INTI.MO BY JUAN CHIPOCO LLC

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed establishment with no oysters consumer advisory, manager print and post at establishment entrance. Corrected On-Site

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

Basic - Food stored on floor. Observed bottles of water stored on floor at dry storage area.

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over vegetables in the walk-in cooler. The chef moved the fish to the bottom shelf. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed the last 4 tags were not dated.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form was emailed. The operator printed it and filled it out during the inspection. Corrected On-Site

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

Basic - Ice bucket not stored inverted between uses. The cook inverted the buckets. Corrected On-Site

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 in a container of flour. The chef removed it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a water temperature of 83°F. at the cook line. The chef poured out the water. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 8 packages of corvina and 8 packages salmon fully defrosted at walk-in cooler and reach-in cooler at cookline. Warning

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed on corvina and salmon packaging at walk-in cooler and cookline reach-in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked rice (69F - Cold Holding) at cookline. As per chef, one hour. Product was moved to reach-in cooler for rapid cooling. Corrective Action Taken Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. Observed no soap at bar hand washing sink. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator doing reduced oxygen packaging of salmon, corvina, wagyu, and ox tail without without HACCP plan approved by the Division of Hotels and Restaurants. Warning

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed salmon, corvina, wagyu, and ox tail missing production time and date on packaging. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at cookline. Warning

Basic - Food stored on floor. Observed water bottles stored on floor at walk-in cooler. Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed duck breasts packages without production hour or date on packaging at walk-in cooler and reach-in cooler. As per chef, less than 48 hours. Warning

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Located at bar and cook line. Employee replenished soap. Corrected On-Site Warning - From follow-up inspection 2024-06-20: Observed no soap at bar hand washing sink. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Located at kitchen area. Repeat Violation Warning - From follow-up inspection 2024-06-20: Observed ceiling tiles soiled at cookline. Time Extended

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 taking clean equipment out of dishwasher without washing hands, discussed with operator

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

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.

Basic - Employee eating in a food preparation or other restricted area. Employee drinking can of soda on hot line, then in prep area, sat can on clean prep table, discussed with manager

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (50F - Cold Holding); raw fish (50F - Cold Holding); cheese (50F - Cold Holding); raw bean sprouts (50F - Cold Holding), as per operator items were brought from walk in cooler to reach in cooler at approximately 3 hours ago, operator placed all items on ice to rapid chill. Corrective Action Taken Warning Priority: High Priority

High Priority - Observed: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4- hour limit.Observed sushi rice time mark exceeds 4 hour limit. Operator corrected time mark. Corrected On-Site Warning Priority: High Priority

Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beverages at bar area containing raw egg whites not identified with consumer advisory on menu Warning Priority: Intermediate

Intermediate - Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning Priority: Intermediate

Intermediate - Observed: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed no HACCP plan for Vacuum packaged cooked oxtails Warning Priority: Basic

Intermediate - Observed: Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed cooked oxtails vacuum package missing label Warning Priority: Intermediate

Intermediate - Observed: 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 Sandy food handler training is expired Warning Priority: Intermediate

Basic - Observed: Ceiling vents soiled with accumulated debris above cookline Warning Priority: Basic

Basic - Observed: Equipment in poor repair. Observed reach in cooler gaskets torn next to server ice cream freezer. Warning Priority: Basic

Basic - Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning Priority: Intermediate

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener taken to three compartment sink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use knife/knives stored in cracks between pieces of equipment.chef placed the knife on magnet. Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed establishment vacuum package fish onsite. Fish no longer frozen inside vacuum packaged bags. Operator cut open bags. Corrected On-Site - From follow-up inspection 2022-04-18: Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed establishment vacuum package fish onsite. Fish no longer frozen inside vacuum packaged bags. Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. - From follow-up inspection 2022-04-18: Non-food grade paper/paper towel used as liner for food container Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi bar-corn (88F - hot holding at room temperature ) - From follow-up inspection 2022-04-18: Observed corn at 92F cooling at sushi bar. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed garage can blocking hand sink at sushi bar. - From follow-up inspection 2022-04-18: Observed garage can blocking hand sink at sushi bar. Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink, on cook line. Operator placed soap on cook line. Corrected On-Site - From follow-up inspection 2022-04-18: No soap provided at handwash sink, on cook line. Time Extended

Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. - From follow-up inspection 2022-04-18: Oyster tags not marked with last date served. Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2022-04-18: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated debris/dust, in kitchen. - From follow-up inspection 2022-04-18: Ceiling/ceiling tiles/vents soiled with accumulated debris/dust, in kitchen. Time Extended

Basic - - From initial inspection : Basic - Clean bowls and plates not stored inverted or in a protected manner. - From follow-up inspection 2022-04-18: Clean bowls and plates not stored inverted or in a protected manner. Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's/employees bathroom. - From follow-up inspection 2022-04-18: Covered waste receptacle not provided in women's/employees bathroom. