BRASA Y SAZON

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork in reach in cooler, operator properly stored it. **Corrected On-Site**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (119F - Hot Holding); for less than 4 hours, as per operator. Operator reheated at 165°F. **Corrected On-Site**

High Priority

Metal stem-type thermometer soiled.

High Priority - Metal stem-type thermometer soiled.

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork observed cut lettuce in reach in cooler, operator properly stored it. **Corrected On-Site**

High Priority

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.

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.

Intermediate

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled.

Basic

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal sponge inside hand sink located in the kitchen.

Intermediate

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

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. Observed employee washing dishes with no chlorine sanitaizer solution, instructed operator regarding the ware washing procedure. **Corrected On-Site**

Basic