EL REY DE LA FRITA

Violations (18)

• 08A-05-6Critical

  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 beef steak stored above cut onions on standing unit at kitchen area.

  High Priority

• 03A-03-5CriticalCorrected on site

  Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

  High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed next to flat grill, as per operator less than 30 minutes, operator moved eggs to reach in cooler. **Corrected On-Site**

  High Priority

• 41-15-5Critical

  Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.

  High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +100ppm) at front counter.

  High Priority

• 22-42-4Critical

  Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

  High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm).

  High Priority

• 10-01-5

  In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

  Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle on top of cut fruits container on standing white freezer at front counter.

  Basic

• 12B-13-4

  Opened employee beverage container in a cold holding unit with food to be served to customers.

  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside standing reach in freezer at kitchen area.

  Basic

• 06-01-5

  Time/temperature control for safety food thawed in an improper manner.

  Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw burgers (frozen) on prepared table, operator moved to reach in cooler.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind 3 compartment sink at front counter.

  Basic

• 21-38-4

  Wiping cloth sanitizing solution stored on the floor.

  Basic - Wiping cloth sanitizing solution stored on the floor. Observed at front under 3 compartment sink.

  Basic

• 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.

  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.

  Intermediate

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed clean cups inside hand wash sink at front counter.

  Intermediate

• 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

• 14-14-4

  Nonfood-grade basting brush used in food.

  Intermediate - Nonfood-grade basting brush used in food. Observed next to coffee station.

  Intermediate

• 14-01-5

  Bowl or other container with no handle used to dispense food.

  Basic - Bowl or other container with no handle used to dispense food. Observed on sugar container next to mixer at kitchen area.

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken soup prepared onsite and held more than 24 hours not date marked in standing unit at kitchen area.

  Intermediate

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulated on vents at kitchen area.

  Basic

• 10-08-5Corrected on site

  Ice scoop handle in contact with ice.

  Basic - Ice scoop handle in contact with ice. Observed at front counter, operator stored properly during inspection. **Corrected On-Site**

  Basic

• 10-20-4

  In-use tongs stored on equipment door handle between uses.

  Basic - In-use tongs stored on equipment door handle between uses. Observed on stove.

  Basic