Closure Date: 05-25-2022
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0 ppm chlorine. Operator placed sign- out of order. Equipment needs line and chemical. **Warning**
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Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live , small flying insect flying around in ware washing area. 4 live, small flying insects flying over container of raw fish in prep area. 2 live , small flying insects landed on top container where raw fish is being held and under preparation stage. 1 live, small flying insect landed on top of outer lid of to go sauce container. 2 live, small flying inspects flying around in bar area. At end of inspection no live ,small flying insects observed. Operator killed cleaned and sanitized area during inspection. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat cooked chicken on prep table in kitchen. Operator moved raw chicken to walk in cooler. **Corrective Action Taken** **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef inside walk in freezer Raw shrimp over fries inside reach in freezer in storage room. **Warning**
High Priority - Raw peppers with mold-like growth. Operator discarded See stop sale. **Warning**
High Priority - Stop Sale issued due to adulteration of food product. 1 Dead fly inside curaçao bottle in bar. Operator discarded bottle. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ; cooked Cow feet; (54F); cooked pork ; (49F); cooked bean sauce (50F); butter packets (50F) held overnight per chef. See stop sale. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken at 2 pm ; (62F- 63F )cooling since 12:30pm retested 4pm 57F-58F cooling at this rate cooling will not be met . Foods cooling in large bus pan inside walk in cooler. Wic ambient at 52 °F. See stop sale **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler/ reach in cooler ; piklez (57F); cut Lettuce (51F); heavy cream (48F),meat sauce (48F). Per chef held under 2 hours ago , operator moved to walk in cooler for quick chill. * corrective action taken*. Prep station ; Cooked plantains (88F )under no temperature control ; raw fish (78F) on batter under no temperature control, chef stated held under 2 hours ago, operator moved to walk in cooler to quick chill. *Corrective action taken.* Raw beef 70F room temperature in prep station held under 4 hours ago per chef. Operator moved to walk in freezer to quick chill.* corrective action taken*. Walk in cooler ; cooked Cow feet; (54F); cooked pork ; (49F); cooked bean sauce (50F); butter packets (50F) held overnight per chef. See stop sale. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Above steam table meat balls (107F - Hot Holding), fried plantains 124 F ( hot holding ), cooked goat 125 ( hot holding) , beef and vegetables 113F ( hot holding )under 4 hours ago per chef. Operator move to stove to be reheated to 165F or above. **Corrective Action Taken** **Warning**
Source: Florida Department of Health
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