CASA SANTIAGO LATIN CUISINE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At tall reach in cooler at prep area- cooked beans 45F at 10:30 to 45F at 11:00( cooling since 8:00)- food stored in large quantity and covered- at current rate of cooling food will not reach to 41F within remaining time- operator placed in reach in freezer to quick chill. Corrective Action Taken Warning

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 touched their face and then started preparing food for order without washing their hands - educated operator- employee washed hands. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler- raw shell eggs stored over cooked rice- educated operator- employee removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At dinning room server cleared table with dirty dishes - than proceeded to make coffee for an order without washing their hands- educated operator- employee washed hands. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter glass reach in cooler- milk 50F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed under time as a public health control for remaining time. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for cooked onions held under time as a public health control. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- Mojo 82F- hot holding-food left out on counter- food out of temperature for 20. Inures- operator placed under time as a public health control for remaining time. Warning

High Priority - Toxic substance/chemical improperly stored. At prep area- chemical spray bottle stored over clean baking trays- operator removed and stored properly. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler by cookline- sliced cheese 49-51F at 10:35 to 49-51F at 11:10 ( cooling since 8:00), cut ham 49-51F at 10:35 to 49-51F at 11:10 ( cooling since 8:00) - at current rate of cooling food will not reach to 41F within remaining time- operator placed food in reach in freezer to quick chill. At tall reach in cooler in kitchen area- cut cheese 45-46F at to 45-46F at 11:10( cooling since 8:00) , raw chicken 45-46F at 10:35 to 45-46F at 11:10 ( cooling since 8:00), raw beef 45-46F at 10:35 to 45-46F at 11:10 ( cooling since 8:00)- at current rate of cooling food will not reach 41F within remaining time- operator placed ice bags to quick chill. Corrective Action Taken Warning

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/ Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Warning

Basic - Dead roaches on premises. At strokes closet in prep area- approximately 1 dead roach in clean pastry case- operator removed and sanitized area. Corrected On-Site Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation Warning

Basic - Standing water in bottom of reach-in-cooler. Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

High Priority - At walk in cooler raw shell eggs stored over container of soup- operator removed. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed dirty dishes- removed gloves without washing their hands and proceeded to put on new gloves and prepare food for order- educated operator - employee washed hands. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dish washing area- approximately one small flying insect landing on dish machine. Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep area/ cook line counter- Raw shell eggs 65F- cold holding- food not prepared or portioned today- food out of temperature for 1hour- left out on counter- operator moved to reach in cooler to quick chill. At walk in cooler- Raw shell eggs 70F- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operators moved to reach in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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. At front counter reach in cooler- milk 48F- cold holding, tres leches, 45-47F- cold holding, flan 45-47F- cold holding, rice pudding 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter reach in cooler- milk 48F- cold holding, tres leches, 45-47F- cold holding, flan 45-47F- cold holding, rice pudding 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- Cooked onions 86F- hot holding- food left out on counter for 1 hour- operator placed under time as a public health control for remaining time. At front line- Meat pastries 86F- hot holding- food out of tmeprstur for 2.5 hours- operator moved to be reheated. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At front counter handwashing sink- metal container inside sink - operator removed. Corrective Action Taken

Basic - Dead roaches on premises. At back storage/ prep area approximately 4 dead roaches on floor- operator removed and sanitized area. Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled throughout the establishment.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled/ damp wiping cloth stored on clean dish counter of dish washing machine - operator removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 50 live roaches inside walk-in cooler with food stored. Warning - From follow-up inspection 2024-07-19: 3 live roaches inside walk-in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At walk-in cooler; Roach activity present as evidenced by live roaches found. Approximately 50 live roaches inside walk-in cooler with food stored. Dead roaches on premises. Approximately 100+ dead roaches inside walk-in cooler with food stored. Bread/unbaked uncovered pastries/tomatoes/onions/lettuce/carrots/potatoes/peppers/plantains/limes. See Stop Sale. Warning - From follow-up inspection 2024-07-19: 3 live roaches inside walk-in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk-in cooler; raw shell eggs (78F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, held in cooler over 4 hours. See Stop Sale. Repeat Violation Admin Complaint - From follow-up inspection 2024-07-19: At flip top cooler; Swiss cheese (54F - Cold Holding); raw beef (53F - Cold Holding); raw chicken (54F - Cold Holding); cut lettuce (53F - Cold Holding); cut tomatoes (54F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; Swiss cheese (46F - Cold Holding); raw beef (46F - Cold Holding); raw chicken (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours, moved to upright reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-07-19: At flip top cooler; Swiss cheese (54F - Cold Holding); raw beef (53F - Cold Holding); raw chicken (54F - Cold Holding); cut lettuce (53F - Cold Holding); cut tomatoes (54F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. . Admin Complaint

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. See Violation 03A-03-5/walk-in cooler. Warning - From follow-up inspection 2024-07-19: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live, small flying insects in kitchen, flying around/landing on cutting boards. Warning

