QUE PERROS

Violations (8)

• 08A-05-6CriticalRepeat

  Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen Traulsen reach in cooler, open raw bacon on shelf above open bread bag and cooked pork. Employee moved to bottom of cooler to properly separate.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen Traulsen reach in cooler, open raw bacon on shelf above open bread bag and cooked pork. Employee moved to bottom of cooler to properly separate. **Repeat Violation** **Admin Complaint**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In container on kitchen stovetop, grilled hamburgers (107-154F - Hot Holding).

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In container on kitchen stovetop, grilled hamburgers (107-154F - Hot Holding). Observed burgers stacked above hot holding liquid. Per employees, burgers cooked approximately 1 hour. Employee removed over stacked burgers to cooler to cool and cold hold. **Corrective Action Taken**

  High Priority

• 01B-07-4Critical

  Food with mold-like growth. See stop sale. In right glassfront cooler in prep area, container of Greek yogurt with visible mold. Per employee, yogurt not served to public; belonged to staff. Employee discarded.

  High Priority - Food with mold-like growth. See stop sale. In right glassfront cooler in prep area, container of Greek yogurt with visible mold. Per employee, yogurt not served to public; belonged to staff. Employee discarded.

  High Priority

• 14-15-4Critical

  Nonfood-grade containers used for food storage - direct contact with food. Employee cutting raw pork and placing into standard black garbage bags. Spoke to operator over phone concerning proper storage and to purchase/order correct food safe storage bags as soon as possible.

  High Priority - Nonfood-grade containers used for food storage - direct contact with food. Employee cutting raw pork and placing into standard black garbage bags. Spoke to operator over phone concerning proper storage and to purchase/order correct food safe storage bags as soon as possible. **Corrective Action Taken**

  High Priority

• 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/ Certified Food Manager - Beatriz Hincapie Person in Charge - Paola Avila

  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/ Certified Food Manager - Beatriz Hincapie Person in Charge - Paola Avila

  Intermediate

• 13-07-4Repeat

  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing bracelet while preparing food items.

  Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing bracelet while preparing food items. **Repeat Violation**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In containers on prep area in kitchen, grilled burgers 91-116F at 3:00pm (heated cooling approximately 20 minutes) to 84-107F at 3:40pm. Based on times and temperatures taken, burgers will not reach 70F within 2 hours. Advised employee to spread the burgers out from bulk container and move to freezer to rapid chill to 70F. Employee did so.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In containers on prep area in kitchen, grilled burgers 91-116F at 3:00pm (heated cooling approximately 20 minutes) to 84-107F at 3:40pm. Based on times and temperatures taken, burgers will not reach 70F within 2 hours. Advised employee to spread the burgers out from bulk container and move to freezer to rapid chill to 70F. Employee did so. **Corrective Action Taken**

  Intermediate

• 40-06-5Repeat

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf beside clean dishware and above clean utensils in back of kitchen.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf beside clean dishware and above clean utensils in back of kitchen. **Repeat Violation**

  Basic