TOP ACAI BY COZINHA FRAN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stick of butter 64° in flip top reach in cooler in the kitchen. Butter was placed above load line on top of lid of cheese, less than four hours ago per operator. Operator placed in cooler to quick chill. Warning

Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Operator drying beef/picanha at the establishment without HCCAP plan. Warning

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

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. Warning

Intermediate - No soap provided at handwash sink in the prep area or kitchen hand sinks. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop inside salt at food prep table in the kitchen. Operator removed. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on food prep table by cookline. Operator removed. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Unlabeled container of salt on food prep table opposite cook line in the kitchen. Operator labeled "salt". Corrected On-Site Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired more than sixty days confirmation number is 226047184. Paid Manager paid over phone Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef. Manager moved items Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen Manager replaced batteries Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager turned hot water on Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Less than sixty days

High Priority - Raw animal food stored over or with unwashed produce.raw shelled eggs over fruits. Chef moved eggs to different unit Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front prep room hand wash sink no hot water.

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.

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

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in front prep room not reaching 100°

Basic - Hole in or other damage to wall. Hole in the wall behind the stove.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In standing unit in kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. In the restroom