MI FONDITA CAFETERIA RESTAURANT INC

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen GLASSFRONT - cooked squash (49F - Cooling); chicken soup (53F - Cooling); cooked chicken (46F - Cooling). Per employee all items prepared 12-1 and in unit overnight. See stop sale. Warning

High Priority - Raw animal food stored over or with unwashed produce. In kitchen True reach in cooler, bags of raw chicken on shelf above container of unwashed raw peppers and whole head lettuce. Manager removed chicken to appropriate freezer. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen GLASSFRONT - cooked beef (47F - Cold Holding); house salsa rojo (51F - Cold Holding); house salsa verde (52F - Cold Holding); cooked pork (47F - Cold Holding); shredded cheese (48F - Cold Holding); raw steak (51F - Cold Holding); raw chicken (46F - Cold Holding). Per manager no items prepared or portioned today and all items in unit overnight. 2) In kitchen GLASSFRONT - cooked squash (49F - Cooling); chicken soup (53F - Cooling); cooked chicken (46F - Cooling). Per employee all items prepared 12-1 and in unit overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen GLASSFRONT - cooked beef (47F - Cold Holding); house salsa rojo (51F - Cold Holding); house salsa verde (52F - Cold Holding); cooked pork (47F - Cold Holding); shredded cheese (48F - Cold Holding); raw steak (51F - Cold Holding); raw chicken (46F - Cold Holding). Per manager no items prepared or portioned today and all items in unit overnight. See stop sale. Top shelf of unit completely full and blocking air flow to rest of unit. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple small containers of prepared foods in kitchen glassfront cooler not date marked. Per manager all made over last 4 days. Manager added date marks. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by triple sink. Manager relabeled as degreaser. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic bowls in bulk container of rice. Manager removed bowls. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Kitchen glassfront cooler missing ambient thermometer. Warning

Basic - Water draining onto floor surface. Condensation drain line from kitchen glassfront cooler off fitting at drain line and going straight to floor and causing main drain line to leak from fitting onto floor. Employee reconnected line to fitting. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Multiple containers of prepared foods in kitchen glassfront cooler not labeled as to contents. Repeat Violation Warning

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on back of hand sink in kitchen. Manager unable to kill as roaches went into wall behind seal of sink.

High Priority - Toxic substance/chemical improperly stored. Germicidal cleaner and degreaser bottles on shelf with wine bottles at far end of bar. Employee removed both bottles. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen in front of cook line have heavy dust buildup. Repeat Violation

Basic - Dead roaches on premises. 1) Observed 1 dead roach on table behind tortilla chip cabinet in kitchen. 2) Observed 1 dead roach on floor at far end of bar in dining room. Employee removed both and cleaned both areas. Corrected On-Site

Basic - Floor area(s) covered with standing water. Floor in kitchen has areas of standing water not properly dried after mopping.

Basic - Floor not cleaned when the least amount of food is exposed. Floor behind fliptop and cook line in kitchen has food debris buildup.

Basic - Hole in or other damage to wall. 1) Hole in wall below and to right of kitchen hand sink behind prep table exposing interior of wall structures and going through to bar in dining room. 2) Hole created around filter at a/c intake in dining room due to cover missing from intake.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris in top of microwave cabinet.

Basic - Working containers of food removed from original container not identified by common name. Quart container of oil at cook line not labeled. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen glassfront cooler, chicken stock (61F - Cooling); cooked steak (55F - Cooling); chili green chilis (54F - Cooling); raw steak (51F - Cooling); cooked chicken (47F - Cooling). Per manager, all items prepared on 9-15 and in unit more than 6 hrs. See stopnsale. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling dirty pans and proceeded to repack tortillas without first washing hands. Reviewed with manager and employee proper procedures for hand washing. Corrective Action Taken Warning

High Priority - Nonfood-grade bags used in direct contact with food. In True reach in cooler, tortillas in standard printed to go bags. Employee removed and placed in correct food safe bags. Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce. In True reach in cooler at back of kitchen, bowl of raw chicken on top shelf above open containers of raw vegetables. Manager moved chicken to bottom of opposite side of cooler. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen glassfront cooler, containers of raw prepped chicken and steak on shelf above containers of house red and green salsas. Employee rearranged cooler for proper separation. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen glassfront cooler, chicken stock (61F - Cooling); cooked steak (55F - Cooling); chili green chilis (54F - Cooling); raw steak (51F - Cooling); cooked chicken (47F - Cooling). Per manager, all items prepared on 9-15 and in unit more than 6 hrs. 2) In kitchen glassfront cooler, milk (55F - Cold Holding); shredded cheese (45F - Cold Holding); cooked steak (45F - Cold Holding). Per manager all items in unit more than 4 hours and no items prepared or portioned today. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen glassfront cooler, milk (55F - Cold Holding); shredded cheese (45F - Cold Holding); cooked steak (45F - Cold Holding). Per manager all items in unit more than 4 hours and no items prepared or portioned today. See stop sale. 2) On fliptop cutting board under no temperature control, butter (63F - Cold Holding). Per manager prepped/opened at 8:00am. Manager placed in fliptop cooler to rechill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In kitchen tabletop steam well, rice (121-145F - Reheating 2.5 hrs); beans (148F - Reheating 2.5 hrs). Manager placed both items on stove to rapid reheat to 165F for proper reheating and hot holding. Second temperatures - rice (176F); beans (181F) Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen glassfront cooler, house salsa rojo 59F at 9:35am (prepared cooling since 8:00am) to 55F at 10:25am. Based on the times and temperatures salsa will not reach 40F in 4 hrs. Employee separated salsa into smaller containers and placed in reach in freezers to rapid chill. Corrective Action Taken Warning

