PULPO KITCHEN + LOUNGE

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. Dish machine tested at 0 ppm. Operator replaced so,union and primed unit. Retested at 50 ppm Corrected On-Site Warning

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine tested at 0 ppm. Test kits not used to check solution strength. Warning

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Cooked chicken in walk-in cooler missing labeling. Discussed with operator 48 hour exception and labeling requirements for compliance. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained/soiled on cook line Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. 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. Observed employee touching soiled dishes then retrieving clean dishes from dishmachine without first washing hands. Corrective Action Taken

High Priority - Live, small flying insects found. 2 live flies observed in kitchen near trash can and in front of cook line. None observed landing on food. Manager sanitized food contact surfaces during inspection. Call made to supervisor Christine Craig. Educated management on pest prevention.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP fish improperly thawed. (4) 1lb bags of Tuna

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items on tops of reach in cooler, in front of cook line, held at temperature greater than 41 degrees Fahrenheit. pico (52F - Cold Holding) queso fresco (52F - Cold Holding) cut tomato (48F - Cold Holding) raw shrimp (48F - Cold Holding) Retemp: pico- (37F- Cold Holding) queso fresco - (37F- Cold Holding) cut tomato - discarded voluntarily by management raw shrimp (43F - Cold Holding) Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in reach-in coolers on cooks line are soiled with food debris between cracks.

Intermediate - Handwash sink used for purposes other than handwashing. Lid for bucket stored on top of hand wash sink in the rear dish room and front bar. Employees removed from sink. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tar tar and ceviche printed on menu. Not indicated on menu as a raw product. Educated management to make changes to the menu

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at front bar not stocked with paper towels. Manager provided at time of inspection. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Management advised they were waiting on books to arrive to provide training.

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. No employee health agreement. Multiple employees observed handing food.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No advisory observed. Manager printed and posted during the inspection. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in walk in cooler improperly thawed. Not per printed instructions.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks observed in reach in cooler in front of cook lines.

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish room, mixing bowls observed with moisture during storage.

Basic - In-use tongs stored on equipment door handle between uses. Tongs observed on stove in cook line. Employee removed from handle. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving used for dry storage on the opposite side of the cook line observed with surface rust/dust.

Basic - Old labels stuck to food containers after cleaning. Located on shelf in warewashing area.

Basic - Open dumpster lid. Manager closed dumpster lids during inspection. Corrected On-Site

Basic - Stored food not covered. Garnishes at front bar not covered. Manager covered items. Corrected On-Site