MAMACITA'S MEXICAN BAR & GRILL 2

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2023-08-02: Observed at callback inspection same. Ordered but have not arrived. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like build up around upper baffle in ice machine. Repeat Violation Warning - From follow-up inspection 2023-08-02: Observed at callback inspection same. Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and replaced gloves without hand washing first. Reviewed proper procedures with employee and manager. Employee washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In True reach in cooler by window fan, container of raw steak above container of raw fish. Employee inverted for proper separation. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, container of raw chicken and cases of raw bacon above cases of raw breaded shrimp. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1.5 flat eggs on prep table by cook line at ambient air temperature 85F. Per employee on table just over 1 hr. Employee moved eggs to reach in cooler to rechill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table by cook line, container diced ham - (73F - Cold Holding). Per employee cut and on table 2 hrs. Employee moved ham to reach in cooler to rechill.. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside threaded hose bibb w/ attached hose missing vacuum breaker.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted. Corrective Action Taken

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/ PIC - Ibeth Felix

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In outside walk in cooler, bulk buckets of salsa and beans not date marked. Per employee, made three days ago. 2) In outside freezer, containers of cleaned raw chicken not date marked. Per employee in unit more than 2 days.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like build up along baffle inside ice machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. 1) Inside walk in cooler, bowl in container of rice and beans. 2) In outside walk in cooler, plastic cup in container of house salsa. Employee removed both items. Corrected On-Site

Basic - Stored food not covered. 1) Two containers refried beans in fliptop lower cooler not covered. Per employee in unit from night before. 2) Containers of raw fish and sliced deli meats in True cooler by window fan.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In left outside walk in freezer. cases of raw chicken tenders and wings above cases of shrimp and boxes of ground beef.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen at 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Right side outside freezer ambient thermometer showing 42F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in kitchen soiled. Employee cleaned can opener. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Iodine test strips present. Establishment using chlorine.

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean knives between back of sink and wall. Employee removed knives, cleaned, and placed in dry bucket. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling tile missing. Observed 2 missing ceiling tiles in men's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on exterior of reach in cooler where sodas and water bottles stored.