LA MORENITA MEXICAN GRILL INC

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak stored above cooked pork in standing unit at kitchen area, employee stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tortilla mix with pork (49F - Cold Holding) across flat grill , as per employee less than 35 minutes. Employee moved to reach in cooler during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (92F - Hot Holding) next to stove, as per employee less than 1 hour. Employee moved to reach in cooler during inspection. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands on 3 compartment sink at front counter. Coached employee on proper procedures. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at kitchen area, operator provided soap during inspection. 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,cooked rice and cooked pork containers not date marked as per employee over 24 hours, inside standing unit at kitchen area. Employee dated food during inspection. Corrected On-Site

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

Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at cook line.

Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers by dishwashing area.

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw chicken and sliced ham not separate in standing unit at kitchen area. Employee stored properly during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked potatoes in standing unit at kitchen area. Employee stored properly during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed portioned raw chicken and portioned raw steak not separate in standing unit at kitchen area. Employee stored properly during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (49F - Cold Holding) in standing unit at kitchen area, as per operator over 4 hours. Operator discarded food during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (49F - Cold Holding) in standing unit at kitchen area, as per operator over 4 hours. Operator discarded food during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observe employee obtaining water from hand wash sink to filled a pot.

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,steak and chicken containers not date marked in reach in cooler at cook line, as per employee over 24 hours.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing pots and utensils on middle compartment. Coached employee on proper set up 3 compartment sink.

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 licensed for 44 seats with approximately 68 seats in total at the time of the inspection.

Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen area.

Basic - Food stored on floor. Observed chip bag stored on kitchen floor, employee removed and stored properly. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak being stored above cut onions inside reach in cooler at cook line. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored above raw steak inside reach in cooler at kitchen area. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. . Observed cooked steak (53F - Cold Holding)on unit at cook line, as per employee from previous day. Employee discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked steak (53F - Cold Holding)on unit at cook line, as per employee from previous day. Employee discarded during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at kitchen area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at kitchen area. 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 pork not date marked un unit by dining area. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed on sugar container l Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at kitchen area.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed inside cooked rice container. Corrected On-Site

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified next to stove at kitchen area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast stored above cooked beans inside reach in cooler at cook line. 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 cooked steak (41F - Cold Holding) dated on 06/30 inside reach in cooler, Manager discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked steak (41F - Cold Holding) dated on 06/30 inside reach in cooler, Manager discarded during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee adding water to food from HWS at kitchen area. 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 rice (42F - Cold Holding); cooked pork (41F - Cold Holding); inside each in cooler at kitchen area, as per employee from previous day. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed on beans white bin container at dry storage area. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment and under 3 compartment sink at kitchen area.

Basic - Floor soiled/has accumulation of debris. Observed at dry storage area.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at cook line.

Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers above 3 compartment sink.

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked pork (frozen' in standing water at cook line. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.

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 Kelen Maldonado.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the front counter. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in cooked rice container, at cook line. Employee removed during inspection. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at cooked onions container at the cook line. Employee removed during inspection. Corrected On-Site

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler at cook line. Employee moved drink during inspection. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); employee replaced with a new solution.Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in cooler in kitchen area. Employee rearranged properly during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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 inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed washed vegetables inside in hand wash sink at kitchen area, employee removed during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed in kitchen area, employee restocked 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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee clean it during inspection. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in kitchen area. Employee started to clean it during inspection, apparently is stained. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Observed at front counter.

Basic - Stored food not covered. Observed cooking oil container not covered in cook line. Employee covered during inspection. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); employee made a new solution during inspection.Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken with raw pork located in the standing reach in freezer. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. standing 2 door:; chicken soup,as per operator from yesterday. (48F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. standing 2 door:; chicken soup,as per operator from yesterday. (48F - Cold Holding)

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed below hand wash sink in the kitchen, and mop sink.

Basic - Equipment in poor repair. Observed hood filters broken and in disrepair.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. I reach in cooler gaskets soiled with accumulation grease and food debris, prep unit opposite cookline. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at the mop sink. Corrected On-Site