EL KORITA MEXICAN RESTAURANT

High Priority - Observed: 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. Cook is prepping ready to eat Roma tomatoes with no gloves. Priority: High Priority

High Priority - Observed: Operating with an expired Division of Hotels and Restaurants license. Admin Complaint Priority: High Priority

High Priority - Observed: Raw animal food stored over or with unwashed produce. Raw eggs over ready to eat washed vegetables. Corrected On-Site Priority: High Priority

High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken was stored with raw beef in same container.

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp cold holding overnight found at 54F. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp cold holding overnight found at 54F. Stop sale issue Corrective Action Taken Priority: High Priority

Intermediate - Observed: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Priority: Intermediate

Intermediate - Observed: Handwash sink not accessible for employee and blocked by dishes. Priority: Intermediate

Intermediate - Observed: Manager or person in charge lacking proof of food manager certification. Warning Priority: Intermediate

Intermediate - Observed: 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/ Warning Priority: Intermediate

Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Establishment does not have a probe thermometer to take food temperatures. Priority: Intermediate

Intermediate - Observed: 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. Establishments unable to show proof of any required training program. Warning Priority: Intermediate

Intermediate - Observed: Person in charge unable to answer basic questions about allergens. Priority: Intermediate

Basic - Observed: Beer and cooking oil located in the walk in cooler not stored at least 6 inches off of the floor. Priority: Basic

Basic - Observed: Clean wiping cloth supply not properly stored. Stored in three compartment sink. Corrected On-Site Priority: Basic

Basic - Observed: Current Hotel and Restaurant license not displayed. Priority: Basic

Basic - Observed: Employee eating in a food preparation or other restricted area. Cook drinking on the cook line while preparing food. Priority: Basic

Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and purse was on the dry storage rack located next to beverage cooler. Corrected On-Site Priority: Basic

Basic - Observed: Men’s bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Priority: Basic

Basic - Observed: No copy of latest inspection report available. Priority: Basic

Basic - Observed: Outer openings not protected with self-closing doors. Back door is not self closing. Priority: Basic