BARBECUE 58-DORAL

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed at cook line an empty food container inside the hand wash sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans at kitchen on top of oven.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters on hood, soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line reach in cooler soiled with blood residues.

Basic - Working containers of food removed from original container not identified by common name. Observed at walk in cooler several containers with black beans and beef no labels. Food cooked 24 hours previous to inspection.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs (55F - Cooling); as per the chef they were cooked yesterday.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at the cook line and prep area metal containers with several utensils at a water temperature of 82°F.

High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen deserts in shopping bags in the walk-in freezer.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over fruit and vegetables in the walk-in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs (55F - Cooling); as per the chef they were cooked yesterday.

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. Poster provided via email. Corrective Action Taken

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided via email. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in the dining room. The manager inverted the cups. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed several small containers with different foods not labeled next to the triple sink and front counter area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beans, tomato sauce and stew missing labels in walk in cooler. Desserts missing date label in reach in cooler

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing from sink next to ice machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets

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

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed towel from beneath cutting board Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided handout via email Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots on storage shelf not inverted

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored in 86° water. Chef changed out with boiling water Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Wet mop not stored in a manner to allow the mop to dry. mop hung to dry Corrected On-Site Repeat Violation