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

Both manager and employee wearing bracelets while making food at front counter.

Basic – Equipment in poor repair

Chlorine dish machine that is not in use at time of inspection reading 0ppm, manager replaced sanitizer container, dish machine still reading 0ppm after running multiple. Corrective Action Taken Repeat Violation

Basic – Floor soiled/has accumulation of debris

Under all equipment throughout establishment and in walk in cooler.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Underside of soda machine in dining room around nozzle

Interior of all cabinets under front line and under salsa bar in dining room. Repeat Violation

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Approximately 7 live flying insects under front counter closest to main entrance. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

diced tomatoes (50F – Cooling after 5.45 hours) in large covered plastic tub in walk in cooler, per manager and label tomatoes where prepared at approximately 10am, time of temperature check at 3:45pm. Repeat Violation Admin Complaint

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

shredded mixed cheese (50F, 46F – Cold Holding); cut romaine (46F, 51F – Cold Holding); pico de gallo (46F – Cold Holding); sour cream (46F – Cold Holding) in top section of front line reach in coolers, per temperature logs all temperatures where below 41F approximately 1 hour before temperature check, all items moved to walk in cooler. Corrective Action Taken

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours

diced tomatoes (50F – Cooling after 5.45 hours) in large covered plastic tub in walk in cooler, per manager and label tomatoes where prepared at approximately 10am, time of temperature check at 3:45pm.

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

diced tomatoes (50F – Cooling after 5.45 hours) in large covered plastic tub in walk in cooler, per manager and label tomatoes where prepared at approximately 10am, time of temperature check at 3:45pm.

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Per manager on site one employee training records are expired.