KALUZ RESTAURANT

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: Sauced cooked with ginger (47F - Cooked Cooling);Chicken stock (48F - Cooked Cooling) As per operator, items cooling overnight in unit. Items did not cool to 41F in a total of 6 hours. Stored in large quantities. See stop sale. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle cellphone to remove from prep counter and wiped face then began to handle clean pans; no hand wash. Employee washed hands. Corrective Action Taken Warning

High Priority - Live, small flying insects found. Approximately 2 live flies flying around in kitchen; 1 landing on clean wiping cloth. Approximately 4 flies flying around at dish wash area: 2 landing on table. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw ground beef stored over whole muscle New York strips. Operator stored properly. Corrected On-Site Warning

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: Sauced cooked with ginger (47F - Cooked Cooling);Chicken stock (48F - Cooked Cooling) As per operator, items cooling overnight in unit. Items did not cool to 41F in a total of 6 hours. Stored in large quantities. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Autoshaam: cooked ribs (52F at 11:58am; 115F at 2:05pm- Reheating) As per operator, reheating since 30 mins. Product did not reheat to 165F witching 2 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At drawers of stove top: cooked pasta (50F - Cold Holding) At make table: cooked chicken (48F - Cold Holding); At flip top cooler beside stove top: heavy whipping cream (44F - Cold Holding); stored over stacked. As per operator, all items removed from walk in cooler and stored appropriately 1 hour. Not prepped or portioned today. Operator moved to quick chill. Corrective Action Taken 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. Potato salad, béarnaise sauce, cut Brussels sprouts not time marked. Operator time marked with 11:25am. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Autoshaam: cooked ribs (52F at 11:58am; 115F at 2:05pm- Reheating) As per operator, reheating since 30 mins. Product did not reheat to 165F witching 2 hours. See stop sale. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler beside stove top: cut butter (48F at 12:38pm; 50F at 2:00pm- Cooling- Cooling) As per operator, cooling since 1 hour. Stored over stacked. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to: Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. A can of artichokes dry storage Warning

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. Dishwasher grabbed dirty dishes than grabbed clean dishes Employee washed hands Corrected On-Site Warning

High Priority - Raw animal ( raw tuna) food stored over/not properly separated from ready-to-eat food.( fresh mozzarella ) Inside small reach in cooler by pantry station. Operator stored properly Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Inside refrigerator truck on back of restaurant, used as storage . Ranch dressing 7/7 blue cheese dressing 7/7,coleslaw with sour cream 7/7 cream sauce 7/8 See stop sale. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tub of ice cream full of ice build up from compressor inside walk in freezer. 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. Pizza reach in cooler, raw shrimp 45F cold holding, raw chicken 45F cold holding, raw calamari 47F cold holding . Per operator products stored since yesterday. Per operator products not prepared or portioned today. See Stop Sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza reach in cooler, raw shrimp 45F cold holding, raw chicken 45F cold holding, raw calamari 47F cold holding . Per operator products stored since yesterday. Per operator products not prepared or portioned today. See Stop Sale Pantry , overstocked containers with cooked chicken 52F cold holding , ceviche with raw grouper and seabass (54F cold holding), Per operator products not prepared or portioned today and stored for approximately 1 hour. Operator moved to walk in cooler 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. For cooked peppers, cooked mushrooms, cut Brussels sprouts, hollandaise, bernaise sauce. Employee timed marked . Stored for approximately 40 minutes 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. Steam table prep area. Mashed potatoes 129F hot holding Per operator product stored for approximately 30 minutes. Operator reheated to 165F+ Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles at 400ppm+ Operator corrected to 200 ppm quaternary . Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooler in front of fryers. Cooked quinoa salad at 12:09pm( 56F cooling ) since 10am at 12:52pm same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to walk in cooler Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink. Next to pantry station Operator provided Corrected On-Site Warning

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

Basic - No handwashing sign provided at a hand sink used by food employees. At employee restrooms on the kitchen area Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. prime rib (45F - Cooling); aujus (44F - Cooling); chicken aujus (44F - Cooling) in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not reach 41F within 6 hours. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over bread not commercially packaged in walk in freezer Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw grouper reach in cooler end of cook line Removed Warning

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. prime rib (45F - Cooling); aujus(44F - Cooling); chicken aujus (44F - Cooling) in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not reach 41F within 6 hours. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Warning

Intermediate - Handwash sink used for purposes other than handwashing. Ice Scoops in dish wash hand sink Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

Intermediate - Spray bottle containing toxic substance not labeled. At end of On cook line near liquor Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling light shields over cook line Vents in kitchen Walk in cooler vents Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Dish machine area on drying rack Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Behind hand sink Warning

High Priority - Dented/rusted cans present. See stop sale. Dented cans of sweet relish and pure pumpkin Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed food runner grabbing parsley with bare hand for garnish Advised operator to wear gloves Corrective Action Taken Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw duck above raw calamari and raw shrimp walk in cooler Operator stored properly 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. Dessert cooler key lime pie (49F - Cold Holding); Walk in cooler whipped compound butter (61F - Cold Holding); whipped compound butter (46F - Cold Holding); cooked linguini (48F - Cold Holding); cooked ribs (44F - Cold Holding) Per operator products stored for longer than 4 hours Per operator products not prepared or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. bread pudding batter (50F at 3:10- Cooling) at 9:00; whipped cream (50F at 3:10- ambient Cooling) whipped at 10am Swiss cheese slices (52F at 3:25 - ambient Cooling)sliced at 11am cut lettuce (49F at 3:05- ambient Cooling) cut at 11:00; See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dessert cooler key lime pie (49F - Cold Holding); Walk in cooler whipped compound butter (61F - Cold Holding); whipped compound butter (46F - Cold Holding); cooked linguini (48F - Cold Holding); cooked ribs (44F - Cold Holding) Per operator products stored for longer than 4 hours Per operator products not prepared or portioned today. See stop sale. Repeat Violation Admin Complaint

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. bread pudding batter (50F at 3:10- Cooling) at 9:00; whipped cream (50F at 3:10- ambient Cooling) whipped at 10am Swiss cheese slices (52F at 3:25 - ambient Cooling)sliced at 11am cut lettuce (49F at 3:05- ambient Cooling) cut at 11:00; 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. mashed potatoes (121F - Hot Holding) Per operator product stored for approximately 3 hours Operator discarded Corrected On-Site Warning

High Priority - Dishwasher handled soiled equipment or utensils and then engaged in handled clean equipment or utensils, without washing hands. Educated employee on proper hand washing procedures. Employee washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw fish stored above a container with cooked crab legs inside walk-in cooler. Operator stored properly Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Observed a container with basil aioli with fresh garlic and a container with Mac and cheese sauce dated marked 01/17. Per operator products prepared and stored for longer than 7 days. Operator discarded. See Stop Sale

High Priority - Sewage/wastewater backing up through floor drains on cook line while cooks preparing food. Operator called plumber. Plumber fixed problem. Operator clean and sanitized areas on cook line. Immediate AC per N.Ponce at 3:38pm Following day call back Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside Tall reach in cooler next to grill station , beef 47°F cold Holding, raw chicken 46°F cold Holding, Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator iced down products 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. Observed several portioned butters on expo side with no time mark. Per operator product stored for approximately 3 hours. Operator timed marked butter for the remaining time of 1 hour. 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 poster to operator, operator printed and posted Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed inside walk-in cooler several portioned on plastic wrap with Cooked duck at 2:35pm ( 59°F cooling) per operator product cooling since 10 am, rechecked at 2:56pm same temperature . At the current cooling rate product will not cooled to 41°F within 6 hours. Operator moved product to walk-in freezer. Recommended operator to remove plastic wrap to allow product to cool properly Corrective Action Taken

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. Emailed form to operator. Operator printed and will filled it out with the entire staff Corrective Action Taken

Intermediate - No soap provided at handwash sink by pantry station. 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. Observed a container with chicken stock inside walk-in cooler not date mark. Per operator product prepared and stored for approximately 26 hours. Operator dated marked Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Both sinks on the line at 78-95°F

Basic - Equipment in poor repair. Tall reach in cooler next to grill , gaskets are damage

Basic - Ice buildup in walk-in freezer.