Crazee Marios

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. Employee touched face and without washing hands began to handle clean and sanitized dishes to place into storage racks. Discussed with operator who had employee wash hands. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above bags of shredded cheese discussed food storage with operator who corrected storage of products. **Corrected On-Site** **Warning**

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler eggs (55F - Cold Holding) per operator product delivered yesterday and held in walk in cooler overnight. Operator discarded eggs **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler cheese (56F - Cold Holding); yogurt (55F - Cold Holding) per operator products not portioned or prepared today and held in flip today cooler since previous day. See stop sale. In walk in cooler cooked chicken (51F - Cold Holding); cooked goat (53F - Cold Holding); cooked rice (61F - Cold Holding); cooked onion sauce (52F - Cold Holding); cooked cauliflower (54F - Cold Holding); house-made cooked tomato sauce (53F - Cold Holding); cut lettuce (59F - Cold Holding); shredded cheese (54F - Cold Holding); butter (53F - Cold Holding); cut tomato (54F - Cold Holding); milk (54F - Cold Holding); yogurt (54F - Cold Holding) heavy cream (54F - Cold Holding) per operator no products portioned or prepared today and all items held in walk in cooler since previous day. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler cheese (56F - Cold Holding); yogurt (55F - Cold Holding) per operator products not portioned or prepared today and held in flip today cooler since previous day. See stop sale. In walk in cooler cooked chicken (51F - Cold Holding); cooked goat (53F - Cold Holding); cooked rice (61F - Cold Holding); cooked onion sauce (52F - Cold Holding); cooked cauliflower (54F - Cold Holding); house-made cooked tomato sauce (53F - Cold Holding); cut lettuce (59F - Cold Holding); shredded cheese (54F - Cold Holding); butter (53F - Cold Holding); cut tomato (54F - Cold Holding); milk (54F - Cold Holding); yogurt (54F - Cold Holding) heavy cream (54F - Cold Holding) per operator no products portioned or prepared today and all items held in walk in cooler since previous day. See stop sale. **Repeat Violation** **Admin Complaint**

Intermediate - Spray bottle containing toxic substance not labeled. In kitchen at dishing area spray bottle not labeled containing all purpose cleaner per operator. Discussed labeling requirements for toxic chemicals operator added label. **Corrected On-Site** **Warning**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Establishment has no written procedures for bodily fluid clean up available discussed with operator and emailed clean up poster to operator. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen large tubs of cooked beef (125F - Cooling)at 2:00 since 1:40 to 125F at 2:40. At this current rate of cooling products will not reach 70F within 2 hours. Discussed cooling process with operator who stated it will be added to a sauce shortly. **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Rajib Khan 6/26/19 expired 6/26/24 discussed with operator who stated they will schedule appointment to renew. **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer cooked lentils not date marked per operator product prepared 6 days ago and placed in freezer same day. Discussed date marking with operator to add date marking labels. **Warning**

Basic - Bowl or other container with no handle used to dispense food. In dry storage bulk seasoning bins in back of kitchen single service plastic cups used to scoop and dispense seasonings. Discussed with operator who removed cups. **Corrected On-Site** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen employee only bathroom no hand washing sign provided discussed with operator and emailed handwashing sign handout. **Warning**

Employee Health Policies Present

Hands Clean and Properly Washed

No Bare Hand Contact with Ready-to-Eat Food

Food Contact Surfaces Clean and Sanitized

Food and Non-Food Contact Surfaces Designed and Constructed

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2023-12-15: Not renewing **Time Extended**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....onion biryani sauce 49° in a five gallons bucket at walk in cooler , food was cooked 12/12/23 . Stop sale issue . Advise operator to discarded food. **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.... Employee package nan with bare hands for to go container. Discussed with manager , employee washed hands before handling food . **Warning**

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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....onion biryani sauce 49° in a five gallons bucket at walk in cooler , food was cooked 12/12/23 . **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 45°, beresta onion sauce 45°, lamb 45°, ground beef 45°, sauce 45° , milk 45°, butter 44° in walk in cooler being held less than four hours. Operator opened inside walk in cooler door. **Corrective Action Taken** **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...multiple cooked food in walk in cooler was cooked 2 days , 3 days ago . **Repeat Violation** **Warning**

Basic - Dead roaches on premises...one dead roach by the walk in cooler . Operator cleaned. **Corrected On-Site** **Warning**

Basic - Floor not cleaned when the least amount of food is exposed....heavy soiled buildup underneath soda dispenser, shelvings , chase freezer at dry storage area. Heavy soiled buildup underneath, behind pizza oven at kitchen. **Warning**

Certified Food Manager Identification

Hands Clean and Properly Washed

Food in Good Condition, Safe, and Unadulterated

Required Records Available; Shellstock Tags/Labels

Approved Thawing Methods Used

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place

Food and Non-Food Contact Surfaces Designed and Constructed

Intermediate - Packaged food not labeled as specified by law. Observed grab n go food (Nipi) not labeled.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup on handles for low boy cooler on cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a buildup of grease like substance on kitchen ceiling tiles a vents.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 2 open employee drinks in walk in cooler. Operator removed. **Corrective Action Taken**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 200 ppm chlorine at three compartment sink. Operator drained and corrected to 100 ppm. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb outside back door.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler, numerous house made sauces not date marked. All more than 24 hours. Operator labeled all. **Corrected On-Site**

Basic - Food stored on floor in walk-in freezer. Operator relocated to shelf. **Corrected On-Site**