PAL CAMPO

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup (43-52F - Cooling); rice (47-57F - Cooling); in walk-in cooler overnight Repeat Violation Warning

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. In kitchen Tested at 0 ppm Repeat Violation Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken then failed to wash hands between glove change Repeat Violation

High Priority - Employee handled raw beef, then handled clean plates without washing hands. Operator coached employee on proper hand washing Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw pork over peppers in walk-in cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. soup (43-52F - Cooling); rice (47-57F - Cooling); in walk-in cooler overnight Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (45-50F - Cold Holding); octopus (47F - Cold Holding). Top of ceviche table. In unit less then two hours. Operator exchanged with cold product Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (125F - Hot Holding) operator will reheat to 165°F Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. soup (43-52F - Cooling); rice (47-57F - Cooling); items in large Cambridge containers, full to top and cover while hot as evidenced by condensation on lid Repeat Violation Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At triple sink

Basic - Carbon dioxide/helium tanks not adequately secured. At bar Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in shelves soiled

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup in walk-in overnight soup (56F - Cooling)

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In kitchen, tested at 0ppm.retested at 50ppm Corrected On-Site

High Priority - Employee washed hands with gloves on

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. soup (56F - Cooling); meat stew (49F - Cold Holding); cheese sauce (49F - Cold Holding); chicken prepped stuffed (49F - Cold Holding); pork cubes (49F - Cold Holding); beans (49F - Cold Holding); queso fresco (49F - Cold Holding) walk-in cooler overnight Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese cubes (49F - Cold Holding); raw pork (49F - Cold Holding); sausage (49F - Cold Holding) cooler drawers under table in kitchen. raw chicken (45F - Cold Holding); hot dog (45F - Cold Holding); shredded cheese (45F - Cold Holding) in top of make table on cook-line. Cooler drawers under cookline; raw chicken (50F - Cold Holding); raw beef (48F - Cold Holding); raw pork (48F - Cold Holding) Ceviche make table- ; raw shrimp (49F - Cold Holding); shrimp (49F); octopus (49F - Cold Holding) Operator states in unit less then two hours. Will exchange with cold products. soup (56F - Cooling); meat stew (49F - Cold Holding); cheese sauce (49F - Cold Holding); chicken prepped stuffed (49F - Cold Holding); pork cubes (49F - Cold Holding); beans (49F - Cold Holding); queso fresco (49F - Cold Holding) in walk-in cooler overnight Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (110F - Hot Holding) vegetable puree (100F - Hot Holding) at server station.less then 2 hours, operator will reheat to 1650F Corrective Action Taken

Intermediate - No soap provided at handwash sink. At bar Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At ice machine in kitchen, behind bar Corrected On-Site

Basic - Equipment in poor repair. Walk-in cooler ambient temperature at 49°F

Basic - Standing water in bottom of reach-in-cooler. Bottom of ceviche make table on cookline Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishmachine not sanitizing. Must bring bar dishes to be washed in kitchen until dishmachine is fixed. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over cooked pasta in walk in cooler. Corrected On-Site

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

Intermediate - According to plans a handwash sink was to be installed in bar. A 3 compartment sink was installed but the faucet does not reach the side bays so operator uses middle bay as handwash sink. Operator was instructed to install splash guards on side bays to avoid cross contamination of any kind.

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. Milk in glass door cooler in server area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice buckets in bar.

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

Basic - Current Hotel and Restaurant license not displayed. 2023 displayed.

Basic - Drain cover(s) missing. Three compartment sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drinks on prep table in kitchen. Corrected On-Site

Basic - Equipment in poor repair. Gasket on hot box in kitchen torn. Hot plate board in kitchen cracked.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen Ice buildup up on walk-in freezer door.

Basic - In-use wet wiping cloth/towel used under cutting board. Make line in kitchen. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler. In kitchen bottom of makeline.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Containers of berries and romaine lettuce over containers of prepped sauces in glass door cooler in server area. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar in storage room not labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (48F - Cold Holding); raw chicken wing (51F - Cold Holding); raw chicken breast (51F - Cold Holding); raw pork (43-48F - Cold Holding) shrimp (45F - Cold Holding); Octopus (46F - Cold Holding); raw beef (48F - Cold Holding) top of make table on cookline. raw beef (48F - Cold Holding) bottom of seafood make table on cookline. Operator states in unit less then 2 hours, will replace with cold product Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. yellow rice (119F - Hot Holding); beans (120F - Hot Holding); white rice (119F - Hot Holding) operator states in unit less then 2 hours, will exchange . Corrective Action Taken Warning

Basic - Carbon dioxide/helium tanks not adequately secured. At ice machine in kitchen

Basic - Food stored on floor. Multiple buckets on floor in walk-in cooler

Basic - Ice bucket stored on floor between uses. Behind bar Corrected On-Site

Basic - Single-service articles improperly stored. Case of cups on floor near steam table

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cookline employee handled raw pork then rinsed gloved hands in Sanitizer bucket. Kitchen employee went outside into parking lot and returned to work without changing gloves and Washing hands. Coached employees on proper handwash Warning - From follow-up inspection 2022-10-25: Time Extended

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. Operator states they are the third license holder of location. Called plan review and there are no plans on file or pending. Changes have been made to entire establishment from original plans on file Warning - From follow-up inspection 2022-10-25: Operator waiting on approval from plan review with Marco Doherty of plan review Time Extended

High Priority - Container of medicine improperly stored. Allergies pills at server station Operator removed pills Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs above raw whole muscle beef Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cookline employee handled raw pork then rinsed gloved hands in Sanitizer bucket. Kitchen employee went outside into parking lot and returned to work without changing gloves and Washing hands. Coached employees on proper handwash Warning

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. Operator states they are the third license holder of location. Called plan review and there are no plans on file or pending. Changes have been made to entire establishment from original plans on file Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink near 3 comp sink Warning

High Priority - Container of medicine improperly stored./ rubbing alcohol over food prep area in kitchen. / manager threw out.Corrected On-Site Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./ walk-in beef over plant food. Manager moved. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./ stuffed chicken from yesterday (47°F - Cold Holding); Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ stuffed chicken from yesterday (47°F - Cold Holding); Warning

High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet. Warning

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/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ next to fryer manager filled Corrected On-Site Warning

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./ only have training for 2 Alex C. Jorge C. All others no. Warning

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications./ at bar 107° needs to be 120 per data plate. Warning

Basic - Food stored on floor./ chicken in walk-in, manager moved. Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer walk-in freezer./ manager broke ice from around door. Corrected On-Site Warning