ESCUDOS BAR & GRILL

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy whipping cream stored inside walk in cooler overnight not date marked.

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitize bucket stored on hand wash sink located behind the bar. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed brown discoloration on the ceiling tiles near cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature 45°f rechecked @1:33 pm 43°f shredded cheddar Monterey Jack stored inside refrigerator drawers on the cook line less than 4 hours recommend to quick chill product. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for two hand wash sink located in the bar area.

Basic - Floor soiled/has accumulation of debris. Observed paper shelve from coffee cups spilled underneath the storage shelves in the bar area.

Basic - Garbage can soiled. Observed soiled gray trash can stored on the cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on the counter on the cook line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked steak 46°f, empanadas 45°f heavy whipping cream 46/47°f stored inside reach in cooler less than 4 hours recommend to quick chill Manager placed items on ice bath immediately. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy cream not date marked stored inside reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board has white residue on the surface recommend to replace or resurface. Manager replaced immediately. Corrected On-Site

Basic - Food stored on floor. Observed boxes of pretzels stored on the floor inside walk in freezer.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored inside reach in cooler.( bar area)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed rice cooker has old dried food debris left on the surface.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed brown discoloration on the ceiling tiles throughout the kitchen. Observed three air conditioner vents has terrible dust accumulation on the vents near ice machine.

Basic - Floor soiled/has accumulation of debris. Observed floor has old food debris underneath three compartment sink.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of the reach in cooler (bar area)

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking on the water filters attached to ice machine, dishmachine company repaired at time of inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked the quaternary ammonia sanitize bucket 0 ppm Manager will notify dishmachine company. Corrective Action Taken

High Priority - Presence of insects, rodents, or other pests Observed four bees flying around the blenders in the bar area, spoke to Food and Beverage Manager concerning the pest control problem recommend to notify current pest control service. Spoke to Supervisor on duty concerning the bees in the bar area given suggestions.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of sour cream 47°f, liquid eggs 46°f stored on the top panel of the reach in cooler, less than 4 hours Recommend quick chill product in ice bath or reach in cooler. Rechecked temperature 37°f sour cream (COS) Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Checked temperature of breakfast potatoes 65°f stored at room temperature at 8am checked 10:11am less than 4 hours spoke to Manager not time marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board soiled has white residue left on the surface, hanging above 3 compartment sink. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris spilled on the bottom of the reach in freezer located on the cook line.

Basic - Soiled dry wiping cloth in use. Observed dry wiping cloths stored on counter, shelves throughout the kitchen.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reaching cooler in the bar area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed hamburgers thawing in the sink submerged in water.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting boards has stains and deep cut marks left on the surface. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. observed wet aluminum pans stack on the shelve in the prep kitchen. Repeat Violation

Basic - Equipment in poor repair. Observed door gasket torned in the seams reach in cooler and freezer,Manager has gaskets on order. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of reach in cooler dry storage room.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed two shell eggs cracked stored on the top panel reach in cooler on the cook line, Manager removed immediately. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board has black stains on the surface used in the prep kitchen, Manager replaced. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet plastic containers stacked on the storage shelve in the kitchen. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed build up of ice in the,top panel reach in cooler employee cleaned at time of inspection. Cook line Corrected On-Site

Basic - Waste line missing at soda gun holster. Observed both soda holster soiled has slime like growth on the surface (bar area)

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloth stored on the bag in the box.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed tongs stored in soiled water on the steam table. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature tuna 43°f stored on the top panel of reach in cooler less than 4 hours recommend Manager to immediately quick chill tuna in freezer. Rechecked @1:28 36°f Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy cream not date marked stored inside reach in cooler. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on storage shelves in the main kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer inside reach in cooler used for milk in the bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature mango salsa 45°f stored on the top panel reach in cooler less than 4 hours. Recommend to quick chili mango salsa in cooler or use ice bath to maintain proper temperature.

Basic - Floor soiled/has accumulation of debris. Observed food debris spilled on the floor underneath storage shelves in the kitchen.

Basic - Ice scoop handle in contact with ice. Observed scoop laying on the ice in the ice bin behind the bar. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked sanitizer bucket 0 ppm quat amm located behind the bar. Rechecked quat amm 200 ppm 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./chlorine 0ppm, ran out of sanitizer/rechecked 100ppm/ Corrected On-Site

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

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

Basic - Employee with no beard guard/restraint while engaging in food preparation./cook.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./124F on flat grill.

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has red stains left on the surface, located on the cook line. - From follow-up inspection 2021-09-17: Cutting board still has stains on the surface must replace or resurface, by next routine inspection. Time Extended

Intermediate - - From initial inspection : 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. Gerald Molina 4/12/2021 expired Manager will complete employee training before next routine inspection. - From follow-up inspection 2021-09-17: Gerald Molina 4/12/2021 expired Manager will complete employee food handling training by next routine inspection. Time Extended