RESTAURANT EL MEZQUITE

Intermediate - Handwash sink not accessible for employee use at all times.Observed employee rolling silverware with silverware bucket stored on handsink basin. Employee removed to table. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to scoop flours in bulk containers

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean pots stored on floor on storage area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket with ppm of 200+. Strip turned black. Corrected by emploee to 100 ppm.

High Priority - Nonfood-grade bags used in direct contact with food. Observed rice in steamtable in thank you bags. Operator discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F - Cold Holding); diced tomatoes (47F - Cold Holding); shredded cheese (49F - Cold Holding); sliced cheese (48F - Cold Holding); pico salad (51F - Cold Holding); cut lettuce (49F - Cold Holding) in reach in prep top cooler across from grill on at 41F or below. Operator stated foods were placed in cooler at 1200pm all must be served or discarded by 4pm. Gave operator Time as a Public Health Control form.

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Observed phone on food storage rack.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager discarded. Corrected On-Site

Basic - Equipment in poor repair. Observed cooler able to maintain foods at 41F or colder at prep table. Must not use to store potentially hazardous foods or must use Time as a public health control until able to maintain foods at 41F or below.

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

Basic - Single-service articles stored on a soiled surface. Observed stack of to go containers stored on lower shelf that was dirty with old flour residue.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a reach on cooler observed open containers of raw chicken over raw beef - not all products commercially packaged. Operator corrected by rearranging the cooler. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean pots stored on floor on back storage area.

Basic - Food stored on floor. Boxes of tortillas on floor on back storage area.

Basic - Hoodsystem not containing all equipment. Observed fryer located slightly outside the hood area causing grease accumulation on walls.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach on at back storage.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Stored food not covered. Observed containers of raw meat in reach in cooler not covered. Operator covered all. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Waste pie at front handsink leaking . Operator catching on bucket

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Found at 200+. Corrected to 100ppm

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Rice 122°F on top of steam table. Operator placed on stove to reheat to a minimum of 165°F. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No soap provided at handwash sink. Observed at ware washing area handwash sink. Operator placed soap at handwash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed at flour container. Operator removed the bowl from the container. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at prep area next to the back door entrance.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed washed and rinsing being completed but sanitizer solution not set up at 3 compartment sink. Operator set up 3 compartment sink with wash, rinse, and sanitize. Corrected On-Site

Basic - Food stored on floor. Observed multiple food containers on the floor at kitchen.

Basic - In-use ice scoop stored on soiled surface between uses. Observed on dirty surface next to ice machine. Operator washed, rinsed, and sanitized the ice scoop. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at multiple Reach in Coolers.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed at storage area.

Basic - Working containers of food removed from original container not identified by common name. Observed at flour container. Operator labeled the food item. Corrected On-Site Repeat Violation