El Rucon

Basic - Dead roaches on premises. Approximately one dead on shelf of flip top cooler Approximately one dead roach on thank you to go bags **Warning**

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. Employee handled phone then grabbed egg carton containing raw shell eggs and walk in cooler door; no handwash Employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw beef stored over strawberry juice made with milk Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Roach activity present as evidenced by live roaches found. Approximately 6 live roaches behind steam table crawling in and out of floor trim Approximately 2 live roaches under flip top cooler Approximately one live roach in front counter behind expo table **Warning**

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. prep table: raw shell eggs (68F - Cold Holding) as per chef store out of temperature since 2 hours ago Operator moved into walk in cooler **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked pork (98F - Hot Holding); cooked peppers (132F - Hot Holding) As per chef products stored in steam table since an hour ago Chef moved products to flat top grill to reheat to 165F **Corrective Action Taken** **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum on hose bibs at two compartment sink Advised operator to attach a vacuum breaker to hose bibs **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Email poster to operator **Warning**

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. Email poster to operator **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Fliptop cooler 2: portioned sour cream (54F at 8:40am / 53F at 9:25am- Cooling) as per chef cooling since 7:00am today At the current rate of cooling the product will not cool down to 41F within a total of 4 hours At walk in cooler: cooked chicken (131F at 8:50am / 128F at 9:20am - Cooling) as per chef cooling since 8:45am At the current rate cooling the product will not cool down to 70F within a total of 2 hours In deep dish container Operator moved cooked chicken into smaller containers Operator moved portioned sour cream into reach in cooler to quick chill **Corrective Action Taken** **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Advised operator to train employees **Warning**

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. Email form to operator **Warning**