El Toreo

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Ceiling vent in dish area.

Basic – Cloth used as a food-contact surface

Tortillas in cooler on cook line wrapped in wiping cloth. Manager placed tortillas in plastic bag. Corrected On-Site

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

Employee drink on prep table at end of cook line

Manager had employee place drink underneath prep table, Corrected On-Site

Basic – Employee eating in a food preparation or other restricted area

Employee eating on cook line. Manager had employee finish eating in dining area. Corrected On-Site

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee container of almond milk in bar area reach-in cooler.

Basic – Food stored on floor

Chicken base stored on floor in dry storage area. Managed placed container of chicken base on shelf. Corrected On-Site

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

Around door of walk-in freezer.

Basic – Ice scoop handle in contact with ice

Ice scoop handle touching ice in ice bin beneath wait station soda machine. Manager placed ice scoop in ice with handle sticking up. Corrected On-Site

Basic – Open dumpster lid

Dumpster behind building.

Basic – Shelves with rust that has pitted the surface

Shelf in dish area.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee handled garbage can and proceeded to handle containers of food without changing gloves and washing hands. Manager had employee change gloves and 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 in dis( area and proceeded to handle clean dishes on cook line without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken

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

Item in reach-in cooler across from reach-in cooler across from prep table at end of cook line: chicken (44F – Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Manager placed item in walk-in freezer to reduce temperature, 40F. Corrected On-Site

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

Hot water nozzle on wait station coffee machine.

Intermediate – Handwash sink used for purposes other than handwashing

Scrub pads stored in hand washing sink in front of ice machine. Employee removed scrub pads from hand washing sink. Corrected On-Site

Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.nAll manager certifications expired on 9/14/2023. Warning