Date of Closure: 09/01/2021
High Priority - 1.) Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 flies in dish area landing on dirty dishes. Observed 3 flies landing on various clean plates and rolling cart. Observed 2
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flies landing on dish rack on shelving unit. Observed 1 fly in dry storage area landing on rolling cart. Observed 2 flies landing on door in storage area. Observed 1 fly landing on bag of croutons. Observed 3 flies landing on bottle of caramel syrup. Observed approximately 2 flies landing on dirty dishes in triple sink in rear kitchen area. Observed 1 fly landing on clean hanging pot in rear kitchen area. Observed 2 flies landing on sealed bin of plantain chips at expo line. Advised operator to kill flies and sanitize all areas. Operator attempted to kill flies and sanitize areas. Repeat violation. 2.) Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed fly tape throughout kitchen area, in need of replacement. Advised operator to replace with new tape. Operator started replacing fly tape. **Corrective Action Taken** **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Sliced portioned ham and cheese, media noche sandwich 49-51°F Cooling at 11:20am. Per operator, made yesterday . Observed chicken noodle soup (45-46°F - Cooling) at 12:15pm. Per operator, made yesterday.; cooked lamb (46°F - Cooling) at 12:20pm Per operator, made yesterday. Observed items portioned/ stored in a manner that won't allow for effective cooling. Educated operator and emailed cooling guide. See Stop Sale. **Repeat Violation** **Warning**
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. After 3 attempts, observed dish machine chlorine sanitizer at 0pom. Advised operator to manually sanitize until unit is repaired. Operator has triple sink set up to 100ppm. Operator stated will contact service technician. **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw pork chops stored over container of sliced bell peppers and onions in walk in cooler. Operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Sliced portioned ham and cheese, media noche sandwich 49-51°F Cooling at 11:20am. Per operator, made yesterday. Observed chicken noodle soup (45-46°F - Cooling) at 12:15pm. Per operator, made yesterday.; cooked lamb (46°F - Cooling) at 12:20pm Per operator, made yesterday. Observed items portioned/ stored in a manner that won't allow for effective cooling. Educated operator and emailed cooling guide. **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.) Observed French fries (60-68°F - Cold Holding) at 11:37am. Observed sitting out at room temperature. Per operator, 2 hrs. Operator went to transfer French fries to cooler to quick chill. Corrective action taken. 2.) Observed Flip Top: sliced ham, sliced cheese, tomato based sauce, cooked pork, yuca sticks, breaded raw chicken all items Cold Holding at 11:44am. Per operator, 2 hrs. Observed ambient temperature of unit at 54°F-63°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F and below. Operator stated unit was cleaned yesterday and plugged in this morning. Operator started to transfer items alternate cooler to quick chill. Corrective action taken. 3.) Observed cooked carrots (51°F - Cold Holding) at 11:56am. Per operator, less than 3 hrs. Operator went to place item on ice. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled yuca (110-116°F - Hot Holding) at 11:53am. Per operator, 1 hr. Operator placed item on stove top to rapid heat. **Corrective Action Taken** **Repeat Violation** **Warning**
Source: Florida Department of Health
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