Cardozo Bar & Grill Improves its Sanitary Rating

Basic - Reach-in cooler gasket torn/in disrepair. **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**

Basic - Bowl or other container with no handle used to dispense food.Ice bin. **Warning**

Basic - Dusty ceiling tiles and/or air conditioning vent covers.Kitchen. **Warning**

Basic - Food stored in holding unit not covered.Mahi. **Warning**

Basic - Open dumpster lid. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. **Warning**

Basic - Soiled reach-in cooler gaskets. **Warning**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**

High Priority - Roach activity present as evidenced by live roaches found.Approximately 24,inside oven. **Warning**

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Warning**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**

Basic - Accumulation of food debris/soil residue on handwash sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Light shield damaged/in disrepair.

Basic - Missing drain plug at dumpster.

Basic - No mop sink or curbed cleaning facility provided.

Basic - Reach-in cooler gasket torn/in disrepair.

Basic - Working containers of food removed from original container not identified by common name.Sauces.

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Missing drain plug at dumpster.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Small flying insects in bar area.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed air vent in food prep area dust.

Basic - Equipment in poor repair. Observed ice machine and ric at the line in disrepair and not functioning.

Basic - Reach-in cooler gasket torn/in disrepair. Observed gasket in ll ric at the line in disrepair.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Inside wic.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Observed trash and debris behind the reach in cooler located at the AC ROOM. Observed trash and debris under the shelves by walk in cooler.

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Observed cups stored on the floor in bar area,

Basic - Case/container/bag of food stored on floor in kitchen. Observed bag of onions and rice on the floor by the wic.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed food stored on the floor in wic.

Basic - Ceiling fan had accumulation of dust/debris.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed air vent in food prep area dust.

Basic - Equipment in poor repair. Observed ice machine and ric at the line in disrepair and not functioning.

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.

Basic - Gaskets/seals on holding unit in poor repair.

Basic - Hole in wall. Observed a big whole in the wall in front of ric located at AC room.

Basic - Ice scoop stored on top of dirty ice machine between uses.

Basic - In-use knife/knives stored in crack between equipment and wall.

Basic - Interior of microwave soiled with encrusted food debris. Observed microwave in food prep area soiled.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing in food prep area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing in bar area.

Basic - Reach-in cooler gasket torn/in disrepair. Observed gasket in ll ric at the line in disrepair.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Inside wic.

Basic - Soil residue build-up on nonfood-contact surface. Observed soiled residue at the door of ric in food prep area.

Basic - Soiled reach-in cooler gaskets.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed cooked poultry in wic above 41 degrees.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Poultry cooked this morning at 51 degrees.

High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Observed rice in wic above 41 degrees.

High Priority - Dead roaches on premises. Dead roach inside ric.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed employees failed to wash their hands after touching raw meats.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees touching rte food to served customer.

High Priority - Employee washed hands with no soap.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.

High Priority - Roach activity present as evidenced by live roaches found. Observed about 20 plus roaches behind the reach in cooler located at the AC room. Observed about 5 live roaches among food condiments by walk in cooler Observed about 10 plus live roaches inside light box on top of rack of walk in cooler.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed about 30 plus dried rodent droppings inside cabinet located at ice cream bar area,

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of reach in cooler at bar area. Coolers at the line is dirty.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at and wash sink in bar area.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.

Intermediate - Reach-in cooler shelves soiled with food debris. Observed cooling compartment dusty inside ric at cook line.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.

Basic - Ice scoop handle in contact with ice.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons at 70 degrees fahrenheit

Critical - Observed potentially hazardous food thawed at room temperature.

Critical - Observed employee eating in a food preparation or other restricted area.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Wet wiping cloth not stored in sanitizing solution between uses.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed dead roaches on premises.

Critical - Observed roach activity as evidenced by live roaches found. 1 live

Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.

In-use utensil not stored with handle above the top of potentially hazardous food and the container.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Critical - Hand wash sink lacking proper hand drying provisions.

Lights missing the proper shield, sleeve coatings or covers.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed uncovered food in holding unit/dry storage area.

Critical - Observed soil residue in storage containers.

Critical - Vacuum breaker mising at hose bibb.

Critical - Hand wash sink lacking proper hand drying provisions.

Observed wall in disrepair.

Lights missing the proper shield, sleeve coatings or covers.

Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Lights missing the proper shield, sleeve coatings or covers.

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.

Critical - No oyster warning sign with required language provided.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN OVER FISH INSIDE WALKIN COOLER

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed equipment in poor repair. REACHIN COOLER ON COOK LINE NOT Properly CLOSING

Observed gaskets/seals on cold holding unit in poor repair.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - No handwashing sign provided at a handsink used by food employees.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed gaskets/seals on cold holding unit in poor repair.

Critical - Observed missing/inaccurate/damaged gauges on dishmachine.

Critical - Observed encrusted material on can opener.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions. COOKLINE

Critical - Observed dead roaches on premises. UNDER STORAGE SHELVES

Critical - Observed roach activity as evidenced by live roaches found 3 LIVE ROACHES INSIDE OVENS

Observed moldy ceiling tiles and/or air conditioning vent covers. BY DISHWASHING STORAGE AREA

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Observed employee with no hair restraint.

Critical - Observed encrusted material on can opener.

Observed utensils stored in crevices between equipment. kniv4s

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Observed clean equipment stored on floor.

Observed employee with no hair restraint.

Critical - Observed encrusted material on can opener.

Observed floor area(s) covered with standing water. dishwaher area.

Observed gaskets/seals on cold holding unit in poor repair.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed roach activity as evidenced by live roaches found

Critical - Observed soiled reach-in cooler gaskets.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Wet wiping cloth not stored in sanitizing solution between uses.