EL OTRO TIESTO CAFE

Violations (14)

• 03A-02-5Critical

  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 raw salmon (48F - Cold Holding) inside display cooler at sushi station. As per operator for approximately 2 hrs. Operator placed on colder side for rapid cooling. **Corrective Action Taken**

  High Priority

• 36-22-4

  Floor area(s) covered with standing water.

  Basic - Floor area(s) covered with standing water. Observed at washing area. Observed at bar.

  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 one pair of tongs hanging from oven door handle at kitchen.

  Basic

• 22-08-4

  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 microwave interior soiled.

  Basic

• 14-73-4Corrected on site

  No container installed for catching grease from hood drip tray. Operator provided.

  Basic - No container installed for catching grease from hood drip tray. Operator provided. **Corrected On-Site**

  Basic

• 23-03-4

  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 filter soiled.

  Basic

• 14-20-4

  Ripped/worn tin foil used as shelf cover.

  Basic - Ripped/worn tin foil used as shelf cover. Observed on shelf under prep table at kitchen.

  Basic

• 21-44-1Corrected on site

  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.

  Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table at sushi station. Operator removed the bucket. **Corrected On-Site**

  Basic

• 36-02-5

  Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

  Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at bar.

  Basic

• 14-17-4

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

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

  Basic

• 02D-01-5

  Working containers of food removed from original container not identified by common name.

  Basic - Working containers of food removed from original container not identified by common name. Observed flour and sugar stored in a plastic container without label at storage area.

  Basic

• 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

• 14-01-5Corrected on site

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

  Basic - Bowl or other container with no handle used to dispense food. Observed inside rice container at storage area. Operator removed the bowl. **Corrected On-Site**

  Basic

• 31B-02-4Corrected on site

  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 next to washing area. Operator provided. **Corrected On-Site**

  Intermediate