Terrazas at Hyde

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Flip top / reach in cooler opposite flat grill ; raw beef burgers (45F - Cold Holding); pico de gallo (46F - Cold Holding); American cheese (47F - Cold Holding). Foods held in unit less than 4 hours ago. Operator placed foods on ice to quick chill. * corrected action taken * Cooked fish (50F - Cold Holding) held in unit overnight per chef. Chef discarded . See stop sale Foods not prepared or portioned today. 2. Butter packets (58F ), cream cheese (60F ) held on wait station under no temperature control for food safety , foods held less than 4 hours ago . Operator placed inside reach in cooler to quick chill. * corrected action taken*. **Warning** - From follow-up inspection 2024-12-17: #1. Flip top cooler in cook line ; Cooked chicken 46F cold holding , cooked onions 50F cold holding , sliced cheese 52F cold holding. Foods pulled from walk in cooler less than 4 hours ago. Foods not prepared or portioned today. Operator placed foods on ice to quick chill. **Admin Complaint** **Corrective Action Taken**

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-12-17: Observed same **Time Extended**

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on sandwich line behind front counter. **Warning** - From follow-up inspection 2024-12-17: Observed same **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. Chest freezer door falling off when opened behind front counter . **Warning** - From follow-up inspection 2024-12-17: Observed same **Time Extended**

Supervisor/Person in Charge Present

Employee Health Policies Present

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Proper Sanitizer Contact Time and Concentration

Lighting Adequate; Required Shields in Place

Wiping Cloths Properly Used and Stored

Approved Thawing Methods Used

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. **Repeat Violation**

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over tuna and calamari in walk-in cooler. Operator placed chicken on lower shelf **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon over Rte sauce in True 2 door cooler on cook line. Operator placed on lower shelf. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed short rib sauce (121F - Hot Holding) held out of temperature less than one hours. Operator reheated **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use at all times. Observed pots and pans stored in front of hand washing sink

Intermediate - Handwash sink used for purposes other than handwashing. Observed tongs stored in hand washing sink.

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/

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside right side of ice machine accumulation of black/green mold-like substance

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup in Chimichurri in flip top cooler. Operator removed. **Corrected On-Site**

Basic - Soiled dry wiping cloth in use on cook line .

Basic - Standing water in bottom of reach-in-cooler flip top cooler on cook line

Food Obtained from Approved Sources

Food Received at Proper Temperature

Potentially Hazardous Food Held at Proper Temperature

Proper Hot and Cold Holding Temperatures

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, container of raw chicken above container of raw steaks.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) At front counter salad cooler, containers of raw fish above containers of cooked chicken. 2) In walk in cooler, containers of raw chicken and steaks above container of cooked octopus and boxed bag milk.

High Priority - Raw animal food stored over or with unwashed produce. On speed rack in walk in cooler, raw beef and fish on tray above tray of tomatoes.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

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. Provided Big 6 bulletin in Spanish for employees and managers **Corrective Action Taken**

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/ PIC Freddy rodriguez

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At first front counter hand sink. PIC replaced. **Corrected On-Site**

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

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. Thawed tuna still in ROP packaging in right fliptop cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee water bottle in tray beside clean pans and containers at dish area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee backpack on shelf with chemicals above dish machine. 2) Employee phone in tray on dirty glass rack at dish area.

Basic - Floor tiles missing and/or in disrepair. Metal floor plates in walk in cooler damaged.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Two containers with whole turkeys and one with ribs thawing at room temperature in standing water. Employee moved to walk in cooler. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on True reach in cooler have mold like buildup.

Basic - Old labels stuck to food containers after cleaning. Old labels on clean plastic containers in dish area and on plastic containers in walk in cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water bottle in cooler on cook line.

Basic - Sanitizer bucket stored on floor or with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets in kitchen stored directly on floor without being in double container.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets at cook line reading 0ppm quaternary.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front counter ham and cheese quiche (67F - Cold Holding). Per employee delivered @ 6:30am and put on display. Employee moved quiche to cooler to rechill and left one slice for display purposes only. **Corrective Action Taken**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available. Test strips brought from companion property upstairs. **Corrected On-Site**

Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer being brought from companion restaurant upstairs. **Corrective Action Taken**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at 400ppm quaternary. Employee remade to correct 200ppm **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cooked pasta (51F - Cold Holding); cooked octopus (52F - Cold Holding). Per manager, both items in cooler overnight. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler cooked pasta (51F - Cold Holding); cooked octopus (52F - Cold Holding). Per manager, both items in cooler overnight.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like build up on wall of ice machine.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook has wet towel for quick wiping of cutting board on cook line. Cook discarded towel to dirty linen bag. **Corrected On-Site**