CURRITO

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice (118F - Hot Holding); - cooked chicken (118F - Hot Holding) Manager brought to reheat Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. - at front counter filling up pitcher.

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. - dipperwell faucet broken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken cut and panned 120° hot hold 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 - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manager present , manager on duty less than 1 month in position

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. True 2 door reach in freezer ice build up on the bottom or the cooler

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Kitchen employee unable to locate test strips

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust over the ice machine wall in the kitchen

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter not labled for the ice machine

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice bin full of water, operator cleaned the bin - ice chute has a pink mold like substance present

Basic - Carbon dioxide/helium tanks not adequately secured. At the back of the kitchen

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Floor soiled/has accumulation of debris. In the walk in cooler (corner)

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. True 2 door freezer appears that the drain line is disconnected

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tofu (110 - Hot Holding)operator replaced

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot area ; beef (120°F - Hot Holding) operator removed reheated to 165° and returned Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans

Basic - Exterior door has a gap at the threshold that opens to the outside. At the back door

Basic - Seat to the men's room toilet is loose