EL CARBONERO RESTAURANT Inspection – October 18, 2023

High Priority 2

#8High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Used to store Pork and Mussels **Repeat Violation**

Repeat Violation

#9High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over Soup Raw Beef over cooked pork **Repeat Violation**

Repeat Violation

Intermediate 2

#10Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Used to store strainer

#11Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit

Basic 7

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic12B-02-4

Basic – Employee eating in a food preparation or other restricted area.

#3Basic16-13-5

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

#4Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside.

#5Basic08B-38-4

Basic – Food stored on floor. Bags of Onions stored on Walk In Cooler floor **Repeat Violation**

Repeat Violation

#6Basic10-08-5

Basic – Ice scoop handle in contact with ice.

#7Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch