Gandules Grill

High Priority - Toxic substance/chemical improperly stored over food on prep table. Operator removed. **Corrected On-Site**

High Priority - Dishwasher handled soiled dishes or utensils and then picked up clean dishes, no handwash. Discussed with employee proper handwashing, operator washed hands properly before returning to work. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line of cook line fresh garlic in oil (68F - Cold Holding); Nutella and evaporated milk (68F - Cold Holding) stored for two hours per operator. Provided operator with time as a public health control form and discussed options for both cold holding and using time as a public health control.

High Priority - Dented/rusted cans present. See stop sale. In dry storage can rack, cans tomato sauce and fruit cocktail heavily dented at seams.

Intermediate - Handwash sink not accessible for employee use at all times by back dry stored, blocked with boxes.

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink in bar and front line.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alegna, Rachel, Hector, Sofia, no proof of training

Basic - Accumulation of debris on top of warewashing machine. **Repeat Violation**

Basic - Carbon dioxide/helium tanks not adequately secured. 4 by back kitchen exit.

Basic - Cutting board has cut marks and is no longer cleanable, observed in back prep area.

Basic - Floors not maintained smooth and durable, easily cleanable throughout kitchen. **Repeat Violation**

Basic - Food stored on floor. In dry storage area, Bibb in box soda, water bottles, plastic bottles of drinks.

High Priority - Dented/rusted cans present. See stop sale. Observed dented cans of cheese sauce, beans and ketchup. Operator voluntarily dispose of all 3 cans. **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meats, chicken cut vegetables and sauces prepared onsite more then 24 hours prior as per employee statement not date marked.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floors not maintained smooth and durable throughout kitchen. Repeat 11-20-23

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Floors are worn in main kitchen, bar, dishwashing area, no longer smooth and easily cleanable. Repeat 6/22/2023 **Repeat Violation** **Warning** - From follow-up inspection 2023-11-21: **Time Extended** - From follow-up inspection 2023-11-27: **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, raw fish (45F - Cold Holding); raw chicken (44F - Cold Holding); raw pork (44F - Cold Holding); raw beef (45F - Cold Holding); fresh cheese (45F - Cold Holding); heavy cream (45F - Cold Holding); ham (45F - Cold Holding); sour cream (44F - Cold Holding) for 3 hours due to busy morning prep period, receiving delivery. Operator called technician and iced down all foods. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-11-21: In walk-in cooler, housemade tomato salsa 46F - cold holding, cooked octopus 46F cold Holding, cut tomatoes 46F cold holding, fresh garlic in oil 48F cold holding, cooked beans 49F cold holding, cream 46F cold holding, sour cream 48F cold holding, cut raw beef 45F cold holding, ham 46F cold holding, raw chicken 46F cold holding, raw pork 45F cold holding all stored overnight per operator. SEE STOP SALE. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Astor, Maria, Rosa, Edalmis, Anatyli, Marta employed more than 60 days, no proof of training. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-21: Time extension given for proper training. **Time Extended**

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. **Warning** - From follow-up inspection 2023-11-21: Time extension given to allow operator time to review agreements. **Time Extended**

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Floors are worn in main kitchen, bar, dishwashing area, no longer smooth and easily cleanable. Repeat 6/22/2023 **Repeat Violation** **Warning** - From follow-up inspection 2023-11-21: **Time Extended**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook returned to work after entering in back door, no handwash. Discussed with employee need to wash hands before returning to work, employee washed hands properly. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food, other meats. In walk-in cooler observed raw chicken over raw beef, raw fish over ready-to-eat margarine. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, raw fish (45F - Cold Holding); raw chicken (44F - Cold Holding); raw pork (44F - Cold Holding); raw beef (45F - Cold Holding); fresh cheese (45F - Cold Holding); heavy cream (45F - Cold Holding); ham (45F - Cold Holding); sour cream (44F - Cold Holding) for 3 hours due to busy morning prep period, receiving delivery. Operator called technician and iced down all foods. **Corrective Action Taken** **Warning**

Intermediate - Handwash sink not accessible for employee use at all times by back dry storage, used as table to set up coffee machine, completely inaccessible. **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 3 servers and 5 cooks handling food, no certified food manager present. Certified food manager arrived at time of inspection. **Corrected On-Site** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, no sign at front bar area. Operator placed all needed equipment at sink. **Corrected On-Site** **Warning**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Astor, Maria, Rosa, Edalmis, Anatyli, Marta employed more than 60 days, no proof of training. **Repeat Violation** **Warning**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. By dishwasher , hot water tap damaged and does not turn on, 78F. **Warning**

Basic - Floors not maintained smooth and durable. Floors are worn in main kitchen, bar, dishwashing area, no longer smooth and easily cleanable. Repeat 6/22/2023 **Repeat Violation** **Warning**

Basic - Food stored on floor.in dry storage Bibb in box soda, sugar bag stored on floor. In walk-in cooler, boxes lettuce, containers plantains, margarine stored on floor. **Warning**

Basic - Pest control device hanging over food/food preparation area/food-contact equipment. On shelf of dry storage with and above food. **Warning**

Certified Food Manager Identification

Hands Clean and Properly Washed

Potentially Hazardous Food Held at Proper Temperature

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Food Temperature Measuring Devices Provided and Accurate

Toilet Rooms Maintained

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strip for quaternary sanitizer.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed items in walk in refrigerator not date marked prepared 24hr. Or more.

Intermediate - Handwash sink used for purposes other than handwashing. Observed meat cleaver in hand wash sink next to dishwasher.

Basic - Employee eating in a food preparation or other restricted area. Observed open drink beverage Above prep area in back kitchen.