- Disposition: Warning Issued
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[14-01-5]
Bowl or other container with no handle used to dispense food. Stand up reach in cooler in the kitchen: bowl with no hand stored inside a container of garlic and oil.
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[23-24-4]
Buildup of food debris/soil residue on equipment door handles. Most reach in cooler and the walk in cooler door handles
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[14-45-4]
Cardboard used to line nonfood-contact shelves. Front counter: all reach in cooler with drinks stored inside with cardboard on the bottom. Discussed with the operator the proper methods.
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[14-74-7]
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen: seafood reach in cooler, stand up reach in cooler next to the walk in cooler, and the small reach in cooler in
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[06-09-1]
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler: Raw salmon thawed inside sealed bags.
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[12B-07-4]
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen, employee uncovered cup of coffee stored on a prep table by the three compartment sink.
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[14-69-4]
Ice buildup in chest reach-in freezer at the front counter.
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[10-20-4]
In-use tongs stored on equipment door handle between uses. Cookline: multiple tongs hanging on the handle at the cook line.
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[05-09-4]
No conspicuously located ambient air temperature thermometer in holding unit. Seafood reach in cooler.
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[22-16-4]
Reach-in cooler interior/shelves have accumulation of soil residues. Most reach in coolers inside the kitchen.
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[25-06-4]
Single-service articles not stored inverted or protected from contamination. To go containers by the servers station.
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[29-49-6]
Standing water in bottom of reach-in-cooler. Seafood reach-in cooler and all reach in cooler at the front counter.
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[08B-12-5]
Stored food not covered. Walk in cooler: cooked beans and cooked rice with cooked beans not covered.
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[06-01-5]
Time/temperature control for safety food thawed in an improper manner. kitchen table: tres leches (59F - Cold Holding), as per operator pulled from the walk freezer in the morning , not sure what time and place on the table.
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[21-12-4]
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths on prep tables and on the cook line.
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[03D-02-5]
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked beans (48-51F - Cooling) reach in cooler in front of the cook line: chicken taquito (74-75F - Cooling); as per operator cooked the day before and stored inside the walk in cooler and placed inside the reach in cooler more than 4 hours before the inspection.
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[01B-36-5]
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Walk in cooler: cooked beans (48-51F - Cooling) reach in cooler in front of the cook line: chicken taquito (74-75F - Cooling); as per operator cooked the day before and stored inside the walk in cooler and placed inside the reach in cooler more than 4 hours before the inspection.
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[35A-02-6]
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Kitchen by the hand washing sink: 1 live small insect flying the hand washing sink and landing on the wall above the hand washing sink bumpy the seafood reach in cooler.
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[08A-20-5]
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler: raw chicken stored above raw beef
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[08A-17-6]
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer, raw chicken stored above swai fish and seafood mix.
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[02C-01-5]
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach in cooler: Swollen container of milk, dated 4/13. Operator discarded.
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[12A-09-4]
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee prepping seafood mix at the prep table, touch the walk in cooler door and the walk to the prep table with raw fish in hands to begin prepping the fish without removing the gloves and washing hands. Inspector coached employee. Operator discarded all food in the container.
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[01B-13-4]
Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Raw salmon thawed inside sealed bags. Swollen container of milk, dated 4/13.
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[01B-02-5]
Stop Sale issued on time/temperature control for safety food due to temperature abuse. seafood reach in cooler: Swai (47F - Cold Holding); octopus (51F - Cold Holding); mussels (63F - Cold Holding); shrimps (42-43F - Cold Holding); chimmichurri (53F - Cold Holding); salsa (53F - Cold Holding)
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[03A-02-5]
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seafood reach in cooler: Swai (47F - Cold Holding); octopus (51F - Cold Holding); mussels (63F - Cold Holding); shrimps (42-43F - Cold Holding); chimmichurri (53F - Cold Holding); salsa (53F - Cold Holding). As per operator, placed inside the reach in cooler more than 4 hours ago. Kitchen, reach in cooler: chimmichurri (58F - Cold Holding), as per operator, prepared more than 4 hours ago. Discussed Time As A Public Health Control with the operator and provided the form.
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[01B-38-5]
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale.
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[53B-15-4]
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook line: observe employee cooking fish, beef and octopus with no knowledge of the cooking temperature. Operator is not using the thermometer to temp cooked food. Observed employee prepping seafood mix at the prep table, touch the walk in cooler door and the walk to the prep table with raw fish in hands to begin prepping the fish without removing the gloves and washing hands. Inspector coached employee. Operator discarded all food in the container.
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[31A-09-4]
Handwash sink not accessible for employee use at all times. Ware wash area: steel pan stored inside the hand washing sink.
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[31A-04-4]
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. New ceviche bar, observed portable hand washing sink with water tanks underneath, no hard plumbing.
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[51-16-7]
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed the current layout in the new ceviche area does not match the current layout. Observed no hand washing sink in the new ceviche area instead observed a portable hand washing sink with wheels, water tanks underneath, no hard plumbing.The ceviche bar is only on the side of the existing storage, seats and tables are in the area on the approved plans where the ceviche bar should have been located. Spoke to C.Ross in Plan Review, no approved plans on file.
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[05-13-5]
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Cook line: observe employee cooking fish, beef and octopus with no knowledge of the cooking temperature. Operator is not using the thermometer to temp cooked food.
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