ANA’S BRAZILIAN KITCHEN Inspection – October 30, 2024

High Priority 1

#8High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw beef, kitchen reach in freezer/ **Corrected On-Site**

Corrected On-Site

Intermediate 1

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime./some cleaned food containers with stained.

Basic 7

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Corrected On-Site

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee backpacks hanging on storage rack/ **Repeat Violation**

Repeat Violation

#3Basic14-11-5

Basic – Equipment in poor repair./kitchen reach in cooler and freezer.

#4Basic02D-03-4

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food./missing name and address of the establishment.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters heavily soiled.

#6Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

Corrected On-Site

#7Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust./behind cook line equipments.

Florida Food Watch