High Priority - Roach activity present as evidenced by live roaches found. Approximately 50 live roaches inside walk-in cooler with food stored. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk-in cooler; raw shell eggs (78F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, held in cooler over 4 hours. See Stop Sale. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At walk-in cooler; Roach activity present as evidenced by live roaches found. Approximately 50 live roaches inside walk-in cooler with food stored. Dead roaches on premises. Approximately 100+ dead roaches inside walk-in cooler with food stored. Bread/unbaked uncovered pastries/tomatoes/onions/lettuce/carrots/potatoes/peppers/plantains/limes. See Stop Sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk-in cooler; raw shell eggs (78F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, held in cooler over 4 hours. See Stop Sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; Swiss cheese (46F - Cold Holding); raw beef (46F - Cold Holding); raw chicken (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours, moved to upright reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked rice (97F - Hot Holding). Operator stated held 2 hours, moved to be reheated. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; cut lettuce (46F -Ambient Cooling 9:40am/48F - Ambient Cooling 10:15am)7am; cut tomatoes (46F -Ambient Cooling 9:40am/46F - Ambient Cooling 10:15am)7am. Operator stated lettuce and tomatoes cut at 7am, at this rate will not reach 41F within 4 hours, moved to upright right reach in cooler. Corrective Action Taken Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. See Violation 03A-03-5/walk-in cooler. Warning

Basic - Dead roaches on premises. Approximately 100+ dead roaches inside walk-in cooler with food stored. Approximately 20 dead roaches in kitchen next to flip top cooler outside of walk-in cooler. Repeat Violation Admin Complaint

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Two cans of household pesticide stored above reach in freezer in back prep area. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler by office- raw shell eggs stored over precooked fries. Corrective Action Taken Warning

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. At front counter reach in cooler - Milk 46-47F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter reach in cooler - Milk 46-47F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At walk in cooler- Raw shell eggs 70F- cold holding, raw pork 70F- cold holding , ham 70F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to reach in freezer to quick chill. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by cookline blocked by metal sheet tray- operator removed. Warning

Intermediate - Handwash sink used for purposes other than handwashing. At front counter handwash sink- sponge inside sink - operator removed. Corrected On-Site Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately One dead roach inside trap on floor by flip top cooler near office in cook line area- Approximately one dead roach inside trap on floor by reach in freezer by back prep area. Repeat Violation Admin Complaint

Basic - Dead roaches on premises. Approximately one dead roach on floor by hallway leading to employee bathroom. Approximately one dead roach on floor on box of chemicals inside the office. Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water stored on dry storage shelf over food and single service items. Warning

Basic - Floor tiles missing and/or in disrepair. Warning

Basic - Food stored on floor. Bag of flour stored on floor by prep area. Warning

Basic - Hole in or other damage to wall- throughout cookline/ kitchen and back prep area. Warning

Basic - Large amount of Ice buildup in reach-in freezer by back prep area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- throughout establishment. Warning

Basic - Objectionable odors in bathroom or other areas of the establishment- in back prep area and cookline. Warning

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At back storage/ prep area- approximately 5 live roaches crawling on speed racks with Cuban bread and flour. - From follow-up inspection 2024-03-27: At back storage/prep area approximately 3 live roaches crawling on speed racks with clean pots, pans and cooking utensils- operator removed and sanitized area. Admin Complaint - From follow-up inspection 2024-03-28: At time of inspection observed approximately 1 live roaches crawling on floor near office in kitchen- operator killed/ removed and sanitized area. Admin Complaint

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-03-27: Time Extended - From follow-up inspection 2024-03-28: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. At back storage/ prep area approximately 15 dead roaches - on floor below speed racks with food. At back prep area- approximately two dead roaches on floor. At ice machine in back approximately one dead roach above ice machine- operator removed. At handwash sink by cookline- approximately 1 dead roach on floor- operator removed. Corrective Action Taken - From follow-up inspection 2024-03-27: At back storage / prep area approximately 3 dead roaches on floor- operator removed and sanitized area. Admin Complaint - From follow-up inspection 2024-03-28: At cookline area approximately 1 dead roach behind sandwich cooler- operator removed and sanitized area. Complied** Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. - From follow-up inspection 2024-03-27: Time Extended - From follow-up inspection 2024-03-28: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At back storage/ prep area- approximately 5 live roaches crawling on speed racks with Cuban bread and flour. - From follow-up inspection 2024-03-27: At back storage/prep area approximately 3 live roaches crawling on speed racks with clean pots, pans and cooking utensils- operator removed and sanitized area. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. - From follow-up inspection 2024-03-27: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-03-27: Time Extended

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At dishmachine - one dead roach in trap on top of the dishmachine- operator removed. - From follow-up inspection 2024-03-27: At back prep area approximately 1 dead roach in trap- operator removed. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. At back storage/ prep area approximately 15 dead roaches - on floor below speed racks with food. At back prep area- approximately two dead roaches on floor. At ice machine in back approximately one dead roach above ice machine- operator removed. At handwash sink by cookline- approximately 1 dead roach on floor- operator removed. Corrective Action Taken - From follow-up inspection 2024-03-27: At back storage / prep area approximately 3 dead roaches on floor- operator removed and sanitized area. Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. - From follow-up inspection 2024-03-27: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs - changed gloves and proceeded to plate food for order with out washing their hands- educated operator- employee washed hands.

