CIELITO LINDO MEXICAN RESTAURANT LLC

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a pan of cooked beef made the day prior and placed into the walk in at around 6pm temping at 49F the following day at 10:30 am. Stop Sale issued.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Less than 60 days.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed a pan of cooked beef made the day prior and placed into the walk in at around 6pm temping at 49F the following day at 10:30 am. Stop Sale issued.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a stained cutting board on the flip top unit on the cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the walk in cooler. Person in charge replaced. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted shelves used to store equipment used to prepare food in the dish washing area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles being water damaged and stained in the food prep area, storage area and dish washing area. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable on the flip top unit on the cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink being stored on the back prep table near the dry storage. Employee removed. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items such as drink mixes and a cell phone being stored on the shelf above the prep table near the dish washing area. Person in charge removed. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the shelf above the flip top unit on the line being soiled with old food debris. Observed rusted shelves on the bottom of the prep tables in the food prep area.

Basic - Unnecessary items/unused equipment on the premises. Observed several pieces of cooking equipment and a tire being stored in the kitchen that is no longer in use. Explained to manager the risks of keeps such items on the premises.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Container of medicine improperly stored. Observed cold medicine stored on the shelf above prep table. Manager removed medicine. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the facility using quaternary as sanitizer but could only provide chlorine 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/ No Certified Food Manager present with four employees.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pan with cooked food that the manager stated was prepared the morning the day prior with no date marking. Manager date marked items. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles soiled with water stains and with holes in the kitchen prep area, cook line, dry storage area, and the women's restroom. Manager stated that they have a work order submitted for the ceiling.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep tables by the dish washing machine and deep freezer. Employees removed drinks and placed them in proper storage. Corrected On-Site

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

Basic - Ice scoop handle in contact with ice. Observed the ice scoop hangle on the ice. Employee placed scoop so that the handle is straight up no longer touching the product. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the back of the stove.

Basic - Open dumpster lid.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped into hand sink.

Basic - Ceiling tile missing. Observed two large holes in ceiling. One over food preparation area and one over food product in dry storage.

Basic - Current Hotel and Restaurant license not displayed. Operator verified license is current.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-10-30: Time Extended - From follow-up inspection 2024-01-04: Observed No proof of required state approved employee training provided for any employees. Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee preparing tortilla ready to eat without gloves.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade cloth used as food contact surfaces housing tortillas on food preparation table by fryer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored over top a pot of broth inside walk in cooler. Manager removed shelled eggs and properly stored eggs. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink sink in kitchen area.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly. No sanitizer set up while employee washing dishes.

Basic - Floor soiled/has accumulation of debris. Floor in back storage area underneath storage racks is soiled with old food debris.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan being sold has no packaging information inside reach in cooler on front line.

Basic - Light shield damaged/in disrepair. Light shielding is broken in back kitchen area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados still have stickers on them while being prepped.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle behind front counter to clean tables.

Basic - Floor soiled/has accumulation of debris. Between table and reachin cooler on cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters