LOS FRIJOLITOS

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Fagor reach in freezer at cookline, trays of individually wrapped raw steaks above bag of fries. Manager rearranged to properly separate. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Fagor reach in cooler by cookline, container of raw cut steak on shelf above bottled marinades. Manager moved steak to bottom of cooler. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee stepped off cookline, drank from plastic water bottle, and returned to line to prepare food without washing hands and changing gloves. Reviewed proper procedures and employee washed hands and put on new gloves. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On kitchen prep table in ice bath, chicken soup 129F at 11:20am (heated cooling approximately 15-30 minutes) to 101-106F at 12:00pm. Based on times and temperatures taken soup will not reach 70F in 2 hrs. Employee removed water from pan and added more ice before moving to walk-in cooler to continue cooling. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic bus pans and metal hotel pans under kitchen prep table not inverted.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on table at end of make line grooved and discolored.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing foods.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in contact with dry beans and rice in kitchen bulk containers.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in container of standing water next to steam well. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverage in back Fagor reach in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bags of portioned cooked chicken in walk in freezer not labeled from when prepared.

Basic - Abrasives and detergents not removed during the rinse process. Equipment not fully rinsed before sanitizing based on soap in triple sink sanitizer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water on salad station fliptop. Employee moved bottle to under prep table.

Basic - Food stored on floor. Container chicken stock on floor in walk in freezer. Cases of plastic bottled water in hallway to kitchen. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on top of lowboy cooler opposite cookline. Employee moved container to grill to heat water and hold hot. Corrective Action Taken Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bottles of oil and water by cookline not labeled. Employee labeled bottles. Corrected On-Site Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table opposite triple sink reading greater than 200ppm chlorine. Employee remade to proper 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Milk steaming wand on espresso maker at front counter soiled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buspans at kitchen prep table stored right side up. Employee inverted for proper storage. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at end on table beside cook line fliptop unit grooved and slightly discolored.

Basic - Food stored on floor. Cases of plastic water bottles on floor at front counter and by entrance to kitchen. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line grill, utensils container of water 105F. Manager moved container more onto fire on grill to raise above 135F. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table opposite triple sink.

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at dishwashing machine at 0 ppm. Operator changed solution. Test at 100 ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk-in cooler. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork hot held at 117F in kitchen. Per operator, pork cooked 30 minutes prior to the inspection. Operator reheat pork to 169F and placed in walk in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in prep area block with cooking equipment.

Intermediate - No soap provided at handwash sink in prep area.

Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with degreaser at dishwashing area. Operator label bottle. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open cup with drinks stored on in use food preparation table . Operator removed and stored properly. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed various food items stored on walk-in cooler floor.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar removed from the original container not identified by common name. Operator label container. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over cut pumpkin inside reach in cooler in kitchen. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat . Raw chicken stored above sauces in reach in cooler in cook line. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

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 procedures to manager

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 above prep table in kitchen soiled with dust.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. Cases of plastic bottled and cases of can sodas not 6 inches above the floor behind front counter. Operator elevated Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit( Fagor reach in cooler ) with food to be served to customers in kitchen. Operator moved drinks to bottom shelf, placed in container and labeled employees drinks. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee working on cook line, grabbed raw steak, after touched clean plate to serve rice and beans. After instructed employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, build up of grease and food debris, Employee cleaned and sanitized Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. 3 Bottles of water, dressing and sauce, cook line stove, Employee labeled Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Employee removed and placed on hot water 150F Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along the cook line, substantial build up of grease

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1/2021. Operator renewed by phone, confirmation # 226026330 Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw fish to placed on grill, then grab a to go container to serve customer's order. After instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided Corrective Action Taken

Basic - Food stored on floor. WIF- 3 food trays on floor WIC-1 box of plantains Operator placed on shelves Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line, sign provided Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Cook line prep table-bottles containing oil, water, seasoning, employee labeled Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200 ppm, employee prep new solution, 100 ppm Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Container of beans, container of rice, employee labeled Corrected On-Site

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

Basic - Plumbing system in disrepair. Broken faucet, hand wash sink by cook line. Second hand wash sink available for employees to wash hands

Basic - Screen in door torn/in poor repair -back entrance

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee removed and placed on sanitizer solution Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish in plastic cambro stored over RTE sausages in reach in double door freezer. Sausages moved to high shelf by manager. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at wait station. Replaced by manager. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed medium and large tin catering trays not inverted on shelves in kitchen. Inverted by manager. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cook line. Moved to sanitizer bucket by manager. Corrected On-Site Repeat Violation

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