EL CHURRASCO GRILL

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. Observed employee handle soiled wiping cloth then proceed to prep tortillas without washing hands. Advised operator and employees of proper hand washing Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauces at lower boy stainless reach in cooler at front cook line Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tilapia 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. See stop sale

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee ring out wiping cloth inside hand wash sink

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.

Basic - Observed bucket of carrots stored on floor of walk in cooler

Basic - Bowl or other container with no handle used to dispense food.

Basic - Commercially processed reduced oxygen packaged tilapia 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. See stop sale

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on food dry storage shelves

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken tamales (64F - Cooling at 1:00 PM since 7:0 At current rate of cooling, items did not reach from 135F to 41F within 6 hours. See stop sale.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken, then proceed to handle clean sugar container, and plate ready to eat foods with clean food utensils without washing hands. Advised employees with operator to clean hands properly.

High Priority - Metal stem-type thermometer soiled. Observed probe thermometer soiled with debris. Advised operator to clean.

High Priority - Nonfood-grade bags used in direct contact with food. Observed flour tortillas in direct contact with non food safe " thank you" bags Operator removed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat potatoes in walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken at 11af hot holding at 1:20 Per operator, items placed on steam table in at 7am, items out of temperature for more than 4 hours, 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 fried chicken at 111F (hot holding )at 1:20 Per operator, items placed on steam table in at 7am, items out of temperature for more than 4 hours, see stop sale. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed hydrogen peroxide stored over rice, dry beans at dry storage shelf in back kitchen. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken tamales in metal pan in walk in cooler near cooler door (64F - Cooling at 1:00 PM since 7:00-63F at 1:45) At current rate of cooling, items did not reach from 135F to 41F within 6 hours. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Observed lean dishes inside hand wash sink at front counter. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand wash sink at from kitchen . Operator provided sign Corrected On-Site

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. Observed employee without gloves touching taco shells with bare hands . Operator washed hands and put on gloves. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed beef in to go bags in freezer at cook line Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce Observed raw shelled eggs above unwashed peppers . Operator removed the eggs .. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (91-99F - Cold Holding) Operator placed in oven to reheat. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed grill cleaning above salt. Operator removed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose Bibb next to hand sink at cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand sink. Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of water on prep table in kitchen.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes only being washed and rinsed, no sanitizing solution set up. Operator set up 3 compartment sink with chlorine sanitizer at 50 ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Observed tortillas in direct contact with non food grade "thank you" bags in low boy reach in cooler on cook line. observed raw pork in direct contact with non food grade "thank you" bags in walk in cooler Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat carrots and celery in walk in cooler. Operator store items properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table: cooked chicken wings (90F-hot holding); plantains (83F - Hot Holding) per operator, items placed at steam table at 1:30 and left out of temperature for approximately 2 hours. Advised operator to reheat to 165F within 2 hours or chill to 41F within 2 hours. Operator voluntarily discarded. Repeat Violation Admin Complaint

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled with food debris at cookline.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 67°F-70°F in walk in cooler cooked yesterday. Not prepped or cooked today. Beans are in a deep covered container. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 67°F-70°F in walk in cooler cooked yesterday. Not prepped or cooked today. Beans are in a deep covered container.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer washed and rinsed dishes only . No sanitizer set up. Dish washer set up sanitizer chlorine 75ppm and sanitized dishes. Corrected On-Site

High Priority - Nonfood-grade to go bags used in direct contact with tortillas in prep area. Cook removed bags. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and raw beef over cooked beans in walk in cooler. Cook removed beans. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork chops 94°F hot holding for less than 2 hours in front buffet line. Cook returned chops into the oven and reheated to 174°F for further hot holding. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at entrance to kitchen used as a dump sink. Reviewed proper procedures with employee. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed tortillas stored and in direct contact with thank you Togo bag at reach in cooler in cook line area. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over plantains reach in freezer in dish/prep area. Raw beef opened from commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

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. cooked salsa (47F - Cold Holding) Observed container of house made cooked tomato salsa at tall sliding reach in cooler by ice cream cooler. Per operator, not prepared or portioned today. Per operator, held overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked salsa (47F - Cold Holding) Observed container of house made cooked tomato salsa at tall sliding reach in cooler by ice cream cooler. Per operator, not prepared or portioned today. Per operator, held overnight. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front hot wells: baked chicken (103F - Hot Holding) Observed large pan of baked chicken filled to top of pan. Per operator, out of temperature for 1 hour. Operator returned to oven, rechecked 145F hot holding. Corrected On-Site

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. Procedure sent to operator. Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tall reach in by ice cream cooler: milk (50F - Cooling) at 3:55 since 1:55 - 50F at 4:10 Per operator, went to restaurant depot to purchase milk and other products. Per operator, milk out of temperature for 2 hours. At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler to quick chill. Advised operator not to store products that require temperature control in sliding reach in cooler by ice cream cooler. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tortilla with raw shrimp/prep cooler/corrective action taken/operator separated both products. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By hand wash sink/cook line

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. Corrective action taken/operator printed plan. Corrective Action Taken

Basic - Stored food not covered. Sugar/storage area/corrective action taken/operator covered foods. Corrective Action Taken

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. Open raw burgers over french fries in Reach-in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup 126f pork 110f in front buffet table, Less than 4 hours, reheated to Hot hold. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test papers available.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

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.

Basic - Bathroom facility in disrepair. No seat on mens restroom toilet.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back prep room. In ladies restroom.

Basic - Working containers of food removed from original container not identified by common name. Dry food bins.

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. Salsa (51°F - Cold Holding); cheese (51°F - Cold Holding). milk (50°F - Cold Holding)See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa (51°F - Cold Holding); cheese (51°F - Cold Holding). milk (50°F - Cold Holding)See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced tomato at 2:30, ambient cooling since 2:00 (54°F - Cooling); sliced tomato at 2:45 (53°F - Cooling). Tomatoes not cooling properly. Operator moved tomatoes to cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork chops (93°F - Hot Holding); boiled potatoes (93°F - Hot Holding); pasta salad (93°F - Hot Holding). Items had been on the line for under 2 hours. Operator removed for reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, in use cutting board and nearby prep table are dusty and soiled with food debris. Operator has no sanitizer set up.

Basic - Employee beverage container on top of the make table.

Basic - Plumbing system in disrepair. Hand wash sink by cook line, the drainpipe is broken.

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

Basic - Stored food not covered. Chicken and beef in chest freezer not covered.