Mc Kitchen

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed 4 tuna units still inside package I sidewalk in cooler. As per operator since the night before.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with an expire license since 10/1/25. **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw turkey patties stored over cooked bolognese inside walk on freezer. Operator rearranged properly. Observed raw chicken over washed potatoes inside walk on cooler. Operator rearranged properly. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for clams.

Basic - Single-service articles not stored inverted or protected from contamination. Observed pizza boxes not inverted over shelve next to ice machine. Operator inverted the boxes. **Corrected On-Site**

Basic - 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. Observed 4 tuna units still inside package I sidewalk in cooler. As per operator since the night before.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal cup on prep table at bakery. Operator removed the item. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table at pizza station. Operator removed the phone.

Basic - Floor area(s) covered with standing water. Observed standing water next to ice machine.

Basic - Stored food not covered. Observed cooked bolognese, turkey patties not covered inside walk in freezer. Operator covered products. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**

Basic - 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. Observed one packet with raw tuna completely thawed inside ROP Packaging at cooler front counter. Chef immediately discarded product. **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen.

Basic - Old labels stuck to food containers after cleaning. Observed at drying boards clean containers with old labels stuck on them. **Repeat Violation**

Basic - Water leaking from pipe and/or faucet/handle. Observed on hand sink at kitchen.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a bottle water. Manager moved and stored properly. **Corrected On-Site**

Basic - Equipment in poor repair. Observed gaskets torn in prep refrigerated tables at cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer Floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled above pizza oven and above grill.

Basic - Old labels stuck to food containers after cleaning. Observed clean containers at drying rack with all labels.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, temped: 112.5F, 134.7F, 148.3F. Operator re-ran multiple times, temped 158.9F. **Corrected On-Site**

Intermediate - Clam and mussel tags not marked with last date served. Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**

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.

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/ Fredy Leon, expired on 03/19/2024.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used as dump sink at bar. Observed ice cubes in handwash sink at kitchen.

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee drinks stored on cutting boards at cook line. Operator removed drinks. **Corrected On-Site** **Repeat Violation**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese (47F - Cold Holding); tomatoes (46F - Cold Holding); cheese (48F - Cold Holding); lettuce (47F - Cold Holding); ham (47F - Cold Holding); turkey (47F - Cold Holding) at mercado restaurant in reach in cooler, operator stated she is constantly opening cooler and lid kept open, he placed ice in bottom of unit to help cool fridge down. mushroom (64F - Cold Holding); rice cake (61F - Cold Holding); tomatoes (63F - Cold Holding); bacon (61F - Cold Holding) items in top portion of cooler in the middle of cooks line, cooler was turned off, operator turned unit on and moved all items to walk in freezer to rapidly drop. Retemps were taken items were dropping but not quite to 41F or below. meat sauce (49F - Cold Holding) item next to red sauce cooling at 118, manager placed meat sauce down below to drop temp. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-31: Mercado: Blue cheese 40, cooked onions 39, ham 42, turkey 42. Cooks line: mushroom 49, tomatoes 62 cooling 1 hour, red sauce 41, meat sauce 40, cheese 53. Ice was placed on items. **Admin Complaint**