AMIGO'S CAFE

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 replaced the chlorine sanitizer, chlorine sanitizer 100ppm.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the back steam table refried beans (124F - Hot Holding). Operator moved the refried beans to the cook range. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup of debris on top if the dishwasher.

Basic - Cardboard used to line food-contact shelves. There is cardboard lining multiple food contact shelves in the walk in freezer.

Basic - Cardboard used to line nonfood-contact shelves. There is cardboard lining a shelf under the flat top grill.

Basic - Equipment in poor repair. The left side door gasket on the make table on the cook line is damaged and partially stuck to the cooler housing. Repeat Violation

Basic - Food stored on floor. There are cases of shrimp stored on the floor in the walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. Repeat Violation

Basic - Wood food-contact surface not properly sealed. There is unsealed wood lining multiple .contact shelves in the walk in cooler

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 30 pounds of oysters from harvest area 3 LA, Harvest date 1/24/2025, harvester ID# 533273. This is in relation to Louisiana Department of Health recalling oysters from and closing harvest area 3 due to possible contamination with Noro Virus. Louisiana announced a recall of oysters from LA 3.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler on the cook line, chicken (46F - Cold Holding); Beef (49F - Cold Holding). Operator reduced the temperature. Corrective Action Taken

Basic - Equipment in poor repair. The door gasket on the reach in freezer in the dry storage area is torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk-in cooler cooked shredded beef is date marked 13 days prior. 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. In the walk-in cooler cooked shredded beef is date marked 13 days prior.

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 gave not completer the employee health reporting agreement.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. The oyster tags are not marked with the last date served. Repeat Violation Warning - From follow-up inspection 2023-12-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle at the bar. Repeat Violation Warning - From follow-up inspection 2023-12-06: 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. Chlorine sanitizer in the dishwasher 0ppm. Operator set up the triple sink for sanitation purposes until the dishwasher us repaired. Operator changed the sanitizer, chlorine in dishwasher 50ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In a 4 inch deep hotel pan in the walk-in cooler raw ground beef is not separated from raw pork butts. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in front of the range, Poultry (44F - Cold Holding); Fish (45F - Cold Holding). Operator iced out of temperature items. Corrective Action Taken

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

Intermediate - Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle at the bar.

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 primed the dishwasher, chlorine sanitizer 50ppm. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. The swai used in the ceviche must be fully cooked to 145F in order to be served.

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

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 provided the operator with a written procedure for the cleaning of vomiting and diarrhea. Corrective Action Taken

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. Inspector provided the operator with the employee reporting agreement. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup of debris on top of the dishwasher.

Basic - Exterior door has a gap at the threshold that opens to the outside. There is a gap under the exterior screen door in the kitchen. This is a repeat violation from 9/22/2022. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. This is a repeat violation from 9/22/2022. Repeat Violation

High Priority - Employee washed hands with cold water. Inspector educated the employee on proper hand washing procedures. Employee re-washed their hands properly. This is a repeat violation from 2/25/2022. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. An employee filled a container in the hand washing sink next to the triple sink. Inspector educated the employee on proper use of the hand washing sink. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. There is cardboard lining the shelves in the walk-in freezer.

Basic - Exterior door has a gap at the threshold that opens to the outside. There is a gap along the bottom of the screen door in the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

High Priority - Employee washed hands with cold water. A cook washed their hands with cold water.

High Priority - Non-food grade paper/paper towel used as liner for food container. In the bottom of the cooks line make table row beef is wrapped in a paper towel.

High Priority - Raw animal food stored over or with unwashed produce. In the walk-in cooler raw pork loins are stored over unwashed jalapeño peppers. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the cook line make table, Poultry (44F - Cold Holding).

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. In conversation with operator it was stated that they had not been able to get oysters for two months. No oyster tags available for oysters purchased in the previous thirty days. This is a repeat violation from 9/10/2021. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris on the can opener blade.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed oyster tags not kept 90 days.

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

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. Observed all employee training has expired.

Intermediate - Spray bottle containing toxic substance not labeled. An unlabeled chemical spray bottle at the bar.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth and easily cleanable in kitchen. This is a repeat violation from 2/11/2021, 3/2/2020, 6/5/2020. Repeat Violation