La Granja Restaurant

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. Dishwasher (Chlorine 0ppm) Operator unable to prime. **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee clean tables handling chemicals then began handling clean dishes from dish washer; no hand wash. Advised operator that employee should wash hands and clean and sanitize dishes. **Repeat Violation** **Admin Complaint**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pans at triple sink then placed at clean drying rack; no sanitizing. Operator began preparing sanitizing sink to sanitize items. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At make table across from grill: raw shelled eggs stored in top portion of make table stored over cooked spaghetti in bottom portion of make table - no complete physical barrier between top and bottom. Operator stored properly. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw portioned ceviche mix stored over open bag of cooked vegetables. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw fish stored above cooked chicken wings. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - 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. At walk in freezer: portioned raw chicken in pan stored over portioned raw steak in pan. Operator stored properly. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from grill: raw mussels (48F - Cold Holding) As per operator, stored in unit since 9:30am. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink with gloves. Advised operator to remove gloves and wash with soap at hand wash sink. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit across from fryer: cut tomatoes (47F at 10:20am; 47F at 10:55am- Cooling) As per manager, cooling since 9:30am. At current rate of cooling, tomatoes will not cool to 41F in a total of 4 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** **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/ Alfonzo Ortiz expired 05/26/2024 **Repeat Violation** **Admin Complaint**

Certified Food Manager Identification

Employee Health Policies Present

Food Obtained from Approved Sources

Equipment Adequate to Maintain Product Temperature

Toilet Rooms Maintained

High Priority - Container of medicine improperly stored. At Front Counter; Employee personal bag with medicine stored above container with single use utensils Operator removed **Corrected On-Site** **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At Cookline; Employee cleaned up raw fish juice then proceeded to handle clean utensils without washing hands Advised operator who spoke with employee Employee washed hands **Corrected On-Site** **Warning**

High Priority - Employee cracked raw shell eggs and then handled clean utensils without washing hands. Advised employee who washed hands **Corrected On-Site** **Warning**

High Priority - Employee washed hands with no soap. Advised operator Employee washed hands **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Walk-in Freezer; Raw portioned fish over ready to eat corn Operator fixed **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Reach in Cooler; Raw portioned fish over fish stock Operator removed At Rotisserie Box; Raw chicken over cooked chicken Observed raw juices dripping on cooked chicken. Advised operator to reheat to 165+F Operator moved to reheat. **Corrected On-Site** **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under Counter; potato fries (44F - Cold Holding) Per operator not prepared or portioned today Per operator held for an hour on counter Operator moved to cooler At Flip Too Cooler; cooked pasta (47F - Cold Holding); mussels (51F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler for approximately two hours. Operator moved to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Flip Top Cooler; slice cheese (58F - Cooling)since 12:00 @2:37, @3:41-52F At Flip Top Cooler; cooked corn (51F - Cooling)since two hours @ 2:41pm; at 3:39pm same At this current rate food will not reach 41F within four hours Operator moved to quick chill **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked plantains(94F - Hot Holding) Per operator held for less than an hour Advised to reheat to 165+F Operator dropped plantains in fryer **Corrective Action Taken** **Warning**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Repeat Violation** **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster **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. Emailed poster **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alfonzo Ortiz Expires 05/26/2004 **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. At Cookline; Box of food service bags blocking handwashing sink Operator removed **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At Walk-in Cooler; No Date mark on cooked potatoes Per operator prepared more than 24 hours. Operator fixed **Corrected On-Site** **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Multiple items in freezer not frozen solid. Items measuring between 36F-38F. **Warning**

Supervisor/Person in Charge Present

Food Obtained from Approved Sources

Approved Thawing Methods Used

Wiping Cloths Properly Used and Stored

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler: 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; cooked corn (50F- Cold Holding); Pasta noodles (50F - Cold Holding); cut tomatoes (49F - cold holding); seafood mix (50F - cold holding); At lobby area flip top cooler: spicy onions (50F - cold holding); jalapeño onions (50F - cold holding); garlic onions (50F - cold holding), Operator stated items not prepared or portioned today, held in cooler less than 2 hours, added bags of ice. **Corrective Action Taken** **Admin Complaint **Repeat Violation** **Admin Complaint**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells raw fish ceviche and mixed seafood ceviche but cannot provide parasite destruction documentation, advised operator to only sell cooked ceviche until they can provide proof of parasite destruction.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Handwash sink not accessible for employee use at all times. At cook line handwashing sink blocked by flip top cutting board.

