LAS BRAZA'S MEXICAN GRILL

High Priority - Nonfood-grade bags used in direct contact with food. Plastic shopping bags used to line food container and hold food in cold holding and hot holding.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like build up on dispenser for slush drinks, inside ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust, mold-like build up on vents in kitchen, soiled air filter needs to be changed in kitchen.

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

Basic - Equipment in poor repair. Broken latch and handle on walk-in cooler door.

Basic - Food stored on floor. Oil stored on floor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef 45F. Walk In Cooler Ownermoved item to chest freezer Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed salsa 93F in walk in cooler at 3:15. Per employee cooked and cooling since 11:00. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice 85F and shredded chicken 83F in hot hold cabinet at 3:30. Per employee held since 11:00. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at kitchen area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep area. Employee stored paper towels during inspection. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink in prep area. Employee stored soap during inspection. Corrected On-Site

Basic - Accumulation of water on floor in front of walk in cooler door.

Basic - Ice bucket stored on floor not inverted between uses.

Basic - No handwashing sign provided at a hand sink used by food employees. Provided employee with hand wash sign during inspection.

Basic - Observed wet mop stored in bucket not allowing to properly air dry at dry storage area.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed rice stored in non food grade bags in walk in cooler and on hot hold line in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen prep area. Employee restocked. Corrected On-Site

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. One cook in kitchen and one server over 60 days with no training.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked while still wet.

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. Oberved 3 compartment sink at bar set up rinse, wash and dump sink. Not correct order and no sanitizer.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks and knives stored with food contact side up.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed three raw chicken tenderloins 46F in some parts on top of make table at cook line at 1:30. Per manager since 11:30. Manager covered chicken so it can properly maintain cold temperature. New temperature at 2:00: 40F. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling in walk in cooler and accumulation of grease on hood at cook line.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No soap or paper towels provided at handwash sink. Observed manager place soap and paper towels at sink. Corrected On-Site

High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Observed spray bottle with quaternary sanitizer at 0ppm. Retested at 300ppm. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple compartment sink sanitizer at 0ppm. Observed employee drain and replace sanitizer and cold water was used while dispensing. Retested at 300ppm. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed bowl being used to scoop salt. Observed manager remove bowl. Corrected On-Site

Basic - Hole in or other damage to wall nearby walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above ready to eat beef brisket. Observed manager remove eggs from above brisket. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bean soup cooked at 11:30am hot held at 110°F. Observed bean soup reheated to 179°F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine interior soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Observed manager place paper towels at sink. Corrected On-Site

Intermediate - No soap provided at handwash sinks in kitchen. Observed manager place soap at sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water from handwash sink in bar reach a maximum temperature of 73°F. Observed manager turn on hot water. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense salt and sugar. Observed manager remove bowls with no handle. Corrected On-Site

Basic - Reach-in freezer for clean glasses shelves with rust that has pitted the surface.

Basic - Wet wiping cloth used to carry-out containers. Observed employee discard carry out container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa cups in ice bath that melted at 12pm cold held at 61°F. Observed manager place salsa in new ice bath. Observed beef being thawed at room since 1pm held 53°F at 2:50pm. Observed manager place beef in walk-in cooler. Corrective Action Taken

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. Wait staff and kitchen staff.

Basic - Dead roaches on premises. Observed 2 dead on floor by triple compartment sink. Observed manager remove dead roaches and clean and sanitize surfaces. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed beef being thawed at room since 1pm held 53°F at 2:50pm. Observed manager place beef in walk-in cooler. Corrective Action Taken