Basic – Employee eating while preparing food. Cook on cooks line

Basic – Food stored on floor

Raw calimai on floor in pot. Employee removed from floorn Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Repeat Violation

Basic – Time/temperature control for safety food thawed in an improper manner. Raw shrimp on counter thawing improperly employee moved to walk inn Corrected On-Site

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. Tested 3 times at 0 ppm. Discussed with employee to use three compartment sink to wash rinse and sanitize.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat plantains. Reach in cooler employee removed to proper storage

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 11-20-23 expired Hector Mendoza

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/ observed 4 employees no food manager.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink at bar in back dining room Repeat Violation

Intermediate – No soap provided at handwash sink. At hand washing sink at bar in back dining room