CALACAS BAR AND GRILL Inspection – January 27, 2025

High Priority 1

#6High Priority22-49-4

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**

Warning

Intermediate 1

#7Intermediate16-37-1

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

Basic 5

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glasses stored under paper towel dispenser at bar

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Small black cutting board at bar Green and blue medium cutting boards in kitchen

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on bottom shelf,below hot well

#4Basic36-11-4

Basic – Floors not maintained smooth and durable. Throughout kitchen

#5Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Cooking oil stored on floor next to dish machine

Florida Food Watch