EL CARRIEL

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Cutting board in food prep area soiled with food build up in cracks

Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in kitchen hand wash sink . Pan removed . Reviewed with manager hand wash sinks are for washing hands only Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Stored food not covered.open bag of beans in dry storage area. Manager covered beans Corrected On-Site

Intermediate - No soap provided at handwash sink in kitchen . Manager placed soap at hand wash sink Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. Two dead roaches on floor in hallway of storage area in front counter area . Manager removed roaches , cleaned and sanitized area . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - grease accumulation on sides of cooking equipment and on stove

Basic - Water leaking from pipe under triple sink with bucket under drip . Water leaking from mop sink faucet in restroom . Reviewed with manager

Basic - Wood food-contact surface not properly sealed as shelving in double glass door cooler .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains (92F - Hot Holding) 178F; cooked noodles (96F - Hot Holding) 167F put back on stove to reheat Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between pipe and wall

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled and rustic. Can opener soiled Warning - From follow-up inspection 2024-07-15: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is expired 02-01 2024 Warning - From follow-up inspection 2024-07-15: Time Extended

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched his pants and shirt then put gloves on and engaged in food preparation without washing hands Warning - From follow-up inspection 2024-05-13: Operator no prepping food at this time. Time Extended

High Priority - - From initial inspection : 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 then engaged in food preparation Warning - From follow-up inspection 2024-05-13: Operator no prepping food at this time. Time Extended

High Priority - - From initial inspection : High Priority - Employee washed hands with cold water and continued to prepared food in the prep area water temperature 82F Warning - From follow-up inspection 2024-05-13: Operator no prepping food at this time. Time Extended

High Priority - - From initial inspection : High Priority - Employee washed hands with no soap. Employee rinsed hands off, did not use soap Warning - From follow-up inspection 2024-05-13: Operator no prepping food at this time. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken Quesadillas (107F - Hot Holding); Rice and beams (103F - Hot Holding) on shelf ready to be loaded onto mobile, operator put back on stove tacos (107F - Hot Holding) 165F; beef (102F - Hot Holding) on cook line, operator put back in fryer and on stove to be reheated Warning - From follow-up inspection 2024-05-13: No food holding Time Extended

Basic - - From initial inspection : Basic - Can opener soiled and rustic Warning - From follow-up inspection 2024-05-13: Still rusty Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and stained and is no longer cleanable. Warning - From follow-up inspection 2024-05-13: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. All reach in coolers gasket needs repairs Warning - From follow-up inspection 2024-05-13: Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone next prep food area. For reporting purposes only. - From follow-up inspection 2024-05-13: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. - container of soapy water stored inside kitchen hand wash sink - container relocated - reviewed with manager hand wash sinks are for washing hands only and must be accessible at all times Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in storage area Corrected On-Site

Basic - No hot running water at mop sink in restroom - manager turned on hot water Corrected On-Site

Basic - Stored food not covered. Open bags of dry bean, flour in dry storage room - manager closed bags Corrected On-Site

Portable fire extinguisher gauge ( class K) in red zone in kitchen . For reporting purposes only.

Intermediate - - From initial inspection : 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 in 2019 and 2021 - From follow-up inspection 2023-08-24: Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area. -Observed 2 live flies. Discussed with operator. Operator removed flies from kitchen. Corrected On-Site

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. -Tested at 200ppm, retested at 100ppm. Employee changed solution. Discussed with operator Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board in kitchen prep area heavily stained. -Can opener soiled with food debis. Repeat Violation Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -Pan and spoon stored inside hand sink. Employee took it out. Corrected On-Site

Intermediate - No soap provided at handwash sink. No paper towels or mechanical hand drying device provided at handwash sink. -Near three compartment sink, employee placed soap and paper towels at hand wash sink. Corrected On-Site 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. -Discussed with operator

Basic - Equipment in poor repair. -Torn gaskets on reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Soiled gaskets in reach in cooler. -soiled oven with old food.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -Rust on reach in cooler racks

Portable fire extinguisher gauge in red zone. For reporting purposes only. -Discussed with operator.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Observed Triple Sink (Chlorine 10ppm), employee has been washing dishes. Operator had employee add sanitizer to 50 ppm of chlorine and resanitize dishes.; Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken in three door glass cooler stored above cooked potatoes,. Operator removed raw chicken and stored below. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger stored above raw steak in double door cooler. Operator removed raw hamburger and stored below. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Operator had employee wash at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by deli slicer and chest freezer in storage area. Operator provided paper towels at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink by deli slicer and chest freezer in storage area. Operator provided soap at time of inspection. Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. Observed light fixture in storage are hanging down from ceiling, hanging from wires.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling damage, bulging down and stained from water damage in storage area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked burgers (95F - Hot Holding), reheated to 173F Corrected On-Site