Playa Largo Resort & Spa

Basic – Equipment in poor repair. Observed drawers under flat grill is disrepair.

Basic – Floor tiles missing and/or in disrepair. Observed missing and in disrepair tiles at the door of walk in freezer. Repeat Violation

Basic – Soiled dry wiping cloth in use. Observed atthe cook line. Repeat Violation

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

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed at the cook line.

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cube raw tuna (44F – Cold Holding)inside walk in cooler. Dated on 11/04 Manager discarded during inspection. Corrected On-Site

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 form during inspection.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.

Intermediate – Handwash sink does not have enough water pressure to properly wash hands. Observed next to 3 compartment sink.

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on Sandbar menu offers raw oysters and raw ceviche not identified.