GUACAMOLE

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 100ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef at cook line. Operator removed chicken. 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. Soup and beans prepared yesterday morning has no date marked in walk in cooler. Operator date marked. 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.

Basic - In-use knife/knives stored in cracks between pieces of equipment in dish area. Operator removed knife's. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. tomato sauce (105F - Cooling) at 3:09; cooling since 2:00 - 98F at 3:30 Observed at walk in cooler. At current rate of cooling product will not reach 70F within 2 hours. Operator placed in reach in freezer to quick chill. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed jalapeños stored and in direct contact with thank you to go bags at reach in freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over French fries at reach in freezer in kitchen. Operator stored properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Glass cleaner over to go boxes on storage rack across from dessert case. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at dish storage rack not inverted. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of rust.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tomatoes and celery at reach in cooler on cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (119F - Cooling) at 4:08; cooling since 2:45 - 110F at 4:30; beans (114F - Cooling) at 4:08; cooling since 2:15 - 114F at 4:15 Observed in pans on shelf sitting out in kitchen area. At current rate of cooling product will not reach 70F within 2 hours. Operator moved products to reach in freezer. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed Sheet pan resting on top of hand wash sink in kitchen. 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. Pork tamales made 11/18 not date marked at walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach sanitizer spray bottle not Labeled by dish area. Operator labeled properly. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip top cooler lids, area was saturated with food debris and oil residue. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored over container containing chips.. Operator removed medicine Corrected On-Site

High Priority - Employee handled soiled dishes and then handled clean dishes, without washing hands. Educated operator on hand washing procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cookline: Observed raw chicken over cooked sauce. Operator reversed. Corrected On-Site

Basic - Fly sticky tape hanging over kitchen prep area. Operator removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line. Operator removed. Corrected On-Site

Basic - Sanitized dishes dried with a cloth. Reviewed proper air drying with operator.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1 23 Renewed during the inspection. Confirmation number 237407769. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ppm chlorine. Operator set up fresh solution at 75ppm. Corrected On-Site

Basic - Employee beverage container on a food preparation table in prep area. Employee removed. Corrected On-Site

Basic - Ice scoop handle in contact with ice at front counter. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Tilapia and shrimp thawing in standing water. Cook cooked shrimp and placed tilapia in cooler. 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. Dishwasher (Chlorine 0ppm); as per operator dishwasher used this morning to sanitize dishes; sanitizer bucket empty; operator replaced sanitizer ; rechecked to 100 ppm Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from bottled water ; placed cap back; touched food containers in reach in cooler without washing hands; Educated; employee washed hands ; Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak container stored above cooked shrimp in sandwich table at cook line; operator reversed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw steak in sandwich table at cook line; Operator stored side by side ; Corrected On-Site

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. cheese sauce (53-54F - Reheating)at 10:40 to 56 F at 10:55 since 10:00; cheese sauce stored in small plastic containers and stacked on top of each other in steam table; at this rate food will not reach 135 F with in 2 hours in all containers. Educated operator on properly reheating methods Advise operator to remove from individual containers and properly reheat food; Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tile shows damage or is in disrepair above ice maker at the back of the kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.- next to slicer by three compartment sink; on prep table next to chips; Operator removed drinks ; Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Chill phone next to flour tortillas above sandwich table Operator stored properly Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed tasks : went in walk-in cooler at date marked food and put new pair of gloves without washing hands; educated cook; Washed hands and put new pair of gloves; Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. "Thank you" bags used as a liner for rice and beans in the stream table; food in direct contact with the bags. "Thank you" bags used to store rice in walk-in cooler; food in direct contact with the bags; Educated operator; operator removed food; Corrected On-Site Repeat Violation Admin Complaint

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

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. cheese sauce (88-140F - Reheating)at 3:15 to 87-88 F at 3:30 since 3:00 Food in plastic containers stacked on top of each other in the steam table ; at this rate some containers with food will not reach 135 F or above Operator placed cheese sauce in one container to reheat to 135 F within 2 hours; Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup cooked approximately 28 hours before no date mark in walk-in cooler; soup dated by cook; Corrected On-Site

Basic - Employees water bottles next to clean equipment/utensils on the rack by dishwasher Operator removed Corrected On-Site

Basic - Food stored on floor- onion bag, clam juice and tomatillo cans by mop sink Operator stored properly Corrected On-Site 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. At walk in cooler, shredded beef (47-54F - Cooling). Item cooling overnight. Item discarded. 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. At walk in cooler, shredded beef (47-54F - Cooling). Item cooling overnight. Item discarded. See Stop Sale

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.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. shrimp at 10:30 cooling since 9:30 (96°F - Cooling). At the current rate of cooling it will not reach 71° within 2 hours, or 41° in six. Cooked rice (64°F - Cooling); pork (47°F - Cooling); beef (56°F - Cooling), cooling overnight in walk in cooler. See stop sale. Warning - From follow-up inspection 2021-07-24: Observed pan of chicken at 49°f. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice (64°F - Cooling); pork (47°F - Cooling); beef (56°F - Cooling), cooling overnight in walk in cooler. See stop sale. Warning - From follow-up inspection 2021-07-24: Stop sale issued for chicken held overnight at 49°F Admin Complaint