Dos Amigos, 990 N Hwy A1a, Indialantic, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Clean utensils or equipment stored in dirty drawer or rack.metal pans stored on rusty shelf on cook line.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Fry cooler **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris.inside bar
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.fry cooler c.h raw Maui 47° raw chicken 48° raw shrimp 47° raw beef 47°. Cook states placed in cooler at 10 am recommend rapid chill.rechecked at end of the inspection found 38° to 40° **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.picked tortillas off the floor and didn't remove gloves before handling clean equipment. Removed gloves and washed hands **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. North end hose Bibb where green hose is attached.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.over 200 ppm **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.fry cooler cutting board
- 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/hr/food-lodging/managercertification.html. 6 employees present. Manager showed up urging inspection. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Fry cooler found at 45°. No next day callback. Has sufficient cooler maintaining 41° and below.
|
07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
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