CASABLANCA SEAFOOD BAR & GRILL

Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked yellow rice (56F - Cooling), as per operator product was prepared on the previous day. See stop sale..

High Priority

Cutting board has cut marks and is no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag near coffee machine front counter area.

Basic

Employee with no hair restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans soiled near cafe machines..

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans soiled near cafe machines..

Basic

Standing water in bottom of reach-in-cooler. Located front counter area.

Basic - Standing water in bottom of reach-in-cooler. Located front counter area. **Repeat Violation**

Basic

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher area.

Basic

Clam/mussel/oyster tags not marked with last date served.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

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 - 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

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

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

Intermediate

Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Coralya Gonzalez

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Coralya Gonzalez

Intermediate

Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Located cook line area.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Located cook line area.

Basic

Spray bottle containing toxic substance not labeled. Degreaser.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Repeat Violation**

Intermediate

Covered waste receptacle not provided in women's bathroom.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic