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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
01/30/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
1
4
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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
1 drink on shelf with clean pans. Item moved during inspection **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
Chicken and beef in prep sink. Water turned on during inspection.
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/peeling avocados on cook line. Bare hand touching product. Spoke with employee. Employee washed hands and placed on gloves. **Corrective Action Taken** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Cut tomatoes 47°. Pico de gallo 48°. Chili rellenos 51°. On top portion of reach in cooler on cook line. Item held in unit overnight.
Cut tomatoes 51°. Pico de gallo 51°. Other items in unit moved from other units. Employee placed ice bags on all other products to maintain temperature.
High Priority - Raw animal food stored over ready-to-eat food.
Raw eggs stored above liquid butter in reach in cooler on cook line.
Raw shrimp stored above sour cream in stand up reach in cooler in kitchen area.
Also, raw animal food not separated by cooking temperature. Raw chicken stored above beef in prep sink. Items moved. **Repeat Violation**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Cut tomatoes 47°. Pico de gallo 48°. Chili rellenos 51°. On top portion of reach in cooler on cook line. Item held in unit overnight.
Intermediate - Wild lizard present inside establishment.
Live lizards observed inside of box for single service items inside dry storage shed. Also, observed multiple droppings on support beams, on floor, and on exterior of boxes in dry storage shed.
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.
