CATRINA COCINA MEXICANA

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Raid stored on chemical shelf next to back door. Manager removed can of RAID during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Shredded cheese stored on cook line, 47F, and walk-in cooler,44F. Manager stated cheese was shredded the previous day. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Shredded cheese stored on cook line, 47F, and walk-in cooler,44F. Manager stated cheese was shredded the previous day.

High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaner stored next to Monin syrup on shelf next to bar area dish machine. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area soiled with mold-like substance. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink in bar area hand washing sink.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for bar area high temp machine. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner stored in dish area.

Basic - Cardboard used to line food-contact shelves. Cardboard lining walk-in cooler shelves.

Basic - Dead roaches on premises. Observed three dead roaches in light fixture above make line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on cook line prep table next to cook line oven. Manager removed bottle of water during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on bar area ice bin. Manager removed bag during inspection. Corrected On-Site

Basic - Food stored on floor. Plastic container of mixed vegetables stored on walk-in freezer floor. Manager placed container on shelf. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle behind building.

Basic - Missing drain plug at dumpster. Dumpster behind building. Repeat Violation

Basic - Open dumpster lid. Dumpster behind building. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Sprinkler heads in back of kitchen.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor across from dish machine. Manager placed bucket in another bucket. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Bottle of home defense stored on shelf next to back door.

High Priority - Toxic substance/chemical improperly stored. Bottle of dish soap stored next to bottle of rum in bar area. Employee moved bottle of rum during inspection. Corrected On-Site Repeat Violation Admin Complaint

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. No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area. Bin for kitchen ice machine stained. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped food in hand washing sink across from dish area.

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge lacking proof of food manager certification. Repeat Violation Admin Complaint

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/. There are eight employees working with no certified food manager present. Repeat Violation Admin Complaint

Intermediate - No hot running water at three-compartment sink. Three compartment sink across from dish area, 71F.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer for bar area dish machine.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has three employee training certifications. Manager stated there are twelve employees for the establishment. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sugar from container across from office. Manager removed cup during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to clean pans on cook line. Manager removed drink during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored with glasses in bar area. Employee removed bag during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to dish area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on cook line prep table. Corrected On-Site

Basic - Missing drain plug at dumpster. Dumpster behind building.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler dusty. Repeat Violation

Basic - Open dumpster lid. Dumpster behind building. Manager closed lids. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf not inverted. Manager turned containers over. Tea filters stored in dry storage area across from office not protected. Manager placed filters in bag. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and proceeded to handle cooked beef without washing hands and changing gloves. Manager had employee wash hands, change gloves and place steak back on grill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken stored in raw beef in cook line drawers. Manager voluntarily discarded beef and chicken. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: lettuce (53F - Cold Holding); tomatoes (52F - Cold Holding); cheese (53F - Cold Holding); sour cream (51F - Cold Holding); pico (51F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager placed items in walk-in freezer and stated they would use ice bags to keep items cold until a repairman can look at unit. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of Purel hanging on can rack next to kitchen ice machine. Manager removed bottle of Purel during inspection. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach-in cooler thermometer reading 36F, ambient temperature 48F.

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. No written procedure available. Inspector provided operator with written procedure.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on cook line. Blade of can opener on prep table in front of walk-in cooler floor cooler. Soda gun in bar area.

Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in hand washing sink across from walk-in cooler. Manager removed steel wool during inspection. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on duty lacking proof of manager certification.

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/. No certified food manager on site with nine employees working.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has training for certificates for two employees, manager stated there are 10 employees. Repeat Violation Admin Complaint

Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf in walk-in cooler. Manager discarded drink during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on dish rack across from walk-in cooler.

Basic - Floor area(s) covered with standing water. Floor in front of walk-in cooler.

Basic - Food stored on floor. Plastic container of mixed vegetables on floor in walk-in freezer.

Basic - Ice bucket not inverted between uses. Ice buckets stored in wait station. Manager turned ice buckets over. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Employee placed tongs on top of oven. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine. Fan covers in walk-in cooler. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker on outside stored in reach-in cooler across from cook line.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook wearing gloves wiped soiled hands on apron and soiled towel on waistband, then continued preparing food, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Two flans in reach in cooler had pieces of soiled cardboard box touching top of food product. Manager discarded flans. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs in flip-top make table cooler at 55F, Manager advised raw shelled eggs had been out for 30 minutes. Raw shelled eggs placed in reach in cooler Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by dishmachine

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. No proof of food handler training certificates available. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( rice and sugar ). Manager removed bowl Corrective Action Taken

Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Cook removed soiled ladle from dishwash area rinsed it off then used it to handle food. Wash and sanitizer step missed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. T-shirt and sombrero stored on dry goods storage rack. Manager removed Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Manager cleaned nozzle. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single service trays on top of food warmer not inverted or protected

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (lettuce ) stored over ready-to-eat food (beans and ground beef ) in walk in cooler . Manager removed lettuce Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in mop bucket. Repeat Violation

Intermediate - - From initial inspection : 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. Observed Manager does not have any food handler certificates available. Warning - From follow-up inspection 2024-08-30: Manager did not have food certified handler certificates Admin Complaint