EMBRACE BRAZILIAN KITCHEN

Violations (16)

• 22-42-4Critical

  Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizing step skip. Explained steps.

  High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizing step skip. Explained steps. **Warning**

  High Priority

• 03D-01-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep table : Minced beef 84F cooling since 10am . now 2:20pm / rice 80 cooling over 4 hours .

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep table : Minced beef 84F cooling since 10am . now 2:20pm / rice 80 cooling over 4 hours . Observed cooling covered and in large container.- stop sale **Warning**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. 1) one door cooler: raw chicken over cooked sauces. 2) burgers over whole muscle Operator stored properly.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) one door cooler: raw chicken over cooked sauces. 2) burgers over whole muscle Operator stored properly. **Corrected On-Site** **Warning**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Minced beef 84F cooling since 10am . now 2:20pm / rice 80 cooling over 4 hours . See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Minced beef 84F cooling since 10am . now 2:20pm / rice 80 cooling over 4 hours . See stop sale. **Warning**

  High Priority

• 03A-02-5CriticalCorrected on site

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 46F , pico 47F.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 46F , pico 47F. Observed in unit less that 4 hrs. Observed double panned . Operator stored properly **Corrected On-Site** **Warning**

  High Priority

• 41-10-4CriticalCorrected on site

  Toxic substance/chemical improperly stored. Alcohol for medical purposes stored next oil at flip top in kitchen. Operators stored properly.

  High Priority - Toxic substance/chemical improperly stored. Alcohol for medical purposes stored next oil at flip top in kitchen. Operators stored properly. **Corrected On-Site** **Warning**

  High Priority

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top .

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top . **Warning**

  Intermediate

• 53B-01-5

  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 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. **Warning**

  Intermediate

• 53B-02-5

  No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For 1 employee .

  Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For 1 employee . **Warning**

  Intermediate

• 24-07-4

  Cleaned and sanitized equipment or utensils not properly stored. Spoons and forks at wait station not inverted.

  Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoons and forks at wait station not inverted. **Warning**

  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. For eggs served in breakfast menu. Provided poster.

  Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For eggs served in breakfast menu. Provided poster. **Corrected On-Site** **Warning**

  Intermediate

• 12B-07-4

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to spices. Operator removed

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to spices. Operator removed **Warning**

  Basic

• 36-22-4

  Flip top cooler Floor area(s) covered with standing water.

  Basic - Flip top cooler Floor area(s) covered with standing water. **Warning**

  Basic

• 08B-47-4

  Food not stored at least 6 inches off of the floor. Plastic water bottles stored on kitchen floor. Operator elevated

  Basic - Food not stored at least 6 inches off of the floor. Plastic water bottles stored on kitchen floor. Operator elevated **Warning**

  Basic

• 11-07-5Corrected on site

  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. Provided poster.

  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. Provided poster. **Corrected On-Site** **Warning**

  Intermediate

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster **Warning**

  Intermediate