TEQUILA'S MEXICAN BAR AND GRILLE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp 45F cold hold less than 4 hours. Operator filled in empty spaces in reach in cooler at cook line and put bags of ice on top.Corrective Action Taken Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed enchilada sauce 128F hot hold less than 4 hours. Operator put sauce in oven to reheat. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink at end of cook line blocked by cooking oil boxes. Operator removed boxes. Corrected On-Site

Intermediate - Soap dispenser at handwash sink in men's accessible bathroom not working/unable to dispense soap. Operator fixed dispenser. Corrected On-Site

Intermediate - Water pressure lacking at fixtures that require the use of water. Handwash sink in women's accessible bathroom. Operator called technician. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler across from flat grill.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook switching from raw chicken to working clean utensils, glove change no handwash. Spoke with operator, operator washed hands and donned new gloves.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. 8 clear non food grade plastic containers used to store tortilla chips in back corner of kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef birria and cooked chicken wings, raw egg yolk over citrus and cucumbers in walk-in cooler. Operator rearranged foods for proper storage. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw whole muscle beef in walk-in cooler. Operator rearranged foods for proper storage. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Upper hose Bibb at indoor mop sink.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) on cook line. Operator discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade my entrance to walk-in cooler soiled.

Basic - Floor soiled/has accumulation of debris behind and under cook line equipment.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues, dust closer to fans by entrance.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front line ice bath housemade tomato salsa (52F - Cold Holding) for 1 hour 30 minutes per operator. Operator time marked salsa for 4 hour discard; provided operator with time as a public health control form via email. corrective action taken Also Tall white reach-in cooler cook line right:; cooked corn (45F - Cold Holding); cooked tripe soup (45F - Cold Holding); cooked tripe menudo (45F - Cold Holding) for 3 hours per operator. Operator iced down foods and moved to walk-in cooler for rapid cooling. Corrective Action Taken Warning - From follow-up inspection 2024-09-13: In front line ice bath housemade tomato salsa (59F - Cold Holding) for 3 hour 45 minutes per operator, second housemade tomato salsa at 46F for 30 minutes per operator. Resent and explained time as a public health control form with operator. Tall white reach-in cooler cook line right has been removed and is no longer in use. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to bar. Operator placed towels at sink. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-09-13: No paper towels at bar sink. Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink at entrance to bar. Operator placed soap at sink. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-09-13: Soap dispenser at bar sink not dispensing soap. Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Heat lamp top attached to pass through window soiled with dust accumulation. Warning - From follow-up inspection 2024-09-13: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2024-09-13: Time Extended

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef, raw beef over ready-to-eat sauces. Operator rearranged freezer for proper food protection. Corrected On-Site

Intermediate - No soap, paper towels provided at handwash sink at entrance to bar. Operator placed both at sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outside back entrance to kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board, prep line. Operator removed the phone. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Hood over cook line and removable vents soiled with accumulation of grease.

Intermediate - - From initial inspection : 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/. Five (5) cooks and five (5) servers working and no certified food manager is present. Warning - From follow-up inspection 2024-02-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Soups and sauces, prepared on site and frozen, not date marked with date thawed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 04-03-2023 Warning - From follow-up inspection 2024-02-08: Thawed foods still need labels. Time Extended

High Priority - 5 pounds of cooked yellow rice (54F - Cooling) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours in walk in cooler overnight per chef. See stop sale.

High Priority - Dishmachine chlorine sanitizer at 0 ppm not proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Nonfood-grade containers cardboard boxes used to stored corn tortillas in direct contact with food.

High Priority - Raw Hamburgers food stored over guacamole in reach in cooler in front of grill.Operator removed and rearranged raw hamburgers under guacamole. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5 pounds of cooked yellow rice (54F - Cooling) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours in walk in cooler overnight per chef. See stop sale.

High Priority - flautas 1 hour (50F - Cold Holding) cold held at greater than 41 degrees Fahrenheit per chef in reach in cooler in front of grill and next to hot holding units. Chef placed flautas in walk in cooler. Corrective Action Taken

Intermediate - Cooked soups in reach in cooler end of kitchen line by dishwasher dated 3-11-23 prepared, frozen and then thawed per chef and held at refrigeration temperature not properly date marked.

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. Emailed forms. Operator printed forms and gather supplies. Corrected On-Site

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

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. Emailed forms. Operator printed forms. Corrective Action Taken

Basic - Corn tortillas in dry storage stored food not covered.

Basic - In-use tongs stored on stove grill door handle between uses. Operator removed tongs. Corrected On-Site

Basic - Reach in cooler in front of grill next to hot holding units. Gaskets in poor repair not fully enclosed.