EL DORADO MAYA RESTAURANTE MEXICANO TIENDA Y TAQUERIA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a case of raw hard shell over a case of green peppers in reach in cooler, owner moved eggs to different reach in cooler on bottom shelve. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed manual can opener with food debris on it in kitchen. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chorizo in the reach in cooler in the kitchen prepared the day before and not date marked or labeled, employee date marked the pans. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed brown like substance on white guard in ice machine. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans on shelve with water in between and not air drying properly in the kitchen. Repeat Violation

Basic - Equipment in poor repair. Gasket on reach in cooler is torn on cook line.

High Priority - Container of medicine improperly stored. Observed a bottle of arthritis medication next to salt on a shelve, employee moved it. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook wipe face on the cook line while doing food preparation without changing gloves or washing hands, educated the cook on handwashing and when to change gloves, cook washed hands and changed gloves. Corrective Action Taken Repeat Violation

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

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 without a certified food manager present.

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. Printed a copy for employees to sign before end of inspection. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed restaurant serves ceviche, printed a copy of consumer advisory for employee. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black like substance on the white guard in the ice machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cups with no handle in containers of different spices in the kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack of pans on the shelve with water in between and not air drying properly.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap underneath back door of the kitchen. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in the ice at the ice machine in the back, employee moved it. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a handle of a spoon in a container of chicken in the reach in cooler.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in the reach in cooler on the cook line torn.

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 beef and chicken wings stored over fish in reach in freezer. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed gloves not changed while changing tasks and handling soiled equipment, then ready to eat food.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance on the ice drop tray inside the ice machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 2 areas in kitchen with ceiling paint peeling. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor tiles missing and/or in disrepair. Observed 2 floor tiles cracked at kitchen back door entrance. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed the hood walls dripping grease onto equipment.

Basic - Outer openings not protected with self-closing doors. Observed the back door missing the self closer.

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

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler and chest freezer not working during inspection. Warning - From follow-up inspection 2024-10-02: Time Extended - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair.Observed 2 floor tiles cracked at kitchen back door entrance. Warning - From follow-up inspection 2024-10-02: Time Extended - From follow-up inspection 2024-10-03: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and raw chicken stored over ready to eat tamales and cut vegetables in reach in cooler at back prep table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salad bar at dining area pico (45F - Cold Holding); green sause (44F - Cold Holding); stewed carrots (44F - Cold Holding). Operator stated Items in unit less than 1hour, Unit thermostat was down and items were left to recook to 41F within 4 hours.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator added towels. Corrected On-Site

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. Observed operator had not had employees read sign and date the paperwork handout for Acknowledging Health reporting responsibilities to employees. Operator had employees onsite sign at inspection. Corrected On-Site

Basic - Open dumpster lid.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 1pan of enchiladas (51F - Cooling) from the day before. 20ea.See cooked refried beans, cooked 10/10/23 4gallons (50F - Cooling); cooked beef (48F); pork (46F - Cooling Holding) stopmsale

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked beef (48F); past 7 dated 10/4/23 in walk-in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. cooked beef (48F); past 7

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 1pan of enchiladas (51F - Cooling) from the day before. 20ea.See stopmsale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed prep top cooler cut lettuce (44F - Cold Holding). Operator closed lid to help cool and will set temperature of unit from 38F to 35F to help maintain foods at temperature during operation.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed outside hose bib with no vacuum breaker.

Basic - No Heimlich maneuver/choking sign posted. Inspector provided handout at inspection.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 25ppm)corrected to 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bison cooler (); milk (47F - Cold Holding); chicken (45F - Cold Holding); salsa (47F - Cold Holding) . Operator states cooler was working Less than 1 hour ago and this cooler was opened and shut a lot during prep. Moved all foods to another cooler. to quickly cool to 41F within 4 hours. Operator will monitor cooler and check thermostat to set at lower temperature. Ideally 35F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded beef (128F - Hot Holding) held in container placed over but not on hot wells at steam table. Unable to benefit from the heat of the steam table. Operator states beef has been there less than 1 hour and reheated to 165F then placed container on grill to hot hold at 135F or hotter.

Intermediate - Backflow preventer not inspected and serviced according to manufacturer's recommendations. Observed outside faucet with no back flow preventer.

Basic - Food storage container/container lid cracked or broken.

Basic - Food stored on floor. Observed large pot of stew cooling on floor. Manager put on self. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine at 25ppm corrected to 50 ppm Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Observed rice (47F - Cooling); beef (47F - Cooling); mencado (48F - Cooling); cooked pork (48F - Cooling); Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (47F - Cooling); beef (47F - Cooling); Poultry (48F - Cold Holding); mencado (48F - Cold Holding); cooked pork (48F - Cold Holding); cut lettuce (48F - Cold Holding); beans (48F - Cold Holding); red sauce (48F - Cold Holding). All foods from previous days not at 41F or colder see stop sale. All foods from todaycorrective action. Cooler turned down and foods cooled to 41F within 4 hours. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.Observed walk-in cooler thermometer off by 8 degrees. Corrected by calibrating probe thermometer and placing in walk-in cooler. Corrected On-Site

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

Basic - Equipment in poor repair. Observed 2door glass sliding door cooler in kitchen with doors not sealed and not easily opened or closed. Gaskets missing and doors no longer o track for sliding.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in 48F water at salad bar.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over shrimp and fries in reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over washed cut lettuce at reach on cooler. Manager relocated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed foods on walk-in cooler above 41F. Foods cooked in this unit. This unit also has high traffic of doors being opened. Unit cooked to 40F ambient air during inspection. Suggested operator turn thermostat to 34F to compensate for the opening of doors and cooling of foods. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed cooked peppers held on counter at cookline, cooked peppers (83F - Hot Holding). Operator stated foods have been on counter for less than one hour. Moved to cooler to cool to 41F.

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

Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine. Corrected On-Site

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

Basic - Open dumpster lid.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mops outside back door

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed under 50ppm on test strips. Operator added more chlorine to correct to 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cut onions. Operator switched the food items. Corrected On-Site

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Emailed operator the Big 6 Foodborne Illnesses sheet.

Intermediate - Certified food manager unable to answer basic questions about allergens. Emailed operator the Food Allergen Awareness sheet.

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

Basic - Accumulation of residue build up in the interior of the ice machine/bin.

Basic - Food stored on floor. Observed case of bottle water at Walk in Cooler.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs at oven handles on cookline.