RODIZIO GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above cooked beef scraps in the walk in cooler, operator moved raw beef. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish in the walk in cooler, operator moved raw fish to another shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on cutting board on the cook line, operator moved cell phone. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee on cook line with no hair restraint. Operator provided hat for employee. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler by the entrance on the left with torn gaskets.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken cleaned and rebagged above commercially packed vegetables. Operator moved chicken to lower location. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottles. Corrected On-Site

Basic - Accumulation of black/gray-like substance in the interior of the ice machine/bin.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge no operating.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container. Operator labeled container. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishware put away after washing, still soiled. Dishes washed and sanitized immediately Corrected On-Site

High Priority - Toxic substance/chemical improperly stored, sanitizer bucket stored on food prep area Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in water 75°F . Water removed Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Coffee filters uncovered Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.

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 - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cut limes with bare hands, employee educated on proper gloves and utensil use. Employee discontinued touching food with bare hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cut pineapples Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 48°F cold holding in reachin cooler Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 119°F hot holding, potatoes voluntarily discarded Corrective Action Taken Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on food prep area Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in ice water.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site