Lava Grill

Basic – Bowl or other container with no handle used to dispense food

Observed scoop handle for yellow bread crumbs broken. Also, observed employee use use a cup with no handle to dispense rice.

Basic – Ceiling tile missing. Located throughout kitchen area.

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Observed reach in cooler under grill with ambient temperature of 57°F.

Basic – Employee eating while preparing food

Observed employee eating excess bacon while panning bacon from oven.

Basic – Equipment in poor repair

Observed reach in cooler gaskets torn.

Basic – Food not stored at least 6 inches off of the floor

Observed various buckets of food in walk in cooler not stored at least 6 inches off of the floor.

Basic – Food stored on floor

Observed various cases of food being stored on floor in walk in freezer.

Basic – In-use wet wiping cloth/towel used under cutting board.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Observed reach in cooler under grill soiled with accumulated food debris.

Basic – Time/temperature control for safety food thawed in an improper manner

Observed raw chicken thawing at room temperature and located in side of prep sink.

High Priority – Raw animal food stored over or with unwashed produce

Observed raw chicken being stored on top of unwashed vegetables. Located in walk in cooler.

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

Observed container of pooled eggs being stored on top of cut lettuce. Located in walk in cooler.

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

Observed the following food temperatures greater than 41°F;npastrami (50F – Cold Holding); raw chicken (51F – Cold Holding)nAll were located in reach in cooler under grill. As per chef food had only been in cooler for less than an hour.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

Observed chef using water from hand washing sink to clean reach in cooler.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nObserved about 5 employees present and engaging in food preparation with no certified food manager present.

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. Discussed and emailed form to operator. Corrective Action Taken