FOGO DE CHAO CHURRASCARIA BRAZILIAN STEAKHOUSE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS blocked by plastic trays at dishwasher area. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed at ware washing area. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at kitchen entrance. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fries (54F - Cold Holding) at cook line, as per chef for approximately 1 hour prior. Coached on correct procedures.

Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS blocked by plastic trays at dishwasher area.

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

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 - Floor area(s) covered with standing water. Observed at ware washing area.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at kitchen entrance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloth in handwashing sink at grill area, manager removed towel. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent at warewashing area soiled.

Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee urging meat in meat room not wearing a hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at prep area wet nesting.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at prep area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling tiles and vents soiled throughout the kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.

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 the dish washer touching dirty dishes and then removed clean dishes without washing his hands. Observed a server bring back dirty dishes and then touched a clean glass and beer bottle without washing his hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ; cooked bananas (110F - Hot Holding) at the cook line. As per the cook they were cooked approximately 1 hour ago. The cook discarded the bananas. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener bladder soiled. The manager took the can opener to be washed.Repeat Violation Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. The manager threw the bottle in the trash. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at the coffee station. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the ware washing area.

Basic - Cloth used as a food-contact surface. Observed a sever use a wet towel to dry a scoop utensils.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open cup with milk on top of a microwave. The manager threw the cup in the trash. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the walk-in freezer door and door frame. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at mop sink splitter and faucet next to mop sink. Repeat Violation

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager not knowing cooking temperature of intact meats. Coached manager on correct temperature.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at bar with metal strainer inside. Staff removed metal strainer. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter with no date of service at coffee station.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at cookline.

Basic - Food stored on floor. Observed boxes of frying oil stored on floor at dry storage area. Staff removed boxes. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk-in freezer door.

Basic - Standing water in bottom of reach-in-cooler. Observed at reach-in cooler at preparation area.

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. Employee put dirty dishes in the machine then removed clean dishes without washing hands, discussed with operator proper hand washing techniques.

High Priority - Raw animal food stored over or with unwashed produce. Chicken over ready to eat vegetables, operator moved the chicken Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dish area

Intermediate - Handwash sink not accessible for employee use at all times. By glass racks, operator moved them. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at walk in cooler. Manager rearranged items. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected at ware washing area underneath hand sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water when valve is open. Located at grill area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled with food debris near walk in cooler. Observed ceiling soiled with black substance at ware washing area. Observed ceiling vents soiled with black substance at kitchen.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed plastic food storage containers stored on floor at dry storage area. Employee placed items on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Located at dessert station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled at ware washing area.

High Priority - Dented/rusted cans present. See stop sale. Observed a dented can of Tomates Italianos Enlatados and 2 dented cans of Red Sweety Drop Peppers stored on dry storage shelf located towards back kitchen stairwell. Chef discarded the can of tomatoes and removed the remaining dented cans from storage area. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced mozzarella cheese (66F - Cold Holding) located next to soup station at customer buffet line, less than 4 hours. Chef removed diced cheese and placed into reach in cooler at kitchen area and provided another container of diced cheese, which was submerged in ice to maintain temperatures at 41F and below.

Basic - Ceiling tile missing located above bags of charcoal at kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable located on prep tables at meat prep station/room.

Basic - Food stored on floor. Observed a box of bread stored on floor under convection oven located at kitchen area. Employee removed the box of bread stored on floor and placed under kitchen prep table. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses located on oven door handle. Chef removed tongs stored on oven door handle. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scooping utensil not stored above, food storage container of corn meal. Food employee stored scooping utensil in an upright position. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of spoon stored in a container of mango salsa stored on shelf inside walk in cooler. Manager removed spoon stored in mango salsa. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris in microwave located at dessert prep station.

Basic - Open condiments provided for self-service not properly protected. Observed small bowls of cilantro, croutons and diced mozzarella provided at soup station at customer buffet line, not properly protected with a lid, food guard or other effective means.

Basic - Stored food not covered. Observed a block of hard cheese stored uncovered and resting on top a cardboard box inside walk in cooler. Manager discarded cheese immediately. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle located under handwash sink at meat prep room/station.

High Priority - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination. Observed cheese, hot sauce, and other food items not stored underneath sneeze guard. Operator removed food items Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in prep cooler-tomahawk beef steak (51F - Cold Holding);

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding box/unit near cook line-pork ribs (125F - Hot Holding) Operator adjusted temperature. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, at bar. Paper towels were placed at hand sink. Corrected On-Site

Basic - Clean bowls, plates not stored inverted or in a protected manner. Operator inverted. Corrected On-Site

Basic - In-use tongs stored on oven equipment door handle between uses. Tongs were removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, at bar. Water was poured out of container. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees, at bar. Hand sign was placed at bar. Corrected On-Site

Basic - Water leaking from pipe and/or handle. Observed one faucet handle with hot water turned off from underneath sink. Sink has another faucet that provides hot water to the wash/rinse compartment at three compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels were removed from table. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dish machine only reaches 154°f. High temperature thermometer was placed inside dish machine and gauge on dish machine reads 150°f.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler- observed raw chicken stored over raw pork. Observed steak stored over pork inside walk-in cooler. Employee rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in preparation cooler-cheese (51°F - Cold Holding)

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed towels stored inside hand sink located near cook line. Observed hand sink at bar used as a dump sink at bar. Operator removed towels and strainer from inside hand sinks. Corrected On-Site

Basic - Clean plates not stored inverted or in a protected manner, located in buffet area. Employees inverted. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees removed (watches)jewelry. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water 71°f at bar. Employee removed water. Corrected On-Site

Basic - Nonfood-contact surface soiled with build up of food debris. Observed exterior of corn meal and flour containers soiled, located across from cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken defrosting in standing water, in prep sink in prep walk in cooler. Operator turned water on. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee removed mop from inside water inside of mop bucket. Corrected On-Site