Kusina

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

In some areas in kitchen and front line area Repeat Violation

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee prep y food with watch on wrist

Basic – Equipment in poor repair

Upright reach in cooler door on left side with torn gasket

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

In upright white reach in freezer door

Basic – Wet mop not stored in a manner to allow the mop to dry

At ware washing area

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

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrective Action Taken Repeat Violation

Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants

Operator selling Cooked frozen Embutido (meatloaf) with all labeling requirements stored in front counter area in cooler for customer grab and go and being sold in the packaged form to consumers. Provided technical assistance and Special Processes at Retail handout and Variance Request template. nOperator stated will removed from grab and go and place in zip loc bags but will submit forms for storage in freezer to be held more than 48 hrs. Warning

Intermediate – Handwash sink used for purposes other than handwashing

Knife and lid for container stored in front hand wash sink. Items moved Corrected On-Site

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

Suing chlorine to sanitize but no chlorine test strips

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

One employee hired over 60 days with no proof of training

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. Repeat Violation

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Operator selling Cooked frozen Embutido (meatloaf) with all labeling requirements stored in front counter area in cooler for customer grab and go and being sold in the packaged form to consumers. Provided technical assistance and Special Processes at Retail handout and Variance Request template. nOperator stated will removed from grab and go and place in zip loc bags but will submit forms for storage in freezer to be held more than 48 hrs. Warning

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only

Operator has stove top for cooking and frying and not under hood suppression system Repeat Violation