EL SOL DE MEXICO BAR AND GRILL

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2025. Operator contacted the customer contact center to renew license and was waiting to renew over the phone by the end of the inspection. Corrective Action Taken Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside at mop sink and in outside back seating area with hoses attached to spigots.

Basic - Cutting board has cut marks and is no longer cleanable on lift top of reach-in cooler on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Employee removed bowl with raw chicken in it. That was on top of a pan of onions in reach in cooler on cook line. Corrected On-Site

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. Sanitizer bucket tested at 500ppm. Employee remade bucket retested at 200ppm. Corrected On-Site

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator is using quaternary tablets for sanitizer buckets and does not have any quaternary test strips.

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/ Manager came during inspection. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Shelf with unwashed produce on it in the walk in cooler.

Basic - Food storage container/container lid cracked or broken. Employee removed beef in cracked pan in walk in cooler. Corrected On-Site

Basic - Food stored on floor. Boxes of lettuce on floor of the walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed towels on prep table in bucket in prep area. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. File 32685 5-22-20 reflect a dry storage room were water heater is located and is missing 3 reach in freezers and a ice machine shelves across has dry goods stored on shelving wall chips storage in white bins in entrance of storage room. Warning - From follow-up inspection 2024-10-03: No plans submitted since 2020. Confirmed Per manager. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook peppers make yesterday morning and Cooked salsa made yesterday morning in walk in color. Warning - From follow-up inspection 2024-10-03: Pico in walk-in cooler not date marked Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dry storage area by bathroom area. Warning - From follow-up inspection 2024-10-03: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Bar Hand sink blocked by ice bucket, flat ware tray. Operator removed Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light mold like growth on metal guard of ice machine in dry storage room Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Multiple items on floor in Walk-in-Cooler Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees in men's room Repeat Violation

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin behind bar. Operator states it's not currently being used

Basic - Cases of produce stored on floor in walk in cooler

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tile in dish area, kitchen Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor soiled/has accumulation of debris. -walk in cooler floor soiled

Basic - No handwashing sign provided at a hand sink used by food employees in men's room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -behind nozzles of soda fountain soiled

High Priority - Container of medicine improperly stored. Small Vicks on counter in dry storage with food. Operator removed Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tile in warewashing area 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. At 0ppm. Manager stated he will call maintenance to fix dish machine. Triple sink is set up and manager will have employees wash dishes by hand.

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used to store rice, and tortillas. Discussed with manager.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 109F in steam table. Discussed not overfilling containers. Recheck 168F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler on cook line soiled. Ice machine interior soiled. Area around soda nozzles soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hose in hand sink at bar. No water at hand sink at bar. Manager removed hose and turned on water. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by kitchen exit used for food prep, utensils in sink. Manager removed all items. Discussed using hand sinks for hand washing only. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser not working at hand sink by kitchen exit. Employee fixed paper towel dispenser to work properly. Corrected On-Site

Intermediate - No soap provided at handwash sink at bar sink. Manager placed soap at sink. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris in dish area. Wall soiled in dish area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled. Cutting boards soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at bar not accessible. Covered by bins. Manager removed. Corrected On-Site Repeat Violation

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

Intermediate - No soap provided at handwash sink at bar. Manager placed soap at sink. 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. Salsa at 57°F in walk in cooler. Salsa was cooked yesterday at 5pm. Manager segregated to be discarded. See stop sale. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Salsa at 57°F at 11:25am, cooked yesterday at 5pm. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sliding two door cooler in kitchen Milk 46°F, recheck 43°F Salsa 47°F, recheck 46°F Manager put items on ice. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer at >200ppm. Employee fixed to 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Area behind soda nozzles soiled. Employee began cleaning soda machine. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times at bar. Blocked by dishes and bottles. Manager removed all items from sink. Corrected On-Site

Intermediate - No soap provided at handwash sink at bar. Manager placed soap at bar hand sink. No soap at hand sink by ice machine. Manager placed soap at sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen, prep room, and dish area. Floors have unsealed concrete at bar. Not smooth/durable throughout kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Manager began in stacking dishes. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris in walk in cooler. Walls and floors soiled in dish machine area.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Triple sink at bar 100ppm. Manager fixed to 200ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked tamales. Manager moved raw shell eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 129°F on steam table at cooks line. Manager placed rice on grill to reheat. Recheck 168°F Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed a bowl at hand sink at end of cooks line. Discussed using approved hand sinks for hand washing only.

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

Intermediate - Records/documents for required employee training do not contain all of the required information. Expiration dates missing on employee training certificates. Manager filled out all certificates with dates. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink at end of cooks line. Manager turned hot water back on. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting in silver pans at dish storage. Discussed proper air drying with manager.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Chipped throughout kitchen. Hole in or other damage to wall. Wall is damaged by dishwasher creating gap.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster partially on grass.

Basic - Missing drain plug at dumpster.

Basic - Stored food not covered. Cooked meats and cut vegetables not covered in walk in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots and cucumbers over cut tomatoes and jalapeños. Manager moved unwashed produce to bottom shelf. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust in dish wash area. Floor soiled/has accumulation of debris behind kitchen equipment and by dish wash area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager placed all wet cloths in a sanitizer bucket. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Manager added sanitizer tablets to make 200ppm. Corrective Action Taken