ALVINS CUISINE

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. Tested bucket at 500ppm employee added more water to bucket and retested bucket at 200ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep tables next to reach in cooler and fryer stained with black mold like substance and food debris on cook line.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook removed bracelets during inspection. Corrected On-Site

Basic - Food stored on floor. Employee removed single service condiments from floor at front counter. Corrected On-Site Repeat Violation

High Priority - Roach excrement and/or droppings present. -behind wall mounted light fixture in freezer room -top right corner while facing door in freezer room

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Dead roaches on premises. -12 dead roaches in light fixture in freezer room -1 dead roach in clue trap in freezer room -10 dead roaches in electrical box on floor behind rice cookers

Basic - Floor soiled/has accumulation of debris. -under cooking equipment Repeat Violation

Basic - Floors not maintained smooth and durable. -wood floor in front of drink coolers in disrepair

Basic - Food stored on floor. -bag of onions on floor in freezer room -oil on floor in lobby Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -spoon handle in rice

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Portable fire extinguisher gauge in red zone. For reporting purposes only. -at rear door next to restrooms

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -in storage closet

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over ready to eat veggies in prep cooler. Operator immediately corrected Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License is currently active

Basic - Floor soiled/has accumulation of debris. - heavy buildup under fryers and cooking equipment on cook line - behind/under all coolers and freezers

Basic - Food not stored at least 6 inches off of the floor. -Cases of drinks on floor at front counter

Basic - Hole in or other damage to wall. by entry way to bathrooms

Basic - Standing water in bottom of reach-in-cooler. Standing water in cooler in storage area

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (50F - Cold Holding); pork (50F - Cold Holding) In make table less than 4 hours. Manager moved items to another unit to cool. Ambient air at 60F. Corrective Action Taken Repeat Violation

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

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

Basic - Floor soiled/has accumulation of debris. Under and behind equipment throughout establishment. Repeat Violation

Basic - Light not functioning. Dr storage area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs (57F - Cold Holding in make table on cooks line above the fill line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; cut cabbage (57F - Cold Holding)

Intermediate - No proof provided for some employees 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. Repeat Violation

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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In cooking and dish area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board in kitchen

Basic - Equipment in poor repair. Cooler door on make table falling off.

Basic - Floor soiled/has accumulation of debris. Kitchen and dry storage

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelves of prep table Vent of air conditioner unit

Basic - Reach-in cooler interior have accumulation of soil residues. Make table in kitchen.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler on front counter

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 operator with form. 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. Provided operator with form.Form must be filled out br each individual employee and kept on file in facility. Corrective Action Taken

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm retested at 50 ppm chlorine. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Male restroom and sink in kitchen.. Corrected On-Site

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

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

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License are current active. - From follow-up inspection 2021-07-07: Time Extended