VIEJO AMIGO MEXICAN RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside reach-in cooler near cookline: beans (51F - Cooling overnight). Employee at cookline stated the beans were cooked the previous day and placed into the cooler to cool overnight. The beans are in a deep covered pan. Stop sale issued.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside reach-in cooler near cookline: beans (51F - Cooling overnight). Employee at cookline stated the beans were cooked the previous day and placed into the cooler to cool overnight. The beans are in a deep covered pan. Repeat Violation Admin Complaint

High Priority - Food with mold-like growth. See stop sale. Three pans of refried beans covered with mold-like substance directly on food inside reach-in cooler near cookline. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Two cartons containing raw shell eggs stored on wire shelf directly above bottles containing margarine inside reach-in cooler at cookline. An employee moved the raw eggs to the bottom shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler in storage shed: cheese (44F - Cold Holding); cheese (44F - Cold Holding); cheese (45F - Cold Holding); cheese (45F - Cold Holding); cheese (45F - Cold Holding); cheese (47F - Cold Holding); cheese (47F - Cold Holding); cheese (47F - Cold Holding); cheese (49F - Cold Holding). The person in charge stated the cheese was delivered the previous day and placed into the cooler by the delivery driver while the restaurant was closed and no temperatures were taken on delivery. The employee stated the cheese has not been removed from refrigeration today. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in storage shed: cheese (44F - Cold Holding); cheese (44F - Cold Holding); cheese (45F - Cold Holding); cheese (45F - Cold Holding); cheese (45F - Cold Holding); cheese (47F - Cold Holding); cheese (47F - Cold Holding); cheese (47F - Cold Holding); cheese (49F - Cold Holding). The person in charge stated the cheese was delivered the previous day and placed into the cooler by the delivery driver while the restaurant was closed and no temperatures were taken on delivery. The employee stated the cheese has not been removed from refrigeration today. Stop sales issued. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside reach-in cooler near cookline: beans (51F - Cooling overnight). Employee at cookline stated the beans were cooked the previous day and placed into the cooler to cool overnight. The beans are in a deep covered pan. Stop sale issued.

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. Two new employees handing food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored directly above stack of plates on shelf at front of kitchen.

Basic - Dead roaches on premises. 1. One dead roach on bottom-interior of beer cooler. Employee cleaned inside the cooler during this inspection. 2. One dead roach on floor inside dining area, near front door. 3. One dead roach on floor inside dining area dining area below table. An employee swept all during this inspection. Corrected On-Site Warning

High Priority - Live, small flying insects found Three flies flying in ware wash area in back of kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open pan containing raw beef stored on shelf directly above pan containing fully-cooked beans inside cooler near cookline. Employee moved the raw beef to the bottom shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In pan on shelf inside reach-in cooler: ground beef (57F - Cold Holding). Employee at cookline stated she was not sure when it was cooked, but it was not prepared today and has not been removed from the cooler today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan on shelf inside reach-in cooler: ground beef (57F - Cold Holding). Employee at cookline stated she was not sure when it was cooked, but it was not prepared today and has not been removed from the cooler today. Stop sale issued.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior and exterior of onion bin in prep area soiled and stained. 2. Exterior of ice machine above door soiled with mold-like substance. 3. Interior of door and deflector plate inside ice machine soiled with mold-like substance. Repeat Violation Warning

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/ Inspector observed five employees working and handling food. No certified food manager present during this inspection. Repeat Violation Admin Complaint

Intermediate - No probe thermometer provided to measure temperature of food products. Battery dead on digital probe thermometer provided by employee at cookline, no other thermometer available during this inspection. Warning

Basic - Dead roaches on premises. One dead roach on floor in kitchen at entrance. Employee swept the area during this inspection. Corrected On-Site Repeat Violation

Basic - Missing drain plug at dumpster. Drain plug missing from dumpster behind building.

Basic - Open dumpster lid. Lid of dumpster behind building left open.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in mop sink behind building.

Basic - Time/temperature control for safety food thawed in an improper manner. Large pan containing frozen shrimp thawing in standing water inside prep sink. Water is running on frozen chicken in pan beside pan of shrimp. Inspector had employee move the shrimp into a cooler to continue to thaw under refrigeration. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. 1. Ceiling and wall at cookline soiled with dust. 2. Floor throughout kitchen soiled with food debris. 3. Floor in seating area soiled with dirt. Repeat Violation Warning

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Server filled a basket to be served to customers with tortilla chips with bare hands. Inspector had employee put on gloves and educated employee on barehand contact.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef on shelf above pan of cooked chicken inside reach-in cooler in kitchen near kitchen entrance. Manager moved raw beef to the bottom shelf during this inspection. Raw shell eggs on shelf above bottles of butter inside lower portion of make-table near cookline. Manager moved raw shell eggs to the bottom shelf during this inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing glass cleaner stored on shelf above coffee and coffee machine in kitchen near handwash sink. Manager removed glass cleaner from shelf during this inspection. Corrected On-Site

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager's certificate expired 08/02/2023. No other certified managers for establishment. Manager stated he has already scheduled an appointment to be re-certified. Warning

Basic - Floor tiles missing and/or in disrepair. Several floor tiles cracked in kitchen.

