Roberto's Little Havana Degrades its Sanitary Rating
26 N Orlando Ave
Cocoa Beach, FL 32931
;
Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. **Corrected On-Site**
Basic - Build-up of grease on nonfood-contact surface. Shelving under grill
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jackets on clean equipment rack **Corrected On-Site** **Repeat Violation**
Basic - Food stored in holding unit not covered. Salami **Corrected On-Site**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour scoop **Repeat Violation**
Basic - Stored food not covered in walk-in cooler. Marinara **Corrected On-Site**
Basic - Stored food not covered in walk-in freezer. Beef steaks **Corrected On-Site**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 54f overstocked **Corrective Action Taken** **Repeat Violation**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over beef in upright **Corrected On-Site**
Intermediate - Accumulation of food debris/grease on food-contact surface. Salt shaker **Corrected On-Site**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tamale **Corrected On-Site** **Repeat Violation**
Intermediate - Slicer blade guard soiled with old food debris.
Basic - - From inspection on 2016-03-11: Basic - Equipment in poor repair. Missing knobs on the stove **Warning** - From follow-up inspection on 2016-03-14: **Time Extended**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fryer sides **Repeat Violation** **Warning**
Basic - Build-up of grease on nonfood-contact surface. Container that has clean knives in it is dirty **Corrected On-Site** **Warning**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of onions on walk in floor **Repeat Violation** **Warning**
Basic - Employee personal items stored in or above a food preparation area. Hat on spice rack **Corrected On-Site** **Warning**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on server **Repeat Violation** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site** **Warning**
Basic - Employee with soiled clothing. **Repeat Violation** **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting.drink cups in both server area **Warning**
Basic - Equipment in poor repair. Missing knobs on the stove **Warning**
Basic - Gaskets with slimy/mold-like build-up. Back storage area **Warning**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Beans and flour have. Handle in product **Warning**
Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**
Basic - Stored food not covered in walk-in cooler. Veal and plantains **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Flan . Stop saled **Warning**
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia in ceviche **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flan 48f, cream cheese 51f **Repeat Violation** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw wings over plantains in upright freezer. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Stop sale on flan and cream cheese **Warning**
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **Warning**
Intermediate - No soap provided at handwash sink. Server area **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan **Warning**
Intermediate - Refrigerated drawers not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Water in the bottom of the frig. Ambient thermometer reading 48f **Warning**
No Violations Were Observed
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink of food shelf **Corrected On-Site** **Warning**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server **Repeat Violation** **Warning**
Basic - Floor area(s) covered with standing water. Under ice bin **Warning**
Basic - Food stored in holding unit not covered. Ice cream **Repeat Violation** **Warning**
Basic - Food stored on floor. Onions in bag. **Repeat Violation** **Warning**
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop **Warning**
Basic - Interior of microwave soiled with encrusted food debris. **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flan unit **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Whole she'll eggs **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. Raw beef over raw pork in walk in cooler **Warning**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche. Rep **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form emailed **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic - Food stored in holding unit not covered. Sausage.
Basic - Reuse of single-use number 10 cans.
Basic - Stored food not covered in chest freezer. Ice cream **Repeat Violation**
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken enchilada made 12/14/14. Ropa Vieja 12/15/14
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clams **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Frying pan. **Corrected On-Site**
Intermediate - Interior of freezer soiled with accumulation of food residue. **Repeat Violation**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on lunch menu. **Repeat Violation**
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. Several containers in walk in cooler. **Corrected On-Site** **Repeat Violation**
No Violations Were Observed
Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door **Warning**
Basic - Shelf under preparation tables modertely soiled with food debris. **Warning**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm 50 ppm. **Corrected On-Site** **Warning** over 200 ppm corrected on site.
Intermediate - Cook line Cutting board(s) stained/soiled. **Warning**
Intermediate - Establishment not maintaining clam tags for 90 days. found bag of fresh clams in chest freezer. Manager states a bag a month or so. **Warning**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.ceviche on menu **Warning**
Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.coffee and opened can of tea **Warning**
Basic - Employee with no hair restraint while engaging in food preparation.cook **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting.cups at server stations **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door **Warning**
Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site** **Warning**
Basic - Interior of microwaves moderately soiled with encrusted food debris. **Warning**
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Warning**
Basic - Shelf under preparation tables modertely soiled with food debris. **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
Basic - Stored ice cream balls .not covered in chest freezer. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through out cook line and prep area **Warning**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm 50 ppm. **Corrected On-Site** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.Cooked pork 47° black beans 47° raw pork 46° raw cube steak 47° cooed shredded beef 47° ceviche 46° cooked lamb shank 47° cooked ground beef 47° recommend applying ice packs to rapid chill to 41° **Warning**
High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 70° recommend rapid chill **Warning**
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over ice cream balls **Corrected On-Site** **Warning**
High Priority - Raw whole shell eggs stored over uncovered sandwiches in the cook line cooler. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. When cracking eggs **Warning**
Intermediate - Cook line Cutting board(s) stained/soiled. **Warning**
Intermediate - Establishment not maintaining clam tags for 90 days. found bag of fresh clams in chest freezer. Manager states a bag a month or so. **Warning**
Intermediate - Interior of upright freezer on the cook line heavily soiled with accumulation of food residue. **Warning**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.ceviche on menu **Warning**
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. 6 employees on site no manager. Manager showed up during inspection. Roberto Barrial 8-27-12 **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked beef,beans lamb shank ect in the walk in cooler. **Repeat Violation** **Warning**
Intermediate - Spray bottle containing toxic substance not labeled.degreaser. **Corrected On-Site** **Warning**
Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Found at 47° **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep box
Basic - Build-up of grease/dust/debris on hood filters.
Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. There is a container of food on the walk in freezer floor.
Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Cook
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. There is a jacket on top of the spices on the spice rack
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on sever making toast
Basic - Employee with no hair restraint while engaging in food preparation. Cook
Basic - Food stored on floor. Onions
Basic - Hole in wall. Dry storage area
Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. The scoop handle in the flour and rice is burried
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flan cooler
Basic - Nonfood-contact equipment in poor repair. There are lids on the food items in the cooler that have broken lids
Basic - Reach-in cooler shelves with rust that has pitted the surface. Breakfast cooler
Basic - Soiled dry wiping cloth in use. There are dirty wiping cloths under oil containers
Basic - Stored food not covered in walk-in cooler.. Egg wash
Basic - Stored food not covered in walk-in freezer. Ice cream has no lid in chest freezer
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. The walk in cooler shelves are rusted
High Priority - Displayed food not properly protected from contamination. The bottom of the sausage pan is touching the ready to eat tomatoes. **Corrected On-Site**
High Priority - Nonfood-grade containers used for food storage - direct contact with food. There is a non food grade rice container in prep area
High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Home defense
High Priority - Raw animal food stored over cooked food. There is raw chicken over fried plantains
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. There is raw fish over ready to eat prepared salads
High Priority - Raw animal food stored over ready-to-eat food. There is raw shrimp over ready to eat fries.
High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. There is raw beef over tilapia in the freezer
High Priority - Raw animal foods not properly separated from each other in holding unit. There is raw beef over yuca in the walk in freezer. Not all items are hermetically sealed
High Priority - Vacuum breaker missing at hose bibb. The hose bib ob the south side of facility is missing
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight mld growth on ice machine
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep box
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. Servers
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Stew, sandwiches, etc in walk in cooler
Observed electrical wiring in disrepair. For reporting purposes only. Spliced wires in dry storage area
Basic - Coffee filters not stored in a protected manner to prevent contamination. Front counter
Basic - Employee drinking from an open beverage container in kitchen dish room and front counter.
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. On front line and in kitchen dish room
Basic - Food debris/dust/grease/soil residue on exterior of microwave. Top microwave in kitchen by steamtable
Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Kitchen line
Basic - Food debris/dust/soil residue on dry storage shelves. Back room under counter shelf
Basic - In-use wet wiping cloth/towel used under cutting board.
Basic - Stored food not covered in walk-in freezer.
Basic - Walk-in cooler shelves heavily soiled with rust that has pitted the surface.
High Priority - Medicine stored in refrigerator/cooler with food. **Corrected On-Site**
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia served as ceviche must be fully cooked to 145°
High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish stored over tossed salad bowls
High Priority - Toxic substance/chemical stored by or with single-service items. Dish room shelf
High Priority - Vacuum breaker missing at hose bibb. On outside mop sink
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 expired. Must have complied by next inspection
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach under counter in kitchen **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.mushrooms at 79f cooked. Corrective action taken, put on cooler. Just came out on line
High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.hamfilled over cooler line 54f. Corrected on site
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.119f. Holding.
High Priority - Gravy hot held at less than 135 degrees Fahrenheit.hollandaise sauce 84f. Time/temp form given for sauce. Emailed
High Priority - Raw animal food stored over cooked food.eaw chicken over fries in freezer
Basic - Food stored in holding unit not covered and touching the metal racks
Intermediate - Reach-in cooler soiled with food debris.freezer on line
Basic - Leaking pipe at plumbing fixture.3 bin sink
Intermediate - Handwash sink used for purposes other than hand washing, observed a pot in the handsink
Critical - Observed dented/rusted cans.discarded Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
Critical - Observed food stored on floor.in the freezer
Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.the cook used a cell phone while wearing gloves then back to the rte foods.no handwash . Repeat Violation. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.dish room Corrected On Site. Repeat Violation.
