THE SCREAMING JALAPENO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line: pico (44F - Cold Holding); cut lettuce (48F - Cold Holding); Dairy (49F - Cold Holding); cheese (48F - Cold Holding) Food was not prepared today. Food has been in the reach in cooler for less than 4 hours. Operator added ice to food or relocated all time/temperature control for safety foods to a working cooler. Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 500ppm quaternary sanitizer bucket in the bar. Bartender refilled bucket. Second test 200ppm. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage I'm reach in cooler. Operator relocated. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cookline

Basic - Water leaking from pipe and/or faucet/handle. Handwash sink in the kitchen dripping water.

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. Aaron, Michelle, Kad, and Mindy have expired food handlers certificate. There is no proof of training for 9 employees who have all been employed for longer than 60 days. - From follow-up inspection 2024-08-09: Aaron, Michelle, Kad, and Mindy have expired food handlers certificate. There is no proof of training for 9 employees who have all been employed for longer than 60 days Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chuck roast (50F - Cold Holding); Pork (47F - Cold Holding); Pork (49F - Cold Holding); filet marinade (53F - Cold Holding); chorizo (54F - Cold Holding); beef (52F - Cold Holding); salsa (50F - Cold Holding) see stop sale Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon arrival, employees were moving food from the reach in cooler to another reach in cooler. Operator stated that the unit was not working properly. No temperatures were taken today per manager and staff. Unit that food was stored in is across from the register, next to the handsink. chuck roast (50F - Cold Holding); Pork (47F - Cold Holding); Pork (49F - Cold Holding); filet marinade (53F - Cold Holding); chorizo (54F - Cold Holding); beef (52F - Cold Holding); salsa (50F - Cold Holding) see stop sale From same unit: Pork (46F - Cold Holding) operator placed on ice for rapid chill. Bottom of flip top cooler: shrimp (44F - Cold Holding) all other food in cooler at proper temperature. Operator placed on ice Corrective Action Taken Repeat Violation Admin Complaint

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 printed form. Operator hung up on wall. Corrected On-Site

Intermediate - Food-contact surface stained. Cutting boards on prep tables

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. Aaron, Michelle, Kad, and Mindy have expired food handlers certificate. There is no proof of training for 9 employees who have all been employed for longer than 60 days.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin drop plate behind bar area

Basic - Ceiling tile missing. Near restroom

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-02-19: Only 1 manager certificate posted which expired 12/21/2023. No other manager certification available Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages on prep table. Employee moved drinks to office. Corrected On-Site Warning - From follow-up inspection 2024-02-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with dust and debris. Behind soda machine nozzles at bar area. Warning - From follow-up inspection 2024-02-19: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of olive oil. Operator labeled Corrected On-Site Warning - From follow-up inspection 2024-02-19: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken cooked at 11am1st temp 93F, second temperature 53F cooling. Operator placed in freezer for quick cool. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp (47F - Cold Holding, second temperature 41F cold holding at 2:37pm); tomato (52F - Cooling); shrimp (49F - Cold Holding second temp 42F cold hold 2:37pm); Pico(44F - Cooling second temperature 43F cooling at 2:40pm); pico (47F - Cold Holding, second temperature 47F cooling at 2:40pm); shredded cheese (46F - Cooling, second temperature 45F cooling at 2:41pm) ; lettuce (48F - Cold Holding, second temperature 47F cooling at 2:41pm) these food items were not moved into a alternate cooler until 2:40pm Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork (90F - Hot Holding) Operator states pork cooked at 11am. 1st temp at 1:43am, 2nd temp 169F at 2:05pm; Warning

High Priority - Toxic substance/chemical improperly stored. Sanitizer buckets stored on prep table, bar top. Operator moved sanitizer buckets to bottom shelf. Corrected On-Site Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector provided consumer advisory and operator posted. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Refrigerated prep unit across from 3 compartment sink. Operator removed all TCS foods. Stop sale issued. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages on prep table. Employee moved drinks to office. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with dust and debris. Behind soda machine nozzles at bar area. Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of olive oil. Operator labeled Corrected On-Site Warning