El Diamante Restaurant

Basic – Dead roaches on premises. 1 dead roach on the soap dispenser. Employee removed and sanitized area

5 dead roaches on floor behind walk in cooler. Employee removed and sanitized area n. Corrected On-Site Repeat Violation Warning

Basic – Employee eating in a food preparation or other restricted area. Employee drinking canned drink on Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cook beef 76 f cooked overnight did not cool from 135f to 70f within 2 hours. No temperatures taken 40 lbs of cooked beef. Warning

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting greens not to be heated. Discussed with operator the importance of wearing gloves. Warning

High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Using a non food contact surfaces sanitizer. Employee went to store to buy correct sanitizer. Observed correct sanitizer Admin Complaint

High Priority – Rodent activity present as evidenced by rodent droppings found. 10 rodent droppings on top shelf connected to wall by walk in cooler. Employee removed rodent droppings and sanitized area. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook chicken 48 f 1 lbs raw beef 49 f 1 lbs raw pork 49 f 2 lbs held in reach in cooler overnight no temperatures taken bottom of reach in cooler temp ambient 50 f nnWalk in cooler Cook beef 76 f cooked overnight did not cool from 135f to 70f within 2 hours. No temperatures taken 40 lbs of cooked beef

n Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler main cooler.Cook chicken 48 f 1 lbs raw beef 49 f 1 lbs raw pork 49 f 2 lbs held in reach in cooler overnight no temperatures taken bottom of reach in cooler temp ambient 50 f

n Cold holding cook beef 45 f 2nd temp moved to reach in working cooler nnWalk in cooler Cook beef 76 f cooked overnight did not cool from 135f to 70f within 2 hours. No temperatures taken 40 lbs of cooked beef.n Repeat Violation 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 – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Cooks line employee restocked. Corrected On-Site Warning

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. Missing for 2 employees. Repeat Violation

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.Hand washing sink at bar area. Tested at 65 f Warning