- Basic - Roast reheated for hot holding in equipment set at a temperature below 250 degrees Fahrenheit or as specified in cooking chart. Pernil 67 placed in the converted reach in cooler would never reach 165 in two hours. Please do not reheat anything in the converted reach in cooler used as a hot bot. The following corrective action was taken moved to an oven for reheating. **Warning** 10/21: no reheating. violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pernil 110 in the hot box under the cook line. The hot box is a converted reach in cooler. See stop sale **Warning** 10/21: empty. violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. The General Manager **Warning**
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. The converted reach in cooler to a hot box located under the cooking equipment. **Warning** 10/21: not being used. violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license.
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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10/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris in three-compartment sink. The middle compartment was soiled **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Roast reheated for hot holding in equipment set at a temperature below 250 degrees Fahrenheit or as specified in cooking chart. Pernil 67 placed in the converted reach in cooler would never reach 165 in two hours. Please do not reheat anything in the converted reach in cooler used as a hot bot. The following corrective action was taken moved to an oven for reheating. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- Basic - Wall soiled with accumulated food debris. Behind the three compartment sink **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Zero ppm, the chlorine is old requiring more to get a minimum reading. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pernil 110 in the hot box under the cook line. The hot box is a converted reach in cooler. See stop sale **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for approximately 5 seconds. Informed of deficiency. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 44. Pork 46. Beef 46 in the walk in cooler. The air flow is obstructed by the bread placed on the top shelf, sodas covering the shelves and theropod stocks were pressed against the walls of the walk in cooler adding to the restriction of air flow. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas 110 held at the steam table. The water was not in contact with the shallow metal pan. The following corrective action was taken removed off the front counter area for reheating. Recommend the following form be available for review TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURES DBPR Form HR 5022-090 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See 3B violation. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. The General Manager **Warning**
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. The converted reach in cooler to a hot box located under the cooking equipment. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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10/20/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. The door to the prep reach in cooler at the font counter falls off the hinge
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.the license expired on 4/1/14 a renewal fee of 362.00 is due. Failure to renew the license may result in administrative actions.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 44. In the prep reach in cooler on the prep line. Cheese 44. Ham 44 in the HO e style reach in cooler in the rear prep area
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Unnecessary items on the premise. In cabinets on the prep line **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Zero ppm
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched face then handled food equipment **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 45. Ham 45 in the lower section of the reach in cooler on the cook line, air flow problem the cents are blocked. Corrective action taken. Foods repositioned to promote air flow
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs 72 **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over the front counter reach in cooler and in the kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black reach in cooler
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Cup used in the ice machine **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. Edges, crevices, etc
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice in the walk in cooler
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7/2/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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