LUSO PORTUGUESE GRILLE

High Priority - - From initial inspection : 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. 0 ppm need to set up 3 compartment to wash rinse and sanitize dishes until machine is properly working Repeat Violation Warning - From follow-up inspection 2022-11-29: has a call in to have it fixed. They are using a pan to sanitize in for now. Time Extended - From follow-up inspection 2022-12-07: Manager states man was out to fix dishmachine yesterday they need to order a part and will be back to replace in 2-3 days. Bucket set up next to dish machine and has a ppm of 50. Continue using this method until dish machine is fixed Time Extended

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. Warning - From follow-up inspection 2022-11-29: Time Extended - From follow-up inspection 2022-12-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for most 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 2022-11-29: Time Extended - From follow-up inspection 2022-12-07: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On line Warning - From follow-up inspection 2022-11-29: Time Extended - From follow-up inspection 2022-12-07: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At dish machine Repeat Violation - From follow-up inspection 2022-11-29: Time Extended - From follow-up inspection 2022-12-07: Time Extended

High Priority - - From initial inspection : 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. 0 ppm need to set up 3 compartment to wash rinse and sanitize dishes until machine is properly working Repeat Violation Warning - From follow-up inspection 2022-11-29: has a call in to have it fixed. They are using a pan to sanitize in for now. Time Extended

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - From follow-up inspection 2022-11-29: Time Extended

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. Warning - From follow-up inspection 2022-11-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for most 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 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On line Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device.over bottle drinks at front counter. - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At dish machine Repeat Violation - From follow-up inspection 2022-11-29: Time Extended

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. 0 ppm need to set up 3 compartment to wash rinse and sanitize dishes until machine is properly working Repeat Violation Warning

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Intermediate - Handwash sink not accessible for employee use at all times. Blocked on cooks line Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 - 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

Intermediate - Proof of required state approved employee training not available for most 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 black/green mold-like substance in the interior of the ice machine/bin. Bulk machine

Basic - Cutting board has cut marks and is no longer cleanable. On line Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at bar

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

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

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device.over bottle drinks at front counter.

Basic - No copy of latest inspection report available.

Basic - Time/temperature control for safety food thawed in an improper manner. Room temp fish

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.

Basic - Water leaking from pipe and/or faucet/handle. At dish machine Repeat Violation

Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. - From follow-up inspection 2021-10-05: Time Extended - From follow-up inspection 2021-12-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Diego , Luis , employed one year no certificate - From follow-up inspection 2021-10-05: Time Extended - From follow-up inspection 2021-12-06: Esteban Gomez serve 12/2020 Diego is scheduled for class in Spanish. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2021-10-05: Time Extended - From follow-up inspection 2021-12-06: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2021-10-05: Time Extended - From follow-up inspection 2021-12-06: Time Extended

Basic - - From initial inspection : Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. - From follow-up inspection 2021-10-05: Time Extended - From follow-up inspection 2021-12-06: Time Extended

Basic - - From initial inspection : Basic - Insect control device at wait station area. - From follow-up inspection 2021-10-05: Time Extended - From follow-up inspection 2021-12-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. - From follow-up inspection 2021-10-05: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Diego , Luis , employed one year no certificate - From follow-up inspection 2021-10-05: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2021-10-05: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2021-10-05: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. - From follow-up inspection 2021-10-05: Time Extended

Basic - - From initial inspection : Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. - From follow-up inspection 2021-10-05: Time Extended

Basic - - From initial inspection : Basic - Insect control device at wait station area. - From follow-up inspection 2021-10-05: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located behind kitchen equipment. - From follow-up inspection 2021-10-05: Time Extended

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak (45-47 °F - Cold Holding); lobster sauce (55°F); salsa (50 °F - Cold Holding); cream sauce (48 °F - Cold Holding); fish sauce (51 °F - Cold Holding); gravy (52 °F - Cold Holding); pork tenderloin (46 °F - Cold Holding); collard greens (57 °F); salsa (52°F - Cold Holding); beef chop (50 °F); lamb chops (53 °F - Cold Holding); fillet mignon (49 °F); salmon seared (51 °F - Cold Holding); octopus (49 °F - Cold Holding)

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Diego , Luis , employed one year no certificate

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.

Basic - Insect control device at wait station area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located behind kitchen equipment.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site