CASA XABI

Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server grab loaf of sliced bread to plate and present to customer without gloves. Coached employee on proper hand washing procedures and bare hand contact procedures.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep cooler shrimp (50F - Cold Holding); risotto (57F - Cold Holding), as per operator for less than 2 hours from walk in cooler. **Repeat Violation**

High Priority

Equipment in poor repair.

Basic - Equipment in poor repair. Observed gaskets at standing reach in freezer unit gasket broken causing ice build up.

Basic

Floor area(s) covered with standing water.

Basic - Floor area(s) covered with standing water. Observed throughout kitchen from cook line to dry storage area. **Repeat Violation**

Basic

Food stored on floor.

Basic - Food stored on floor. Observed at cook line bucket of soaking raw potato fries stored on floor. Operator placed onto lower shelf. **Repeat Violation**

Basic

Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at standing reach in freezer unit. **Repeat Violation**

Basic

In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep line coolers. Operator removed and okayed to be cleaned. **Corrected On-Site**

Basic

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

Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven door handles. Operator removed. **Corrected On-Site** **Repeat Violation**

Basic

In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in container of risotto at cook line.

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line utensils in water of 84F. Operator placed container onto griddle to begin to heat. **Corrective Action Taken**

Basic

Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwave at cook line. **Repeat Violation**

Basic

Stored food not covered.

Basic - Stored food not covered. Observed at reach in freezer trays of whole frozen lobster stored uncovered.

Basic

Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

Basic

Water leaking from pipe and/or faucet/handle.

Basic - Water leaking from pipe and/or faucet/handle. Observed for hand washing procedures sink at cook line area pipes leaking.

Basic

Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook using three compartment sink and detergent to wash hands stating cook line sink is not operable.

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 - 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/ Observed 4 employees present engaging in food prep with no certified manager present.

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at all kitchen hand sinks. **Repeat Violation**

Intermediate

Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on cook line prep table. Chef removed and stored on upper shelf. **Corrected On-Site**

Basic

No soap provided at handwash sink.

Intermediate - No soap provided at handwash sink. Observed none available throughout establishment and bathrooms. Operator found soap in storage and provided. **Corrective Action Taken**

Intermediate

Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items.

Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Observed front of house serving employee with a constant cough since start of inspection.

Basic