BRAMERS BRAZILIAN CUISINE Inspection – February 7, 2024

High Priority 2

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef risole (118F – Hot Holding); cheese risole (120F – Hot Holding) in warmer at front counter. In unit less than four hours. Reheated to 165F. **Corrective Action Taken**

Corrective Action Taken

#7High Priority41-27-4

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**

Corrected On-Site

Intermediate 4

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Knives stored in hand sink

#9Intermediate53A-05-6

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/

#10Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Corrected On-Site

#11Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. **Corrected On-Site**

Corrected On-Site

Basic 5

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Sugar and rice

#2Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents walk in cooler

#3Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Glass door reach in cooler next to four door reach in

#4Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

#5Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Sugar

Florida Food Watch