ALEZ CARIBBEAN CUISINE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. bean purée (80F - Cold Holding);

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean purée (80F - Cold Holding); from yesterday

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning

High Priority - Roach activity present as evidenced by live roaches found. Approximately 20 live roaches in dry storage area. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1.Knife in soiled bucket in back storage area. 2. Plates in storage under front counter with encrusted food. 3. 2 medium cutting boards, 1 white 1 green 1 large white board on make table.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to make table with bucket inside. Staff removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to ice machine.

Intermediate - No soap provided at handwash sink. Sink next to ice machine. Staff added soap Corrected On-Site

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Small child in dish room sitting in stroller.

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

Basic - Carbon dioxide/helium tanks not adequately secured. 4 50 pound

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout establishment dish, cook line and dry storage.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dish area above cooler.

Basic - Cove molding at floor/wall juncture broken/missing. Behind shelves in dry storage room

Basic - Equipment and utensils not rinsed between washing and sanitizing. Staff washing dishes with only first compartment no rinse or sanitizer.

Basic - Floor not cleaned when the least amount of food is exposed. 1. Walk-in cooler 2. Throughout kitchen

Basic - Floors not constructed to be easily cleanable. Floor in walk-in cooler Rusted out.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in multiple dishes in walk-in cooler. Chicken, pork and vegetables.

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. 1. Dry storage area has broken concrete with gaps to the outside.

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