ALAMOD CARIBBEAN RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen, under no temperature control, cooked turkey (64F - Cold Holding). Per manager, not prepared or portioned today and out of cooler approximately 45-60 minutes. Manager placed turkey back in cooler to rechill. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at triple sink. Reviewed proper procedures with employee to always use hand sinks only. Corrective Action Taken

Basic - Food stored on floor. Container of fryer oil and case of chayote squash on floor in prep area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom microwave opposite walk in cooler has food debris buildup.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings stored above raw beef in cook line flip top cooler. Operator reorganized Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of lubricant oil stored on dry storage shelf. Operator properly stored Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in men's restroom. Operator refilled Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at cook line

Basic - Ice buildup in reach-in freezer. Observed at glass top slider at front counter

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spatula stored in container of akra. Operator removed Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. 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 2024-12-13: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket at cook line flip top in poor repair Warning - From follow-up inspection 2024-12-13: Next unannounced Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above bags of carrots and cabbage in walk in cooler. Manager inverted . Corrected On-Site Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Spoon stored in kitchen hand wash sink Employee removed. Corrected On-Site

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

Intermediate - No soap provided at handwash sink front counter. Manager provided. Corrected On-Site

Basic - Bucket of Pikliz stored on floor in walk in cooler. Manager elevated. Corrected On-Site

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Bags of peas, Shrimps fries, passion fruits purée in Haier not frozen. Per Manager food items in unit less than 4 hours. Manager moved items to freezer display case front counter. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked rice in walk in cooler. Operator removed raw shell eggs. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen used to stored equipment.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on meat sauce stored in walk in cooler. Per operator, sauce cooked on 04/03/24 in the morning.

Basic - Food stored on floor. Observed various food items stored on kitchen floor.

Basic - No copy of latest inspection report available.

Basic - Stored food not covered. Observed an uncovered container with meat sauce stored in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above bag of carrots and container of cooked rice in walk in cooler. Manager inverted. Corrected On-Site

Basic - Case of cooking oil stored on floor in kitchen. Manager elevated. Corrected On-Site

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. Observed the chlorine at 0ppm.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the front flip top cooler. Cooked turkey and cooked pork not date marked. Per the operator the items were prepared yesterday. Operator added date marks.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the substance on the front of the ice deflector. The operator protected the ice and cleaned and sanitized the deflector. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Observed in the floor drain under the three compartment sink has standing water and drains slow.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed on the cooktop, ; turkey (125°F - Cooling) at 11:45 for 30 minutes retested after 30 minutes at 109°F. Observed the turkey in a large cast iron kettle with a tight fitting lid. Reviewed proper cooler methods with operator. Operator transferred item to alternate container and placed in the walk-in cooler to increase the cooling process. Corrective Action Taken

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. During calibration at 32° on the Inspector's thermometer, operator's thermometer read 19°F. Reviewed adjustment and recalibrated thermometer to 32°F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a Bain Marie pan in the hand sink by the three compartment sink. Operator removed the pan. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the front flip top cooler, cooked pork chunks not date marked. Per the operator the item was prepared yesterday. Operator added date mark. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee acquired hair restraint. Corrected On-Site