SANTIAGO'S BODEGA

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chorizo.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -roasted potatoes (51F - Cold Holding); short ribs (50F - Cold Holding); croquettas (50F - Cold Holding) in drawers under flat grill less than 1 hour per chef. Busy meal period. Will monitor and ice if required.

Basic - Cutting board has cut marks and is no longer cleanable. -hot side 2, cold side 2. Operator will replace.

Basic - Equipment in poor repair. -gaskets torn on drawers under flat grill.

Basic - In-use ice scoop stored on soiled surface between uses. -inside bottom of ice scoop holder. Operator washed, rinsed and sanitized. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -oven interior and exterior soiled. -hand wash sink at end of cook line soiled. -walk-in cooler fan covers and shelves have build up of dirt and food debris. -holster under soda gun at bar slightly soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Speaker inside hand wash sink at prep station Corrected On-Site

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. Tuna in walk in cooler. Operator opened package Corrected On-Site

Basic - Food stored on floor. Ice cream containers in walk in freezer Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open drink container in Reach in cooler at salad station Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -multiple cutting boards in kitchen. Per operator, will sand/plane cutting boards. - From follow-up inspection 2024-12-26: Time Extended - From follow-up inspection 2025-01-07: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. -2 kitchen employees. - From follow-up inspection 2024-12-26: Time Extended - From follow-up inspection 2025-01-07: Time Extended

High Priority - Food not properly protected from contamination. -croissant in contact with bar towel during prep. Product moved away from towel. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -black beans 3 oz past 7 days. Operator discarded.

Intermediate - No soap provided at handwash sink. Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -hand wash sink on wall past dish machine.

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. -sanitizer not dispensing properly, ran multiple cycles, changed container of product. <50ppm. Operator will use dish machine in kitchen or 3 compartment sink until repaired.

Basic - Floor soiled/has accumulation of debris. -grease and food debris on cook line floors under equipment. Wall, ceiling tiles soiled with accumulated grease, food debris, and/or dust. -above cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of over has build up of food debris.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -bruschetta made 11/22. Operator discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -croquettas (41-45F - Cold Holding) in front of cook line drawer less than 1 hour. Product above 41°f at front of drawer. -smoked salmon (50F - Cold Holding); salmon (46F - Cold Holding); bruschetta (46F - Cold Holding) in top left drawer of cooler. Drawer slightly ajar. All product out of temperature less than 4 hours, operator will move product for temperature recovery. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -rolling cart blocking hand wash sink on cook line. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. -2 kitchen employees.

Basic - In-use ice scoop stored on soiled surface between uses. -blue ice scoop holder soiled in bottom. Operator washed, rinsed and sanitized holder and scoops. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handles of scoops in bulk dry goods in contact with product. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers, shelf has build up of dust above covered food. -fan above prep area dusty. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to store fresh herbs, basil in container

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items in cooler drawer at cook line Raw rack of lam 45-47f, overnight Potato croquettes 47-50f, over night Short ribs 47-50f over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items in cooler drawer at cook line Raw rack of lam 45-47f, overnight Potato croquettes 47-50f, over night Short ribs 47-50f over night

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker for splitter on mop sink outside

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at cook line by kitchen exit door blocked by rolling rack of cooling bread pudding Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle at bar and POS system entrance to kitchen

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling through kitchen ,cook line, prep area and ware wash area has a heavy dust debris build up

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets prep cook

Basic - Employee with ineffective hair restraint while engaging in food preparation. Server

Basic - Employee with no hair restraint while engaging in food preparation. Prep cook Corrected On-Site

Basic - Hole in or other damage to wall. Hole in wall under hand sink at server area

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at server area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on shelves in walk in cooler

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust shelves in walk in cooler Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under hand sink at cook line by kitchen exit door

Basic - Working containers of food removed from original container not identified by common name. Flour bin Corrected On-Site

High Priority - Food prepared/stored with soiled equipment/utensil. -bread pudding on cutting board with wiping towel. Corrected On-Site

Intermediate - No soap provided at handwash sink. -operator replaced. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. -paint peeling, some rust on walk-in cooler shelves.

High Priority - Dented/rusted cans present. See stop sale. Can of olives.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 63 left out, mentioned supposed to be on Time as a Public Health Control, but no form available. Provided form , filled out, must make available at inspections if Time as a Public Health Control is in use. . No AC recommended. Corrective Action Taken Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons . Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Olive oil sprayer. Corrected On-Site

Portable fire extinguisher missing from its designated location. For reporting purposes only. Hook by server station.

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some 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 2022-03-09: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. -back corner of top. Warning - From follow-up inspection 2022-03-09: Time Extended