El Patio

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles as not smooth, non absorbent and easily cleanable in dry storage area near dish machine.

Basic – Covered waste receptacle not provided in women's bathroom. Observed no covered receptacle in unisex bathroom used by customers.

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet while preparing food on cooks line.

Basic – Equipment in poor repair. Observed torn gasket on reach in cooler next to grill and sauce cooler near dining room.

Basic – In-use tongs stored on equipment door handle between uses. Observed tongs and ladles hung on equipment on cooks line below waist level.

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. Dishwasher chlorine at 0 ppm. Operator set up three compartment sink, stopped using dishwasher and placed a service call for technician. Warning

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves after touching used sauté pan without washing hands. Discussed proper hand washing techniques with operator. Corrective Action Taken

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked lentil beans in tall reach in cooler at end of cooks line. Operator moved eggs to bottom shelf and cooked lentils above eggs.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice on counter of cooks line at 61F for 1 hour. Rice had previously been cold held in wic at or below 41F. Operator moved to walk-in cooler. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white bean soup at 109F hot hel on stove at end of cooks line. Operator stated it was there for an hour and a half. Employee reheated soup to 180F during inspection. Corrected On-Site

High Priority – Toxic substance/chemical improperly stored. Observed spray bottle of all purpose cleaner next to steam table with ceramic soup bowls and soup hot holding. Operator moved spray bottle to chemical storage area. Corrected On-Site

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/ Observed manager CFM card expired on 07/09/2023. Warning

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.