PAM PI BON

High Priority - Operating with an expired Division of Hotels and Restaurants license 12.1.24.

Intermediate - Handwash sink not accessible for employee use at all times. Plastic pan in sink. Operator removed. Corrected On-Site

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. 9.4.25 Repeat Violation Admin Complaint

Intermediate - Spray bottle containing degreasernot labeled. Operator labeled. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Turkey cooked yesterday (56F-60F - Cooling) in reach in cooler in kitchen over night. In a big covered bus bin. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Turkey cooked yesterday (56F-60F - Cooling) in reach in cooler in kitchen over night. In a big covered bus bin.

High Priority - Nonfood-grade to go bags used in direct contact with spinach in chest freezer . Operator removed from bag. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Pork 90F-98F, in triple sink. Operator stated she washed the meat with hot water 30 minutes ago. Operator started cooking the meat immediately. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked plantains (117F-124F - Hot Holding) on top of steam table operator stated plantains were cooked about 1 hour ago. Plantains are being reheated above 165F. Corrective Action Taken

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.

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked plantain (120F - Hot Holding) in steam table. In unit less than four hours. Reheated 165f. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Vegetables at room temperature

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked vegetables (50F - Cooling) in reach in cooler. Not prepped or portioned. In large plastic covered container overnight. Food did not reach 41F within 6 hours.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bag storing frozen meat

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked vegetables (50F - Cooling) in reach in cooler. Not prepped or portioned. In large plastic covered container overnight. Food did not reach 41F within 6 hours.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef over onions. In white refrigerator. Operator reorganized. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauce 93°F, plantains 98°F, hot holding for less than 2 hours. Operator placed in refrigerator. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Admin Complaint

Basic - Stored sauces and beans not covered in reach in freezer. Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Stored beans not covered in reach in freezer.

Intermediate - Food-contact surface soiled with food debris, high speed mixer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauce (119°F - Hot Holding); vegetables (125°F - Hot Holding) in steam table for less than one hour. Operator reheated vegetables to 182°F and sauce to 190°F, during inspection. Operator set steam table to a higher temp. Corrected On-Site