| Violation
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Observation
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22-20-5
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Basic - Accumulation of black mold-like substance in the interior of the ice bin. **Warning**
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16-15-4
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Basic - Accumulation of debris on dish machine racks. **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
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35A-03-4
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Basic - Dead insects on premises.
- on shelf in back area near box of oven cleaner
- inside flour barrel **Warning**
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- employee jackets on canned goods in back area **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
- cook **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
- buckets in back area
- plastic cups in the bar **Warning**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair.
- back storage area **Warning**
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor.
- bag in box soda in back area **Warning**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust
- fan unit dripping condensation onto food containers in walk in cooler. **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- upright freezer in storage area **Warning**
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36-62-4
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Basic - Light not functioning.
- 2 bulbs out in hood **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
- exterior of tortilla chip containers
- shelves in bar storage area **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Back and side door **Repeat Violation** **Warning**
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25-05-4
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Basic - Single-service articles improperly stored.
- boxed cups in the floor in shed
- case of containers in an outdoor storage closet with rain on the exterior **Warning**
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
-hand sink near dish machine
- mop sink **Warning**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
- pork thawing at room temperature **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
- warewashing area
- in the bar, water dripping onto the floor from pipe behind three compartment sink,black buildup on floor and wall **Warning**
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29-03-4
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Basic - Water draining onto floor surface.
- at three compartment sink **Warning**
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar, 0 ppm. **Corrected On-Site** **Warning**
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12A-12-4
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High Priority - Cook switched from working with raw food to ready-to-eat food without washing hands. **Warning**
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03D-02-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- birria sauce, 44-47F, 47-56F, since previous day **Warning**
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01B-28-5
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High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale.
- salsa ranchera made 12/15
- cut tomatoes 12/19
- salsa enchilada 11/30
- cut lettuce 12/19 **Warning**
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- dishwasher **Warning**
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09-01-4
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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.
- cook plated hard taco shells, added shredded cheese with barehands for immediate service **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. Cream based mixer. See stop sale. **Warning**
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08A-02-6
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High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
- raw ground beef patties over cooked chicken wings in back upright freezer **Repeat Violation** **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- cook went to outside shed to restock to go containers, returned to food prep without changing gloves and washing hands **Warning**
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01B-03-5
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High Priority - Stop Sale issued due to adulteration of food product. Small insects in the flour **Repeat Violation** **Warning**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
- salsa 46F, server cooler, both.
- raw ground beef, 45F; cooked ground beef, 47F; double door cooler
- storage room cooler, steak 46F;
**Repeat Violation** **Warning**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
- cheese sauce 127F, chorizo 98F; carnitas, 98F; queso 71F; cookline steam table and stove less than 3 hours
- rice under prep table 115-145F **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
- case of oven clean stored next to food wrap in back area **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- back of building **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, residue, or grease.
- can opener **Repeat Violation** **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
- hand sink blocked by table. Near entrance to kitchen. **Repeat Violation** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
- hand sink used as beverage dump sink as evidenced by numerous straws in basin. Near dishmachine
- employee put dirty plates in the bar hand sink **Repeat Violation** **Warning**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Repeat Violation** **Warning**
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53A-05-6
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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/hotels-restaurants/food-lodging/food-manager/
Start of inspection **Corrected On-Site** **Warning**
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11-26-1
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Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Dishwasher with no food handler training **Corrected On-Site** **Repeat Violation** **Warning**
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03F-10-5
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Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Salsa **Warning**
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