MIRAGE RESTAURANT

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/26. Operator renewed license during this inspection . License is now current and posted Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpackaged raw chicken over unpackaged raw beef. Employee rearranged food Corrected On-Site

Basic - Equipment in poor repair. Outside surfaces of lower reach in freezer damaged in the back food prep area and reach in freezer with rusted lid at expo area

Basic - Exterior door has a gap at the threshold that opens to the outside from the kitchen

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked soup date marked 1/5 and cooked lamb date marked 1/5 in walk-in cooler. Operator discarded food. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked soup date marked 1/5 and cooked lamb date marked 1/5 in walk-in cooler. Operator discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Cutting board with food debris in grooves at salad prep station in kitchen. Repeat Violation

Basic - Cutting board at salad prep station has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags handing over cooling rice. Corrected On-Site

Basic - Equipment in poor repair. -Black microwave under prep table rusted and chipped paint on the interior. -interior shelf in tall reach in cooler has chipped paint.

Basic - Exterior door has a gap at the threshold that opens to the outside in dry storage room.

Basic - Food stored on floor. Rice stored on floor. Corrected On-Site

Basic - Interior of oven has accumulation of black food debris.

Basic - Lights in food preparation, food storage and warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Nonfood-contact surface soiled with dust.

High Priority - Dented cans of grilled eggplant present in storage room See stop sale. Manager segregated cans for return 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.Manager primmed machine . Recheck 100 ppm chlorine Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Plated of baklava with cover non hinged. Reviewed with manager. Manager removed baklava and will purchase a container prior to offering at buffet Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination for pitas in a basket . Reviewed with manager . Manager placed cover - sneeze guard over food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese 48 F , cut tomatoes 47 F at buffet under 2 and half hours - manager placed food in freezer for quick chill down recheck feta cheese 42 F, cut tomatoes 41 F - lamb at 49 F in walk in cooler cooling lamb covered and stacked below container of lamb cold holding. Recheck 43-45 F Reviewed with manager proper cooling methods . Manager relocated lamb to freezer for quick chill down

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Dolmades at 48 at 3:35 pm can opened at 10:45 am .Reviewed with manager cooling procedures and temperature monitoring of foods . Manager discarded . Corrective Action Taken

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.

Intermediate - Food-contact surface soiled, stained . - Cutting board on salad prep station soiled with food buildup in cracks. Reviewed with manager

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues in food prep area in kitchen . Reviewed with manager

High Priority - Dented/rusted cans present. See stop sale. 10 can sliced olives 10 can of green beans

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in walk in cooler made yesterday at 57 degrees Cold holding. Owner discarded

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (113F - Hot Holding), staff increased temperature of crock pot on cook line Corrective Action Taken

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

Basic - Bowl or other container with no handle used to dispense food. Portioning cup in seasoning bins

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over chest freezers in prep area

Basic - Equipment shelves with rust that has pitted the surface.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over triple sink and prep areas

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

Basic - Reuse of single-service or single-use articles. Seasoning bins reused to hold dressing in reach in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - dolmades 46F , feta cheese 45 F at buffet placed at buffet at 11:00 am - no temperatures taken - employee discarded Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - dolmades 46F , feta cheese 45 F at buffet placed at buffet at 11:00 am - no temperatures taken - employee discarded

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. Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager printed reporting agreement and some employees reviewed and signed . Remaining employees will review and sign as they work

Intermediate - Spray bottles containing toxic substance not labeled on shelf at cook line - manager labeled spray bottles Corrected On-Site

Basic - Employee preparing food in customer section of dining area.- discussed with operator - food moved to kitchen Corrective Action Taken

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - manager inverted bowls and plates 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. Rice in walk in cooler marked more than 7 days. Operator discarded at time of inspection. Corrective Action Taken

High Priority - Stop Sale issued due to adulteration of food product. Rice marked more than 7 days. Operator discarded at time of inspection. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.

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.

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.

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 - Floor area(s) covered with standing water. In back kitchen near warewashing area.

Basic - Food stored on floor. Ketchup packets stored on floor in dry storage area. Operator discarded at time of inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over ready to eat olives in walk in cooler.

Basic - Utensils in poor condition. Gaskets torn at reach in cooler on cooks line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards in back prep area inside kitchen soiled.

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. -Mariela, Jose, and Ali safe staff Certifications expired in 2021

Basic - Covered waste receptacle not provided in women's bathroom. -Discussed with operator.

Basic - Floor soiled/has accumulation of debris. -Throughout kitchen on cooks line near three compartment sink, and inside prep areas.

Basic - Garbage on the ground and/or pad around dumpster. -Discussed with manager.

Basic - Ice buildup in reach-in freezer. -Inside reach in freezer across from cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cutting boards stained stored in prep area. -Exterior of microwaves soiled on cooks line. -Exterior of containers used to store equipment soiled inside prep area under prep table.

Basic - Shelves with rust that has pitted the surface. -Metal rack to store cutting boards rust potted, discussed with manager.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Spinach pie and portioned cooked meats - operator date marked. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in pan of cooked eggplant - operator removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Cooked eggplant with old date mark 05/10 - operator removed and added new date marked. 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. cooked rice 52f, cooked rice 48f, dated 4/4/2022 found at inspection. Missed cooling window. Operator discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice 52f, cooked rice 48f, dated 4/4/2022 found at inspection. Missed cooling window. Operator discarded.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Old date mark not removed for cooked beans . Date mark adjusted by operator.

Basic - Accumulation of debris on exterior of warewashing machine.