GRUB

Basic - Equipment in poor repair. Observed rust pitted surfaces on bottom shelf of food preparation tables in prep area next to handwashing sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung to dry in mop bucket in kitchen next to 3 compartment sink. Operator hung mop to dry. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quaternary sanitizer in 3 compartment sink to strong. Operator corrected solution to 200ppm. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on food prep table in front kitchen area. Operator removed beverage. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on pan on shelf in dish area. Operator removed label. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed debris build up on the top of the dish machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no employee hand wash sign at the bar sink.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom doors not self closing.

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. Emailed a copy to Person in charge and explained procedures.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed empanadas (116F - Hot Holding) . Per operator the empanadas were held on hot hold temperature for 15 minutes. Operator reheated empanadas over 165F. Corrected On-Site

High Priority - Ready to eat food stored under or with unwashed produce. Observed lettuce cut stored with unwashed uncut lettuce. Observed box of unwashed tomatoes stored above bleu cheese and Parmesan cheese. Operator separated food so that unwashed food was stored together away from ready to eat. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter and hose added at mop sink, hose with no vacuum breaker. Operator removed hose and plans to get vacuum breaker before putting hose back on splitter. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Benjamin Sato

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine dish wash machine, no test strips available. Educated operator.

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. Kevin and Teagan.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed both unisex bathrooms with hot water at a temperature of 80F. Educated operator.

Basic - Covered waste receptacle not provided in unisex bathroom. Observed two unisex bathrooms, no covered receptacle in either. Educated operator.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed about 4 drinks through prep area, cook line. Educated operator.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed watch on cook. Cook removed watch. Corrected On-Site

Basic - Food stored on floor. Observed two jugs of oil on floor near fryer. Operator moved to storage of 6" off ground. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees, by smoker/dish wash area. Educated operator.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed at sani buckets at cook line 0 ppm quaternary ammonium. Ew reading 300 ppm quaternary ammonium. Corrected On-Site