DOS AMIGOS OF ESTERO

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/ observed 4 employees working with no CFM present.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee working with food with no hair restraint.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in make table soiled with food debris.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on metal pans in the pan storage area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef in reach in cooler at 55F operator moved to walk in cooler. Corrective Action Taken

Basic - Equipment in poor repair. Observed gasket torn on reach in cooler on cookline.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled under equipment on the cookline and under the fryers.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between makes table and steam well, operator moved knives. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ladle next to the flat top grill in standing water of 98F Repeat Violation

Basic - Insect control device installed over food preparation area. Observed bug light on shelf above prep table and microwave.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler. Operator placed thermometer in reach in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored cutting board with build up of food debris. Operator removed cutting board from use. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can in front of blocking hand wash sink. Operator moved trash can. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed utensils hanging above 3 compartment sink exposed to splash when washing dish ware.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ladle stored in standing water at 88F.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on shelves in walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can in front of hand sink in the kitchen cooking area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed food debris on the ceiling tiles in the kitchen cooking area.

Basic - Food stored on floor. Observed 2 cases of chicken stored on the floor in the walk in freezer. Operator moved chicken to shelf. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with grease next to the air hood vent on the back wall in the kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of food debris on cutting board on cook line refrigeration unit.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed spoons and tongs stored hanging above 3 compartment sink exposed to possible splash.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris buildup on reach in cooler door gaskets.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing on counter operator moved to sink and starting running water on the meat. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Observed walls by cook line and steam table soiled with food debris. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup of food debris/soiled gaskets on walk in cooler door. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones above prep table in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled around kitchen area.

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 not accessible for employee use at all times. Observed hand wash sink at cook line blocked by trash container. Educated operator on importance of having hand wash sink unblocked. Operator removed trash container. Corrected On-Site Repeat Violation

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.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Working containers of food removed from original container not identified by common name. Water and oil spray bottles. Educated operator on importance of labeling. Operator labeled bottles. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over cooked sausage and chicken. Operator moved ground beef. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sausage and rice dated 11-21-2022. Operator discarded food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage and chicken at 58 degrees in reach in cooler at less than an hour. Operator moved to walk in. Corrective Action Taken

Intermediate - 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 . Observed no sign present at time of inspection. Operator could not discuss big 6. Emailed handout. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed large trash can blocking hand sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed build up of food debris on door and gasket of walk in cooler.

Basic - Cardboard used to line nonfood-contact shelves. Observed soiled cardboard as shelf liners in dry storage. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed large buildup of food debris under grille and hand sink area in kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed excessive build up of beans in microwave oven.

Basic - Open dumpster lid. Observed dumpster lid open.

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled spray bottles contains water and oil.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over ham in reachin cooler storage corrected Corrected On-Site Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves.

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish, and sausage over ready to eat food in reachin coolers by cookline

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Single-service articles improperly stored on floor by register

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water, water turned on Corrected On-Site