ZONA FRESCA

Basic - Carbon dioxide/helium tanks not adequately secured. C02 not chained up

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items station on top of boxed beverages in compressed soda rack.

Basic - In-use wet wiping cloth/towel used under cutting board. Rag under board. Operator removed Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sank bucket directly on floor next to grill. Operator removed/double bucketed. Corrected On-Site

High Priority - Metal stem-type thermometer soiled. Observed digital probe food thermometer, stored on shelf, soiled with food debris. Operator cleaned and sanitized Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At triple sink area, spray bottle unlabeled with clear substance. Operator labeled bleach water Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen observed two ceiling vents with a build up of dust

Basic - Standing water in bottom of reach-in-cooler. Bottom of flip top cooler (2 door lowboy behind cook line), observed standing water

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator remade to 100ppm Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. black beans (112F at 0229pm to 106F at 0235pm - Heated Cooling since 0100pm). Cooked at room temperature. Operator moved to shallow pans inside the walk in cooler. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on kitchen prep table shelf. Operator removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. In walk in cooler, raw beef thawed in standing water.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator remade to proper 100ppm Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw beef brisket over raw pork. Operator inverted. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink no separate from single service items on shelf next to cook line. Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over steak sauce.a Walk In Cooler. Employee removed eggs to bottom shelf. Corrected On-Site

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/ Manager arrived during inspection. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees put on beard guard Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cooking line- observed employee with gloves touching solid wiping cloths, then proceeded to prepare food, with out washing hands or changing gloves. Educate employee, employee washed hands and put new gloves.

High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler- raw chicken store in non-food bags. Operator re-package food to a proper food container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen station-reach in draws ; shrimp (54F - Cold Holding); fish dressing (56F - Cold Holding). food not prepared or portioned today - Food out of temperature for 1 hour- Operator place ice bag for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At dry storage- chemical of paint, and construction equipment adobe clean cloths and clean plastic containers. Educate operator - Operator rearranged. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. At prep station- observed greaser not labeled . Operator remove and labeled Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator re-arranged it. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At storage station-observed employee earphones store above taco chips for consumer consumption. Operator removed. Corrected On-Site

Basic - Food stored on floor. At the dry storage, observed box of chips-tacos store on floor. Educate operator of proper storage. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At cook line- observed solid wiping cloth in soiled sanitizer bucket with proper sanitation ranged. Operator made a new sanitizer bucket and discard the solid wiping cloths. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation - From follow-up inspection 2022-12-09: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1: pico de gallo (49°F - Cold Holding); #2: pico de gallo (50°F - Cold Holding) Observed in ice bath, both items had ice not reaching up sides of container. Operator added more ice to cover surface area of pico de gallo. Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) On cook-line, operator added replaced sanitizer and retested at 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cook line make table - corn (45°F - Cold Holding), item stocked too high. Operator removed and stored in walk-in to cool overstocked product and recheck after 30 minutes at 42°F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at hand sink in rear prep area. Operator restocked.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in rear kitchen area soiled with dust.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line heavily grooved.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelves above paper products for use with food products. Operator removed water bottles. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pantry cooler - chicken raw (46°F - Cold Holding); swai fish (48°F - Cold Holding); corn (48°F - Cold Holding); lettuce chopped (48°F - Cold Holding). Per operator items were moved from walk-in cooler to unit at 12 pm. Operator removed and stored in walk-in cooler to cool. Corrective Action Taken Warning - From follow-up inspection 2021-08-11: Observed corn at 46°F, sour cream at 45°F, homemade lemony dressing ( cooked tomatillo added) at 50°F, queso fresco at 45°F. Per operator moved from walk-in cooler to unit at 3 pm. Operator removed and stored in cooler to cool back to temperature. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line with heavy grooves and stains. Repeat Violation Warning - From follow-up inspection 2021-08-11: Some cutting boards remain with cut marks and stained. Time Extended