MOFONGO CANDELA

High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen food in freezer in non food grade bags.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser out of order. Operator provided roll towels. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. By dish sink, unlabeled bottle with pink liquid. Operator added degreaser label. Corrective Action Taken

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

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

Basic - Food stored on floor. Observed plastic containers of oil stored on the floor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at True refrigerator ; pork,,cream,fish,soup, shrimp (44-45°F - Cold Holding). Operator lower temperature. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed degreaser stored on prep table next to dried beans. Operator removed. Corrected On-Site

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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 74°F. Operator removed water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on equipment at cook line.