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Licensee
Name:
VIEJO AMIGO MEXICAN RESTAURANT
License Number:
SEA4800577
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
2193 NW 11 DR CHIEFLAND, FL 32626
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/04/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
3
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food debris on bottom of shelf that hangs over food stored in steam table area.
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Unsealed wood pallet under glass door beer cooler.
Unsealed wood under ice bin in kitchen area.
Floor of food storage shed outside of back door.
Basic - Raw fruits/vegetables not washed prior to preparation.
Employee pulling onions out of container, placing onto cuttingboard and slicing without washing.
Spoke with employee. Employee began washing items.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Employee cutting onions for later use. Spoke with employee about glove requirements. Employee began wearing gloves then stopped prep. **Corrective Action Taken**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
15 lives flies observed inside storage building outside back door.
30-40 live maggots on floor in storage building outside back door. On floor under shelving.
2 live flies observed in kitchen area.
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Used for taco shells and tacos. On cook line. Under prep table. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Salsa 68°. 68°. 70°. 68°. On counter in kitchen area. Item placed out approximately 3 hours ago. Items moved to reach in freezer for rapid cooling.
Salsa 51°. 50°. In bottom portion of reach in cooler on cook line. Item in unit approximately 3 hour per employee Item moved to reach in freezer for rapid cooling. Cooked peppers 52°. In top portion of reach in cooler on cook line. Item in unit overnight
High Priority - Raw animal food stored over ready-to-eat food. Raw eggs stored over salsa in reach in cooler. Employee moved items. **Corrected On-Site** **Repeat Violation**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Cooked peppers 52°. In top portion of reach in cooler on cook line. Item in unit overnight
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/hr/food-lodging/managercertification.html.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, salsa and rice in reach in cooler.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
