El Nuevo Romance Bar Restaurant Degrades its Sanitary Rating

Basic - Carbon dioxide/helium tanks not adequately secured.

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

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

Basic - Open dumpster lid.

Basic - Waste receptacle/floor mat/hood filter cleaned in a manner that allows the waste cleaning water to drain onto ground.

Basic - Water leaking from pipe and/or faucet/handle. Kitchen hand wash sink

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 - Handwash sink not accessible for employee use due to items stored on the sink. **Corrected On-Site**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**

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

Intermediate - No probe thermometer provided to measure temperature of food products.

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 soap provided at handwash sink.

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - Trash receptacles not provided where needed in establishment. Employees restroom

Intermediate - Lack of toilet tissue at each toilet.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No probe thermometer provided to measure temperature of food products.

Observed hole in wall.

Critical - Manager lacking proof of Food Manager Certification.

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

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

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

Observed ice scoop with handle in contact with ice.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Wet mop not hung to dry.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.

Critical - Observed food stored on floor. Corrected On Site.

Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

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

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed handwash sink used for purposes other than handwashing.

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

Critical - Handwashing cleanser lacking at handwashing lavatory.

Observed hole in wall.

No Violations Were Observed

Critical - Violation: 53B-08-1No 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

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

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

Critical - Observed food stored on floor. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

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

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

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

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 mop/service sink in disrepair.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Vacuum breaker mising at hose bibb.