Blue Agave

Basic – Accumulation of debris inside warewashing machine

Top of dish machine.

Basic – Carbon dioxide/helium tanks not adequately secured

CO2 tanks stored in bar area.

Basic – Cardboard used to line nonfood-contact shelves

Shelf next to reach-in freezer at end of cook line. Repeat Violation

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

Ceiling tiles and vents throughout the kitchen. Repeat Violation

Basic – Dead roaches on premises

Observed one dead roaches in bar area.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink on prep table in back of kitchen. Manager discarded drink. Corrected On-Site Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee phone stored on prep table in back of kitchen. Manager removed phone from prep table. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Pans stored on shelf across from three compartment sink.

Basic – Floor area(s) covered with standing water

Floor behind grill.

Basic – Floors not maintained smooth and durable

Cardboard on floor in walk-in cooler

Floor tiles missing throughout the kitchen.

Basic – Food stored on floor

Queso cheese stored in bucket on floor at end of cook line

Beef stored on floor in walk-in cooler

Manager placed both items on shelf. Corrected On-Site

Basic – Grease receptacle/dumpster not on proper pad/nonabsorbent surface

Grease receptacles on the side of the building.

Basic – Ice bucket not properly stored between uses

Ice buckets stored on top of ice machine across from walk-in cooler not inverted.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Area around soda nozzles at both wait station soda machines

Gaskets of grill drawers underneath cook line grill

Dish shelf across from dish machine

Fan covers in walk-in cooler. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

To go containers stored in corner of kitchen. Manager had employee turn containers over. Corrected On-Site

Basic – Stored food not covered

Fried ice cream stored in reach-in freezer at end of cook line.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Items in walk-in cooler: beans (44F,45F,45F,44F – Cooling); beef (45F,44F – Cooling). Manager stated items prepared on 8/12 and 8/13. Inspector provided handout on cooling procedures to operator. Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

Items in walk-in cooler: beans (44F,45F,45F,44F – Cooling); beef (45F,44F – Cooling). Manager stated items prepared on 8/12 and 8/13. Inspector provided handout on cooling procedures to operator. Repeat Violation Admin Complaint

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

Employee entered kitchen from outside and began handling clean plates on cook line. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed four flies in kitchen.

High Priority – Nonfood-grade bags used in direct contact with food

Beef in reach-in freezer at end of cook line stored in to go bag.

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

Eggs stored at room temperature on cook line. Eggs moved to reach-in cooler across from grill, ambient temperature 40F. Corrective Action Taken Repeat Violation Admin Complaint

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

Employees handled garbage can and proceeded to handle clean dishes on cook line. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Items stored in steam table across from grill: rice (118F – Hot Holding); chicken (128F – Hot Holding). Manager stated item placed in steam table 30 minutes prior to temperature being taken. Manager placed items in oven to reheat

nItems stored underneath grill on cook line: chicken (119F – Hot Holding); beef (123F – Hot Holding). Manager stated items reheated and placed in pans 45 minutes prior to temperature being taken. Manager had employee place items on grill to reheat. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

PVC glue stored next to dishes in dry storage room. Manager discarded glue. Corrected On-Site Repeat Violation Admin Complaint

Intermediate – Certified food manager unable to answer basic questions about allergens

Manager on duty unable to answer food allergen and foodborne illness questions.

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

No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Blade of can opener on kitchen prep table

Cutting board stored on clean dish rack next to dish machine

Deflector plate inside of ice machine across from walk-in cooler. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Empty bottle stored in bar area hand washing sink. Repeat Violation

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

8 of 11 employees missing proof of responsibility.

Intermediate – No soap provided at handwash sink

No soap in hand washing sink in bar area. Repeat Violation

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

3 of 11 employees have proof of employee training.

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

Flan in walk-in cooler

Cheesecake in wait station reach-in cooler

Manager stated both items prepared on 8/12. Manager had employee place proper date marks on items. Corrected On-Site