Rumba Island Bar & Grill

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.n- ice buckets not inverted on wall

Basic – Cutting board has cut marks and is no longer cleanable at cook line .

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.n- backpacks stored on top of soda boxes in kitchen – manager relocated items Corrected On-Site

Basic – Ice scoop handle in contact with ice at bar – manager relocated ice scoop Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees in food prep area, beverage station and bar areas

Basic – Opened employee beverage container in a cold holding unit ( cooler and freezer ) with food to be served to customers in food prep areas – manager discarded opened bottles of water Corrected On-Site

Basic – Unprotected ice machine in a customer/nonsecure area in exit area near beverage station

High Priority – Raw animal food stored over or with unwashed produce in walk in cooler near office – manager rearranged food Corrected On-Site

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Mussels missing tags in cooler at cook line

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n-cod fish 49 F , grouper 49 F , Swiss cheese 45 F cheese , pulled chicken 50 F , ground beef 49 F , mahi 47 F in drawer under grill -food moved from walk in cooler less than 2 hours – ambient thermometer reading 41 F – manager placed ice on food Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. nPork 115 F, cooked chicken 110 F in alto sham placed from smoker under 30 minutes – manager increased temperature

Intermediate – No tag on/for original container of raw, mussels at cook line See stop sale.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.n- Stained cutting boards at cook line

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in prep area – manager placed towels at hand wash sink Corrected On-Site

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. Marrian expired training 2022