EL ATLAKAT

Violations (14)

• 08A-04-5Critical

  Raw animal food stored over or with unwashed produce. In walk in cooler, containers raw beef on shelf above bag of carrots. Employee began to rearrange all items for proper separation.

  High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, containers raw beef on shelf above bag of carrots. Employee began to rearrange all items for proper separation. **Corrective Action Taken**

  High Priority

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, containers of raw steaks and raw beef on shelf above cases of mozzarella cheese. Employee began rearranging items for proper separation.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, containers of raw steaks and raw beef on shelf above cases of mozzarella cheese. Employee began rearranging items for proper separation. **Corrective Action Taken**

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table at end of cook line by fryers, commercial cooked plantain (26-49F - Cold Holding). Per employee out of freezer approximately 1 hour. Employee moved bags to reach in cooler to rechill. Recommended to add to Time Control form for future.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table at end of cook line by fryers, commercial cooked plantain (26-49F - Cold Holding). Per employee out of freezer approximately 1 hour. Employee moved bags to reach in cooler to rechill. Recommended to add to Time Control form for future. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 03F-02-5CriticalRepeatCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell eggs, raw chicken, and raw steak at left fliptop unit missing time mark. Per employee all items out of cooler from approximately 7:30am. Employee added time mark to 11:30am.

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell eggs, raw chicken, and raw steak at left fliptop unit missing time mark. Per employee all items out of cooler from approximately 7:30am. Employee added time mark to 11:30am. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 12A-29-4CriticalRepeat

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher failed to wash hands before handling clean dishware from machine immediately after rinsing and loading the dirty dishware. Reviewed with manager to explain to employee correct procedures for washing hands.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher failed to wash hands before handling clean dishware from machine immediately after rinsing and loading the dirty dishware. Reviewed with manager to explain to employee correct procedures for washing hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 06-06-5

  Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. On prep table at end of cook line, commercial cooked plantain (26-49F - Cold Holding). Per employee out of freezer approximately 1 hour. Employee moved bags to rechill to continue thawing and rechill.

  Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. On prep table at end of cook line, commercial cooked plantain (26-49F - Cold Holding). Per employee out of freezer approximately 1 hour. Employee moved bags to rechill to continue thawing and rechill. **Corrective Action Taken**

  Basic

• 05-09-4

  No conspicuously located ambient air temperature thermometer in holding unit. In left glassfront cooler at front counter.

  Basic - No conspicuously located ambient air temperature thermometer in holding unit. In left glassfront cooler at front counter.

  Basic

• 08B-12-5Repeat

  Stored food not covered. Containers of cut raw vegetables in walk in cooler not covered.

  Basic - Stored food not covered. Containers of cut raw vegetables in walk in cooler not covered. **Repeat Violation**

  Basic

• 14-01-5RepeatCorrected on site

  Bowl or other container with no handle used to dispense food. Plastic quart container in kitchen bulk rice container. Manager removed.

  Basic - Bowl or other container with no handle used to dispense food. Plastic quart container in kitchen bulk rice container. Manager removed. **Corrected On-Site** **Repeat Violation**

  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/ Neither Certified Food Manager working. CFM Luis Fernando Chavez Person in charge Jose Chavez

  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/ Neither Certified Food Manager working. CFM Luis Fernando Chavez Person in charge Jose Chavez

  Intermediate

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic

• 12B-07-4

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on shelf next to to go containers at right end of make line above fliptop unit.

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on shelf next to to go containers at right end of make line above fliptop unit.

  Basic

• 40-06-5RepeatCorrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee cell phone on shelf with to go containers at right end of make line above fliptop unit. 2) In dry storage by front counter, employee purses on top of cases of beer. Employee moved bags to under front counter away from food items.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee cell phone on shelf with to go containers at right end of make line above fliptop unit. 2) In dry storage by front counter, employee purses on top of cases of beer. Employee moved bags to under front counter away from food items. **Corrected On-Site** **Repeat Violation**

  Basic

• 08B-38-4

  Food stored on floor. 1) Outside of walk in cooler, bucket of cooked chicharrons and dried plantain chips on floor. 2) In walk in cooler and freezer, multiple buckets of prepared vegetables and prepared foods on floor.

  Basic - Food stored on floor. 1) Outside of walk in cooler, bucket of cooked chicharrons and dried plantain chips on floor. 2) In walk in cooler and freezer, multiple buckets of prepared vegetables and prepared foods on floor.

  Basic