MARACAS RESTAURANT

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2023-05-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Front counter glass display Desserts from 24 hours ago not datemarked. Cooked tripe in walk in cooler prepared 24 hours ago Warning - From follow-up inspection 2023-05-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-05-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at food preparation area employee handwash sink. Warning - From follow-up inspection 2023-05-16: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is not on site. Warning - From follow-up inspection 2023-05-16: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2023-05-16: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2023-05-16: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at washware area hand sink used by food employees. Warning - From follow-up inspection 2023-05-16: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-05-16: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. eggs in cookline container with other eggs.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yucca and mangu 120°F in steam table hot holding, recommended to turn more high temperature in that line to maintain 135° or above Corrective Action Taken** Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Desserts

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3/2/19

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date in water filter

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

Basic - Current Hotel and Restaurant license not displayed. 4/21 Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Food prep employee

Basic - Equipment and utensils not properly air-dried - wet nesting. 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. Oppm, empty product

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Waiter was coughing wet hands, rub less than 2 seconds and dry

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken breast over cooked beef steak Corrected On-Site

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. Hand wash sink prep area Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. 4/21

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk at 47°F in storage for less than 4 hours in the cooler at the salad station. Operator removed and place in the freezer to quick chill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance. Observed with the can opener in the kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Observed with multiple cutting boards in the kitchen.

Basic - Walk-in cooler shelves with rust that has pitted the surface.