Cintron

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

Fish being thawed in kitchen not removed from vacuum packaging as label instructs.

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

Employee drinks in reach-in cooler next to grill.

Basic – Faucet/handle in disrepair at plumbing fixture

Hot water handle at cook line hand washing sink not working.

Basic – Food stored on floor

Cans of tomatoes and tomato paste on floor in dry storage area. Repeat Violation

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Reach-in freezer located in dry storage area.

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

Tongs hanging on cook line oven handle. Employee placed tongs on top of oven. Corrected On-Site

Basic – Screen in door torn/in poor repair

Screen to back door torn.

Basic – Time/temperature control for safety food thawed in an improper manner

Fish thawed in standing water on cook line. Employee placed fish under cold running water. 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

Employee entered kitchen from outside and began handling containers of food without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee handled dirty dishes and then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken

High Priority – Pesticide/insecticide labeled for household use only present in establishment

Two cans of raid stored across from dish area.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Shell eggs stored over meatloaf in walk-in cooler. Manager had employee place eggs on bottom shelf. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Items in reach-in cooler across from grill: butter (48F – Cold Holding); noodles (46F – Cold Holding); Poultry (48F – Cold Holding); American cheese (47F – Cold Holding); cheddar cheese (48F – Cold Holding). Manager stated items placed in cooler 3 hours prior to temperature being taken. Manager had employee placed items in reach-in freezer to reduce temperature to 41F. Corrective Action Taken Warning

High Priority – Toxic substance/chemical improperly stored

Can of Lysol stored on reach-in freezer in dry storage area. Manager removed can of Lysol. Corrected On-Site

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

Blade of can opener on prep table in dish area

Cutting board on reach-in cooler next to grill

Deflector plate inside of ice machine. Repeat Violation

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/.nNo certified food manager present with six employees working. Certified food manager arrived during inspection. Corrected On-Site

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

Noodles stored in walk-in cooler. Manager stated item prepared the previous morning. Manager had employee place proper date mark on item. Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottle stored in back of kitchen.