SUPER TEQUENOS

Intermediate - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2024-12-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Unable to get full pressure for hot water at hand sink kitchen entrance. Cold water was running properly tested at 70 f Repeat Violation - From follow-up inspection 2024-12-27: Tested at 69 f Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Hot water knob at Hand sink by kitchen entrance. - From follow-up inspection 2024-12-27: still observed Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken over cheese and empanadas reach in cooler silver cooler employee removed to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in prep cooler. Cold holding raw shelled egg 46 f cut lettuce 48f employee moved to freezer. 2nd temp raw shelled eggs 43 f cut lettuce 47 f Corrected On-Site

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.

Intermediate - Handwash sink used for purposes other than handwashing. Placing knife in the hand washing sink. Hand washing sink in kitchen by entrance drains stored inside the sink bottom

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. Missing for 2 people

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook pork no date mark.reach in cooler employee added date marks. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink by three compartment sink tested water at 76 f s hot water handle does not turn correctly

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of bathroom with no hand washing in kitchen and put gloves on. Discussed with management to wash hands before food prep

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Restaurant had a unapproved sanitizer not for food contact surfaces. Employee went to store to buy correct food contact surfaces sanitizer. Observed food contact surfaces sanitizer. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over ready to eat food reach in cooler manager removed to proper storage.

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.

Intermediate - Handwash sink used for purposes other than handwashing. Single service boxes stored over hand washing sink in storage room.

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. Missing for 2 employees.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 1 employee.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed for manager. Manager posted on wall. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook pork in reach in cooler by three compartment sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen tested at 75 f ran over two minutes.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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

Intermediate - Handwash sink not accessible for employee use at all times. Entrance door and broom blocking sink, moved Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen hot water knob missing, operator will replace.

Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer in 3 compartment sink too high, over 200 PPM. Changed out with operator. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Drain caps and cleaning items in Hand wash sink. moved them to other area Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Operator rinsed out coffee creamer mug in Hand wash sink behind front counter

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen operator states plumber is coming today to replace the hot knob on the hand wash sink

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Discussed with operator getting self closing hinges.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen area ceiling tiles broken.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Faucet/handle missing at plumbing fixture. Hot water know in kitchen at hand wash sink. In kitchen operator states plumber is coming today to replace the hot knob on the hand wash sink

Basic - Floor soiled/has accumulation of debris. Floors, walls and drains, throughout kitchen soiled

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen discussed with operator. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and backs of equipment soiled.

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation Warning - From follow-up inspection 2022-03-22: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager placed napped towels at sink. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and purse on food prep table. Manager removed items. Corrected On-Site

Basic - Food stored on floor. Oil on floor in kitchen. Manager moved off floor. Corrected On-Site

Basic - Single-service articles improperly stored. To go containers stored in bathroom. Discussed proper storage with manager. Manager states he will find storage place.