GUANABANAS RESTAURANT INC

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and apron and after without washing hands employee began to plastic wrap container of pickles, discussed with operator, employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at end of cook line raw hamburger patties stored above bottles of sauce, discussed with operator who corrected storage of products. Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams in reach in cooler with no clam tag, discussed with operator who provided tag, reviewed clam tag requirements. Repeat Violation

Intermediate - Food being cooled by non approved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler at prep kitchen plastic wrapped cut lettuce and tomato mix (51F - Cooling) at 10:40 since 10:20 to 51F at 11:05, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on cutting board at preparation station. Discussed with operator who removed cell phone and sanitized cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line soiled with accumulation of dust debris, discussed with operator to clean and sanitize.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grabbing garbage can and touching clean container lids without washing hands first; educated; employee washed hands; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. premade Cuban sandwiches (46F - Cold Holding);in cooler at cook line ; food not prepared or portend today; food out of temperature for approximately 30 minutes; food placed in ice baked beans (45F - Cold Holding); in walk-in cooler; food not prepared or portioned today; food out of temperature for 30 minutes; food placed in ice; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clams tag removed from original container prior to container being emptied- operator placed tag with the batch Corrected On-Site

Intermediate - Required employee training expired 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 - Observed: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee started their shift; walked in the kitchen put gloves on and started handling foods; educated operator; employee washed hands and changed gloves Corrected On-Site Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked lobster meat in cooler at cook line Raw beef over cooked smoked wahoo on speed rack in walk-in cooler Stored properly Corrected On-Site Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted Brussels sprouts (45F - Cold Holding);;in cooler #1 at cook line; as for operator food not prepared or portioned today Food out of temperature for approximately 15 minutes; operator placed inside freezer to quick chill sliced Swiss cheese (46F - Cold Holding); in drawers at cook line; food not prepared or portioned today; food moved from one cooler to other in the morning ; food out of temperature for approximately 30 minutes; ice bags placed on top; Corrective Action Taken Repeat Violation Admin Complaint Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime- some cutting boards at cook line Repeat Violation Priority: Intermediate

Intermediate - Observed: Handwash sink at prep are blocked by ice bucket not accessible for employee use at all times. Removed Corrected On-Site Priority: Intermediate

Basic - Observed: Standing water in bottom of reach-in-cooler at cook line Priority: Basic

Basic - Observed: Working containers of food removed from original container not identified by common name. Multiple dressing bottles with no labels in glass cooler at salad station Educated operator Priority: Basic

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (50F - Cold Holding); hot dogs (60F - Cold Holding)in drawers at cook line; food not prepared or portioned today; food moved from one cooler to another approximately 1 hour before; moved to different cooler; Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at fish preparation station

Basic - Cutting board has cut marks and is no longer cleanable- at fish preparation station

Basic - No conspicuously located ambient air temperature thermometer in some holding units at cook line

Basic - Stored food not covered- buckets of frozen fish inside walk-in freezer Advised to cover

Basic - Time/temperature control for safety food thawed in an improper manner- alligator thawing in prep sink ; moved under running cold water 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. corn bread pudding (54F - Cooling) in walk-in cooler;food never reached 41 F within 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. corn bread pudding (54F - Cooling) in walk-in cooler;food never reached 41 F within 6 hours; See Stop Sale

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- dishwasher not trusted before running dishes through; educated operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at fish processing station

Intermediate - Handwash sink at service bar adjacent to the kitchen used for purposes other than handwashing- to store plastic cups Removed Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink by ice machines at fish room

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can and touched ice and fish immediately after; gloves not changed; operator educated; employee washed hands and changed gloves; Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (90F - Hot Holding) at flat top melted butter (103F - Hot Holding); in steam table at cook line ; as per operator food out of temperature for approximately 30 minutes; operator returned food to the stove; also discussed TPHC form; Corrective Action Taken

Intermediate - Clams tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards all prep stations and can opener

Basic - No handwashing sign provided at a hand sink next to glass door cooler in the main kitchen used by food employees. Advised operator to post proper handwash sign

Basic - Raw fruits/vegetables not washed prior to preparation. Iceberg lettuce not washed before cutting; educated;

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 - Cooling) held overnight in covered 5 gallon container-see stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Drawer - raw chicken over burgers - operator moved chicken to other side of drawer. Corrected On-Site

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 - Cooling) held overnight in covered 5 gallon container-see stop sale.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At dish area knife between 3 compartment sink and wall - operator removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wet towels. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. 5 gallon container of frozen cheese sauce thawing at room temperature - operator moved to cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line cold ice bath - roasted corn (41F-48F - Cold Holding); not portioned or prepared today held in ice bath under 4 hours - moved to reach in cooler. Reviewed TPHC procedures and copy to operator. expo - sliced tomatoes (48F-51F - Cold Holding) not portioned or prepared today held under 4 hours in top unit - operator moved to reach in cooler. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen employee hand wash sink - technician repaired during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated to let dry. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in guacamole- operator removed. 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. Chlorine sanitizer at 0/ppm chlorine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled pork /prepared over 24 hours before/corrective action taken/operator date labeled food.walk in cooler Corrected On-Site

Basic - Ceiling tile missing.prep area/kitchen

Basic - Food stored on floor.shrimp/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses.top of ice machine. Corrective action taken/operator stored ice scoop properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar/prep area/corrective action taken/operator labeled food. Corrected On-Site