LUGO'S GRILL

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One sealed reduced oxygen package containing whitefish thawed inside reduced oxygen packaging. The fish is completely thawed. The package does have a label indicating the fish must be removed from packaging prior to thawing.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager, R. Lugo, has no proof of manager certification. This manager was the manager in-charge during the last inspection.

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/ Inspector observed four employees working with and handling food without a certified food manager present.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One sealed reduced oxygen package containing whitefish thawed inside reduced oxygen packaging. The fish is completely thawed. The package does have a label indicating the fish must be removed from packaging prior to thawing. Stop sale issued.

Basic - Dead roaches on premises. One dead roach on floor in storage room in hallway. Manager swept the area during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and mail stored directly on top of deli slicer at cookline. Manager removed both items from the area during this inspection. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on drying shelf in warewash area.

Basic - Equipment in poor repair. Two nonfunctional coolers in bar area. No TCS foods stored inside. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle at cookline. Manager removed the tongs from the area during this inspection. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water draining very slowly at handwash sink at dish machine.

Basic - Unnecessary items/unused equipment on the premises. Discarded door stored behind dumpster.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unsealed wood on walls inside food storage room in hallway.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board a refrigerated make-table. Manager returned the cloth to the sanitizer bucket during this inspection. Corrected On-Site

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Establishment has had a change of ownership and continued to operate. License issued today. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tube of raw ground beef stored on shelf directly above pan containing au jus inside reach-in cooler in storage area. Manager moved the raw ground beef to the bottom shelf during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated make-table at cookline: pork (58F - Cold Holding); ground beef (50F - Cold Holding); beef (45F - Cold Holding). Manager stated the items were left at room temperature during lunch for approximately 90 minutes. Manager added ice to all items and moved them into a freezer to rapidly cool to 41F. pork (58F 2:30, 33F 3:30 - Cooling); ground beef (50F 2:30, 34F 3:30 - Cooling); beef (45F 2:45, 33F 3:30- Cooling) Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Two aerosol cans containing "Glade" air freshener and oven cleaner stored on shelf near cookline directly beside containers of seasoning. Employee removed both chemicals from the shelf during this inspection. Corrected On-Site

Basic - Equipment in poor repair. Several nonfunctional coolers in storage and bar area.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. 1. Roll of duct tape stored on top of deli slicer. 2. Leaf blower stored on top of unused cooler in bar area. Both were removed during this inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored down inside mop bucket in chemical storage closet.