CAYO AZUL

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Eco lab came and fixed during inspection Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Majado with mold at reach in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Octopus salad,chicken soup and seafood sauce temping between 46F-50F.Per operator in reach in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. majado,shrimp sauce,pasta,pork,chicken temping 45F-46F. Per operator operator was in and out of walk in with the door propped open less than an hour. Operator turned down temperature of walk in cooler for temperature recovery Octopus salad,chicken soup and seafood sauce temping between 46F-50F.Per operator in reach in cooler overnight. Stop sale issued

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at bar hand washing sink No soap at cooks line hand washing sink Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in walk in freezer that is converted to storage

Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board on cooks line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board of make table Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on right side door of glass reach in fridge Left side door of reach in fridge across from glass reach in fridge does not seal shut Left side door of reach in freezer falls off when opened

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between make tables Ice scoop handle in direct contact with ice at bar ice machine Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. For glass reach in fridge on cooks line

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at dish wash area Triple sink by dish machine

Basic - Working containers of food removed from original container not identified by common name. Flour in yellow container not labeled

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Triple sink faucet - From follow-up inspection 2024-04-09: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour no label at dry storage area by walk in cooler - From follow-up inspection 2024-04-09: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator ran dish machine several times and it sanitized at 50ppm Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi in reach in cooler at cooks line completely thawed not removed from packaging while frozen per manufacturer's instruction

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream sauce,garlic in oil,fish,raw chicken,beef,octopus salad,cut tomatoes,salad mix all items in on cooks line temping between 50F-55F.Per operator items were in reach in cooler less than three hours.Advised operator to ice down items or move the several other reach in coolers Corrective Action Taken

Basic - Equipment in poor repair. Reach in cooler at cooks line shows temperature of 60F.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and make table at cooks line Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In use tong on cooks line stored on oven handle

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line

Basic - Time/temperature control for safety food thawed in an improper manner. Mahi in reach in cooler at cooks line completely thawed not removed from packaging while frozen per manufacturer's instruction

Basic - Working containers of food removed from original container not identified by common name. Flour in clear container not labeled Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw Swai. Walk in cooler Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Back room storage

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon and mahi. Educated operator

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

Basic - Equipment in poor repair. Gaskets reach in cooler

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. 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 seafood

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 61° , heavy cream 60°, per employee food less than 4 hours recommended to return to cooler to rapid chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink cook line Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Restroom

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

Basic - Light not functioning. Lamp at dishwasher.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - dusted at th kitchen entrance near fire extinguisher

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar sink. - From follow-up inspection 2022-10-18: Need paper towels at bar area. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Womens restroom. - From follow-up inspection 2022-10-18: Womens restroom ceiling and wall Needs deep cleaning. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. 3 door cooler on cookline with broken gaskets. - From follow-up inspection 2022-10-18: Gaskets need to be fixed. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Behind ice maker in bar area. - From follow-up inspection 2022-10-18: Area appears to have a small leak. Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2022-10-18: Mat under cutting board not food grade. 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. Oppm

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Oppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over ice cream Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and steaks over salmon and shrimps in wall cooler Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Seafood salad 4/21/22

High Priority - Toxic substance/chemical improperly stored. Baby oil, in food rack Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to cook line Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled. In bar

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 118°F- moved to grill to maintain 135 or above Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy Accumulation of grease in hood filters.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. conch salad labeled 7/1 52° and octopus salad 7/4 54° yucca balls, custards, shrimp turnovers, beans, creole sauce in 3 door reach in cooler ambient temperature 57° Wic ambient temperature 48° Beans cooked yesterday 48° Creole sauce 48° Alfredo sauce 48° Raw chicken breast 46-47° Macaroni 47° Fettuccine 47° Yucca balls 47° Chicken pieces seasoned 47° White rice cooked at 9 am at 2 pm 112° had on top of kitchen oven ambient temperature. Warning - From follow-up inspection 2021-07-08: Observed on 7/8/21 no food in the 3 door reach in cooler. Observed in walking cooler boneless beef outskirt 48°, heavy cream 48° raw chicken portioned 48°, Alfredo sauce 48° Walk-in cooler temperature 48° Other food in cooler is frozen food thawing, beers, and vegetables. Do Not storage TCS food on walking cooler until temperature reach 41° or below. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47°garlic and oil, 50° Alfredo sauce prep table. Ice was added to tray to rapid chill to 41° and maintain 41°. conch salad labeled 7/1 52° and octopus salad 7/4 54° Corrective Action Taken Wic ambient temperature 48° Beans cooked yesterday 48° Creole sauce 48° Alfredo sauce 48° Raw chicken breast 46-47° Macaroni 47° Fettuccine 47° Yucca balls 47° Chicken pieces seasoned 47° Corrective Action Taken Warning - From follow-up inspection 2021-07-08: Observed on 7/8/21 no food in the 3 door reach in cooler. Observed in walking cooler boneless beef outskirt 48°, heavy cream 48°, raw chicken portioned, 48° Walk-in cooler temperature 48°, Alfredo sauce 48° Other food in cooler is frozen food thawing, beers, and vegetables. Do Not storage TCS food on walking cooler until temperature reach 41° or below. Admin Complaint