RIO'S CAFE & GRILL

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...00 ppm.

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...server. Server washing hands after discussed. 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 above raw sausages in reach in cooler at kitchen. Employee properly stored food. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chicken patty 47°, beef patty 49°, chicken pie 50° in tall door reach in cooler at kitchen food being more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chicken patty 47°, beef patty 49°, chicken pie 50° in tall door reach in cooler at kitchen food being more than four hours. Stop sale issue . Employee discarded food.........quinoa 65°, beats 54°, pico de gallo 54°, potato salad 59°, potato sticks 53°, cucumber salad with tomatoes 57° in cold hold buffet line being held less than four hours. Time marked on food. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding chicken pie 111°, chicken patty 123° in hot holding box being held less than four hours. Employee time marked on food Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...stored cup , dumped drinks in handwashing sink. Employee cleaned Corrected On-Site

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.

Intermediate - No soap provided at handwash sink at kitchen. Operator provided. 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...chicken pie cooked 4 days ago in reach cooler . Employee discarded food due abuse temperature. Corrected On-Site