FUEGO DAYTONA MODERN KITCHEN LATIN

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - employee changed gloves after handling phone without washing hands Warning

High Priority - Food stored in ice used for drinks. -container of cut limes stored in drink ice. Warning

High Priority - Food-contact surfaces not sanitized after becoming soiled. - in use tongs fell into the floor, were picked up and placed back on cutting board to return to use without washing and sanitizing. Corrected On-Site Warning

High Priority - Live small flying insects found. -1 at cook line. -1 in bar area. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw beef over french fries in chest freezer Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk in bar area at 54°f. Operator moved back to cooler. Warning

High Priority - Toxic substance/chemical improperly stored. - bleach stored on case of napkins -spray bottle of ceramic wax stored over boxes of cocktail stirrers. Warning

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Warning

Intermediate - Food-contact surface soiled with food debris, residue, or grease. - mixer - slicer Warning

Intermediate - Handwash sink not accessible for employee use at all times. - kitchen handsink blocked by pan of eggs, tongs stored in basin Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. -employee washed glass in bar handwash sink. Warning

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

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. - no one on site knows how to set up sanitizing compartment of three compartment sink Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - soup, cooked meats Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler drawer handles soiled with food debris. Warning

Basic - Cove molding at floor/wall juncture broken/missing. - near stove Warning

Basic - Cutting board has cut marks and is no longer cleanable. - blue cutting board Warning

Basic - Dead roaches on premises. -thirty dead roaches in glue traps and three dead roaches under mop sink. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - phone stored on ketchup jug Warning

Basic - Equipment in poor repair. - exterior of chest freezer rusted -torn gasket on reach in cooler drawer. Warning

Basic - Floor area(s) covered with standing water. - under three compartment sink Warning

Basic - Floor soiled/has accumulation of debris. - behind and under equipment Warning

Basic - Food stored on floor. - bottled water -jug of cooking oil. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of cooler below flat grill - cooler gaskets, cabinet cooler -portable steam well souled with grease. Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. - near three compartment sink Warning

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

Basic - Single-service articles improperly stored. - case of napkins stored on the floor in storage area Warning

Basic - Standing water in bottom of reach-in-cooler. - cabinet cooler Warning

Basic - Stored food not covered. -open bags of sugar, rice in dry storage area. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed utensils and did not sanitize. Warning

High Priority - Metal stem-type thermometer soiled. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -ham and bacon at 50°f in reach in cooler. In cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bacon and ham at 50°f in reach in cooler. In cooler overnight. Warning

High Priority - Toxic substance/chemical improperly stored. -container of charcoal lighter fluid stored next to bag of sugar. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink in bar area filled with soiled cups. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Warning

Intermediate - No soap provided at handwash sink in bar area. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler handles. Warning

Basic - Dead roaches on premises. -3 dead roaches by mop sink in back storage room. -12 dead roaches in front of reach in cooler. -numerous dead roaches in standing water behind three compartment sink. -6 dead roaches in bucket on floor under handwash sink. Warning

Basic - Employee cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Warning

Basic - Floor area(s) covered with standing water by three compartment sink. Warning

Basic - Floor soiled/has accumulation of debris. -heavy grease accumulation on floors under cooking equipment. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning

Basic - No handwashing sign provided at a hand sink used by food employees in bar area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -grease accumulated on surface under table top fryers. -exteriors of coolers and cooking equipment soiled with debris. -mop sink soiled with mold like substance. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

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

Basic - Soiled dry wiping cloth in use. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust at cook line. Warning

High Priority - 3 Live, small flying insects in kitchen. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter at 47°f in top area of reach in cooler. Advised operator to place below fill line. -cooked rice in steam table at 62°f. Operator stated prepared at 8:30 am. Advised operator that rice must be held below 41°f or above 135°f. Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Corrected On-Site Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open package of ham in reach in cooler. 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. -cutting board. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 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 - 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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked ground beef in reach in cooler. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Warning

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

Basic - Floor soiled/has accumulation of debris in kitchen. Warning

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

Basic - No handwashing sign provided at a hand sink used by food employees at front counter. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Warning

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

Basic - Stored food not covered. -salt and sugar containers uncovered. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning