LA SIERRA MEXICAN RESTAURANT AND BAR

High Priority - Vacuum breaker missing on splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with mold like substance near cook line.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean container stored on floor near cook line.

Basic - Cutting board has cut marks and is no longer cleanable at prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over oil container. Operator removed employee bag. Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator is saving tags but they are not properly marked with the last day sold. Warning - From follow-up inspection 2025-11-06: Operator unable to provide Clam/mussel/oyster tags with the last day sold. Time Extended

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 2025-11-06: Proof of required state approved employee training not available for some employees. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Warning - From follow-up inspection 2025-11-06: Operator unable to provide original certificate for employees trained. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in the main kitchen area. Repeat Violation Warning - From follow-up inspection 2025-11-06: Accumulation of black/green mold-like substance in the interior of the ice machine/bin in the main kitchen area. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Dumpster rusted out on bottom with cracks. Warning - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and pad around grease receptacle. Warning - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease. Warning - From follow-up inspection 2025-04-03: Time Extended

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. Dishwasher (Chlorine 0ppm) Operator adjusted chemicals. Second Test Dishwasher (Chlorine 50ppm) Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris

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 three kitchen employees and two servers handling food with no Certified Food Manager present Ruben Hernandez 10-14-21 Serv Safe 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. Observed several portions of soup in Walk in cooler without date marking.

Intermediate - Spray bottle containing toxic substance not labeled. At the front server area

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at bar has accumulated mold like substance

Basic - Reuse of single-service or single-use articles. Near Three compartment sink, observed cheesecloth hanging to dry after washing.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At pickup window, ceiling missing paint with exposed drywall

Basic - Ice buildup in reach-in freezer and walk-in freezer.

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

Basic - Outer openings not protected with self-closing doors. Front entrance door, not self closing.

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. At mop sink and storage area.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked beef, enchilada sauce and red pepper sauce marked 9-8-23. See stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked beef, enchilada sauce and red pepper sauce marked 9-8-23. See stop sale

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, portions of vegetable soup made three days ago, per operator. Operator date marked items Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Near walk in cooler.

Basic - Ice buildup in walk-in freezer, door is unable to open.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwashing racks have soiled outer areas.

Basic - Reuse of single-service or single-use articles. Cheesecloth near triple sink being reused

Basic - Shelves with rust that has pitted the surface. At triple sink storage area.

Basic - Time/temperature control for safety food thawed in an improper manner. Tilapia being thawed without running water, operator dicarded water and put tilapia in walk in cooler Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 75ppm) operator added more water to dilute solution Corrective Action Taken

Basic - Wood food-contact surface not properly sealed. Unsealed wood ceiling above pickup window and server area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced chicken (52 F - Cold Holding). Per operator chicken was diced three hours prior. Operator placed on ice to rabidly cool. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink was blocked with a pas of rice. Operator removed the pan. Corrected On-Site

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/. 3 cooks and two servers are working and no certified food manager is present.

Intermediate - No soap provided at handwash sink. At bar hand sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup made 24 hours prior not day labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine across from freezer.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop inside pinto beans. Operator removed bowl.

Basic - Carbon dioxide/helium tanks not adequately secured. CO 2 tank not secured at back bar

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles have food debris and dust build up.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bread inside reach in cooler on cooks line. Operator removed employees food. Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn on reach in cooler on cooks line.

Basic - Floor tiles missing and/or in disrepair. Tiles damaged inside walk in cooler and through out kitchen area.

Basic - Food stored on floor. Multiple contains of food on floor of walk in cooler

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

Basic - Plumbing system in disrepair. Hand sink drain line broken in cooks line and draining into base of cabinet.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease running down form hood exhaust on wall at cooks line.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked beans in walk in cooler exceeds 7 days per operator. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked beans in walk in cooler exceeds 7 days per operator. See stop sale.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink in bar area with hot water at 75F.

Basic - Accumulation of debris on exterior of warewashing machine. Observed food residue on the top exterior of the dishwashing machine.

Basic - Floor tiles missing and/or in disrepair.Observed floor tiles in kitchen area by tortillas rack floor tiles in disrepair. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs in grill door handle. Operator removed tongs. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer in reach in cooler in front of kitchen line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.Observed wet cloth in kitchen line counter. 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 dishwashing machine at 0 ppm . Operator set up three compartment sink. Corrective Action Taken

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. Observed frozen raw chicken over frozen beef in walk in freezer. Operator removed and rearranged chicken under beef. 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. Observed ready to eat foods held more than 24 hours per operator not date marked. Operator date marked ready to eat foods. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed women's bathroom not self closing.

Basic - Floor tiles missing and/or in disrepair. Observed in back bar area floor missing tiles.

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth not-stored in sanitizing solution . Operator removed wet cloth. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags from the last 90 days not dated with last date sold. Educated operator on the importance of date marking shell tags. This is a repeat violation from 3/29/2021 and 12/29/2021. Repeat Violation

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/. Person in charge Raymundo Hernandez.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black mold like substance on inside of soda gun nozzle behind bar in the back dining area.

Basic - Cloth used as a food-contact surface. Observed paper towel lining bottom of cactus leaf container in reach in cooler across from 8 burner range. Educated operator on the importance of using food grade materials. Operator removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on and around walk in freezer door preventing door from closing completely.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board while employee was cutting chicken. Educated operator on the importance of using a dry cloth or a washable non slip liner. Operator instructed employee to remove and employee removed. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light shield for light in the expo area above the walk in cooler door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on sides of all cooking equipment on the cook line.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete behind back dining area bar next to entrance between bar and dining area.