CASA DE URUGUAY BISTRO

Basic - Bowl or other container with no handle used to dispense food. Observed plastic measuring cup with no handle used as a scoop for uncooked rice. The operator removed the plastic cup. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed plastic bottled water not stored 6 inches off the floor. The operator properly stored the bottled water. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. The operator properly stored the sanitizer bucket.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat 11-6-24 Repeat Violation

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - Working containers of food removed from original container not identified by common name. Observed rice in a plastic container without proper identification. Observed operator labeling rice. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stained

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked with cooking supplies. Observed operator removing items to make accessible

Basic - Cutting board has cut marks and is no longer cleanable.observed grooves in cutting boards at prep tables

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 5-31-23 Corrective Action Taken Repeat Violation

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. Email operater Employee Health Agreement. Repeat 5-31-23 Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburgers (47F - Cold Holding); raw ribeye steaks (46F - Cold Holding); raw breaded beef (47F - Cold Holding) in stand up reach-in cooler across from deep frier. The owner moved all raw products into other reach-in cooler across from cook line. 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. Emailed manager DBPR Form HR 5030-104. 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 manager DBPR Form HR 5030-103. Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed stand up reach-in cooler across from deep frier ambient temperatures 47F.

Basic - In-use tongs stored on equipment door handle between uses. The owner removed tongs from oven door. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed household pesticides in in mobile food delivery vehicle. Observed operator remove pesticide. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - No Heimlich maneuver/choking sign posted.