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. Employee touched phone then proceeded to handle food for order without washing their hands- educated operator- employee washed hands. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Throughout kitchen area- approximately 5 small flying insects landing on reach in coolers and prep counters.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Employee using house hold bug spray- too kill live roaches and insects- at back prep area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw shell eggs stored over cooked shreeded beef- operator moved eggs to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. At back storage/ prep area- approximately 5 live roaches crawling on speed racks with Cuban bread and flour.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler-Raw shell eggs 60F- cold holding, cheese 55-60F- cold holding, ham 55-60F- cold holding, cooked pork 55-60F cold holding , empanadas 55-60F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to reach in freezer to quick chill. At front counter cooler-Milk 49F- cold holding- food not prepared or portioned today- food taken out of cooler to make drinks- food out of temperature for 30 minutes. At storage shelf by cookline-Raw shell eggs 54F- cold holding- food not prepared or portioned today- food out of temperature 1.5 hours- operator placed under time as a public health control for remaining time. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At front counter - containers of bug repellent, sanitizer and glue stored over large container of sugar.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- at handwash sink by cookline and front counter- operator provided.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler - cooked pork made Saturday 03/23/24 operator date marked. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At dishmachine - one dead roach in trap on top of the dishmachine- operator removed.

Basic - Dead roaches on premises. At back storage/ prep area approximately 15 dead roaches - on floor below speed racks with food. At back prep area- approximately two dead roaches on floor. At ice machine in back approximately one dead roach above ice machine- operator removed. At handwash sink by cookline- approximately 1 dead roach on floor- operator removed. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee above ice machine at back prep area. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife between prep counter and wall - operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping clothes stored on prep counters and above shelves at kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- Raw shell eggs over cooked pork - operator removed eggs. 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 cold held at greater than 41 degrees Fahrenheit. At walk in cooler-cooked rice 61F- cold holding, raw shell eggs 61F- cold holding, cooked pork 61F- cold holding, cooked onions and peppers 61F- cold holding, shreeded chicken 58-61F- cold holding, cooked beef stew 61F- cold holding, cheese 61F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler-cooked rice 61F- cold holding, raw shell eggs 61F- cold holding, cooked pork 61F- cold holding, cooked onions and peppers 61F- cold holding, shreeded chicken 58-61F- cold holding, cooked beef stew 61F- cold holding, cheese 61F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Sandwich station - butter 78-80F- hot holding - food left out at room temperature for 2 hours- operator placed on time for remaining 2 hours. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. At front counter floor cleaner stored over container of sugar. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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/ Establishment has 5 employees handling food at time of inspection- no certified food manager. Warning

Intermediate - No soap provided at handwash sink- by dish machine- operator provided. Warning

Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometer at range of 50-52F Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee and open water above clean dishes near shelf by walk in cooler- operator removed. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table and wall by cookline- operator removed. Corrected On-Site Repeat Violation Warning

High Priority - Food with mold-like growth. See stop sale. Swiss cheese in walk in cooler with mold like growth

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw Shell eggs stored at room temperature (90°F) on cook line. Operator states eggs have been out for 1 hour. Operator placed in reach in cooler. Corrective Action Taken

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. Ham croquettes (49F); cooked beef (49F); cooked pork (49F-53F); cooked riced and beans (47F); cooked beans (48F); ham (47F); cheese (47F); cooked chicken (49F); cooked papaya (48F); raw fish (49F); raw beef (50F). Items located in walk in cooler, all items have been in unit overnight. Unit has an ambient temperature of 47°F. Monitored unit for approximately 1 hour with no changes in temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham croquettes (49F); cooked beef (49F); cooked pork (49F-53F); cooked riced and beans (47F); cooked beans (48F); ham (47F); cheese (47F); cooked chicken (49F); cooked papaya (48F); raw fish (49F); raw beef (50F); raw shell egg ambient (47F) raw chicken (50F). Items located in walk in cooler, all items have been in unit overnight. Unit has an ambient temperature of 47°F. Monitored unit for approximately 1 hour with no changes in temperature. See Stop Sale

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in hand wash sink at ware washing area. Operator removed Corrected On-Site

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/ CFM arrived at time of inspection Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at hand wash sink in kitchen/ware washing area. Operator provided 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 pork prepared 2 days ago in walk in cooler not date marked. Item under stop sale due to temperature abuse

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

Basic - Buildup of food debris/soil residue on equipment door handles.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher in kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (59°F - Cold Holding); mozzarella cheese (58°F - Cold Holding) ham (58°F - Cold Holding); raw steak (57°F - Cold Holding) Observed in flip top cooler and drawersnext to walk-in cooler. Operator states less than 3 hours and added bags of ice to maintain food items below 41°F. Corrective Action Taken Warning

Basic - Bowl used to dispense cooked rice in steam table. Operator removed. Corrected On-Site Warning

Basic - Stored food not covered. Observed multiple food items uncovered in reach-in freezer sink back of house near employee bathroom. Operator covered. Corrected On-Site Warning