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/ **Repeat Violation** **Admin Complaint**

Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles (4) containing degreaser not labeled, operator was able to label all spray bottles. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At clean dish rack employee cell phone stored on same shelf as clean dinner plates, operator removed cell phone. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. **Repeat Violation**

Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. At mop sink; faucet missing. **Warning** - From follow-up inspection 2024-05-02: At mop sink; faucet missing. **Time Extended**

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line flip top cooler; raw shell eggs stored in make top over cooked seafood combo in bottom, no separation between. Operator moved raw shell eggs. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw fish stored over ready to eat heavy cream. Operator moved raw fish to bottom shelf. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; cooked corn (49F - Cold Holding); cooked peas (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 2 hours, added bags of ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At self service flip top cooler; cut tomatoes (64F - Ambient Cooling 11:45am/64F - Ambient Cooling 12:15pm). Operator stated tomatoes cut at 10:30am, at this rate will not reach 41F within 4 hours, placed in ice bath to facilitate faster cooling. At Sliding glass door reach in cooler; cut tomatoes (53F - Ambient Cooling 11:25/53F - Ambient Cooling 11:45am). Operator stated tomatoes cut at 10:30am, at this rate will not reach 41F within a total of 4 hours, moved to walk-in cooler to facilitate faster cooling. At Cook line flip top cooler(s); cut tomatoes (50F - Ambient Cooling 11:40am/50F - Ambient Cooling 12:15pm); cut lettuce (53F - Ambient Cooling 11:40am/53F - Ambient Cooling 12:15pm); cut cooked seafood mix (48F - Ambient Cooling 11:40am/48F - Ambient Cooling 12:15pm); cut raw steak (46F - Ambient Cooling 11:40am/46F - Ambient Cooling 12:15pm); cut raw chicken (46F - Ambient Cooling 11:40am/46F - Ambient Cooling 12:15pm); cut raw fish (46F - Ambient Cooling 11:40am/46F - Ambient Cooling 12:15pm). Operator stated items were cut/prepped at 10:30am, at this rate will not reach 41F within 4 hours, added bags of ice. At cook line flip top cooler; cooked shrimp (49F - Cooling 11:40am/48F - Cooling 12:15pm). Operator stated shrimp cooked 4 hours prior, at this rate will not reach 41F within a total of 6 hours, added bag of ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink not accessible for employee use at all times. At cook line; hand wash sink blocked by flip top cooler and wall mounted storage shelves. Operator pushed flip top cooler away from hand wash sink. **Corrected On-Site** **Warning**

Basic - In-use ice scoop stored on soiled surface between uses. At ice machine; ice scoop stored on top of ice machine, surface visibly soiled. Operator removed to be washed, rinsed and sanitized. **Corrected On-Site** **Warning**

Basic - Ice scoop handle in contact with ice. At drive thru; ice scoop handle laying in ice. Operator removed. **Corrected On-Site** **Warning**

Basic - Faucet/handle missing at plumbing fixture. At mop sink; faucet missing. **Warning**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chicken wings (47F - Cold Holding); yucca (47F - Cold Holding); raw chicken (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (46F - Cold Holding); cheese empanada (46F - Cold Holding), )chimmichurro sauce (67F - cold holding cooked sweet potatoes 57F - Cold Holding); per operator all product stored longer than 4 hours, per operator all products not prepared or portioned today. See stop sale Flip top cooler calamri45F ( - Cold Holding) Walk in cooler raw chicken (47F - Cold Holding)raw fish (47F - cold holding)raw beef (47F - Cold Holding ); oil and garlic (60F - Cold Holding); raw fish (45F - Cold Holding)per operator products were stored approximately 3 hours, operator iced down products, per operator items were not prepared or portioned today. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-06: Raw chicken 45F cold Holding, raw beef 45F cold Holding, cooked pasta 45F cold Holding. Per operator products not prepared or portioned today Per operator products stored for approximately 3 hours Operator moved products to walk in freezer **Admin Complaint**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside of restaurant and started handling out food in drive thru window without washing hands, employee washed hands. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. flip top cooler: cooked corn (61F - Cooling at 2:45); cut tomatoes (57F - Cooling at 2:45); housemade salsa (57F - Cooling at 2:45)chimmichurro sauce (67F - cooling at 2:45). At walk in cooler diced tomatoes (47F - Cooling at 3pm); housemade salsa (47F - Cooling at 3pm). Per operator products cooling for more than 4 hours,.see stop sale **Repeat Violation** **Admin Complaint**

