SANTIAGOS BODEGA

Intermediate - Nonfood-grade basting brush used in food. Observed metal rimmed brush on cook line.

Basic - Floor tiles missing and/or in disrepair. Observed cracks and holes in kitchen.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in at center of kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers at cook line and across steam table. Repeat Violation

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

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw lamb inside drawers under cook line. Operator stored food according to the safety rules. 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 yellowing tuna bags inside Walk in cooler. Operator removed fish immediately from bags. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Walk in cooler fan covers.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar and flour containers unlabeled in Walk in cooler. Operator labeled containers. Corrected On-Site

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. 0 ppm chlorine

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked green bean in lift lid unit Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in drawers on cook line Corrected On-Site

Intermediate - Food-contact surface soiled with debris, mold-like substance Cutting boards are soiled Can opener blade is soiled The Sangria dispensing faucets are soiled . Corrected On-Site

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to a faucet without vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda-gun soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled.

Basic - Equipment in poor repair. Reach in cooler in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

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

High Priority - Raw animal food , salmon, stored over/not properly separated from ready-to-eat food , cooked meatballs in walk-in cooler Corrected On-Site

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 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.

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Single-service articles improperly stored in storage shed outside.

Intermediate - - From initial 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/ both CFM ON SITE are expired. Jeffrey Cambridge 11/16/19 Tolibjon Karimov 1/26/19 Warning - From follow-up inspection 2024-05-23: Alexander Buinitki 9/12/19 CFM no here at callback inspection . Admin Complaint

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed a stand up freezer outside under cover in an open air environment. At time of inspection I am unable to access on base plans review. Warning - From follow-up inspection 2024-05-23: At callback inspection no plans have been submitted or approved for the addition of the freezer and food storage in an outdoor open air environment. Admin Complaint

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-05-23: Current Hotel and Restaurant license not displayed. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. The ice machine interior liner is separating from the walls of the ice machine, leaving large gaps at the inside panel Warning - From follow-up inspection 2024-05-23: The ice machine interior liner is separating from the walls of the ice machine, leaving large gaps at the inside panel Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Warning - From follow-up inspection 2024-05-23: Grease on the ground and/or pad around grease receptacle Time Extended

Basic - - From initial inspection : Basic - Observed a stand up freezer located outside the back door. The freezer is holding frozen tuna, pot stickers, pate, shrimp, beef. The freezer is in and open air environment with roof cover. Observed a commercial plastic storage shed located outside the back door in an open air environment, the shed is holding frying oil, olive oil plastic wrap , plastic bags. Warning - From follow-up inspection 2024-05-23: at callback inspection the coldholding freezer unit holding tuna, bread, beef is still located outside the back door. No plans have been submitted or approved for this storage area . Admin Complaint

Basic - - From initial inspection : Basic - Warewashing conducted in outdoor area. Observed dirty sheet pans in a double sink outside the back door in an open air environment with chickens running in the area. Sheet pans were put inside to wash rinse and sanitize. Corrected On-Site Warning - From follow-up inspection 2024-05-23: Warewashing conducted in outdoor area. Observed dirty sheet pans and bus pan in a double sink outside the back door in an open air environment with chickens running in the area. The double sink also has a vegetable wash chemical station above it. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of ceviche with uncooked tuna stored above ready to eat hummus in walk-in-cooler. Operator removed ceviche to properly store. 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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar entrance soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at closed in area of bar. Operator replenished paper towels at hand wash sink. 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had multiple employees that are on duty fill out form during this inspection . Corrective Action Taken

Intermediate - No soap provided at handwash sink. No soap at hand wash sink at bar entrance. Operator replenished soap. Corrected On-Site

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Misc pots and pans stored outside partially under an overhang. Operator stated they have ordered a closed in closet but it hasn't arrived yet. Corrective Action Taken Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf above warewashing machine unable to properly air dry

Basic - Food stored on floor. Soda boxes stored on floor in bar area behind curtain. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in reach-in cooler next to walk-in cooler: shrimp (48F - Cooling). Manager stated item prepared the previous day. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in reach-in cooler next to walk-in cooler: shrimp (48F - Cooling). Manager stated item prepared the previous day. Repeat Violation Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked bread pudding with bare hands in walk-in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can with bare hands and then proceeded to put on gloves without washing hands. Inspector stopped employee and had employee wash hands and change gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on prep table across from oven: butter (58F - Cold Holding). Manager stated item placed on prep table 30 minutes prior to temperature being taken. Manager stated item would be held on time going forward. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from back door stained. Repeat Violation

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Pans stored outside back door underneath over hang.

Basic - Food stored on floor. Soda boxes in bar area.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf above dish machine. Repeat Violation

Basic - Stored food not covered. Bread in reach-in freezer in storage area.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cook line drawers: beef (45F - Cold Holding); shrimp (46F - Cold Holding). Manager stated items placed in cooler 2 hours prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F. Items in reach-in cooler next to walk-in cooler: provolone cheese (46F - Cold Holding); blu cheese (45F - Cold Holding). Manager stated items placed in cooler 2 hours prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F. Repeat Violation Admin Complaint - From follow-up inspection 2023-05-04: Steak 48F, shrimp 49F. Manager stated items placed in cooler 1 hour prior to temperature being taken. Manager moved items to freezer to reduce temperature to 41F. Admin Complaint

High Priority - Employee washed hands with cold water. Observed employees washing hands with cold water only. Hot running water faucet was closed .Employees were coached about the right procedure. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (at 45 F - Cold Holding) on the top of the reach in cooler for approximately 2 hrs. Employee place ice bath underneath the food item to lower the temperature. Corrective Action Taken

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 commercially packaged yellowfin tuna already thawed inside the sealed package in the walk in cooler. Explained the chef the right procedure and he opened the bag immediately. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open water cup above the prep table. Employee discarded it immediately. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation with no hair restrain.

Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed the towel and place the anti slip food mat. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of old food debris on the reach in cooler gaskets. Repeat Violation

Basic - Reach in cooler gasket in poor repair. Observed RIC gaskets torn. Cooler located next to the kitchen door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Oven

Basic - Accumulation of debris inside warewashing machine.

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

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

Basic - Equipment in poor repair. Reach in cooler gasket in disrepair

Basic - Floor soiled/has accumulation of debris. Walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar hand washing sink soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area.

Basic - Waste line missing at soda gun holster.