ELOTE LOVERS CO

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (123F - Hot Holding); cooked ground beef (122F - Hot Holding) on steam table at front counter, as per operator less than 4 hours. Operator proceeded to reheat food. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked steak not dated inside standing unit by back door, as per operator over 24 hours. Operator dated during inspection. Corrected On-Site

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. Observed expired training for Violeta G.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on cut mango container at front counter. Operator stored properly during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 127° F next to steam table.

Basic - Open dumpster lid.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm); at preparation area, operator replaced with a new solution. Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed homemade mac and cheese dated on 09/03 in standing unit across 3 complete sink. Operator discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed homemade mac and cheese dated on 09/03 in standing unit across 3 complete sink. Operator discarded during inspection. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); operator discarded and replaced with a new solution. Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues in hand wash sink next to steam table.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked, as per operator over 24 hours in standing unit across 3 compartment sink.

Basic - Food stored on floor. Observed cooking oil containers stored on floor by back door. Operator stored properly. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation - From follow-up inspection 2025-03-19: Time Extended

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottles on reach in cooler across stove. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed flour container not identified on shelves by back door.

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at unisex bathroom. - From follow-up inspection 2024-03-08: Time Extended

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. Provided form during ins.

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. Provided form during inspection.

Basic - Food stored on floor. Observed cooking oil containers stored on floor next to 3 compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Observed rice container not identified at the back of the kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above sliced cheese in reach in cooler above flat grill. Employee rearranged properly during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty spoon inside front hand wash sink. Employee removed during inspection. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked pork in reach in cooler over 24 hours not date marked. Employee dated during inspection. Corrected On-Site

Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed plastic water bottles stored on floor in kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at 86°F at the front counter. Employee removed during inspection. Corrected On-Site

Basic - Open dumpster lid.

Basic - Water draining onto floor surface. Observed at the back of the kitchen.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet from hand wash at the back of the kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table, at front counter and next to kitchen hand wash sink.

High Priority - Employee washed hands with cold water. No hot water at time of inspection, employees washing hands with cold water.

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

Intermediate - No hot running water at three-compartment sink. After running for approximately three minutes observed hot water at three compartment sink 77 F. Breaker was turned on and hot water at three compartment sink was 104 F. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at front counter hand sink at 70 F after running for approximately 2 minutes .Observed hot water at hand wash sink by mop sink at 77 F after running for approximately 3 minutes . Repeat Breaker was turned on there was hot water 102 F at bathroom sink and sink by mop sink was at 104 F. Front counter sink was still at 70 F. Violation Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - No copy of latest inspection report available.

Intermediate - Nonfood-grade basting brush used in food.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water after running for approximately 3 minutes 78°F at front counter hand sink.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in kitchen no hair restraint.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in lettuce.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer on reach in cooler across from three compartment sink.

Basic - No copy of latest inspection report available.