - Ice buildup in reach-in freezer/wait station chest freezer.

Basic - Stored food not covered./cut fruit at the bar.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, rechecked 200ppm/ Corrected On-Site

Basic - Wiping cloth/towel used under cutting board. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw chicken stored over lettuce in walk in cooler. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of chicken stored over beef in walk in cooler. Corrected On-Site Warning

High Priority - Slight dented can of cream coconut. Manager discarded.Corrective Action Taken** Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored.Multi purpose sink cleaner stored next to clean plates on the cart. Corrected On-Site Warning

High Priority - Vacuum breaker is not at correct location on hose Bibb by mop sink area. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine.Chlorine strips. Warning

Intermediate - Torn packages/bags of food exposing the contents to contamination. Sugar in dry storage area. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sinks and warewashing sinks throughout the establishment. Warning

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable.Yellow and blue cutting boards in kitchen. Repeat Violation Warning

Basic - Establishment using sponge as a glass rimmer at the bar area. Corrected On-Site Warning

Basic - Food not stored at least 6 inches off of the floor.Fries in walk in freezer. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Gaskets soiled at walk in cooler. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Walk in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Working containers of food removed from original container not identified by common name.Sugar at the bar. Corrected On-Site Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./salmon served under 145F per chef/Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs over cut vegetables/cook line reach in cooler/ Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw beef, raw chicken over raw fish/walk in cooler/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./butter 69F, out fir 2 hours per chef, iced immediately, rechecked 43F/ Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./white cream sauce 94F, hot holding for less than 4 hours, reheated immediately to 165F/ Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times./cook line hand sink blocked by garbage can and a tray of food stored on top of the hand sink/ Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./salmon can be cooked under 145F per chef.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.

Intermediate - No soap provided at handwash sink./back kitchen.

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./missing 3 kitchen employees certificates.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./salmon served under 145F per chef/ Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket, handbag and cell phone on storage rack with other food/ Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./chef wearing a watch while preparing food/ Corrected On-Site

Basic - Food stored on floor./oil carton on floor, cook line/ Corrected On-Site

Basic - Ice buildup in reach-in freezer/cook line reach in freezer and bar chest freezer.

Basic - No handwashing sign provided at a hand sink used by food employees./bar hand sink.

Basic - Sanitizer spray bottle stored with food, equipment, utensils, linens, single-service, or single-use articles./over single service boxes/ Corrected On-Site

Basic - Stored food not covered./all cut fruits not covered in bar area/ Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle./back kitchen hand sink.

Basic - Working containers of food removed from original container not identified by common name./flour, sugar and salt containers not labeled, under cook line food cart/ Corrected On-Site