EL COJIDO RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish in walk in cooler. Operator reorganized Corrected On-Site Repeat Violation Admin Complaint

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 (Chlorine 200ppm). Operator corrected to proper 100ppm Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plate used as scoop for rice at cook line. Bowl used as scoop for pinto beans. Operator removed Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates not inverted at kitchen cook line

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum single service containers not completely stored with protection. Observed more than half of the containers out of the plastic wrapping

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler, raw shell eggs over cheese. Operator reorganized Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in 2 door glass front cooler behind front counter, per operator opened more than 24 hours ago. Operator date marked Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for bulk container of dried beans. Operator removed Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm)

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Handwash sink used for purposes other than handwashing.

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/ Manager arrived during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink next to fryer. Employee replaced soap 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. Cooked Plantain in Reach In Cooler Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bottle contains dark colored liquid identified as degreaser Owner labeled bottle Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glass of drinking water. Owner removed item Corrected On-Site

Basic - Floor area(s) covered with standing water. under Handwash sink at Front counter

Basic - Food stored on floor. Carton boxes of plantains on kitchen floor. Owner placed boxes on plastic crates Corrected On-Site Repeat Violation

Basic - Stored food not covered. Cooked plantainin Reach In Cooler.

High Priority - Container of medicine improperly stored.

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 pork (58F - Cooling). Per employee item prepared and cooling from night before. See stop sale.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line returned to cook line from walk in cooler and put on new gloves without first washing hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen handled dirty plates and pans at triple sink and returned to cook line to handle food containers and continue preparation of food items without washing hands and gloves.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for salmon.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw beef in standard printed to go bag in walk in cooler.

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, cases of raw whole fish above tray of individual empanadas. In large reach in freezer, cases of whole raw fish above opened containers of empanadas. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In fliptop lower cooler, containers of raw fish and raw shell eggs on top shelf above container of cooked pork and bottled sauces. Employee inverted both items for proper separation. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In walk in cooler, container of raw beef above container of raw marinated pork and container of raw marinated chicken above container with bagged raw beef. Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line handled personal phone and had hands on soiled prep table area and continued to work without washing hands and changing gloves.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked pork (58F - Cooling). Per employee item prepared and cooling from night before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Under side prep table in kitchen, egg milk mix (76F - Cold Holding). Per employee prepared at 8:00am. Employee placed in fliptop cooler to rechill. 2) On prep table in kitchen, cooked pork (68F - Cold Holding). Per employee pulled from cooler at 8:00am. Employee returned pork to reach in cooler to rechill. 3) In fliptop upper cooler, cut cheese (41-52F - Cold Holding); sliced tomatoes (40-54F - Cold Holding). Per employee prepped at 8:30am. Both items over-stacked above chill line in containers. Employee removed over-stacked portions and placed in lower cooler to rechill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) At front counter, on top of steam table, sausage (96F - Hot Holding); cooked eggs (95F - Hot Holding); fried cheese (95F - Hot Holding). Per employee prepared 2.5 hrs. Items moved to,oven to reheat. 2) At front counter steam table, fried chicken (118F - Hot Holding); stewed pork (115F - Hot Holding); rice (117F - Hot Holding). Per employee items prepared 2-2.5 hrs. Items removed to oven and stove to reheat. 3) On prep table in kitchen, fried chicken (111F - Hot Holding); beans (98F - Hot Holding); modongo (113F - Hot Holding). Per employee, items prepared 1.5-2 hrs. Items moved to oven to reheat. 4) Under side prep table in kitchen, rice (86F - Hot Holding). Per employee cooked 2 hrs. Rice moved to oven to reheat. Corrective Action Taken

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading over 200ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee in kitchen unable to answer questions concerning proper hot and cold holding temperatures and procedures.

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. Bulletin printed and provided. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with debris and paper. Repeat Violation

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen dispenser not working properly.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) Multiple items in walk in cooler without date marking. 2) Flan, tres leche cakes, and open gallon of milk in front counter glassfront cooler not date marked. Per employee milk opened 24 hrs and flans and tres leches from 11-3. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in bulk flour and glass bowls in bulk rice and flour. Manager removed all. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on ceiling tiles above cook line. Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in dirty container under side prep table in kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table in kitchen heavily grooved and discolored.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee bag hanging on dry goods shelf and keys on shelf by dry goods 2) speaker on shelf next to spices and dry goods.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and fliptop unit in kitchen. Employee removed knives. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door. Employee removed. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior has food debris buildup.

Basic - Plumbing system in disrepair. Water line behind dish machine leaking.

Basic - Soiled dry wiping cloth in use. Two soiled clothes on cutting board and stovetop in kitchen.

Basic - Stored food not covered. Multiple containers of raw meats, fish and poultry in walk in cooler not covered. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. 1) Bottled oil, water, and lemon juice not labeled on shelf by cook line. 2) Bulk container of flour not labeled in dry storage. All items labeled. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength 0 ppm. for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator corrected to 100ppm.

High Priority - Food with mold-like growth. See stop sale. Observed plantains covered with mold see Stop Sale

High Priority - Observed Wiping cloth solution exceeding the maximum concentration allowed above 200 ppm stored in a location server counter that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Operator corrected to 50 ppm. Corrected On-Site

High Priority - ObservedDishmachine 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.at 0 ppm. Operator corrected to 100ppm. 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 marinated chicken stored over cooked pork in reach in cooler at cook line. Operator removed and stored correctly. Corrected On-Site

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

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. Inspector emailed poster to Operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at cook line with grooves no longer cleanable with mold like substance embedded within grooves.

