Club de la Milanesa

The inspector came back, found the problems fixed and allowed the business to reopen.

• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall.
• Manager certification and employee training
  • Intermediate: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk container not dated. As per employee a day prior. Employee dated.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed prep table; caramelize onions (47°F - Cold Holding); sliced tomatoes (52°F - Cold Holding); cheese sause (50°F - Cold Holding) at prep table. As per employee rush lunch hours.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed boiled eggs (87°F - Hot Holding); cooked chicken (103°F - Hot Holding) inside microwave. As per cook prepared less than 1 hour. Employee stored inside reach in cooler for rapid chill.
• In-use utensils properly stored
  • Basic: Ice scoop handle in contact with ice. Observed ice scoop handle touching ice at bar area. Employee stored properly.
• Handwashing and hygienic practices
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaning table getting soiled cups from table, and proceeded to get ice for customers by bar area. Coached employee to wash hands properly.
  • High priority: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked a raw shell eggs put it to cook at stove, and proceeded to get a clean plate to served. Coached employee to discarded soiled gloves and wash hands properly.
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup container stored on prep table by bar area near to customers water glass bottle. Observed an open cup with water at prep area near microwave.
• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed bar Dishwasher (Chlorine 0ppm).
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at prep tables throughout the kitchen and across fryer.
• Single-service items
  • Basic: Single-service articles improperly stored. Observed SS boxes to go stored on floor between kitchen entrance and hallway bathroom.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed a plastic container stored inside hand sink bar area. Employee removed.
  • Intermediate: No soap provided at handwash sink. Observed no soap at hand sink by ware washing area near freezer.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed 5 live flies flying around bar area, landing on clean cups and landing on walls at bar area. Observed 3 live flies flying around Dishwasher machine. Observed 3 live flies flying and landing at prep table by Milanese preparation table.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed around 25+ droppings under cleaning products racks storage by mop sink.
  • High priority: Roach activity present as evidenced by live roaches found. Observed one live roach at floor by cleaning product s storage floor.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall. Observed wall missing above walk in cooler.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled on prep area across Dishwasher.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed scooters stored across mop sink and storage cleaning area.
• Manager certification and employee training
  • 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: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unable to answered minimum cooking temperature of chicken.