Le Genie Restaurant

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed legume (103°F - Reheating) reheating for more than 2 hours, as per operator. Stop sale issued.
• Food out of temperature
  • High priority: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours. Observed legume (103°F - Reheating) reheating for more than 2 hours, as per operator. Stop sale issued.
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed all types of meat and fish mixed with one another in the walk in cooler.
  • Basic: Observed food items in the walk in freezer not completely covered by tin foil.
  • Basic: Food stored on floor. Observed rice, bean, plantains and cooking oil stored on the floor in the storage room.
• Food-contact surfaces designed and maintained
  • Basic: No container installed for catching grease from hood drip tray.
• Dishwashing facilities and test kits
  • Intermediate: Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed pots and pan in the establishment to big to fit in the 3 compartment sink
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Single-service items
  • Basic: Single-service articles improperly stored. Observed to go containers, napkins and to go cups stored on the floor.
• Garbage and refuse
  • Basic: Open dumpster lid.
• Chemicals and toxic substances
  • High priority: Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 100+ppm), operator remade Triple Sink (Chlorine 50ppm).
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment remodel inside the kitchen. The kitchen hand washing sink is no longer next to ice machine, it was installed between the kitchen entrance door and the dishwasher. Observed establishment added an extra storage space next door in unit 174. There are 2 reach in freezers where chicken, fish and pork are being stored for the restaurant. There are cases of water, Arizona cans, and soda cans; racks to storage seasonings such as sugar, salt, oregano, sour orange mix and mojo.

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef prepared 2 days ago in the walk in cooler.
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed all types of meat and fish mixed with one another in the walk in cooler.
• Food-contact surfaces designed and maintained
  • Basic: No container installed for catching grease from hood drip tray.
• Dishwashing facilities and test kits
  • Intermediate: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Garbage and refuse
  • Basic: Open dumpster lid.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
• Food-contact surfaces designed and maintained
  • Basic: No container installed for catching grease from hood drip tray.
• Dishwashing facilities and test kits
  • Intermediate: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate: No soap provided at handwash sink.
  • Basic: No handwashing sign provided at a hand sink used by food employees.
• Garbage and refuse
  • Basic: Open dumpster lid.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for employee hired more than 60 days ago. At the time of the callback inspection observed Dacheline , Davilmar, Francine , Nadine , Kemissa , , Binacheda , Sainte Rose Jean hired more than 60 days without any training. *

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed raw shell egg (62°F - Cold Holding); piklize (58°F - Cold Holding) stored in the walk in cooler.
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
• Food-contact surfaces designed and maintained
  • Basic: No container installed for catching grease from hood drip tray.
• Dishwashing facilities and test kits
  • Intermediate: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in freezer interior/shelves have accumulation of soil residues.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate: No soap provided at handwash sink.
  • Basic: No handwashing sign provided at a hand sink used by food employees.
• Garbage and refuse
  • Basic: Open dumpster lid.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found At the time of the callback observed 3 live flies on the wall in the storage room and 10+ flies laying on soda and juice cases.
  • High priority: Presence of insects, rodents, or other pests. Observed 15+ dead flies in the gaskets of the reach in freezers in the storage room.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress.
• Manager certification and employee training
  • Intermediate: Manager or person in charge lacking proof of food manager certification.
  • Intermediate: No proof of required state approved employee training provided for employee hired more than 60 days ago.

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.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pig ear (54°F - Cooling); beef (54°F - Cooling); turkey (54°F - Cooling); chicken (54°F - Cooling) stored in the walk in cooler since last night. Stop sale issued.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef, chicken and goat prepared 2 days ago in the walk in cooler.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed oxtail (54°F - Cold Holding); beef feet (52°F - Cold Holding); blue crab (53°F - Cold Holding); legume (54°F - Cold Holding) stored in the walk in cooler since last night, as per operator. Stop sale issued. Observed piklize (74°F - Cold Holding) stored on top of the reach in cooler in-the kitchen for less than 2 hours. Advise operator to put items inside the reach in cooler.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed boiled plantains (98°F - Hot Holding) stored on top of stove for less than 4 hours, educated manager how to properly keep food items hot.
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Observed pig ear (54°F - Cooling); beef (54°F - Cooling); turkey (54°F - Cooling); chicken (54°F - Cooling) stored in the walk in cooler since last night. Stop sale issued.
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the walk in cooler.
• Food properly thawed
  • Basic: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed conch (44°F - Cold Holding) thawing in room temperature in the prep area no longer frozen.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed all types of meat and fish mixed with one another in the reach in freezer.
  • Basic: Food stored on floor. Observed plantains, rice and beans stored on the floor of the kitchen.
• Employee health
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form to operator.
  • 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. Provided form to operator.
• Handwashing and hygienic practices
  • Intermediate: Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in the 3 compartment sink. As per manager, employees do not wash their hands in the handwashing sink.
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee not wash their hands before starting to prep plate for customer.
  • High priority: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee prep a plate of food and then start cooking with handwashing.
  • High priority: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee come back from the bathroom, place gloves on and did not wash her hands.
  • High priority: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
• Food-contact surfaces designed and maintained
  • Basic: No container installed for catching grease from hood drip tray.
• Dishwashing facilities and test kits
  • Intermediate: Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed pots and pan in the establishment to big to fit in the 3 compartment sink.
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in freezer interior/shelves have accumulation of soil residues. Observed reach in freezer in the storage room heavily soiled.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in the walk in cooler with accumulated dust.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen.
  • Intermediate: No soap provided at handwash sink. In the kitchen.
  • Basic: No handwashing sign provided at a hand sink used by food employees. In the kitchen.
• Garbage and refuse
  • Basic: Open dumpster lid.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found Observed approximately 50+ live flies laying on the clean to go containers in the storage room, 10+ live flies on the wall by the reach in freezer in the storage room, 50+ live flies on the wooden pallet in the storage room. Observed 3+ live flies in the dinning room.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed 25+ rodent droppings behind the reach in freezer in the storage room.
  • High priority: Presence of insects, rodents, or other pests. Observed approximately 100+ dead flies in the gaskets of the reach in freezers in the storage room.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment remodel inside the kitchen. The kitchen hand washing sink is no longer next to ice machine, it was installed between the kitchen entrance door and the dishwasher. Observed establishment added an extra storage space next door in unit 174. There are 2 reach in freezers where chicken, fish and pork are being stored for the restaurant. There are cases of water, Arizona cans, and soda cans; racks to storage seasonings such as sugar, salt, oregano, sour orange mix and mojo.
• Manager certification and employee training
  • Intermediate: Manager or person in charge lacking proof of food manager certification. Observed Mary as the manager with no certification.
  • Intermediate: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Dacheline , Davilmar, Francine , Heronne , Guette , Nadine , Kemissa , Stacy , Binacheda , Christine , Sainte Rose , Jean , Juliette , Guerda hired more than 60 days without any training.

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  • Basic: Food stored in a location that is exposed to splash/dust.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
  • Basic: No container installed for catching grease from hood drip tray.
• Dishwashing facilities and test kits
  • Intermediate: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress.
• Manager certification and employee training
  • Intermediate: Food service manager not certified within 30 days of employment.
  • Intermediate: No proof of required state approved employee training provided for employee hired more than 60 days ago.