High Priority - Dented/rusted cans present. See stop sale. 1 can of evaporated milk in dry storage **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chicken wings (47F - Cold Holding); yucca (47F - Cold Holding); raw chicken (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (46F - Cold Holding); cheese empanada (46F - Cold Holding), )chimmichurro sauce (67F - cold holding cooked sweet potatoes 57F - Cold Holding); per operator all product stored longer than 4 hours, per operator all products not prepared or portioned today. See stop sale Flip top cooler calamri45F ( - Cold Holding) Walk in cooler raw chicken (47F - Cold Holding)raw fish (47F - cold holding)raw beef (47F - Cold Holding ); oil and garlic (60F - Cold Holding); raw fish (45F - Cold Holding)per operator products were stored approximately 3 hours, operator iced down products, per operator items were not prepared or portioned today. **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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. flip top cooler: cooked corn (61F - Cooling at 2:45); cut tomatoes (57F - Cooling at 2:45); housemade salsa (57F - Cooling at 2:45)chimmichurro sauce (67F - cooling at 2:45). At walk in cooler diced tomatoes (47F - Cooling at 3pm); housemade salsa (47F - Cooling at 3pm). Per operator products cooling for more than 4 hours,.see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chicken wings (47F - Cold Holding); yucca (47F - Cold Holding); raw chicken (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (46F - Cold Holding); cheese empanada (46F - Cold Holding), )chimmichurro sauce (67F - cold holding cooked sweet potatoes 57F - Cold Holding); per operator all product stored longer than 4 hours, per operator all products not prepared or portioned today. See stop sale **Warning**

High Priority - Roach activity present as evidenced by live roaches found. Behind reach in freezer in dry storage approximately 3 live roaches, operator killed. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler raw chicken stored over raw fish, operator stored properly. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over or with unwashed produce. At flip top cooler raw fish stored over limes. Operator stored properly. **Corrected On-Site** **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 live flying insects in dry storage area reach in freezer. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler overstocked seafood mix 1st temp 59F at 2:15 cooling for 3 hrs, 2 nd temperature 56F cooling at 2:52.pm. At this current cooling rate product will not reach 41F within 4 hours, per operator products stored for 3 hours, operator iced down product. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink used for purposes other than handwashing. At prep area hand washing sink operator was washing vegetables in hand washing sink. Educated operator on proper hand washing use **Warning**

Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cook line cut tomatoes at 2:10pm(45F cooling) since 10am over 4 hours. mix raw seafood at 2:05pm(66F cooling) since 10am over 4 hours.Cooked Sauce bar area. Salsa at 3:20pm(49F cooling) since 11 am , over 4 hours Walk in cooler cut tomatoes at 2:35pm (50F cooling) since 10 am over 4 hours. Per operator products cooling for over 4 hours. Products did not cool to 41F within 4 hours. See Stop Sale. **Warning** - From follow-up inspection 2023-10-24: Cut tomato onion mix 59 f. At As per manager cut at 11:30 am . Manager voluntarily discarded. ( as per her they discard at 2 pm ) garlic,oil and onion 61 f second temperature after 20 minutes 60 f in flip top cooler in dining room. ( Garlic sauce from commissary add onions and oil on-site, garlic sauce container marked keep refrigerated ) as per manager mixed at 11:30 am. At this rate it will not reach 41 f within4 hours.**Admin Complaint** **Admin Complaint**