Observed ripped/worn tin foil used as shelf cover.on the sandwitch press not changed daily Corrected On Site.
Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site Repeat Violation
Observed food debris accumulated on kitchen floor.both walkins
No Heimlich maneuver sign posted. Repeat Violation. Corrected On Site.
Critical - Required consumer advisory for raw/undercooked animal food not provided.egg menu
Critical - No conspicuously located thermometer in holding unit.flan cooler
Critical - No conspicuously located thermometer in holding unit.wait station
Critical - Observed employee taing on phone with gloves and going back on the line Corrected On Site.
Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.servervwith nail polish getting drinks
Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.by cutting boardCorrected On Site.
Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.2 by spices Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.in use Corrected On Site.Repeat Violation.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shaker Corrected On Site.
Observed residue build-up on nonfood-contact surface.white trash can in kitchen
Critical - Observed unlabeled spray bottle.bleach
No Heimlich maneuver sign posted.
No Violations Were Observed
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.meat ends in walk in
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham 48f overstocked in coolerCorrected On Site.
Critical - Thermometers not calibrated according to manufacturer's specifications.
Critical - Observed raw animal food stored over ready-to-eat food.Observed burgers over fries Corrected On Site.
Food-contact surface not smooth and easily cleanable.cardboard on cooks shelf Corrected On Site.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.flour container dirty
Observed open dumpster lid.
Critical - Observed roach activity as evidenced by live roaches found. 1 live on kitchen floor.1 dead on ice bin top
Critical - Outer openings of establishment cannot be properly sealed when not in operation.large gap under rear door
Floors not constructed easily cleanable.grout worn in dish area
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.Several expired
Critical - Required consumer advisory for raw/undercooked animal food not provided on breakfast menu.NOTE:POSTED ON BOTH LUNCH AND DINNER MENUS.
Critical - No tag on fresh shellfish [little neck clams] stored frozen in chest freezer.
Observed employee ,cook, with no hair restraint. Corrected On Site.
Observeddirty cardboard on side of cook's line cooler used as shelf cover. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.Repeat Violation.
Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.Cook line long cutting board. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sausage 46f-41f in prep box
Critical - No conspicuously located thermometer in holding unit.storage area
Critical - No conspicuously located thermometer in holding unit.prep box on line
Critical - Displayed food not properly protected from contamination.ice cream has no lid
Critical - Displayed food not properly protected from contamination.lemons under handwash paper towel rack
Critical - Observed hand wash sink used for purpose other than washing hands.anchoring refrigerator
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.waitress making toast
Critical - Observed food employee touching ready-to-eat food with their bare hands .hamRepeat Violation.Final warning
Equipment or utensils not designed or constructed in a durable manner.wood bowls in prep area
Observed ripped/worn tin foil used as shelf cover.panini press
Observed nonfood-contact equipment in poor repair. gaskets on reach in
Wet wiping cloth not stored in sanitizing solution between uses.dirty on cutting board
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.panini press
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.can rack
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.flour container
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.knive handles
Critical - Observed scoop for sauce laying on dirty rack in wa in
Observed residue build-up on nonfood-contact surface.shelf under trays
Observed grease accumulated under cooking equipment.walk in
Ceiling not smooth and easily cleanable.tiles in kitchen - Replace ceiling tiles when remodeling
Critical - Observed container of raid improperly stored.
Carbon dioxide/helium tanks not adequately secured.storageRepeat Violation.
No copy of latest inspection report.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors.employee bath
Carbon dioxide/helium tanks not adequately secured.
Ceiling not smooth and easily cleanable.tiles in kitchen. Replace when remodel
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.wait station silver ware has eating end up
Critical - Displayed food not properly protected from contamination.Food stired in non food grade bags in freezer
Critical - Hand wash sink lacking proper hand drying provisions.wait area
No copy of latest inspection report.
Critical - No handwashing sign provided at a handsink used by food employees.wait area
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Observed expired Food Manager Certification.reinaldo
Observed food debris accumulated on kitchen floor.walk in
Critical - Observed food stored in a prohibited area.Shrimp being peeled and stored in dirty sink
Critical - Observed food stored on floor.freezer
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.clean lid box
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.knives on clean rack
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.HAm 58f on prepRepeat Violation.
Critical - Observed raw animal food stored over cooked food.pork over veg
Observed residue build-up on nonfood-contact surface.shelving
Observed reuse of single-service articles.worstershire
Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.Proping open rear door
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.sausage 98f
In-use utensil not stored with handle above the top of potentially hazardous food and the container.Observed handle of spoon touching cooked chicken ropas in walkin cooler. Corrected On Site.
No Heimlich maneuver sign posted.
Critical - Observed toxic item stored by food.Observed chlorine towell sanitizer bucket stored adjacent to oleo. Corrected On Site.