- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Clean equipment stored on floor. Clean pans
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Three compartment sink
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. O pom
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For fish corvina
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. cooked oxtail 50-52 f(date marked 8/24f), cooked lamb 53 f(date marked 8/23/14. Black beans 47-49 f, on 11/7/14 carne asada and vaca frita from the day before was found inside walkin cooler with an internal temperature of 47°
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink missing splash guard tin food preparation room or area. Bar and dish washing area.
- Intermediate - Handwash sink not accessible for employee use at all times.
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11/07/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling tile missing.
- Basic - Clean equipment stored on floor. Clean pans
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. To store bread
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Three compartment sink
- Basic - Floor area(s) covered with standing water.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in holding unit not covered. Inside walk in cooler. -sprout, raw chicken, raw fush
- Basic - Food stored in undrained ice.
- Basic - Food stored on floor.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Insect control device installed over food preparation area. Over bags of poatoes
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw beef inside hand sink at kitchen
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Utensils in poor condition.wooden spoon
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. O pom
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For fish corvina
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Kimchee 65 f,cut tomatoes 55 f (cut 1 hour ago)raw shrimp 45 f, cooked risotto 44 f, ham 52 f, cooked. Egg whites 65 f ( just pooled ).
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. cooked oxtail 50-52 f(date marked 8/24f), cooked lamb 53 f(date marked 8/23/14. Black beans 47-49 f,
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked shredded beef 88 f, shrimp stock at kitchen 106 f, Product was reheated to bring to temperature
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
- High Priority - Raw animal food stored over cooked food. Raw shell eggs over cooked pasta at cold drawers
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing splash guard tin food preparation room or area.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Pisco sour
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.Cooked rice 97 f at rack by cook line
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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08/25/2014 | Routine - Food | Warning Issued |
- Basic - No Heimlich maneuver/choking sign posted.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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5/7/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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