CHIVIO LINIERO

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs into Pan and without washing hands employee used masher to make mashed plantains, discussed with operator, employee washed hands. Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Visibly soiled spoon in hand washing sink removed and placed in clean utensils bin without being washed or sanitized, discussed with operator to wash and sanitize all utensils in container. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bag used for shipping of styrofoam containers reused as liner for cooked rice, discussed with operator who removed plastic liner. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw chicken in non commercially packaged plastic bag stored directly above cooked ham, discussed with operator who corrected storage of products. In reach in freezer next to coffee bar raw shrimp in open box stored above cassava dough, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored directly on top of raw whole muscle steak, discussed with operator who corrected storage of products. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged plastic bag of raw chicken stored directly above non commercially packaged plastic bag of raw beef, discussed with operator who corrected storage of products Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach on floor crawling on sticky trap, discussed with operator who killed roach and cleaned and sanitized area. Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In reach in cooler fully thawed Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line raw sausage (55F - Cold Holding); cut tomato (63F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who placed bags of ice on product. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb connection in kitchen next to hand washing sink has no vacuum breaker installed, discussed with operator to install vacuum breaker. Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and sent email copy of big 6 Warning

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. Discussed with operator and emailed clean up poster Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen used to store dirty spoon, discussed with operator who removed spoon. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. In kitchen on storage rack unlabeled spray bottle containing degreaser, discussed with operator who labeled bottle. Corrected On-Site Warning

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean and sanitized spoons hanging on shelf next to hand washing sink exposed to splash, discussed with operator who moved spoons. Corrected On-Site Warning

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. In reach in cooler fully thawed Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale Repeat Violation Warning

Basic - Dead roaches on premises. In kitchen approximately 2 dead roaches on floor under table, discussed with operator who cleaned and sanitized area. Corrected On-Site Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale. Warning - From follow-up inspection 2025-02-11: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cooked beans 47F (Cold Holding) per operator beans not portioned or prepared today beans removed from reach in cooler and placed into walk in cooler last night. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale. In walk in cooler cooked pork (45F - Cold Holding); cooked mashed potato (45F - Cold Holding); mashed potatoes (46F - Cold Holding) per operator products cooked to portioned or prepared today and walk in cooler door left open for delivery for approximately 30 mins operator moved products to freezer. Corrective Action Taken Warning - From follow-up inspection 2025-02-11: In walk in cooler cooked beans 47F (Cold Holding) per operator beans not portioned or prepared today beans removed from reach in cooler and placed into walk in cooler last night. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at steam table cooked plantains (112F - Hot Holding); cooked egg plant (112F - Hot Holding); cooked chicken (96F - Hot Holding) per operator products cooked on stove and held on steam table for approximately 2 hours operator moved products to be reheated to 165F+ operator also added more water to steam table. Corrective Action Taken Warning - From follow-up inspection 2025-02-11: At cook-line on shelf cooked cassava (84F Hot Holding) per operator cooked approximately 30 minutes ago operator moved back to fryer to reheat to 165F+Admin Complaint Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In back of restaurant at mop sink no vacuum breaker on hose Bibb discussed with operator Warning - From follow-up inspection 2025-02-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on shelf cooked bananas (102F - Cooling) at 3:20 since 2:20 to 83F at 4:05 at this current rate of cooling product will not reach 70F within 2 hours operator moved product to freezer to chill. Corrective Action Taken Warning - From follow-up inspection 2025-02-11: In flip top cooler Cheese (50F Cooling) At 1:40 since 12:00 to 51F at 2:05, Cooked, portioned Butter (55F Cooling) at 1:40 since 12:00 to 53F at 2:05. At this current rate of cooling products will not reach 41F within 4 hours. Operator moved to walk in cooler. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-02-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler sauces, cooked goat not date marked per operator products cooked on Saturday operator date marked accordingly. Corrected On-Site Warning - From follow-up inspection 2025-02-11: In walk in cooler house made butter corn sauce not date marked per operator product prepared yesterday morning. Discussed date marking with operator who added corrected date mark. Admin Complaint Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on shelving chicken soup (93F - Cooling)at 3:20 since 10:00. Per operator product prepared this morning and cooling since approximately 10:00. Product never reached 70F within 2 hours see stop sale. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and without washing hands began to handle a pot of meat. Discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects found 2 live flies in kitchen landing on shelf's with clean plates discussed with operator who killed flies and clean and sanitize areas. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw beef in plastic wrap stored over bags of veggies. Discussed with operator who corrected storage. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler house made fresh garlic and oil sauce date marked 1/18 per operator products prepared on 1/18/25 and left in walk in cooler until used see stop sale. Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled customer plate placing into dish return area and without washing hands employee grabbed a clean plate of food to take to another customer. Discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale. In walk in cooler cooked pork (45F - Cold Holding); cooked mashed potato (45F - Cold Holding); mashed potatoes (46F - Cold Holding) per operator products cooked to portioned or prepared today and walk in cooler door left open for delivery for approximately 30 mins operator moved products to freezer. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler ham (56F - Cooling) at 3:35 since 11:45 to 55F at 4:05; sliced cheese (55F - Cooling) at 3:35 since 11:45 to 56F at 4:05 ; sausage links (55F - Cooling) at 3:35 since 11:45 to 47F at 4:05 at this current rate of cooling product never reached 41F within 4 hours see stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at steam table cooked plantains (112F - Hot Holding); cooked egg plant (112F - Hot Holding); cooked chicken (96F - Hot Holding) per operator products cooked on stove and held on steam table for approximately 2 hours operator moved products to be reheated to 165F+ operator also added more water to steam table. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In back of restaurant at mop sink no vacuum breaker on hose Bibb discussed with operator Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on shelf cooked bananas (102F - Cooling) at 3:20 since 2:20 to 83F at 4:05 at this current rate of cooling product will not reach 70F within 2 hours operator moved product to freezer to chill. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. In kitchen hand washing sink at cook line used to store dirty dishes operator removed. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler sauces, cooked goat not date marked per operator products cooked on Saturday operator date marked accordingly. Corrected On-Site Warning

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. In flip top cooler Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale Warning