CASTING CARIBBEAN RESTO LLC

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...chlorine +200 ppm. Operator diluted at 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce....shell eggs, raw fish above whole tomatoes, whole cucumber in reach in cooler. Operator properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pork 45F, chicken 45F in reach in cooler. Food not prepped or portion today, food being held less than 4 hours . Operator closed door properly Corrective Action Taken

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.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled...picked dirty card board from floor and then handle ready to eat food beans container without change gloves and washed hands . Employee washed hands after discussion. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times...blocked by table and reach in Cooler at front line . Steps front of the handwashing sink at kitchen, employee removed steps. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing... stored tray in handwashing sink . Employee removed tray . Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....cooked chicken, cooked pork, cooked goat with wrong date , food was cooked yesterday , date marked for today. Employee properly date marked. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at bathroom. .

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors...door left opened . Employee Closed door. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored over unwashed carrots Employee placed eggs on bottom shelf

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinking water in Kitma Cooler. Employee threw bottle of water in garbage can Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit......Hot Holding: noodles 98F, spinach 122F, white rice 102F, chicken 127F, bulgur 124F in steam table at front line , all food being held less than 4 hour except noodles, noodles being more than 4 hours . Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit......Hot Holding: noodles 98F, spinach 122F, white rice 102F, chicken 127F, bulgur 124F in steam table at front line , all food being held less than 4 hour except noodles, noodles being more than 4 hours . Stop sale issue . Employee discarded food , other food time marked and higher hot holding thermostats . Corrective Action Taken Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...chicken 61F, pork 69F in reach in cooler . Per operator food was cooked yesterday. Stop sale issue . Operator discarded food. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw fish above cooked pork at reach in cooler . Operator properly stored Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding pasta 89F , brown rice 98F in steam table, food was prepped at 6 am, 8 am and stored in steam table . Food being held more than 4 hours . .. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...chicken 61F, pork 69F in reach in cooler . Per operator food was cooked yesterday. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...milk 45F, cheese 47 F , food not prepped today, food being held less than 4 hours . Operator discarded food Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding pasta 89F , brown rice 98F in steam table, food was prepped at 6 am, 8 am and stored in steam table . Food being held more than 4 hours . Stop sale issue . Operator discarded food. Corrective Action Taken Warning