Basic - Food stored on floor. Jug of frying oil stored on floor inside exterior storage shed. Frying oil is being used to help hold the freezer door shut.

Basic - Open dumpster lid. Dumpster lid behind building left open. Manager closed lid during this inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top of bin of dried beans near kitchen entrance. Employee placed wet wiping cloth back into the sanitizer solution during this inspection. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen near onion storage bin. Four flies in storage shed behind establishment. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in freezer in storage shed behind establishment: chicken wings (90F, 87F - Cold Holding); chicken (86F, 88F, 84F, 86F, 84F- Cold Holding). Door to unit has been left open, ambient air temperature is 85F. Manager stated all items were held inside unit overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in freezer in storage shed behind establishment: chicken wings (90F, 87F - Cold Holding); chicken (86F, 88F, 84F, 86F, 84F- Cold Holding). Door to unit has been left open, ambient air temperature is 85F. Manager stated all items were held inside unit overnight. Stop sales issued. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris on prep table in kitchen near cookline. Interior of storage bin containing onions soiled with black substance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table in center of kitchen above tortillas. Employee removed phone from table during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill soiled with grease. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler on cookline: refried beans 54F, 59F, 54F, 75F, 70F. Beans were cooling in reach in cooler overnight in covered pans at bottom of unit. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched apron with gloved hands and began cooking without changing gloves and washing hands. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen near chip station. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked ground beef and pork in reach-in cooler near cookline. Manager moved raw beef to the bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler: Cream cheese (44F, 46F, 46F, 48F - Cold Holding), refried beans (54F, 59F, 54F, 75F, 70F - Cooling, rice (72F - Cold Holding), chicken (46F, 50F - Cold Holding), ground beef (52F, 47F, 57F - Cold Holding), cheese (48F, 47F, 46F - Cold Holding), pork (54F - Cold Holding). Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler located at cookline overnight: Cream cheese (44F, 46F, 46F, 48F - Cold Holding),rice (72F - Cold Holding), chicken (46F, 50F - Cold Holding), ground beef (52F, 47F, 57F - Cold Holding), pork (54F - Cold Holding). Issued a stop sale. Also, items on table next to grill: beef (50F - Cold Holding); chicken (63F - Cold Holding). Items were placed in an ice bath. Also, items in reach-in cooler in storage shed behind building: cheese (48F, 47F, 46F - Cold Holding) stop sale issued. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ground beef stored on table next to grill 93F. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle of Clorox on sanitizer bucket at cookline.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on to-go menu. Menus will be removed from circulation until advisory is present. Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two cards expired: 10/29/2022, 04/04/2022 Also, once certificate missing date of birth.

Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers wet nested on shelf by three-compartment sink.

Basic - Food storage container/container lid cracked or broken. Pitcher containing salsa is cracked/chipped.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above grill dripping grease. Fan above three-compartment sink heavily soiled with dust. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in container without running water. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Mop sink behind building leaking onto ground.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets: Chlorine 0PPM. Manager added bleach. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen and put on gloves to handle chips. Inspector stopped employee and had them wash their hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over salsa in kitchen reach-in cooler. Employee placed beef on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Items stored in reach-in cooler next to steam table: tomatoes (44F - Cold Holding); pico (44F - Cold Holding); tomatoes (44F - Cold Holding). Employee stated items prepared on 3/20 at 5 pm.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Items stored in reach-in cooler next to steam table: tomatoes (44F - Cold Holding); pico (44F - Cold Holding); tomatoes (44F - Cold Holding). Employee stated items prepared on 3/20 at 5 pm. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in steam table next to oven: beans (119F - Hot Holding); rice (123F - Hot Holding). Employee stated items reheated on stove at 10 am. Employee reheated items: rice 175F, beans168F. Corrected On-Site Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee was using three compartment sink to wash hands. Inspector stopped employee and had them wash their hands in the hand washing sink. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade of can opener on kitchen prep table.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in kitchen reach-in cooler. Employee stated item prepared on 3/19.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vent above entrance to kitchen from dining room.

Basic - Food stored on floor. Cooking oil stored on floor in shed behind restaurant.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks that are used to run dishes through the dish machine. Top of ice machine. Can rack next to back door.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf above can rack.

Basic - Stored food not covered. Brewed iced tea on shelf in kitchen next to kitchen entrance.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawed in standing water in a pan in kitchen prep sink.