FRANCISCA

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed yuca (78/75F - Cooling) covered in walk in cooler, operator uncovered. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Observed oil container on kitchen floor. Operator properly stored it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water at 85°F. Operator discarded it. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt container. Operator labeled it. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer spray bottle on preparation table, operator properly stored it. Corrected On-Site Repeat Violation

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 branzino fish thawed in ROP located in reach in cooler drawer. Operator removed from ROP. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Across the cook line.

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

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked raw shell eggs stored inside preparation reach in cooler across the cook line.

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle with table cleaner liquid next to clean utensils. Operator properly stored it. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed yuca (77/75F - Cooling); sweet plantain (77/76F - Cooling); cruzado (60°F/58 - Cooling) covered with a plastic wrap. Operator uncovered during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table next to clean bowl, operator removed it. Corrected On-Site

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (78F - Cold Holding) located cooked line near fryer station more than four hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (78F - Cold Holding) located cooked line near fryer station more than four 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 cooked plantain (92F - Hot Holding) less than four hours. Operator reheated at 165°F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed mop bucket and mop. Operator removed during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink located near dishwasher area.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located from counter area.

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 form during inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling blender in hand sink. Educated employee. Repeat Violation

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 - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (121F - Hot Holding) less than 30 minutes. Operator stored inside oven.

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 form during inspection.

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/

Intermediate - No soap provided at handwash sink. Front counter. Operator provided during inspection.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Plastic containers with cook oil.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (48°F - Cold Holding); sausage (49°F - Cold Holding) for less than 4 hours as per operator. Operator placed the food items under ice. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine with final rinse up of 150°F, operator set up the three compartment sink with quaternary sanitation solutions at 200 ppm. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray with sanitizer without label. Operator properly labeled it. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-05-09: At the time of callback observed cutting board has cut marks and is no longer cleanable. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Employee name Paola Morillo. Warning - From follow-up inspection 2022-04-11: At the time of callback inspection no manager certificate provided for Paola Morillo. Admin Complaint

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-04-11: Still observed Time Extended