FERNANDEZ THE BULL KEY LARGO

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the front counter next to warmer, Repeat Violation - From follow-up inspection 2024-03-06: Still observed. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Explained to Manager to start use 3 compartment sink.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked ground beef and cooked shredded beef dated on 07/11 in walk in cooler, Manager discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (51F - Cold Holding) dated on the 07/16, Manager discarded during inspection. Corrected On-Site

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. Provided form during inspection.

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. Provided form during inspection.

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 - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed cooked rice container stored on floor in walk in cooler, Manager stored properly during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at the cook line

Basic - Old labels stuck to food containers after cleaning. Observed in clean metal containers in rack in back kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the front counter.

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

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

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Observed the sanitizing bucket chlorine sanitizing solution concentration at 20 ppm

High Priority - Toxic substance/chemical improperly stored. Observed the front counter chlorine sanitizer solution stored next to a cutting board.

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 front counter hand wash sink a plastic bucket store in it Bucket was removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed in the rice container a plastic cup without handle used as scoop.

Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on the floor of the back area , next to the hand wash sink. The oil was removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed the sugar container by the coffee machine without name label. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwashing machine chlorine sanitizing concentration at 10 ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the chlorine sanitizing solution concentration is corrected Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the triple sink quaternary sanitizing solution at 400 ppm. Operator is diluting the concentration.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the front counter hand wash sink used to dump ice

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. Observed no paper towels at the back area hand wash sink

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the water filter of the ice machine without date change label

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with ineffective hair restraint while engaging in food preparation.

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 the scoop handle touching the sugar in the container by the coffee machine. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the interior, bottom section, of the back area Tall two door reach in freezer soiled

Basic - Old labels stuck to food containers after cleaning. Observed a container in the walk in cooler with the name label lobster meat and it has pico de gallo

Basic - Unclean building components, attachments or fixtures. Observed the hood soiled. Dripping oil.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall behind the hot kitchen area soiled with oil Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed the sugar container by the coffee machine with no name label . Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher Machine sanitation solution at 0 ppm.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fresh eggs over raw pork inside the walk in cooler.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed plastic containers with condensed milk no date marked, as per operator from previous day.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ice scoop handle in contact with ice.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at utility sink next to Dishwasher Machine.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.