MCFLAMINGO

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 that has been used today and ran multiple times during inspection reading 0ppm. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (49F,50F - Cold Holding) in bottom of reach in cooler by front counter, per employees cheese was placed in cooler approximately 3 hours ago during a delivery and has been consistently open since, cheese moved to different cooler. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. In bottom of reach in cooler across from grill. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bag of unwashed grapes in container of washed apples in large reach in cooler in prep area.

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. The only food handler certification on site expired in 2023 and the only other food handler on site that has been working over 60 days does not have any proof of training. Warning - From follow-up inspection 2024-10-29: 60 day callback from original inspection Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee on cook line began to wipe down equipment and tables with soapy wet cloth with gloved hands and switched tasks to handle clean utensils without changing gloves and washing hands first. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut romaine (49F - Cold Holding); cut tomatoes (50F - Cold Holding); hummus (50F,49F - Cold Holding); blue cheese (51F - Cold Holding) all items in flip top reach in cooler on make line closest to register at front counter, per manager lid was left open for several hours, lid closed. Corrective Action Taken Repeat Violation Admin Complaint

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. The only food handler certification on site expired in 2023 and the only other food handler on site that has been working over 60 days does not have any proof of training. Warning

Basic - Current Hotel and Restaurant license not displayed. Last year's license by front door.

Basic - Floor soiled/has accumulation of debris. Under grills on cook line.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between grill on top of reach in cooler on cook line. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cauliflower stored over washed jalapeños in standing reach in cooler near dish area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored in soapy water buckets between uses. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm. Operator replaced the sanitizer and primed machine to 200ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the cook line reach in cooler drawers, mushrooms (53F - Cold Holding); cooked potatoes (51F - Cold Holding). Operator discarded the items from the cook line. Flip top reach in cooler opposite the grill, cut tomatoes (46F - Cold Holding); cut green tomatoes (47F - Cold Holding); sweet potatoes (48F - Cold Holding); cooked jalapeños (48F - Cold Holding); hummus (46F - Cold Holding). Operator instructed employees to discard time/temperature control food for safety from the cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the hand wash sink, cut tomatoes (47F - Cold Holding); cut green tomatoes (46F - Cold Holding); sweet potatoes (45F - Cold Holding) and in the reach in cooler opposite the grill closest to the register, cut tomatoes (46F - Cold Holding); cut green tomatoes (47F - Cold Holding); sweet potatoes (48F - Cold Holding); cooked jalapeños (48F - Cold Holding); hummus (46F - Cold Holding). Per operator lids left open and product moved during the rush, operator placed all items on ice and put the products into the reach in cooler. In the cook line reach in cooler drawers, mushrooms (53F - Cold Holding); cooked potatoes (51F - Cold Holding). Operator discarded the items from the cook line. At conclusion of inspection some products in reach in cooler opposite the hand wash sink in temperature range or cooling and almost in temperature range. Flip top reach in cooler opposite the grill operator had employees discard. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In use cutting board on the prep station has build up of food residue staining.

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

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/ At time of inspection 4 food handling employees present with no certified food manager.

Basic - Employee eating in a food preparation or other restricted area. Employee food on prep table closest to the front register. Operator relocated the employee food. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler drawers door gasket has food debris build up. Repeat Violation

Basic - Single-service articles improperly stored. Single service drink kinds stored on the floor of the dry storage area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table closest to the front register. Operator relocated the wet wiping cloth. Sanitizer solution bucket at 0ppm quaternary, operator replaced the sanitizer solution. Corrected On-Site

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No proof of parasite destruction or of aquaculture processes while offering salmon undercooked, operator had Mayport Fish Company provide them with necessary notice of fish being pellet fed,farm raised and frozen to meet requirements. Corrected On-Site

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection person in charge only took the Food Safety Manager Training through StateFoodSafety. No certified food manager for establishment as both persons in charge for the operation only took the Food Safety Manager Training. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee currently working hired over 60 days with no proof of food handler training.

Basic - Current Hotel and Restaurant license not displayed. At time of inspection license currently displayed expired in 2021.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler on main cook line cold station, employee coleslaw stored over food to be consumed by customers, not segregated or labeled. Operator relocated the coleslaw to proper storage. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk containers of rice and garbanzo beans, scoop handle in contact with food products, operator relocated to dish area to be washed. Corrected On-Site

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Rear exterior door, not tightly sealed when closed as evident by light shining through side of door with the door handle.