ANTOJITOS AUTENTICOS MEXICANOS 4 HERMANOS LLC

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.observed on grill chicken soup 112°F.educated Person in charge on hot holding foods.Person in charge put on stove range to reheat. Corrective Action Taken

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. Janet and Elva .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed in main kitchen area across from range reach in cooler gaskets soiled with mold like substance.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ observed Silvia Perez

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.observed in main kitchen area beverage on rod Food prep table. Person in charge removed beverage. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly.observed in main kitchen area handwashing sink slow draining.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe in reach in cooler raw chicken over raw fish. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge remove chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe on cook line food prep table cooked beef (73F - Cold Holding); cheese (72F - Cold Holding). Person in charge stated they leave out because it is easier to work with . Educated Person in charge on Time/temperature control for safety food cold holding and time as a public. Person in charge stated it had been out of the reach in cooler for approximately 1 hour and placed it back in the reach in cooler. I emailed Person in charge a copy of the time as a public health handout. Corrective Action Taken

Basic - Bathroom facility in disrepair. Bathroom facility in disrepair. Observed in men's bathroom 1 toilet out of order and 1 toilet with no seat. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted mop. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Establishment removed/covered/defaced closure sign posted by the division. observed : closure sign covered by the operator at the time of callback inspection from EOS case number 2025014640 Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in main kitchen area reach in cooler raw chicken over raw beef. Educated person in charge on safe refrigerator storage and printed a copy of the handout in Spanish . Person in charge removed raw chicken. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment increased seating from 18 to 40 without providing written approval. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed establishment increased seating from 18 to 40 without providing written approval. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in main kitchen area in Reach in cooler raw Chicken over Raw Beef. Educated Person in charge on safe refrigerator storage and printed a copy of the handout in Spanish. Person in charge removed raw Chicken. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in main kitchen area under food protection table 10 Raw Shell Eggs (81F - Cold Holding). Person in charge stated they had been there since 9:00am in the morning. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded Eggs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in main kitchen area under food protection table 10 Raw Shell Eggs (81F - Cold Holding). Person in charge stated they had been there since 9:00am in the morning. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded Eggs.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on hot holding line in main kitchen area above the hot unit Cooked Rice (115F - Hot Holding) Educated Person in charge Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Person in charge placed rice on stove top range to reheat. Corrective Action Taken

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. Printed a copy of the handout to Person in charge in Spanish. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken 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. Printed copies for each employee. All employees read and signed responsibility's. Corrected On-Site Repeat Violation

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment seating capacity is 16 per current license. Establishment has 40 seats. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment seating capacity is 16 per current license. Establishment has 40 seats. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

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 - 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. Educated Person in charge and emailed a copy to Person in charge.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing jewelry on wrist. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Educated Person in charge. Employee put on hair restraint and washed hands. Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed establishment is licensed for 18 seats. Establishment added a additional 24 seats for a total of 42 seats.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee returned to food preparation area and put on gloves no Handwashing. Educated employee on glove use and hand washing. Employee removed soiled gloves, washed hands and put on clean gloves. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee was cutting melon and stopped to take cash payment from customer with gloves on. Employee started cutting melon again and fail to remove gloves and wash hands. Educated employee on Handwashing and glove use. Employee removed soiled gloves,washed hands and put on clean gloves. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans not date marked. Person in charge stated they were prepared on 11/29/22. Educated Person in charge on date marking. Person in charge date marked the beans 11/29/22 - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing food with watch on wrist. Employee removed watch. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Observed in main kitchen area above grill hood filters soiled with grease..

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

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. Employee only working 2 days Christina Montufar.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods in coolers without date mark. Educated operator on protocol.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters.