LABRASA ROTISSERIE & GRILL

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 face while adjusting glasses, touched hair/hat while adjusting and then handled clean utensils and unwrapped single service articles to prepare/package food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils and equipment to prepare food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler; raw chicken stored over raw fish and raw steak. Operator moved raw chicken to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour time limit. At front line; cut tomatoes with onions time marked 11:00-3:00 not discarded as of 3:08. See stop sale.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour time limit. At front line; cut tomatoes with onions time marked 11:00-3:00 not discarded as of 3:08. See stop sale.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk-in cooler; milk no date mark. Operator stated milk opened 2 days prior, applied appropriate date mark. Corrected On-Site

Basic - Visibly soiled dry wiping cloth in use on cook line cutting board. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over fully cooked chicken tenders at reach in freezer on cook line. Both products opened from commercial packaging. Operator stored products properly. Corrected On-Site 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. 1/4 chicken (129F - Hot Holding) Observed in hot holding drawers on cook line. Per operator, out of temperature for approximately 15 minutes. Operator put back on grill to reheat to 165+F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed WD 40 over food service gloves in chemical storage closet. Operator moved WD40 to lower shelf. 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.

Basic - Food stored on floor. Storage bin of salt stored on floor in dry storage area. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed being stored on cutting board at cook line. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed chef handled raw steak, peeled gloves off touching contaminated gloves, then put clean gloves off and handled clean flip top cooler handle; no hand wash. Chef washed hands; advised operator to clean and sanitize flip top cooler handle. Corrective Action Taken

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch soiled apron then handled clean pot with rice on stove top. Chef washed hands. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash utensils with soap and water; no sanitizing done. Observed employee wash pot with soap and water ; no sanitizing done. Advised operator to set up sink with chlorine 100ppm and sanitize items.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw chicken portioned in pan stored above raw steak portioned in pan. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked steak (52F - Cold Holding) As per operator, stored since 2.75 hours. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill. 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 potatoes (109F - Hot Holding); cooked plantains (132F - Hot Holding) As per operator, both items stored in unit since 20 mins. Stored over stacked. Advised operator to remove over stacked portion and reheat to 165+F. Repeat Violation Admin Complaint

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. Sanitizer Bucket (Chlorine 200+ppm). Operator changed to Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: cut tomatoes (62F at 2:45pm; 60F at 3:15pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cook line blocked by single burner stove top.

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

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. At cook line, beside oven and directly in front of hand washing procedures sink, a single burner stove top that is located on the outskirts of hood suppression system.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee put on gloves to put food on plate without washing hands. Explained and she properly put on new gloves. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of raw chicken tenders over plantains in upright freezer. Explained and manager rearranged. 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 breast over raw beef in walk in cooler. Manager rearranged. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of splitter at mop sink.

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. Washcloth bucket chlorine over 200 ppm. Manager changed the solution. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Boiled potatoes 121 f at 1:55 pm.as per manager cooling 20 minutes.second temperature 121 f at 2:17 pm. Based on this rate of cooling it will not reach 135 f to 70 f within 2 hours. Manager added ice to cool quickly. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in the kitchen and fan guards in walk in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage bottles stored with and above food in walk in cooler. Explained and manager rearranged. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between pans and reach in cooler. Explained and she removed both knives. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On cook line. Manager removed the cloth towel. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser and soap dispenser on cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Open Aluminum pans in dry food storage room. Manager inverted the pans. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature on bottom shelf in three compartment sink area. Still frozen solid ( bags frosted) . Manager moved all to walk in cooler to thaw properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar bin in the dry food storage room not labeled. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....what rice date marked 8/9/23 at walk in cooler , manager stated it was wrong date . Employee properly date marked Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pico de gallo 85° , fresh garlic cilantro in mayo 82° , fresh creamy garlic 82°, spicy garlic 78° at drive through and front counter being held less than 4 hours . Employee time marked. 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.

Basic - Drain cover(s) missing by the ice machine Repeat Violation

Basic - Floor area(s) covered with standing water by the floor drain at utensils storage room .

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...potatoes 46° stacks containers top of each other at walk in cooler . Per manager food was cooked yesterday. Stop sale issue . Employee discarded food. Corrective Action Taken Repeat Violation

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...potatoes 46° stacks containers top of each other at walk in cooler . Per manager food was cooked yesterday. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cooked whole 82° at prep area, took another temperature about 30 minutes after it was 81° . Employee moved to walk in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times...blocked by stove at kitchen. Repeat Violation

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.

Basic - Drain cover(s) missing...throughout establishment.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...rice 45° in walk in cooler . Per manager food was cooked yesterday. Stop sale issue . Advise manager discarded food Corrective Action Taken Repeat Violation Admin Complaint

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...rice 45° in walk in cooler . Per manager food was cooked yesterday. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times...blocked by big Stove .

Basic - scoop handle in contact with picko de gallo employee moved scoop . Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer on cook line. Hood system soiled. Warning - From follow-up inspection 2021-11-16: Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook went from raw to ready to eat with out hand washing. Reviewed hand washing with manager

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter: beans (115°F) per cook was preset

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. Expired: 12-1-19

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice in front counter.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing pot but not using sanitizer. Manager reviewed with cook and set up three compartment sink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar containers with no label,