SALSAS MEXICAN RESTAURANT

High Priority - Nonfood-grade bags used in direct contact with food. To go bags indirect contact with dry rice and chilies in dry storage area. Person in charge moved to appropriate container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler chicken, fries at 52-53F. Unit turned off. Person in charge states has been off for less than 1 hour. Turned on unit, moved time/temperature control for safety items to other unit holding temperature until unit holds at 41F or below. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice on shelf above cook line at 100-120F. Person in charge states has been out of temperature for less than 4 hours, moved to oven to reheat. Corrective Action Taken

Basic - Equipment in poor repair. Observed red handle tongs missing pieces of plastic on handle. Observed one knife held together with blue tape. Person in charge discarded. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Shared grease receptacle with open lid, at top of receptacle. Also, grease buildup on ground in front of shared area in front of storage container. Person in charge states will call service to empty. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker outside of back door at water heater with hose attached. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer in bucket in kitchen at 200+ppm, turning dark purple, then rebleaching strip white. Person in charge diluted to 200ppm. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at back hand wash sink by triple sink. Person in charge turned on during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under cook line with debris buildup. Exterior of microwave with debris buildup. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels observed on several clean dishware items.

High Priority - Food with mold-like growth. See stop sale. Three lemons with mold like growth. Person in charge states have been washed.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Black and yellow lidded HDX tough tote containers used in direct contact with tortilla chips.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso in pan stored on top of steam line at 94F. Person in charge discarded. Rice in oven at 118F. Person in charge states made this morning, holds hot in oven and transfers from oven to steam well. Does not appear oven is on at time of taking temperature. Person in charge began reheating. Corrective Action Taken

Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut avocados in reach in cooler with stickers still intact.

Basic - Stored food not covered. Taco shell container stored on top shelf with no cover. Person in charge added lid. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. One container of flour unlabeled. Person in charge labeled appropriately. Corrected On-Site

Intermediate - - From initial inspection : 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. Employees food safety training certificates expired in June 2023. Operator stated he has already ordered books. Corrective Action Taken Warning - From follow-up inspection 2023-10-17: At callback no change. Operator stated he had them with him and he wouldn't be at establishment for about 20 minutes. Operator stated he will scan them when he gets to establishment. Operator texted CFM certificates for multiple employees to person in charge to show me during this callback. Some employees food handler certifications are still missing Admin Complaint Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (45F - Cold Holding) in walk-in-cooler. Operator stated employee in and out of cooler this morning and left door ajar. Operator opened inner walk in freezer door to help chill walk-in-cooler. Also, sliced white American cheese (44F - Cold Holding) in bottom of reach-in cooler across from stove. Employees placed cheese in nearby cooler to chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese (122F - Hot Holding) in food warmer across from grill. Observed pan of cheese on top of another pan putting the queso cheese above the food warmer line of equipment. Employee placed queso on grill to reheat to more than 165F Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical faucet at mop sink.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at front service area. Employee added more water to dilute solution to 100ppm Corrected On-Site Repeat Violation Admin Complaint

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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler across from stove and soiled/ stained. Also, the lip in ice bin at soda dispensing machine soiled. Repeat Violation

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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in bar area. Repeat Violation

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean silverware stored in cylinder container at front service line not inverted or protected in a manner to avoid eating surface of utensils. Operator inverted silverware. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on reach-in cooler across from stove torn/ in disrepair. Also, the gasket on walk-in-cooler torn Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in walk-in-cooler unsealed concrete 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. Dishwasher (Chlorine 0ppm). Operator changed out empty bucket of sanitizer. Retested at 100ppm after changed out bucket and ran 2 cycles Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in prep area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored over raw shrimp in walk-in-cooler. Operator removed shrimp to properly store Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer in bucket on front service line exceeded maximum concentration. Operator added water to dilute solution. Retested at 100ppm Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Two containers of milk in walk in cooler and in reach in cooler on front service line opened prior day more than 24 hours ago not date marked. Employee date marked both containers of milk Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area soiled. Also, portable cutting board in prep area soiled/ stained Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee used Hand wash sink at front service line to rinse out towel. Discussed with operator about using hand wash sink for nothing but hand washing. Operator discussed with employee. Operator had employee clean hand wash sink Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in prep area. Operator replenished paper towels Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink on cooks line and also no soap at hand wash sink in women's restroom. Operator replenished soap at both hand wash sinks Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in prep area unable to properly air dry

Basic - Equipment in poor repair. Gasket on walk-in-cooler door torn Repeat Violation

Basic - Food stored outside. Dry food storage area outside back door had door opened of trailer leaving dry food exposed to public Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in walk-in-cooler unsealed concrete 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. Homemade queso - from overnight (46-49°F - Cooling). Prep yesterday and cooling overnight as per employee, in walk in cooler in pan covered with lid. Stop sale issued. Employee discarded Repeat Violation Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer employee with no gloves on hands handled soiled plates to load dish machine and then handle clean plates from dish machine without washing hands. Reviewed with employee and employee wash hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2021 Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Homemade queso - from overnight (46-49°F - Cooling). Prep yesterday and cooling overnight as per employee, in walk in cooler in pan covered with lid. Stop sale issued. Employee discarded Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer on both water bibs used to attached hose on outside wall pipe line at back door

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Frijoles in pan in walk in cooler not date marked. Employee stated prep 2 days ago

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black build up under interior of ice machine shield at wait station

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave door handle soiled on cook line

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in dry storage closet in back kitchen area next to dish washing area Repeat Violation

Basic - Drain cover(s) missing. 1. Under ice bin at wait station 2. Under ice machine at wait station

Basic - Equipment in poor repair. Walk in cooler with torn gasket Repeat Violation

Basic - Floor area(s) covered with standing water. Near wall of ice machine and walk in cooler at wait station

Basic - Floors not maintained smooth and durable. Walk in cooler floor not smooth Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Reach in cooler make table on cook line with soiled gasket

Basic - Open dumpster lid. Shared dumpster in back parking lot with lid open

Basic - Outer openings not protected with self-closing doors. 1. Back door in back hallway with broken self closing hinge 2. Back door in back hallway with gap under door

Basic - Working containers of food removed from original container not identified by common name. Multiple spice in clear containers stored in dry storage room on shelf not labeled. Employee stated it's sugar, blacked pepper and other spices