EL SALON

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 the chlorine ppms at O.00 at the roof bar.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed the bar has no soap or paper towels and the near by sink blocked. Observed a bartender serve a drink and grabbed an unwrapped straw in a drink.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a dishwasher touch dirty dishes with a gloved hand and than remove the dishes with the same soiled gloves.

Intermediate - Handwash sink not accessible for employee use at all times. Observed several dust pans and brooms in front of the sink and a bowl inside it at the upstairs bar.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.

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. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed at the bar.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on the breakfast menu.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed next to the ice machines at the roof bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the roof top bar.

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. Observed 6 packs of tuna with an internal temperature of 36°F. still in the vacuum. The chef cut open the bags. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on a cutting board.

Basic - Ice bucket not stored inverted between uses. The cook inverted the ice bucket.

Basic - In-use ice scoop stored on soiled surface between uses. Observed on top of the ice machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the roof bar.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in the kitchen.

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. Form provided. Corrected On-Site Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed chef Alexis Cardenas expired in February.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at the kitchen entrance. Observed the can opener blade soiled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Poke tuna on the menu not identified as raw.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The chef brought towels. Corrected On-Site Repeat Violation

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 and signed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Food stored on floor. Observed a plastic container of cooking oil on the floor by the entrance. The moved the oil to 6 inches above the ground. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed the tongs. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed by the kitchen entrance. The chef inverted the items. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the kitchen entrance.

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. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a food strainer, stored in handwash sink at kitchen area. Chef removed kitchen equipment stored in handwash sink. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine located at kitchen area, no measuring device available for measuring surface temperature provided at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located across from three compartment sink. Manager supplied handwash sink with paper towel. Corrected On-Site

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. Emailed employee reporting agreement form to Manager.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle, stored inside flour container. Employee removed container stored in flour. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner located on top shelving above prep coolers.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 112F located at kitchen cookline.

Basic - No conspicuously located ambient air temperature thermometer in cooler unit located directly in front of kitchen entrance. Manager placed correct ambient thermometer used for cold holding, into reach in cooler. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooked changing tasks from touching the cooler and back to prepping food and changing gloves without washing hands. Advised, the operator washed his hands and put on the new gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above cut fruits inside the refrigerator. The operator removed the salmon. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in the reach in cooler, coleslaw 2/20/2022, onion base 2/11/2022, dried tomatoes 2/10/2022, cooked pork 12/13/2022, wakame salad 02/21/22 , quinoa 2/22/2022 and tomato sauce 2/16/2022. The operator discarded all items. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Observed in the reach in cooler, coleslaw 2/20/2022, onion base 2/11/2022, dried tomatoes 2/10/2022, cooked pork 12/13/2022, wakame salad 02/21/22, quinoa 2/22/2022 and tomato sauce 2/16/2022. The operator discarded all items.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw smoked salmon not identified as raw item on the menu.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. bar hand sink missing paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar hand wash sink missing soap. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

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

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish (frozen) thawing in room temperature. Advised, the operator moved all fish to the cooler. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed corvina and smoked salmon offered on menu's, not identified with an asterisk, indicating that food items contain a raw/undercooked food ingredient covered by the consumer advisory. Operator is aware that when in operation menu items must be identified.