LOS PINCHOS

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. front counter- observed approximately 15 live flying insects flying around hand washing sink and landing on limes,and cilantro sauce. Cilantro sauce was protected with lid and limes was with zest intact. Main kitchen container at exit door- observed approximately 25 live flying insects landing on raw onions with skin and not peeled. Main kitchen 3 compartment sink area- observed 5 live Flying insects flying around hand washing sink. Warning

High Priority - Stop Sale issued due to adulteration of food product. Toxic substance/chemical on premise that is not required for the operation of establishment. Front counter- observed employee with spray bottle of OFF insect repellent over cilantro sauce. Repellent warning label says harmful if swallowed. Do to public receiving Togo containers and opening container lids and then touching ready to eat foods without correctly hand washing can be harmful to public health. See Stop Sale.

Intermediate - Handwash sink not accessible for employee use at all times. Observed all hand washing sink being blocked by trash cans.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink in main kitchen.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Front counter- observed employee with spray bottle of OFF insect repellent spraying over cilantro sauce to discard live flying insects. Repellent warning label says harmful if swallowed. Do to public receiving Togo containers and opening container lids and then touching ready to eat foods without correctly hand washing can be harmful to public health. See Stop Sale. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep- observed employee cellphone on prep table.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler- observed employee water bottles being stored next to dumplings inside reach in cooler.

Basic - Soiled dry wiping cloth in use. Main kitchen prep table- observed dry soiled wiping cloth on prep table.

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen 3 compartment sink- observed raw whole chicken being thawed at room temperature.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen reach in cooler- observed raw chicken being stored with ready to eat red beans. - observed raw chicken stored over skirt steak. Operator stored all food items correctly. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding unit-; shredded cheese (61F). Operator removed shredded cheese to walk-in freezer for quick chill.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/11/10/2021 Warning

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink- observed service spoon inside hand washing sink. Operator removed service spoon. Corrected On-Site

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. 02/01/2021 Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in the Berg Cooler; cooked corn and potato soup (47F - Cooling). Per the employee the item was placed in the cooler yesterday around midnight. Observed the soup in a deep stock pot. See stop sale. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed empanadas stored in non-food grade bag in the freezer. The employee removed the items from the bag. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked Chicharrones in the reach-in refrigerator. Items rearranged for proper storage. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in the Berg Cooler; cooked corn and potato soup (47F - Cooling). Per the employee the item was placed in the cooler yesterday around midnight. Observed the soup in a deep stock pot. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the Front flip top cooler; Monterrey Jack cheese (61F - Cold Holding); ham (58F - Cold Holding); shell eggs (61F - Cold Holding). Per the employee the items were placed in the cooler 30 minutes prior. All TCS food moved to alternate refrigeration to quick-chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in the front flip top cooler - sliced tomatoes (61F - Cooling); corn tomato salad (58F - Cooling). Per the employee the items were placed in the cooler after being prepared for 30 minutes. No TCS food in temperature in the unit and the unit does. It appear to be able to maintain food at 41°F or below. All food moved to alternate refrigeration to properly cool. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Blanca Zuluaga 11/10/2021 Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed at one kitchen hand wash sink a pan in the sink and at the other, a scrubbing pad in the sink. Both items removed. Corrected On-Site Warning

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. Elsa Millan 2-01-2021 Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 1. Observed at the front counter hand wash sink. 2. Observed at the rear kitchen hand wash sink. Repeat Violation Admin Complaint

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed the gasket on the right side door badly torn. Warning

Basic - Floor soiled/has accumulation of debris behind the prep table in the front of the kitchen. Also observed under the dry storage shelving holding potatoes and dried beans, and under the reach-in freezers in the same area. Warning

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed the container outside the back door of the restraint sitting on dirt. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at both kitchen hand wash sinks. Provided sign. Corrective Action Taken Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken placed on the three compartment sink to thaw. Per the employee the item was set out 1 hour prior. The employee placed the item in the sink under running water to properly thaw. Corrected On-Site Warning

Basic - Unnecessary items/unused equipment on the premises. Observed a discarded microwave and other items outside the back door of the establishment. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind lower shelf the prep table in the front kitchen where clean pots, pans, and serving plates are stored. Wall soiled with excessive grease and debris above the 6 burner range. Warning