Mcflamingo

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. The only food handler certification on site expired in 2023 and the only other food handler on site that has been working over 60 days does not have any proof of training. **Warning** - From follow-up inspection 2024-10-29: 60 day callback from original inspection **Time Extended**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee on cook line began to wipe down equipment and tables with soapy wet cloth with gloved hands and switched tasks to handle clean utensils without changing gloves and washing hands first. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut romaine (49F - Cold Holding); cut tomatoes (50F - Cold Holding); hummus (50F,49F - Cold Holding); blue cheese (51F - Cold Holding) all items in flip top reach in cooler on make line closest to register at front counter, per manager lid was left open for several hours, lid closed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. The only food handler certification on site expired in 2023 and the only other food handler on site that has been working over 60 days does not have any proof of training. **Warning**

Basic - Current Hotel and Restaurant license not displayed. Last year's license by front door.

Basic - Floor soiled/has accumulation of debris. Under grills on cook line.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between grill on top of reach in cooler on cook line. **Repeat Violation**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cauliflower stored over washed jalapeños in standing reach in cooler near dish area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored in soapy water buckets between uses. **Repeat Violation**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm. Operator replaced the sanitizer and primed machine to 200ppm. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the cook line reach in cooler drawers, mushrooms (53F - Cold Holding); cooked potatoes (51F - Cold Holding). Operator discarded the items from the cook line. Flip top reach in cooler opposite the grill, cut tomatoes (46F - Cold Holding); cut green tomatoes (47F - Cold Holding); sweet potatoes (48F - Cold Holding); cooked jalapeños (48F - Cold Holding); hummus (46F - Cold Holding). Operator instructed employees to discard time/temperature control food for safety from the cooler. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the hand wash sink, cut tomatoes (47F - Cold Holding); cut green tomatoes (46F - Cold Holding); sweet potatoes (45F - Cold Holding) and in the reach in cooler opposite the grill closest to the register, cut tomatoes (46F - Cold Holding); cut green tomatoes (47F - Cold Holding); sweet potatoes (48F - Cold Holding); cooked jalapeños (48F - Cold Holding); hummus (46F - Cold Holding). Per operator lids left open and product moved during the rush, operator placed all items on ice and put the products into the reach in cooler. In the cook line reach in cooler drawers, mushrooms (53F - Cold Holding); cooked potatoes (51F - Cold Holding). Operator discarded the items from the cook line. At conclusion of inspection some products in reach in cooler opposite the hand wash sink in temperature range or cooling and almost in temperature range. Flip top reach in cooler opposite the grill operator had employees discard. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In use cutting board on the prep station has build up of food residue staining.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for the chlorine dish 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/ At time of inspection 4 food handling employees present with no certified food manager.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler drawers door gasket has food debris build up. **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table closest to the front register. Operator relocated the wet wiping cloth. Sanitizer solution bucket at 0ppm quaternary, operator replaced the sanitizer solution. **Corrected On-Site**

Basic - Single-service articles improperly stored. Single service drink kinds stored on the floor of the dry storage area.

Basic - Employee eating in a food preparation or other restricted area. Employee food on prep table closest to the front register. Operator relocated the employee food. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler under the flat top grill bottom drawer; potatoes (47F - Cold Holding); mushroom caps (49F - Cold Holding) per operator stored in cooler over night. Operator removed the items to be discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler under the flat top grill bottom drawer; potatoes (47F - Cold Holding); mushroom caps (49F - Cold Holding) per operator stored in cooler over night. Operator removed the items to be discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf closest to the end of the cook line and ware washing area, clean plastic containers stacked while wet. **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at the center of the main cook line missing employee hand wash signage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the main cook line, sides of the flat top grills have build up of grease/food debris. Reach in cooler under the flat top grill has build up of food debris in the door gasket.

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. Reduced oxygen packaged fish thawing in sealed bag on the bottom shelf of the standup reach in cooler in the prep area.

High Priority - Raw animal food stored over or with unwashed produce. In the three door reach in cooler, raw shell eggs stored over container of unwashed ginger. Operator relocated the eggs to the correct storage location. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler closest to the register, sweet potatoes (51F - Cold Holding). Operator discarded the product.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler closest to the register, sweet potatoes (51F - Cold Holding). Operator discarded the product. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf at the entrance to the main cook line, clean plastic containers stacked while wet.

Basic - Hood filter missing from automatic fire suppression/exhaust system. One missing hood filter on the main cook line.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wash cloth solution of soap and water no sanitizer stored on the floor on the main cook line. Operator relocated to the correct storage location. **Repeat Violation**

High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license expired on 06/01/2022. Operator was able to renew the license during the inspection. **Corrected On-Site**

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer solution buckets on line are a mixture of soap and water no sanitizer solution in sanitizer buckets.