RIO BRAVO MEXICAN RESTAURANT GULF BREEZE INC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of steak over box produce. Operator removed item. Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing station in kitchen adjacent to upright oven. Two compartment sink put in place of hand washing station. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Working containers of food removed from original container not identified by common name. Seasons bins underneath table.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple items inside walk in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Temperature for the following items inside upright reach in cooler back kitchen. All items held over night. Black beans 67f,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperature for the following items inside upright reach in cooler back kitchen. All items held over night. Black beans 67f. The following items held over night, items held inside walk in cooler: queso 51f, beef 54f, black beans 52f, chicken 49f, Warning

High Priority - Toxic substance/chemical improperly stored. Bug fogger stored on shelf with ready to eat items, in back kitchen.

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

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Inside sugar bin in front kitchen.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright reach in cooler in back kitchen next to side door.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef inside pot thawing at room temperature.

Basic - Working containers of food removed from original container not identified by common name. Sugar container next to hand washing station front kitchen.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. queso 60f held overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperature for the following items inside low boy reach in cooler on cook line held for 3.75hrs:Beef 54f, shrimp 55f, chicken tenders 60f, chicken 54f. Operator iced items down. Following item inside walk in cooler: queso 60f held overnight Operator voluntarily discarded items. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside hand washing station at bar. Operator removed items from station. Corrected On-Site

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

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

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 - Bowl or other container with no handle used to dispense food. Operator took cups out of sugar bin and replaced with handle Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food items inside reach in freezer. Operator voluntarily discarded items. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Food container at soda dispenser area. Operator placed label on food container. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee sweeping cook line after the task was completed, employee started to prepare food.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 06/01/2022 Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Following items held less than 4hrs: milk 54f, steak 48f, shrimp 46f, cheese 50f, refried beans 57f,

Basic - Bowl or other container with no handle used to dispense food. Multiple containers inside sugar bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons and forks inside dish rack.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone inside utensil.

Basic - Floor not cleaned when the least amount of food is exposed. Back kitchen.

Basic - Food stored on floor. Vegetables oil on floor.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing station next to ice bin.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Utensils in poor condition. Spatulas

Basic - Working containers of food removed from original container not identified by common name. Sugar bin next to tea dispenser.

Observed electrical wiring in disrepair. For reporting purposes only. Circuit breaker box next to walk in cooler door kitchen.

High Priority - Pesticide-emitting strip present in dish area. Operator removed strip.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed packed raw beef over ready to eat items inside lo boy on cook line. Operator removed items and placed correctly. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station next to beverage station.

Intermediate - Probe thermometer not within the intended measuring range of use.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above upright oven, missing area has grease build up dripping from ceiling tile kitchen.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed knives stored between shelf brackets.

Basic - Floor not cleaned when the least amount of food is exposed. Dish machine area back kitchen. Underneath equipment on cook line.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing station at bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above make line.

Basic - Stored food not covered. Chip container uncover placed by back door kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef in standing water prep sink kitchen.