BUBBAKOO'S BURRITOS

High Priority - Dented/rusted cans present. See stop sale. At dry storage, #10 cans of pineapple and tomatoes-Dented. See stop sale.

Basic - Plumbing system in disrepair. At walk in cooler, water dripping from vent, improper drainage.

High Priority - Employee at cash register failed to wash hands before putting on gloves to initiate a task working with food. Reviewed hand washing, employee washed hands and put on gloves. Corrected On-Site

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/

Basic - Equipment in poor repair, water leaking from ceiling vent in walk in cooler. Repeat Violation

Basic - Floor area(s) covered with standing water in back prep room under single service soufflé cups storage rack.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in unit gaskets soiled.

Basic - Wall soiled with accumulated grease, food debris in back prep room by food warmers.

Basic - Water leaking from triple sink faucet and handle.

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of sweet corn.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle soiled wet wiping cloth then began preparing burrito taking a portion of parsley from pan; no glove change; no hand wash. Advised operator that employee should wash hands. See stop sale for parsley.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on soiled shirt then prepared cooked chicken at fryer; no hand wash. Advised operator that employee should wash hands.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. Observed employee handle soiled wet wiping cloth then began preparing burrito taking a portion of parsley from pan; no glove change; no hand wash. See stop sale for parsley.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At low boy freezer: raw steak patties stored over churros portioned in pans. Advised operator to store properly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter make table: salsa (47F - Cold Holding); cooked corn (46F - Cold Holding) As per operator, moved to the top compartment of table and stored less than 4 hours. Advised operator to quick chill. Not prepped or portioned today. Advised operator to quick chill.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on chiwawas and crispy chicken at front counter. As per operator, stored since 11am. Operator time marked. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table in backend of kitchen: cooked ground beef (132F - Hot Holding) As per operator, stored since approximately 2 hours. Advised operator to reheat to 165+F.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked shrimp (45F at 12:00pm; 45F at 12:35pm- Cooling) As per operator, cooling since 8:30am. At current rate of cooling, cooked shrimp will not cool to 41F in a total of 6 hours. Pan of cooked shrimp covered with plastic wrap. Advised operator to quick chill.

Basic - Equipment in poor repair. At walk in cooler, water leaking from vent in ceiling. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses at front counter.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean at front counter.

High Priority - Toxic substance/chemical improperly stored. At kitchen, bottle of chemical sanitizer stored on shelf with beans, rice. Advised operator of proper chemical storage. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At kitchen, hand sink used for other purposes with evidence of strainer with corn inside in sink . Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter, employee drink on prep table. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. At walk in cooler, water leaking from ceiling. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef not in commercial packaging over French fries at reach in freezer in prep kitchen. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam table @ prep kitchen: ground beef (129F - Hot Holding) Observed missing pans at steam table allowing heat to escape. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat. Rechecked 171F reheating. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At Mop sink with splitter attached.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Front assembly line cooler: blended tomato salsa (45F - Cooling) at 12:28 since 10:30 - 45F at 12:50. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in walk in cooler. Corrective Action Taken

Basic - Equipment in poor repair. Walk in cooler leaking from ceiling of cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chipotle sour cream (sour cream base) (58F - Cold Holding) Observed chipotle sour cream sauce in tall squirt bottle inside clear plastic pan, open flip top cooler. Operator states out of temperature for 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice ball (133F - Hot Holding) Observed large cooked rice balls under heat lamp. Operator states out of temperature for 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure sent to operator. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser and hydrogen peroxide in spray bottles not labeled. Operator labeled properly. Corrected On-Site