Basic – Bowl or other container with no handle used to dispense food. – Below pre table next to exit doorn- Observed no handle bowl used to dispense salt.n- Observed no handle bowl used to dispense sugar. Warning

Basic – Dead roaches on premises. – Throughout establishment nObserved:n- One dead roach below cold holding unit.n- Two dead roaches between reach in cooler and prep table holding microwave.n- Approximately 3 dead roaches in box holding plastic wrap.n- One dead roach on top of paper towel dispenser

Employee cleaned and sanitized area. Corrected On-Site Warning

Basic – Food stored on floor. – Walk-in cooler nObserved buckets of beverage stored on floor in walk-in cooler. Warning

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. – Front counter next to cooling unit

Observed in use utensils held in standing water at 89F.n Warning

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – Front counternObserved an accumulation of old food in juice sealing machine. n Warning

Basic – Stored food not covered. – below prep table next to exit doorn-Observed opened bags of sugar not stored protected.n-Observed opened bags of salt not stored protected.n-Observed opened box of pre fried shrimp not covered or protected in reach in freezer. nEmployee stored items appropriately.n Corrected On-Site Warning

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

Observed mop stored in a way that does not allow proper air drying. Employee stored mop appropriately to allow proper air drying. Corrected On-Site Warning

Basic – Wet wiping cloth not stored in sanitizing solution between uses. – Prep table next to exit door

Observed wet wiping cloth held on prep table. Inspector educated employees about the proper storage of wet wiping cloth. Wiping cloth placed in sanitizer solution. Corrected On-Site Warning

High Priority – Nonfood-grade bags used in direct contact with food. – Reach in freezernObserved cuts of pork stored in non food grade bags. Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. – Reach in freezern- Observed partially cooked pork stored above pre-fried shrimp.n- Observed raw fish stored over ripe peeled banana

n Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cold holding unit

Observed shrimp (45F – Cold Holding); tuna (47F – Cold Holding); boiled eggs (45F – Cold Holding); eel (50F – cold holding). Per operator. Items were not prepared or portioned today. Items have been out of temperature for approximately 30 mins. Employee placed items in walk-in cooler to allow rapid cooling

Second temperature shrimp (42F – Cold Holding); tuna (40F – Cold Holding); boiled eggs (43F – Cold Holding); eel (40F – cold holding). Corrected On-Site Warning

Intermediate – Handwash sink used for purposes other than handwashing. – Front CounternObserved hand wash sink used to hold dirty utensils. Employee removed. Corrected On-Site Warning

Intermediate – Manager or person in charge lacking proof of food manager certification. Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. – Front counternObserved no paper towel at hand wash sink. Employee placed paper towel at station. Corrected On-Site Warning

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Christian L, Diego M, Paulina S. Warning