MR TEQUILA GRILL

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. Bar area Dishwasher (Chlorine 10ppm). Operator stated only the dishwasher machine in the main kitchen will be used.

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. bar area Dishwasher (Chlorine 0ppm). Discussed with operator that all dish ware should be taken to the main dish machine in the kitchen.

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, observed a container of raw ground beef stored on top of a box of avocados. Operator moved raw ground beef for proper storage. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On the cook line, observed 4 packs of raw tilapia fish 7 packs of raw salmon completely thawed in commercially processed reduced oxygen packaging bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located next to the entrance of the walk in cooler.

Intermediate - The ice drink maker dispenser located at the bar Food-contact surface soiled with food debris, mold-like substance or slime.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in the back storage area.

Basic - Floor area covered with standing water located at the entrance of walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In the bar observed utensils stored in water less than 135 degrees Fahrenheit. Operator dumped water and placed utensils in container without water. Corrected On-Site

Basic - On the cook line, observed 4 packs of raw tilapia fish 7 packs of raw salmon completely thawed in commercially processed reduced oxygen packaging bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Time/temperature control for safety food thawed in an improper manner. At the prep sink, observed a container of raw chicken. Operator stated chicken was in the thawing process. Discussed with operator better thawing methods, such as in the walk in cooler or under cold running water. Operator placed raw chicken under cold running water. Corrective Action Taken

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 empty container of chlorine sanitizer, chlorine sanitizer 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler by the service area raw beef is stored above flour tortillas. Operator moved items to proper storage. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In 5he drawer cooler under the grill, 4, 8 ounce portions of commercially processed reduced oxygen packaged salmon that is marked to be removed from the packaging before thawing still in the reduced oxygen package. See stop sale. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In 5he drawer cooler under the grill, 4, 8 ounce portions of commercially processed reduced oxygen packaged salmon that is marked to be removed from the packaging before thawing still in the reduced oxygen package. See stop sale. Repeat Violation

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

Basic - Equipment in poor repair. The gaskets on the lid to the ice cream freezer are heavily damaged.

Basic - Floor soiled/has accumulation of debris. There is food debris on the floor under the cook line equipment and in the walk in cooler. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is an ice buildup on the ice cream chest freezer that prevents the lid from closing.

Basic - In-use knife/knives stored in cracks between pieces of equipment. There is a knife stored between a make table cooler and a prep table.

Basic - In-use tongs stored on equipment door handle between uses. There are tongs on both oven door handles.

Basic - No handwashing sign provided at a hand sink used by food employees. There is no sign at the hand washing sink at the bar. 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

Basic - Open dumpster lid.

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Stored food not covered. There are multiple uncovered food containers in dry storage. Repeat Violation

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; homemade tomatoes salsa (51F - Cooling). Per operator salsa prepared and started cooling over night. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler; commercially processed reduced oxygen packaged raw salmon and tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

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; homemade tomatoes salsa (51F - Cooling). Per operator salsa prepared and started cooling over night. See stop sale.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Equipment in poor repair. In reach-in cooler at cook line; Gasket in disrepair.

Basic - Floor soiled/has accumulation of debris. Soiled floors; under cooking equipments, under bar equipments and in walk-in cooler.

Basic - Food stored on floor. Chips container stored on floor at dry storage.

Basic - Ice bucket stored on floor between uses at server station. Operator removed ice bucket. Corrected On-Site

Basic - In walk-in cooler; commercially processed reduced oxygen packaged raw salmon and tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the dishmachine and under dishmachine soiled with food debris.

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination near by cook line. Operator stored inverted.

Basic - Stored flour not covered at dry storage.

Basic - Wall soiled with accumulated grease behind cooking equipments.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table on front line, observed; cooked beef (110F - Hot Holding); cooked chicken (112F - Hot Holding) Per operator, products have been hot holding for two hours. Operator increased temperature on steam table.. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is dirty. Operator moved can opener to dishwasher area to be cleaned and sanitized Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket being stored in Hand washing sink in dry storage room. Operator moved bucket Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Operator told employee to clean dishwasher. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on front line is dirty.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler interior, near dry storage room, holding salsA has accumulated mold like substance around door interior.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris. Operator moved can opener to be washed and sanitized. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine inside lid has accumulated debris. Operator cleaned and sanitized lid. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Floor soiled/has accumulation of debris. Near dishwasher and triple sink area.

Basic - Floors not maintained smooth and durable. Walk in cooler floor has rusted and damaged areas.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Ice buildup in chest freezer

Basic - Standing water in mop sink.

Basic - Walk-in cooler shelves with rust that has pitted the surface, and have accumulated debris

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Personal fan in back of kitchen has accumulated debris Warning - From follow-up inspection 2023-11-06: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. At triple sink area, on four inch hotel pans Warning - From follow-up inspection 2023-11-06: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On front line of kitchen, hamburger buns, cheese and sliced tomatoes stored under raw fish. Discussed ready to eat, and uncooked food storage. Operator instructed employee to rearrange items

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 operator with handout for cleanup of vomit and diarrhea

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. Discussed agreement procedures with operator. And provided handout of employee agreements.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates on front line stored against a garbage can, operator rewashed plates

Basic - Floor soiled/has accumulation of debris. In front line of kitchen and in dishwasher area $%as

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In back prep area

Basic - Water draining onto floor surface. In kitchen hallway near dishwasher, hand washing sink is leaking water on floor.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink no sanitizer present operator adjusted to 50 ppm Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One number 10 can of diced tomatoes with dented rim, and one dented number ten can of sliced mushrooms not segregated in dry storage room

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In outside area at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar has black slime substance

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in mens room

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in dry storage room un sealed and porous

Basic - Equipment in poor Chest freezer near front line has broken hinge on lid.

Basic - Hole in or other damage to wall. Corner of wall near triple sink missing molding in disrepair

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hoods have accumulated grease and debris 4-25-2022 Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer near front line has ice buildup 4-25-2022 Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in in cooler has rusted shelving to the left of entrance

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler next to the microwave, pico de gallo (44F - Cold Holding). Operator iced the pico de gallo.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun at the bar. There is a mold like substance on the ice chute in the ice machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. There is a case of tomatoes on the floor in dry storage. Operator moved the tomatoes to proper storage. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. The lid is missing from one of the two grease receptacles. This is a repeat violation from 8/23/2021. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In the white chest freezer there is a buildup of ice.

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 8/23/2021. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. There is standing water in the bottom of the make table next to the microwave. This is a repeat violation from 1/6/2021, 4/6/2021, 8/23/2021. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw shrimp in walk in cooler and raw chicken over raw shrimp in reach in cooler across from flat top grill on cook line. Educated operator on the importance of proper food arrangement. Operator moved items into proper order. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris buildup on can opener blade.

Basic - Grease receptacle lid open, broken, or missing. Observed one of the grease receptacles missing the lid.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under in use cutting board in prep area. Educated operator on the importance of using a dry towel or a washable non slip liner. Operator removed. Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in all reach in coolers behind the bar except for the reach in cooler with chilled glasses. This is a repeat violation from 4/6/2021 and 1/6/2021. Repeat Violation