EL CAP INC

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine testing at 0PPM. Upon further inspection unit requires repairs. Manager set up three compartment sink. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored in metal pan on top of sliced cheese in reach-in cooler at cook line. Eggs were relocated to a bottom shelf and away from cheese. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located inside time/temperature control for safety in prep kitchen: hot dogs (68F - Cold Holding) Manager relocated to walk-in cooler to cool down. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in rear prep kitchen Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizes time to hold lettuce, tomato, and American cheese slices on time at cook line. Plans were previously posted at cook line but have since been removed. Discussed with operator to complete written plans to continue using time. Inspector will provide blank plans. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at front bar with purple substance. Discussed with manager who labeled contents. Corrected On-Site Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Hose drawing chlorine solution is in need of repair and causing machine to malfunction. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign located at cook line. Inspector provided sign to manager who posted. Corrected On-Site Warning

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee at bar submerged glasses into quaternary ammonium sanitizer for less than 5 seconds. Discussed with operator to ensure employees are submerging the glassware in sanitizing solution at least 30 seconds or to the specifications provided by the manufacturer Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall single door reach-in cooler of back prep kitchen: beef franks 45 degrees F, Swiss 45 degrees F. Employee moved to walk-in cooler. Corrective Action Taken Repeat Violation Warning

Intermediate - Certified food manager unable to answer basic questions about allergens. Operator unable to name the 8 major food allergens 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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles of soda fountain at bar Warning

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. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cut lettuce, cut tomatoes, Swiss cheese, and raw beef held on time with no written procedure available. Emailed time as a public health control form Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above cutting board on line. Operator removed Corrected On-Site Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over food to be served to the public in tall single door reach-in cooler of back prep kitchen Warning

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 17 live roaches in cracks bar countertop 1 live roach on floor of bar area. 3 live roaches in metal grate holding shelf in back kitchen/prep area that is not in use. Operator has had pest control treatment in the past week. Corrective Action Taken Warning - From follow-up inspection 2022-05-05: 14 live roaches in cracks of bar countertop 1 live roach on wall by soda fountain Time Extended

High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. In bar countertop Cracks of piping throughout back cook line Warning - From follow-up inspection 2022-05-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in back prep area Repeat Violation Warning - From follow-up inspection 2022-05-05: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach in sanitizer bucket of cook line. 3 dead roaches on floor in corner of cook line 1 dead roach on opposite end of cook line. 1 dead roach on floor next to flat top grill 1 dead roach on floor next to fryer. 1 dead roach on wall by three compartment sink 1 dead roach on outlet by three compartment sink 1 dead roach on floor of bar area 1 dead roach on wall of bar area 4 dead roaches on floor of back kitchen/prep area/ that is not in use 10 dead roaches on sticky trap of back kitchen/prep area that is not in use. Warning - From follow-up inspection 2022-05-05: 2 dead roaches on floor of bar area 1 dead roach in crack of bar countertop 2 dead roaches on floor of back cook line 1 dead roach on floor near dish machine 5 dead on floor of back prep/kitchen area Time Extended

High Priority - Dented/rusted cans present. See stop sale. 3 dented cans of kidney beans on dry storage shelf Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2022 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ham deli sandwich in walk-in cooler. Discussed proper food storage Operator rearranged Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 17 live roaches in cracks bar countertop 1 live roach on floor of bar area. 3 live roaches in metal grate holding shelf in back kitchen/prep area that is not in use. Operator has had pest control treatment in the past week. Corrective Action Taken Warning

High Priority - Roach excrement and/or droppings present. In bar countertop Cracks of piping throughout back cook line Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: Provolone cheese 80 degrees F, cheddar 80 degrees F, pepper jack 80 degrees F. Discussed with operator to place foods on time since they are small quantities. Operator moved to walk-in cooler. Tall single door reach-in cooler of back cook line: raw bacon 48 degrees F. Per operator the foods were brought from walk-in cooler at 11 and they have been in and out of reach-in cooler. Operator moved to walk-in cooler. Repeat Violation 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. Coleslaw at 1:31 made at 11:10 48 degrees F re-temp at 2:24 51 degrees F. Discussed with operator to place food on ice. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in back prep area Repeat Violation Warning

Basic - Damaged/spoiled/recalled food not properly segregated. 3 dented cans of kidney beans on dry storage shelf. Employee segregated Corrective Action Taken Warning

Basic - Dead roaches on premises. 1 dead roach in sanitizer bucket of cook line. 3 dead roaches on floor in corner of cook line 1 dead roach on opposite end of cook line. 1 dead roach on floor next to flat top grill 1 dead roach on floor next to fryer. 1 dead roach on wall by three compartment sink 1 dead roach on outlet by three compartment sink 1 dead roach on floor of bar area 1 dead roach on wall of bar area 4 dead roaches on floor of back kitchen/prep area/ that is not in use 10 dead roaches on sticky trap of back kitchen/prep area that is not in use. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of dish machine Employee removed Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 live flies on wood under beer draft tower of bar area. Warning

High Priority - Pesticide-emitting strip present in food prep area. Behind bar area. Discussed with operator they must be removed. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler next to rear exit: raw beef patty 45-48 degrees Fahrenheit, coleslaw 47 degrees Fahrenheit, turkey 47 degrees Fahrenheit, chicken salad 47 degrees Fahrenheit. Per operator they've been in and out of reach-in cooler. Tall reach-in cooler of back prep area: turkey 45 degrees Fahrenheit, chicken salad 45 degrees Fahrenheit Walk-in cooler: raw beef patty 44 degrees Fahrenheit. Per operator employees have been in and out of walk in. Ambient temperature at 41 degrees Fahrenheit Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top in back prep area: Chili 125-129 degrees Fahrenheit. Employee stirred and reheated. Re-temp 135-138 degrees Fahrenheit. Under heat lamp: French fries 115 degrees Fahrenheit. Discussed with operator to reheat French fries. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sliced blade guard soiled with old food debris. Can opener blade has food debris accumulated Warning

Basic - Attached equipment soiled. Pipes behind flat top grill has grease accumulation. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above prep table next to bread and lettuce Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Behind flat top grill Warning

Basic - Food stored in undrained ice. Beer bottles stored in ice water of bar with lip contact below water level. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Gatorade in tall reach-in cooler of back prep area. Employee drink on shelf above prep table on cook line. Warning