GUIRA AND TAMBORA RESTAURANT

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling cleaned and sanitized dishware immediately after washing and rinsing dirty dishes without washing hands first. Manager translated procedures and employee began washing hands. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by triple sink. Employee labeled as alcohol. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food.

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp stored above unwashed produce in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat plantains at cook line flip top. Operator reorganized Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine, instructed operator on proper concentration, operator remade and retested at 100ppm chlorine Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bathroom hand wash sink. Operator refilled Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above prep table in kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at cook line flip top. Hood filters soiled

Basic - Old labels stuck to food containers after cleaning. Operator started to remove Corrective Action Taken

Basic - Operator does not permit customers to use bathroom. Sign on door stating bathroom out of order. Discussed with operator. Operator removed Corrected On-Site

Basic - - From initial inspection : Basic - 1 Light shield missing in kitchen. Warning - From follow-up inspection 2025-06-26: Next unannounced Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, raw beef stored above cooked beef in reach in cooler. Operator reorganized Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at kitchen hand wash sink. Operator provided Corrected On-Site

Basic - Food stored on floor. Cases of raw chicken stored on floor in walk in cooler

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

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. Bulletin printed and provided. Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hot and cold water pressure at kitchen hand sink very low.

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

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. Two employees newly hired 2-3 weeks with no proof of responsibility for reporting. Bulletin printed and signed by both employees during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) Multiple containers and portioned foods in reach in freezers not date marked when prepared. 2) In walk in cooler, portioned house potato salad missing date mark. Per manager made morning of 4-28.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at kitchen hand wash sink turned off. Manager turned water back on. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing equipment in middle sink and rinsing with no sanitizer sink set up. Reviewed with manager proper setup for sinks and employee correctly set up triple sink. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Two containers frozen food on prep table thawing under ambient temperature. Manager moved foods to reach-in cooler. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the sink in the kitchen. Paper towels were supplied by the person in charge. Corrected On-Site

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the sink in the kitchen.

Basic - Bowl or other container with no handle used to dispense food. Inside the ice machine, a bowl was being used to dispense ice. The bowl was removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/01/2022

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

Basic - Employee with no hair restraint while engaging in food preparation. Main kitchen- observed cook cooking and preparing food for customers and wearing no hair restraint.

Basic - In-use tongs stored on equipment door handle between uses. Main kitchen oven- observed tongs hanging on oven door handle.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen steam table- observed service utensils being stored inside standing water 81 degrees F.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen prep table- observed squeeze bottles of sauces with no labeling.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2022-09-20: Still observed Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2022-09-20: No proof of Manager Certification for Establishment Manger Peter Garcia Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-09-20: No proof of Employee training Admin Complaint

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Left and right side back entrance door Warning - From follow-up inspection 2022-09-20: Still observed Time Extended

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed in the Low reach in Atosa; ambient (52°F - Cold Holding)