Macillon Grio Fish And Chicken Improves its Sanitary Rating

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

Basic - Dead roaches on premises. 5 dead roaches under shelves in dry storage room **Corrected On-Site**

Basic - Light shield damaged/in disrepair.

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

Basic - Food stored on floor.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

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

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

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

Basic - Gaskets with slimy/mold-like build-up.

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 - Potentially hazardous (time/temperature control for safety) food covered while cooling.

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

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

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 110°, potatoes 76°, rice 129°,

Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 127° for less than 4 hours

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Detached fan

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.

Basic - Nonfood-contact equipment in poor repair. Chest freezer door

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

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

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

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

Basic - Nonfood-grade bags used in direct contact with food. Garbage bags **Corrected On-Site**

Basic - Uncleanable knife block in use to store knives. **Corrected On-Site**

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Less than 4 hours and reheated to 165° by operator.

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Meat thawed together

High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink. Bathroom

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**

Basic - Food stored on floor. **Corrected On-Site**

Basic - Build-up of grease on nonfood-contact surface.

Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**

Basic - Open dumpster lid.

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

Observed build-up of grease on nonfood-contact surface.HOOD

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Observed open dumpster lid.

Observed grease on the ground and/or pad around grease receptacle.

Critical - Observed container of medicine improperly stored.

Critical - Observed potentially hazardous food thawed at room temperature.

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

Observed open dumpster lid.

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

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

Critical - Observed interior of microwave soiled.

Observed single-service articles stored without protection from contamination.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Observed toxic item stored by utensils. Corrected On Site.

Wet mop not hung to dry.

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

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed single-service articles stored without protection from contamination. Corrected On Site.

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

Critical - Observed food stored on floor.

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

Observed single-service articles stored without protection from contamination.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Observed open dumpster lid. Corrected On Site.

Observed garbage on the ground and/or pad around dumpster. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers.

No Violations Were Observed

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.

Observed single-service articles stored without protection from contamination. Corrected On Site.

Critical - Vacuum breaker mising at hose bibb.

Ceiling tile missing.

Wet mop not hung to dry.

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