GRILLE ON CONGRESS (THE)

Violations (9)

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. calamari (46F - Cold Holding); cooked shrimp (46F - Cold Holding)

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. calamari (46F - Cold Holding); cooked shrimp (46F - Cold Holding)

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line at calamari (46F - Cold Holding); cooked shrimp (46F - Cold Holding) see stop sale

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line at calamari (46F - Cold Holding); cooked shrimp (46F - Cold Holding) see stop sale

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and raw beef over cooked onions and cut vegetables. Chef moved items

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and raw beef over cooked onions and cut vegetables. Chef moved items **Corrected On-Site**

  High Priority

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at back prep area. Chef filled paper towels.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at back prep area. Chef filled paper towels. **Corrected On-Site**

  Intermediate

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food. Using a plate as a scoop. Chef removed plate

  Basic - Bowl or other container with no handle used to dispense food. Using a plate as a scoop. Chef removed plate **Corrected On-Site**

  Basic

• 02B-02-5Corrected on site

  Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed poster . Printed and posted sign.

  Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed poster . Printed and posted sign. **Corrected On-Site**

  Intermediate

• 51-13-4Repeat

  No Heimlich maneuver/choking sign posted.

  Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**

  Basic

• 53A-05-6

  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/hotels-restaurants/food-lodging/food-manager/

  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/hotels-restaurants/food-lodging/food-manager/

  Intermediate