La Giraldilla Hanley

Basic – Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly

Ran dish machine multiple times, tested 0ppm chlorine

No ware washing at time of inspection, operator contacted service company.

Basic – In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning

Basic – Interior of microwave has accumulation of black substance/grease/food debris

nAccumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation Warning

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Removed. Corrected On-Site Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shrimp stored over cooked pork and cooked chicken wings in reach-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site Repeat Violation Warning

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Employee picked up butter from floor, then returned to prep food with the same gloves and no handwash

Employee handled raw fish then handle cheese and cooked chicken wings without washing hands and changing gloves

Discussed with operator. Warning

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

Walk-in cooler Cold holding: cooked rice 45 F, cooked lamb 45 F, cooked pork 46 F, mozzarella cheese block 44 F, cooked black bean 45 F, cooked yuca 44 F. Ambient temperature 50 F. Operator contacted refrigerator repair company at time of inspection. Corrective Action Taken Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

A container of cooked onion (103F – Hot Holding) and a container of fresh garlic in oil (93F – Hot Holding) on flat grill top. Employee reheating items at time of inspection. Corrective Action Taken Repeat Violation Warning

High Priority – Tracking powder pesticide used inside establishment. 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

Provided by email. Corrective Action Taken Repeat Violation Warning

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

Cutting board stained. Repeat Violation Warning

Intermediate – Handwash sink not accessible for employee use at all times

Big food container stored on handwash sink at prep area. Removed. Corrected On-Site Repeat Violation Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. nNo soap provided at handwash sink

Handwash sinks at front cook line, back cook line, and prep area. Repeat Violation Warning

Intermediate – No running water at mop sink. Repeat Violation 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

1 employee. Warning

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Cooked lamb, cooked pork and various poked items in walk-in cooler. Repeat Violation Warning