EL TIO CARLOS LLC

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.observed in reach in cooler cooked beef not date marked when pulled from freezer. person in charge stated it was pulled on 4/26/26 indeed marked accordingly. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Floor area(s) covered with standing water. Observed: Floor area covered with standing water in back kitchen area. Person in charge mopped floor..As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Warning

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing and/or in disrepair throughout the entire kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.observed in back kitchen area raw bacon over salsa and raw beef over cooked pork.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed bacon and raw beef. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.observed in main kitchen area open beverage on food preparation table. Person in charge removed beverage.

Basic - Floor area covered with standing water in back kitchen area. Person in charge mopped floor. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing and/or in disrepair throughout the entire kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Stored food not covered. Observed in back kitchen area reach in cooler flour tortillas not covered.Person in charge covered tortilla.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed in main kitchen area by hand washing sink cutting board covering sink in use. Person in charge removed cutting board and cleaned sink.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler in back kitchen area beef and pork not date marked. Person in charge stated it was pulled from the freezer on 1/6/24 and date marked accordingly. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed: Floor tiles missing and/or in disrepair throughout the entire kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Stored food not covered. Observed flour tortillas not covered in reach in freezer.Person in charge covered tortillas. Corrected On-Site

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair throughout the entire kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2024-11-07: Time Extended - From follow-up inspection 2025-01-08: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Reach in cooler in main kitchen area Beef Soup (81F - Cooling). Person in charge stated that it was placed in the Reach in cooler on 2/29/24. Educated Person in charge on cooling procedures and emailed Person in charge a copy of the handout in English and Spanish. Person in charge voluntarily discarded soup

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Reach in cooler in main kitchen area Beef Soup (81F - Cooling). Person in charge stated that it was placed in the Reach in cooler on 2/29/24. Educated Person in charge on cooling procedures and emailed Person in charge a copy of the handout in English and Spanish. Person in charge voluntarily discarded soup

Basic - Floor area(s) covered with standing water. Observed by 3 bay compartment sink, hand washing sink and ice machine in main kitchen area standing water on floor. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles throughout kitchen area in disrepair. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in Reach in cooler in back kitchen area cooked Chicken,Cooked Pork and cooked beef not date marked. Person in charge stated they were prepared on 10/17/23 and date marked accordingly. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed by 3 bay compartment sink and hand washing sink in main kitchen area standing water on floor. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles throughout kitchen area in disrepair. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Observed soda and bottle water stored on floor in back kitchen area. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Beef (146F - Reheating); Chicken (126F - Reheating); refried Beans (130F - Reheating). Person in charge stated that the product start time was 7:30 am. At 10:15 am the temperature where taken. Person in charge voluntarily discarded all items. Educated Person in charge on reheating food procedure's.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed Beef (146F - Reheating); Chicken (126F - Reheating); refried Beans (130F - Reheating). Person in charge stated that the product start time was 7:30 am. At 10:15 am the temperature where taken. Person in charge voluntarily discarded all items.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles throughout kitchen area in disrepair. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Observed soda and bottle water stored on floor in back kitchen area. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Observed: Floor area(s) covered with standing water. Observed by 3 bay compartment sink and hand washing sink in main kitchen area standing water on floor. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe on Handwashing sink in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mayonnaise out at room temperature 68°F. Person in charge stated that the mayonnaise was out at room temperature for approximately 1 hour. Educated Person in charge on cold holding TCS foods. Person in charge moved mayonnaise to Reach in cooler. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed by 3 bay compartment sink and hand washing sink in main kitchen area standing water on floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles throughout kitchen area in disrepair. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Observed soda and bottle water stored on floor in back kitchen area.

Basic - Ice buildup in reach-in chest freezer in back area of kitchen.

Basic - No copy of latest inspection report available.

Basic - Stored food not covered. Observed food not covered in Reach in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe on Handwashing sink in main kitchen area.

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.Operator stated the hot water for hand sink is to be repaired later today.

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

Basic - Employee eating in a food preparation or other restricted area. Observed employee food next to stove near hand sink. Employee removed the food. As a repeat violation the importance of following proper protocol with this violation was reinforced with the As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water on floor next to soda cooler and beverage cooler.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair by drain in back storage, by front counter next to cash register, and in front of the three compartment sink.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under board next to reachin cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris under grill on table top on cook line. Observed hood filters with grease buildup. As a repeat violation the importance of following proper protocol with this violation was reinforced with the As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Basic - Stored food not covered. Observed in reachin freezer, pans of chicken, beef, and pastries uncovered or not completely covered and protected.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Hand wash sink blocked, employee washed hands in 3 compartment sink. Had employee remove items blocking hand wash sink and use it properly. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cutting board covering hand wash sink. Employee removed cutting board. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed food thawing in hand wash sink. Employee removed food. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef, chicken, and pork in foil containers in reach in cooler not date marked. Employee said food was prepared two days ago, employee date marked food. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating while washing dishes.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled.