MARACAS RESTAURANT

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator states eggs and steaks are cooked to order how consumer wants them. No consumer advisory. Provided consumer advisory via email and printed copy. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching sugar in bulk container at cook line. Handle touching flour in bulk container at prep area by dish machine. Operator placed scoops upright. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth used under cutting board at walk-in cooler prep table. Operator removed. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle and chocolate milk in reach-in coolers of prep area across from stove. Operator removed. Employee drink on bottom shelf of prep table in walk-in cooler next to clean equipment. Operator placed in container and labeled for employee. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sweet plantains on front line 128F, per operator less than 1 hour, raised temperature on wells and added water. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed bowl in handwashing sink on cook line and fan blocking handwashing sink at prep area. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink in prep area. Operator placed paper towels. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked potatoes on cook line at 77F, per operator they hold them for 2 hours. Potatoes are not on time plan and had no time mark. Advised operator to include in time plan. Operator placed in cooler to cool down to 41F, per operator potatoes had been out for 1 hour. Corrective Action Taken

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at small handwashing sink at front counter and at handwashing sink in prep area. Operator turned on. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in flour and oatmeal on cook line touching food. Handle of scoop in rice at prep area not labeled. Operator placed upright. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at waitstaff area stored on bottom shelf of prep table next to lemons and syrup. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour on cook line not labeled. Operator labeled. Corrected On-Site

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

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink 400ppm Corrected to 75ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade 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/ Manager showed up during inspection Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sent operator a copy to post. Will put on menu when they update them Corrected On-Site

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. Maria and Leonardo

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Current Hotel and Restaurant license not displayed. Current

Basic - Equipment in poor repair. Gasket reach in freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hws next to the 3 comp sink no hot water .

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Umbrellas handing on the dry food storage rack

Basic - Employee with no hair restraint while engaging in food preparation.employee engages with food no hair restraint Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris.in the kitchen

Basic - Food not stored at least 6 inches off of the floor.oil in the ware-washing area.

Basic - Hood filters/grease extractors not designed to be easily removable for cleaning. Dripping grease . Above and below the hood filters .

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/1/2023, operator renew during inspection Corrected On-Site

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 3 leches made by Sweets by Karla without date marking

Intermediate - No soap provided at handwash sink. In cookline hand wash sink, operator added soap Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container in beans bin, operator removed it. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda syrups, operator was able to secure them. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook doing food preparation without any hair restraint, employee put in a hair net Corrected On-Site

Basic - Hole in or other damage to wall. Mop sink area

Basic - No handwashing sign provided at a hand sink used by food employees. In front counter hand wash sink, operator added labeled Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar bin by blenders in front counter without label, operator labeled. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in warmer

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment on the dry storage rack.

Basic - In-use ice scoop stored on soiled surface between uses. On top of the ice machine . Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.hws near The dish area Corrected On-Site

Basic - Smoking or vaping in an enclosed indoor workplace. Observed 2 customers sitting at the bar actively smoking a vape.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxed tomatoes over washed peppers in the walk-in cooler .

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.

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.