BOHEMIAN LATIN GRILL

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cell phone then put on gloves and began to cook an order without first washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning

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

Intermediate - No probe thermometer provided to measure temperature of food products. 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 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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.AÂ Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Burgers any temperature. Operator posted consumer advisory during inspection. Corrected On-Site Warning

Basic - Ice buildup in both reach-in chest freezers. Repeat Violation Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter flip top. Repeat Violation Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Basic - Ceiling tiles soiled with food debris in back prep room. Warning

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. Warning

Basic - Ice buildup in reach-in freezer at front line and rear reach in freezer. Repeat Violation Warning

Basic - No conspicuously located ambient air temperature thermometer in holding units at front cookline. Warning

Basic - Water leaking from triple sink faucet. Repeat Violation Warning

High Priority - Employee touched face and then handled clean equipment without washing hands. Operator washed hands and put on gloves. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Prep room reach in cooler; container of raw fish stored on top of container of cooked chicken,operator stored properly. -Front line reach in cooler; raw pork belly over container of ready to eat portioned sauces. Operator stored properly. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of pink substance identified as sanitizer stored on handle of counter unit, operator labeled. Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer in back area. Warning

Basic - Interior of microwave has accumulation of grease/food debris. Warning

Basic - Interior of reach in drawer cooler unit under flat top in disrepair. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front line reach in cooler gaskets soiled. Warning

Basic - Water leaking from faucet in back prep room. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee answered phone calls, took customer food order at cash register with gloved hands then began preparing food orders for customers without washing hands, reviewed proper hand washing. Employee washed hands and changed gloves. Corrected On-Site Warning

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Operator placed items to be washed and sanitized. Corrective Action Taken Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -2 door reach in cooler; 2 door reach in cooler, operator removed. Corrected On-Site Warning

Basic - Equipment in poor repair. -Front line reach in cooler drawer not closing properly. Warning

Basic - Open dumpster lid. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. -Interior back door; wet mop, operator stored to dry. Corrected On-Site Warning

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Quat Sanitizer 400ppm Operator remade 200Ppm Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee answered cell phone then began prep no handbag or glove change.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat empanadas in cookline drawers. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint

Basic - A/C vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Bowl or other container with no handle used to dispense food. Bowl in shredded cheese. Operator removed. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go - Flan. Reviewed proper labeling with operator.

High Priority - Raw pork and Mahi stored behind not properly separated from ready-to-eat pulled pork and beef, in drawers under grill. Operator reversed. Corrected On-Site

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. Mahi 41°F in drawer under grill from last night, vacuum sealed.

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Pulled pork 48°F-53°F, cooked and frozen 2 days ago. Thawed and portioned yesterday in 2 door reach in cooler across triple sink. Stored stacked in closed containers, over stacked refrigerator could lead to air flow obstruction. Recommended storing cooked food on top shelf.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Pulled pork 48°F-53°F, cooked and frozen 2 days ago. Thawed and portioned yesterday in 2 door reach in cooler across triple sink. Stored stacked in closed containers, over stacked refrigerator could lead to air flow obstruction. Recommended storing cooked food on top shelf.

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. 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. Mahi 41°F in drawer under grill from last night, vacuum sealed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 80°F. Operator discarded water. Corrected On-Site

Basic - Food stored on floor. Bag of rice on floor in back kitchen. Rice moved to rice to shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (63°F); cooked chicken (62°F); raw shrimp (60°F). Operator states food has been above temperature less than 2 hours. Operator placed food on ice and switched power outlets Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (124°F - Hot Holding). Operator reheated rice. Observed at 167°F. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Gaskets on reach in cooler in prep area

Basic - Food stored on floor. Tomatoes on floor in prep area. Operator placed on shelf Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers stored above plantains and fish in white reach in freezer, not all commercially packaged. Raw foods moved and properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) chimichurri sauce (78°F) on prep table.less than 1 hour per Manager. Container moved to inside cooler 2) cheese (48°F); salsa (48°F); cut tomatoes (48°F); guacamole (48°F) in flip top cooler at cook line. Manager stated foods in cooler less than 3 hours and moved containers to alternate coolers with ice to quick chill. Corrective Action Taken