MEXIOTE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked beans (51F - Cooling). Per employee prepared on 5-21 and in cooler overnight. See stop sale.

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. In walk in cooler, cooked beans (51F - Cooling). Per employee prepared on 5-21 and in cooler overnight.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after cracking raw shell eggs without washing hands first. Reviewed proper procedures with manager and employee; employee washed hands. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 24F in ice water. Calibrated to 32F. Corrected On-Site

Basic - Ceiling tile missing. Partial tile missing above beverage cooler in waiting area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth left on prep table under meat slicer.

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 - Maria Rodriquez Person in Charge - Yolianne Ruiz

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on dry goods shelf above canned beverages.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Both sanitizer buckets reading 0ppm chlorine. Employee remade both to 100ppm chlorine. 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 handles in contact with flour and rice in bulk containers. Manager moved scoops to properly store with handles up. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well at cook line, corn on the cob (112-122F - Hot Holding). Per employee cooked less than 1.5 hrs. Employee returned corn to griddle reheated 174F for proper hot holding. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at hand sink beside triple sink damaged - not dispensing.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar at make table and bottle of oil by cook line not labeled. Employee labeled both. Corrected On-Site

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Dented can of whole peeled tomatoes in dry storage area. Operator placed in office to be credited by supplier. Warning - From follow-up inspection 2024-08-20: Observed at callback inspection same. One #10 can whole tomatoes on dry goods shelf with creased metal side. Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - No Heimlich maneuver/choking sign posted. Emailed choking poster to manager.

Basic - No handwashing sign provided at a hand sink used by food employees in employee restroom.