LA BRASA ROTISSERIE & GRILL

High Priority - Raw animal food stored over or with unwashed produce. Observed Raw shell eggs over produce (tomatoes, bell peppers) at walk in cooler. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cilantro garlic, spicy garlic, creamy garlic sauces (60F - Cold Holding) Observed sitting on counter at cook line area. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2 hours. Time control procedure emailed to operator. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. steak (46F - Cooling) at 1:36; cooling since 11:00 - 46F at 2:25 Observed overstocked above fill line of pan at flip top cooler on cook line. Operator cut portion in half and placed in freezer to quick chill. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has black mold like growth on interior of ice machine, ice chute at beverage station has black mold like growth on interior of ice chute. Repeat Violation Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable. At cook line flip top cooler. Operator replaced with new cutting board. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing beef at ambient temperature in prep area. Educated operator.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, rechecked 50ppm. Corrected On-Site

High Priority - Raw shell eggs stored over, not properly separated from , ready-to-eat cooked chicken in walk in cooler. Operator removed eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 22 Boxes of Raw Chicken 47F-60F, delivered 2.5 hours ago, left out on kitchen floor at triple sink. Operator placed chicken at 60F in reach in freezer and the colder chicken in walk in cooler for rapid cooling. The chicken should be stored in walk in cooler at time of delivery, to avoid temperature abuse. Corrective Action Taken

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

Basic - Employee with no hair restraint while engaging in food preparation at front counter portioning dressings.

Basic - Stored fish not covered in walk in cooler.

High Priority - Raw fish stored over ready-to-eat pasta on cook line. Operator removed fish. Corrected On-Site

Basic - Employee personal styrofoam food containers not properly identified and segregated from food to be served to the public in cooler at cook line. Operator removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety rice and rim of the container at cook line. Operator removed. Corrected On-Site

Basic - Onions and potatoes stored on floor at cook line. Cook placed foods on a shelf. Corrected On-Site

High Priority - Employee switched from working with raw food ( handling raw fish and raw pork ) to clean utensils without washing hands. Employee washed hands Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observe 1 live fly landing on clean bags to go and also flying around kitchen, Operator unable to kill.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw seafood over opened bag of cooked beef empanadas inside reach in freezer. Operator stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Inside flip top cooler cook line Raw steak over cooked noodles, cooked chicken wings. Operator stored properly Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked whole chicken being reheated inside rotate oven with raw chicken. Raw chicken juices landing on cooked chicken. Operator discarded

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sitting on prep table on front line. Spicy garlic sauce at 3:19pm ( 70F cooling) since 10am. Salsa with diced tomatoes at 3:19 pm ((70 cooling since 10am.. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored inside walk in cooler. spicy garlic sauce 47F cold Holding stop sale Per operator product stored for longer than 4 hours. Per operator not prepared or portioned today.See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored inside walk in cooler. spicy garlic sauce 47F cold Holding stop sale Per operator product stored for longer than 4 hours. Per operator not prepared or portioned today.See Stop Sale

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sitting on prep table on front line. Spicy garlic sauce at 3:19pm ( 70F cooling) since 10am. Salsa with diced tomatoes at 3:19 pm ((70 cooling since 10am.. See stop sale

High Priority - Toxic substance/chemical improperly stored. Paint spray over oil on dry storage Paint paste tube over prep table. Operator removed Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator

Intermediate - Handwash sink not accessible for employee use at all times.by big garbage can on cook line Operator removed Corrected On-Site

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. Per operator approximately 6 employees don't have food handler certificates or employee reporting agreement. Emailed employee form

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.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm chlorine. Operator corrected to 100 ppm chlorine 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. Walk in cooler - cooked black beans (53F-62F - Cooling) operator states prepared on 02/06 held overnight and more than 6 hours - see stop sale.

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. Walk in cooler - cooked black beans (53F-62F - Cooling) operator states prepared on 02/06 held overnight and more than 6 hours - see stop sale.

Basic - Stored food not covered. Walk in cooler - cooked chicken- operator covered. Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler: Tres leche 60F, flan 58F, chocolate cake 58F, in cooler over night. Not prepped or baked today. Cooked chicken wings 47F, raw chicken 48F, cooked whole chicken 47F-50F, black beans 48F-52F, rice 46F-49F, cooked beef 49F, raw beef 48F, baked potatoes 47F-50F, in walk in cooler over night. Not prepped or cooked today. Warning - From follow-up inspection 2023-07-21: Tres leche 58°F, flan 60°F, chocolate cake 61°F in display cooler over night.Not prepped or baked today. Cooked Beans, rice and baked potatoes 41°F in walk in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler at front counter: Tres leche 60F, flan 58F, chocolate cake 58F, in cooler over night. Not prepped or baked today. See stop sale. Cooked chicken wings 47F, raw chicken 48F, cooked whole chicken 47F-50F, black beans 48F-52F, rice 46F-49F, cooked beef 49F, raw beef 48F, baked potatoes 47F-50F, in walk in cooler over night. Not prepped or cooked today. See stop sale Unit frozen up. Warning - From follow-up inspection 2023-07-21: Tres leche 58°F, flan 60°F, chocolate cake 61°F in display cooler over night.Not prepped or baked today. See stop sale. Cooked beans, rice and baked potatoes 41°F in walk in cooler. Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature on cook line. Cook placed back in freezer. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm. Operator set up fresh solution at 75ppm. Corrected On-Site

High Priority - Raw chicken over, not properly separated, pork in holding unit based upon minimum required cooking temperature. Manager reversed. Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler at cook line.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm. Operator set up fresh solution at 75ppm. Corrected On-Site

High Priority - Raw chicken over/ not properly separated from each other in holding unit based upon minimum required cooking temperature, in walk in cooler. Cook placed chicken on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 49°F, Fish 48°F and Shrimp 49°F, at cook line flip top cooler. Cook stated for less than 2 hours, lid of cooler open and cook line is extremely hot. Cook placed ice bags on all items to cool down quickly. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper strength. 200ppm. Manager set up fresh solution at 75ppm. Corrected On-Site