Intermediate - Observed Hand wash sink used for purposes other than hand-washing used as a dump sink

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

Intermediate - Observed Non-pitting surface rust on food-contact equipment in walk in cooler

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork, cooked pasta, from Jam 31st more than 24 hours not date marked .

Basic - Accumulation of debris on drainboards or equivalent.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling/ceiling tiles/vents hoods over frills soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on oven door handle.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil at water at 88°

Basic - Observed Commercially processed reduced oxygen packaged fish tilapia and salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed from ROP packaging. Corrected On-Site

Basic - Observed Employee beverage container on a food preparation table or over/next to clean equipment/utensils with condiments

Basic - Observed Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Inspector educated operator on correct procedures to set up triple sink

Basic - Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container directly touching sugar.

Basic - Observed Silverware/utensils stored upright in utensil holder with the food-contact surface up.

Basic - Observed Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Operator corrected to 100ppm. Corrected On-Site

Basic - Observed cases of plastic bottled water not stored at least 6 inches off of the floor. Operator removed and stored correctly. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler sliding doors covering beverages with mold like substance at front counter Operator cleaned and sanitized sliding doors Corrected On-Site

Basic - Stored food not covered. Observed all marinated uncooked meats, steak, beef, chicken all uncovered in walk in cooler.

High Priority - - From initial inspection : 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. Observed TCS foods above 41F more than 4 hours raw chicken (56F - Cold Holding); marinated beef (56F - Cold Holding); marinated pork (56F - Cold Holding); shredded cheddar (61F - Cold Holding); cooked penne pasta (56F - Cold Holding); soft white cheese (66F - Cold Holding); sliced tomatoes (62F - Cold Holding); salami (62F - Cold Holding) Warning - From follow-up inspection 2022-09-29: Cooler not in use Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods above 41F more than 4 hours raw chicken (56F - Cold Holding); marinated beef (56F - Cold Holding); marinated pork (56F - Cold Holding); shredded cheddar (61F - Cold Holding); cooked penne pasta (56F - Cold Holding); soft white cheese (66F - Cold Holding); sliced tomatoes (62F - Cold Holding); salami (62F - Cold Holding) Warning - From follow-up inspection 2022-09-29: Cooler not in use. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards throughout the cook line with accumulation of heavy mold like substance. Observed can opener blade with heavy mold like substance attached to blade . Observed clean sanitized containers stored on dirty shelves with food debris and mold like substance. Warning - From follow-up inspection 2022-09-29: Cutting boards still observed with grooves no longer cleanable. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2022-09-29: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler door handles, walk in door handles and gaskets with accumulation of grease, food buildup and mold like substance. Warning - From follow-up inspection 2022-09-29: Still observed Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2022-09-29: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed floors at cook line with grout missing and broken tiles. Warning - From follow-up inspection 2022-09-29: Still observed Time Extended

Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust Observed clean sanitized utensils, glasses to go cups directly exposed to splash from hand washing sink located directly beside the utensils.. Warning - From follow-up inspection 2022-09-29: Still observed Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed hoods with heavy grease accumulation dripping off hoods onto floor. Warning - From follow-up inspection 2022-09-29: Still observed Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2022-09-29: Still observed Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning - From follow-up inspection 2022-09-29: Time Extended

Basic - - From initial inspection : Basic - Observed Working containers of sugar, rice, pinto beans removed from original container not identified by common name. Warning - From follow-up inspection 2022-09-29: Still observed no labels on rice pinto beans and beans Time Extended

High Priority - Container of medicine improperly stored. Observed stored on the dry storage shelf near the walk in cooler.

Intermediate - 1) Slicer- Food-contact surface soiled with food debris, mold-like substance or slime. 2) Interior of microwave has accumulation of food debris.

Intermediate - At the front counter- Handwash sink not accessible for employee use at all times.

Basic - At the cookline- Single-service articles not stored inverted or protected from contamination.

Basic - At the front line- White plates- Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

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

Basic - Food not stored at least 6 inches off of the floor. 1)Back Kitchen- container of plantains and frying oil 2)Walk in cooler- cases of produce

Basic - Kitchen hand washing sink- No handwashing sign provided at a hand sink used by food employees.

Basic - Microwave- Buildup of food debris/soil residue on equipment door handles.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Throughout kitchen- Cutting board has cut marks and is no longer cleanable.

Basic - Walk in cooler- Stored food not covered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Handwash sink not accessible for employee use at all times. At the front counter- operator removed the utensils. Corrected On-Site

Basic - 1) Interior of oven/microwave has accumulation of black substance/grease/food debris. At the prep station- microwave interior. 2) Flip top Reach-in cooler interior/shelves have accumulation of soil residues. 3) Slicer blade- Food-contact surface soiled with food debris, mold-like substance or slime. 4) Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Buildup of food debris/soil residue on equipment door handles. Prep station- the microwave.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cookline- hood vents soiled with accumulation of grease.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the front counter- observed employee's cell phone and EarPods case stored on the shelf with drinking cups. Operator removed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Kitchen- frying oil

Basic - No handwashing sign provided at a hand sink used by food employees. At the cookline.

Basic - Standing water in bottom of reach-in-cooler. At the cookline- flip top cooler.

Basic - Throughout kitchen- Cutting board has cut marks and is no longer cleanable.