Renzo’s

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees.by empanadas case. Repeat Violation

Basic – Standing water in bottom of reach-in-cooler. On cooks line

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook prep touched face and began working with clean equipment tongs. Discussed with employee to wash hands before touching clean equipment employee washed hands.

High Priority – Raw animal food not separated from ready-to-eat food during preparation. Raw sausage over drink mixers in walk in cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 45 f raw chicken 50 f reach in drawer cooler by service window on cooks line employee moved to freezer nnCold holding Butter 72 f on counter moved to freezer 2nd temp 62 f Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: empanada chicken 124 f empanada ham 128 f operator placed in oven 2nd temp

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine Repeat Violation

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.

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. Provided print out some employees signed and management signed. Corrective Action Taken

Intermediate – No soap provided at handwash sink. On cooks line

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook beef no date mark reach in cooler on cooks line nnReach in cooler cooks line cut ham ceviche not dated and multiple items