Del Fuego

Basic – Food stored on floor. Boxes of food stored on floor in walk in freezer Warning

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 80 F. Operator discarded water and moved utensils to ware washing Corrected On-Site Warning

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

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (50F-60F -Cooling) per operator beans were cooked yesterday and have been cooling over night in walk in cooler. 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (50F-60F -Cooling) per operator beans were cooked yesterday and have been cooling over night in walk in cooler. See stop sale. Warning

High Priority – Food with mold-like growth. Alfredo sauce with mold like growth. See stop sale. Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked beef in walk in cooler. Operator reorganized Corrected On-Site Warning

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. nCooked ribs date marked 12-21nSalsa verde date marked 12-27nCooked corned date makers 12-24nAoili date marked 11-21, 11-24nSee stop sale. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chorizo (48F – Cold Holding); cooked octopus (50F – Cold Holding). Item double panned in cook line. Operator states item has been in unit for 2.5 hours. Operator moved to walk in freezer to quick chill Corrective Action Taken Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked octopus cooling since 11:30 12:15 (83F – Cooling); cooked octopus 1:20 (74F – Cooling). Item being cooled on speed rack at room temperature. Operator moved to walk in freezer Corrective Action Taken Warning

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

Can opener blade soiled Warning

Intermediate – Manager or person in charge lacking proof of food manager certification. PIC Lino Zaruma 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 paper towels or mechanical hand drying device provided at handwash sink. Observed multiple hand wash sinks with no paper towels. Operator able to provide at some hand wash sinks Corrective Action Taken 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. Per operator some employees employed past 60 Days 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. Not provided for any employees Warning