EL TIESTO CAFE

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In server glassfront cooler, house flan marked 5-3-26 and house tres leches cake marked 5-5-26. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In server glassfront cooler, house flan marked 5-3-26 and house tres leches cake marked 5-5-26. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar has mold like buildup.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf with frozen beverage mixes in server glassfront cooler. Employee moved foods to bottom of cooler. Corrected On-Site

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 handle in contact with rice in bulk container. Manager removed handle from rice. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. At cook line hand sink. Employee refilled. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by bar hand sink. Employee labeled as windex. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. a mold like build up on right wall of ice machine bin.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice scoops on top of machine not inverted. Employee inverted. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Visible light at bottom left corner of back door frame.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand sink. Provided sign to employee to post.

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 kitchen reach in freezer, container of raw beef above container of raw portioned octopus. Employee rearranged beef to bottom of freezer. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. By kitchen hand sink, knives between back of prep table and wall. Employee removed and cleaned knives and placed on magnetic holder. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table by rice cooker in kitchen. Employee removed bottle. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar by ice machine missing label. Employee labeled. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In prep area right Atosa reach in cooler, containers of raw prepped salmon and shrimp on shelf above containers of cooked pork, noodles, and rice. Employee rearranged items for proper separation. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice under time control on prep table in kitchen marked from 6pm of night before. Employee confirmed made on 3-6.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit. See stop sale. Sushi rice under time control on prep table in kitchen marked from 6pm of night before. Employee confirmed made on 3-6. See stop sale.

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/ Certified Food Manager Wilkins Castillo 03-20-2023 Person In Charge Berenice Moreta

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of rice. Employee removed cup. Corrected On-Site

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 handle in contact with panko on bulk container in kitchen. Employee removed x pop and stored properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of sugar in server area not labeled. Employee added label. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken cold held in flip top cooler at 46F. Per operator, cooked chicken transfer to flip top cooler 1 hour prior to the inspection. Operator relocate chicken to reach in freezer for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken and pork hot held in steam table at 78-79F. Per operator, both items placed in unit 1.5 hours prior to the inspection. Operator reheat items to 185-191F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored in handwash sink at cookline.

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Some employees

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A poster has been given to the operator.

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. Repeat Violation Admin Complaint

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. A copy has been given to the operator. Corrected On-Site

Basic - Employees with no hair restraint while engaging in food preparation. Cooks with no hair restraint.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water at cookline.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar removed from the original container not labeled.

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 2024-02-27: Observed same Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Front of stove in cook line. Warning - From follow-up inspection 2024-02-27: Observe same Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. 1. Wall next to helium tanks in drink station. 2. Right side of Walll next exit door on the right Warning - From follow-up inspection 2024-02-27: Observed same Time Extended

Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken. Warning - From follow-up inspection 2024-02-27: Observed same Time Extended

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wrap hair and then handled clean bowls without first washing hands. Reviewed proper hand washing procedures. Employees washed hands properly and rewashed bowls. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw beef stored above container of raw pork in Atosa 2 doors reach in cooler. Chef inverted. Corrected On-Site

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/

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

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 - Accumulation of black/green mold-like substance in the interior of the ice machine

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, packages of raw chicken and meats above bags of shrimp. Employee rearranged all items for proper storage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In right Atosa reach in cooler, containers of raw salmon, raw calamari, and raw lobster above containers of prepared vegetables and cooked shrimp. Employee moved all seafood items to bottom of cooler to property store. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by cook line. Employee replaced paper towels. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. 3 Small tanks and 1 large tank in service area not secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clear plastic containers on shelf by heat lamp not stored inverted.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One set of fluorescent lights above reach in cooler with out shielding.

Basic - Old labels stuck to food containers after cleaning. Old labels on plastic storage containers on shelf in kitchen.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. 00 ppm. Employee made new solution, 50 ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-shrimps (102 - Hot Holding); fried pork (112 - Hot Holding). Operator reheated to 165°F, and moved to bean Marie table Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bar area- Blocked by cutting board. Employee removed Corrected On-Site

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

Intermediate - No soap provided at handwash sink. -bar area -kitchen line Employee replaced Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Broken tiles by cook line, bellow cooking equipment

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee removed, cleaned and sanitized Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Red snapper, same shelf with RTE guava packets. Employee stored properly, according to FDA code, proper separation poster provided Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over pork and fish. Employee moved ground beef under fish and pork Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touch personal cell phone without changing gloves or washing hands

Intermediate - Handwash sink used for purposes other than handwashing. Cooking pot inside, employee removed 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. Container of pasta, rice and chicken wings, made on 9/14/2021, employee dated Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Broken tile above entrance of kitchen

Basic - Floor soiled/has accumulation of debris. Under ice machine- bar area

Basic - No handwashing sign provided at a hand sink used by food employees. By cook line. Sign provided Corrected On-Site