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cook line Raw fish over sauces Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-10-24: Raw fish and raw shell eggs stored behind sauce in flip top cooler on cook line. Explained and corrected. empanadas de pollo box stored on top of empanadas de carne in walk in cooler. As per manager both are raw. **Admin Complaint** **Corrected On-Site**

Intermediate - - From initial inspection : 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. Email procedures to operator **Corrective Action Taken** **Warning** - From follow-up inspection 2023-10-24: Same no procedures available. Emailed again to operator **Time Extended**

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Mop sink faucet broken **Warning** - From follow-up inspection 2023-10-24: Same. **Time Extended**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher when from dirty plates to rinsing hands on 3 compartment sink to clean plates with out washing hands properly in the hand washing sink. Employee washed hands properly **Corrected On-Site** **Warning**

High Priority - Employee switched from working with raw food ( raw chicken)to clean utensils without washing hands. Employee washed hands **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cook line Raw fish over sauces Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling under 3 compartment sink. Operator killed, sanitized areas **Corrective Action Taken** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cook line cut tomatoes at 2:10pm(45°F cooling) since 10am over 4 hours. mix raw seafood at 2:05pm(66°F cooling) since 10am over 4 hours.Cooked Sauce bar area. Salsa at 3:20pm(49°F cooling) since 11 am , over 4 hours Walk in cooler cut tomatoes at 2:35pm (50°F cooling) since 10 am over 4 hours. Per operator products cooling for over 4 hours. Products did not cool to 41°F within 4 hours. See Stop Sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Oil and garlic 98°F cold Holding, heavy cream 74°F cold Holding cheese 53°F cold Holding,. Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator moved products to inside of a cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cook line cut tomatoes at 2:10pm(45°F cooling) since 10am over 4 hours. mix raw seafood at 2:05pm(66°F cooling) since 10am over 4 hours.Cooked Sauce bar area. Salsa at 3:20pm(49°F cooling) since 11 am , over 4 hours Walk in cooler cut tomatoes at 2:35pm (50°F cooling) since 10 am over 4 hours. Per operator products cooling for over 4 hours. Products did not cool to 41°F within 4 hours. See Stop Sale. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator **Corrective Action Taken** **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. Email procedures to operator **Corrective Action Taken** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area Cooked shrimp at 2:25pm(112°F cooling) since 15 minutes ago, rechecked at 3pm same temperature Walk-in cooler Cooked chicken wings at 2:32pm (87°F cooling)since 30 minutes ago, rechecked at 3 pm same temperature Cook line At this current cooling rate products will not cool to 70°Within 2 hours. Cooked pasta at 2:05pm(50°F cooling) since 10am , rechecked at 3pm same temperature At this current cooling rate product will not cool to 41°F within 6 hour **Warning**

Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**

Basic - Plumbing system in disrepair. Mop sink faucet broken **Warning**

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Hands Clean and Properly Washed

Non-Food Contact Surfaces Clean

Approved Thawing Methods Used

Wiping Cloths Properly Used and Stored

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....clams 59°, shrimp 44°, octopus 58°, calamari 53° , corn 60°, salsa 48°sliced tomatoes 47°, cut lettuce 48°, shredded cheese 59° ,chicken stocked 58° in flip top reach in coolers at kitchen, per employee food being held less than four hours except chicken stocked, chicken stocked being held more than four hours, .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....clams 59°, shrimp 44°, octopus 58°, calamari 53° , corn 60°, salsa 48°sliced tomatoes 47°, cut lettuce 48°, shredded cheese 59° ,chicken stocked 58° in flip top reach in coolers at kitchen, per employee food being held less than four hours except chicken stocked, chicken stocked being held more than four hours, stop sale issue, employee discarded chicken stocked ..... clams 65°, calamari 53° at walk in cooler , employee stated food was thawing out that's made temperature high being held less than four hours. Employee moved walk in freezer. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use at all times...blocked by shelf at kitchen.

Intermediate - No chemical CHLORINE test kit provided when using sanitizer at warewashing machine

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/

Basic - Ice scoop handle in contact with ice in ice machine, ice bin at drive through. Employee properly stored **Corrected On-Site**

Food and Non-Food Contact Surfaces Designed and Constructed