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in freezer in back of kitchen, containers of frozen soup with no date marks when prepared. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on floor under triple sink. Employee marked as degreaser. Corrected On-Site Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front of cook line soiled with dust buildup. Warning

Basic - Ice scoop handle in contact with ice. At front counter, ice scoop laying on ice with handle making contact. Employee removed scoop and properly store with handle out of ice. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on fliptop cooler doors have food debris buildup. Repeat Violation Warning

Basic - Stored food not covered. In True reach in cooler in back of kitchen, containers of cooked shrimp and house guacamole at proper temperatures no covered. Manager covered with foil. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not labeled. Employee labeled. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2023-11-21: No manager certification provided Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-11-21: Time Extended

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. Raw chicken stored over raw beef inside ge freezer in kitchen. Operator moved raw beef to bottom shelf and stored correctly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass front cooler in cook line ; Salsa (46F - Cold Holding); raw chicken (50F - Cold Holding); raw. beef (48F - Cold Holding); raw pork (47F - Cold Holding), blend cheese (47F - Cold Holding). Per manager, equipment gaskets were being installed less than 4 hours ago and door was left opened. Operator moved foods to another reach in cooler to quick chill. Foods not prepared or portioned today. Repeat Violation Warning

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. Emailed written procedure to manager. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

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. Emailed reporting agreement to manager. Warning

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. Warning

Basic - Equipment in poor repair. Gaskets torn or disrepair in true reach in cooler in kitchen. Repeat Violation Warning

Basic - Food not stored at least 6 inches off of the floor. Bag of onions on floor in cook line. Operator elevated Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 80F, operator placed on flat grill to facilitate proper holding temperature. Corrected On-Site Warning

Basic - Working containers of food ( salt ) removed from original container not identified by common name in cook line. Operator labeled salt. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken stored above container of cut tomatoes and sauces in reach in cooler. Employee inverted. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. True 2 doors glass reach in entrance of kitchen. Milk (51F - Cold Holding). Per manager milk in unit overnight . Item not prepared nor portioned today. Observed gasket torn and top shelf overfilled. See stop sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)True reach in- ; Shredded cheese (50F - Cold Holding); Milk (51F - Cold Holding) 2) Flip top- ; Cut lettuce (65-67F - Cold Holding); Cut tomatoes (64F - Cold Holding); Cream cheese (58F - Cold Holding). Per manager food items in unit less than 4 hours except for milk. Items not prepared nor portioned today. Observed top shelf overfilled which stopped air from flowing evenly throughout unit. Observed gasket in reach in under flip top worn out and falling apart. Manager moved to to Frigidaire reach in freezer to quick chill. Corrective Action Taken Warning

Basic - Equipment in poor repair. 1) gasket worn out and falling apart in reach in cooler under cook line flip top. 2) Observed gasket torn in True 2 doors glass reach in. Repeat Violation Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened bottle of water stored on top shelf of true reach in cooler entrances of kitchen. Manager removed. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -True glass cooler; beans (46 - Cold Holding); yellow cooked rice (50 - Cold Holding); tomatoes sauce (58 - Cold Holding); hot sauce with garlic and oil (60 - Cold Holding); cooked beef (45 - Cold Holding); chicken cutlets (52 - Cold Holding); beef cutlets (50 - Cold Holding) -Flip top- low boy cooler-; Mexican blend cheese (70 - Cold Holding) per operator food held since yesterday. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -True glass cooler; beans (46 - Cold Holding); yellow cooked rice (50 - Cold Holding); tomatoes sauce (58 - Cold Holding); hot sauce with garlic and oil (60 - Cold Holding); cooked beef (45 - Cold Holding); chicken cutlets (52 - Cold Holding); beef cutlets (50 - Cold Holding) -Flip top- low boy cooler-; Mexican blend cheese (70 - Cold Holding) per operator food held since yesterday, see stop sale. Repeat Violation

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed spare clams tags wet and stained inside WIF,

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by bar area and front counter is not working. Observed shut off cold/hot water, and cable tv crossing in the middle of sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line -employee provided Corrected On-Site

Intermediate - No soap provided at handwash sink. Cook line, employee provided Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yellow rice on TRUE RIF Chicken cutlets Beans Employee dated

Basic - Clean utensils or equipment stored in dirty drawer or rack. Stored on holder touching dirty wall

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 cook line flip top/low boy cooler

Basic - Floor soiled/has accumulation of debris. Cook line kitchen

Basic - Food stored on floor. Container of cooking oil

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. SABA-RIF Frigidaire-RIF TRUE- refrigerator

Basic - Water leaking from pipe and/or faucet/handle. Under triple sink