CASTILLO CRAFT BAR + KITCHEN AND COFFEE BAR

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tall; short ribs 46F; ( - Cooling). Placed in cooler last night

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Whipped honey butter dated 4.6 today is 4.17. Sausage dated 4.10 today is 4.17. Blue cheese dated 3.29

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Whipped honey butter dated 4.6. Today is 4.17.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers; ground beef46F, wings 46F, tomatoes, pimento cheese 44F; ( - Cold Holding) Short ribs 46F (cooling)in cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out; butter 55F icing 70F; ( - Cold Holding). Gave establishment paperwork for time control and placed items on time. Drawers; ground beef46F, wings 46F, tomatoes, pimento cheese 44F; ( - Cold Holding). In cooler overnight. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise sauce 110F. Placed on time control. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milks not dated. Person in charge dated. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. By trash can. Person in charge moved trash can. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top inside of ice machine has black mold like substance on it.

Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen. Person in charge removed cloth. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Person in charge hung mops up to dry. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Person in charge moved sanitizer solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In dry storage; flour not labeled. Person in charge labeled. Corrected On-Site

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. Observed dish machine reading 0ppm chlorine. Person in charge placed work order with servicer. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed scallops on cook line wrapped in brown paper towels. Person in charge voluntarily disposed of scallops. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler at coffee bar soiled with food debris. Person in charge had employee clean gaskets Corrected On-Site Repeat Violation

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. Observed vacuum packaged short ribs, chicken, duck in walk-in cooler. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled with food debris at cafe. Observed reach in freezer gasket at bar soiled with black/green mold like substance.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed employee vacuum package unfrozen fish on-site. Immediately discussed with person in charge. Person in charge directed employee to remove all fish from reduced oxygen packaging. Moving forward person in charge is crimping fish bags only. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 6 live flying insects near floor drain in bar area. Person in charge killed flys during inspection. Person in charge cleaned out floor drain suspected to cause the flying insects. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed flip-top cooler cutting board stained with black streaks.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station at coffee bar blocked by wet rags.

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. Observed establishment vacuum sealing fish and lamb and conducts soups vide per person in charge. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle filled with yellow liquid at at bar missing common name labeled. Person in charge added sanitizer label. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed glue trap with approximately 8 dead flying insects stuck to it near floor drain in bar area. Person in charge removed and threw away glue trap. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand washing station at coffee bar missing hand washing sign. Provided hand washing sign to person in charge. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. 5lb can of jalapeños crushed at bottom seam.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat caramelized onions. Person in charge rearranged reach in cooler. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Breakfast sausage and steamed chicken breasts left to cook in walk-in cooler while tightly covered. Both items still had 30 mins to cool. Person in charge removed covers and placed in ice.

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station at bar and front cook line. no paper towels. Person in charge added towels. 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. Warning

Intermediate - No soap provided at handwash sink. Hand washing station sink on front cook line no soap. Person in charge added soap. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water at wait station. Water was 52F

Basic - Working containers of food removed from original container not identified by common name. Flour, bread crumbs, sugar not labeled in dry good storage. Person in charge added labels. Corrected On-Site