TEQUILA & ACORDEON MEXICAN RESTAURANT

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used as a lining in bin with taco shells on shelf to right of reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed beef (49F/53F - Cold Holding); cut tomato (57F - Cold Holding); shrimp (57F - Cold Holding); chicken (52F/58F - Cold Holding) in cold holding drawers under the grill in kitchen. Also, rice (53F/55F - Cold Holding); shrimp (52F - Cold Holding); pork tamales (53F - Cold Holding); pork (51F - Cold Holding); beef (51F/52F/52F/52F/53F - Cold Holding); shredded chicken (52F - Cold Holding); shell eggs (58F - Cold Holding)-ambient; refried beans (51F - Cold Holding); milk (51F - Cold Holding); cheese (53F/53F/55F/53F/53F - Cold Holding); whipped cream (55F - Cold Holding); rice (52F - Cold Holding); cut lettuce (50F - Cold Holding); cut tomato (51F/52F- Cold Holding); raw chicken (47F - Cold Holding) in walk in cooler. All products in units overnight. Manager unable to determine when walk in cooler or refrigerated drawers stopped maintaining temperature. 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. Manager on duty unaware of proper cold holding temperature limit.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at back prep table has accumulated of debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink next to refrigerator on server line has pink liquid and ice cubes in the sink. Handwash sink in bar has dirty bar glasses and ice in sink. Repeat Violation

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Only cold holding refrigerated unit maintaining temperature is 2 door flip top reach in sandwich cooler, currently full with prepped food products. Only freezer maintaining temperature is small floor freezer on server line used for ice cream containers. Walk in cooler: 55F-ambient Walk in freezer: 43F-ambient Refrigerated drawers under grills: 44F-ambient Reach in refrigerator on server line: 48F-ambient

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/ Observed five employees on duty with no certified food manager on duty. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at handwash sink by refrigerator on server line.

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. During inspection, General Manager arrived and stated she may have left all training records at another location. Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking observed on any food products prepared over 24 hours.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at handwash sink at back prep table unable to dispense.

Intermediate - Spray bottle containing toxic substance not labeled. Three spray bottles with blue liquid on counter at server side counter without chemical name. All bottles labeled "busser".

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has accumulation of black mold-like substance on interior and interior of lid.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in chicken bouillon at prep table.

Basic - Carbon dioxide/helium tanks not adequately secured. Small tank beside walk in cooler not secured. Repeat Violation

Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and surrounding ceiling tiles above reach in cooler and prep table in kitchen have accumulation of debris. Walls and ceiling in walk in cooler have accumulation of black mold-like substance.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine stored not inverted.

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 walk in cooler with standing water at back of cooler, fan guard missing, door does not close properly and water with steady drip coming from piping of unit. Also, refrigerated holding drawers below the grill in kitchen do not close properly leaving a gap on the left side. Also, walk in freezer door does not self-close. Also, reach in cooler on server line with ambient temperature of 48F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above kitchen prep table. Employee moved to proper storage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and medication on shelf directly next to unwrapped to go containers in service station.

Basic - Food stored on floor. Case of oil on floor in kitchen by tortilla bins. Bag of salt and bag of sugar on the floor in dry storage area.

Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at both ice bins in bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled. Repeat Violation

Basic - Plumbing system in disrepair. Handwash sink at left entrance to kitchen missing plumbing connections/piping underneath. Water empties into bucket.

Basic - Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Shelving in walk in cooler is soiled.

Basic - Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as a shelf liner below steam table.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in flip top reach in cooler in kitchen.

Basic - Stored food not covered. Cut lettuce in large bins in walk in cooler are not covered. Repeat Violation

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Observed all meats and food products completely thawed in walk in freezer. Ambient temperature of walk in freezer at 43F. Manager unable to determine when freezer went out of temperature.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has heavy rust. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter beside soda machine.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at left entrance to kitchen showing needs to be recharged. Last service date on tag noted June 2022.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 1) Prep cook cutting lettuce used for salads with bare hands. Immediately spoke to employee and they washed hands and put on gloves. No visible contamination observed. 2) bar employee cutting oranges at bar without gloves on. Discussed with employee. Employee stopped prepping Oranges. Corrective Action Taken

High Priority - Employee washed hands with cold water. Hand washing station used by employee before putting on gloves has no running hot water. Water at hand washing station is at 69F.

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. Provided written procedures and discussed with person in charge. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar soiled with black/green mold like substance. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing station by prep table blocked by large bin of lettuce.

Intermediate - Handwash sink used for purposes other than handwashing. 1) Hand washing station near prep table in kitchen used to funnel water into lettuce containers. 2) hand washing station on front counter used to rinse spoons.

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/ Four employees conducting food prep at start of inspection without food manager present.

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. No proof of food handler training for any employee hired over 60 days. 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. Provided employee reporting agreement and discussed with person in charge. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing station near ware washing area at 69F. Hot water faucet does not work. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tank located next to bag n box storage not secured

Basic - Employee eating in a food preparation or other restricted area. 1) Employee eating at prep station while cutting lettuce. Employee immediately removed food from prep station when they saw inspector. 2) bar employee eating oranges while prepping oranges at bar. Discussed with employee and employee stopped eating and washed hands. Corrected On-Site

Basic - Equipment in poor repair. 1) top of reach in freezer on front line rusted. 2) gaskets on cook line drawers torn. 3) walk-in freezer door has separation of metal and plastic exposing insulation. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor throughout kitchen under prep tables and equipment soiled with grease and food debris.

Basic - Floor tiles missing and/or in disrepair. Floor tiles at walk-in freezer entrance cracked and missing exposing unsealed concrete.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) reach in cooler on front line gaskets soiled with black/green mold like substance. 2) walk-in freezer gasket soiled with black/green mold like substance. 3) walk-in cooler gaskets soiled with black/green mold like substance. Repeat Violation

Basic - Open dumpster lid. Dumpster located behind building has lid open.

Basic - Stored food not covered. Large ready to eat lettuce bins uncovered on rusted and soiled shelves. No visible contamination observed. Discussed with person in charge.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted.