CAZADORES MEXICAN RESTAURANT

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed employee cell phone stored by serving plates. Employee proceeded to remove cell phone at time of inspection. Corrected On-Site

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

Basic - Stored food not covered. Upon inspection observed hamburger patties not covered inside reach in freezer.

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. Dish machine reading 0ppm on chlorine sanitizer. Dish machine repaired during inspection, corrected to 100ppm Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 small flying insect

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer in front grills: raw, repackaged chicken over ready to eat foods

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook changing tasks from food prep to retrieving food from walk in cooler without washing hands or changing gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright cooler: chili 67f, heavy whipping cream 60f Per manager: cold holding items less than 40 minutes, manager moved items to walk in cooler to rapidly cool off Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to 3 part sink missing paper towels. Operator replaced paper towels during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used as scoop for dry beans.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Excessive ice build up in reach in freezer in front of grills. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink next to 3 part sink draining very slowly.

Basic - Stored food not covered. Missing lid from dry beans bin

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Upon inspection observed shredded beef and rice cooked day prior not dated.

Basic - Garbage can located outside has no lid or lid open/broken. Upon inspection observed dumpster lid broken.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Upon inspection observed ice accumulation in reach in freezer.

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed chemicals and buckets inside hand washing sink by prep table in kitchen. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed ice machine in kitchen soiled with mold like substance, operator proceeded to wipe and sanitize machine during inspection.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Upon inspection observed vents soiled with mold like substance inside the walk-in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed utensils blocking access to hand washing sink by kitchen

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. Cooks and servers

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above the cook line has dust built up on them