RESTAURANTE MEXICANO OLGUINS

High Priority - Operating with an expired Division of Hotels and Restaurants license. Please note: Licence renewal was 12/1/24. Visit Myfloridalicense.com to make your payment, if you have not already done so. Operator is in process of transferring to FDACS. Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Plate in sink. Operator removed. Corrected On-Site

Basic - Ceiling tile missing above hood.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen, and customer area. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit in kitchen. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 : steak (105F - Hot Holding); chicken (105F - Hot Holding), out less than thirty minutes. Operator removed and placed on rapid heating. Operator did not have items deep enough into hot holding well. Items were temperature tested at 165 respectfully. 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. Provided operator with form. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked steak made on Monday 9/30 not date marked.

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. C. Hernandez

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at hot table and in customer area.

Basic - Clean utensils or equipment stored in dirty container. Operator removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit in kitchen.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen. Warning - From follow-up inspection 2023-09-20: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and at customer area. Warning - From follow-up inspection 2023-09-20: Time Extended

Basic - - From initial inspection : Basic - Shelves at triple sink soiled. Warning - From follow-up inspection 2023-09-20: Time Extended

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 obtained form and posted. 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.

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. Campo

Basic - Bathroom facility not clean.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in customer area.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting at triple sink. Repeat Violation

Basic - Garbage can located inside establishment that is not continually used is not covered.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, top of reach in stand up soiled.

Basic - Old labels stuck to food containers after cleaning at triple sink. Repeat Violation

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2022-08-30: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 44f in bottom of front counter cooler.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Over 200ppm chlorine in bucket, was diluted under 200ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling beef 118f-116f in 15 minutes , cooling since 2:30pm, removed to cooler. Corrective Action Taken

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

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

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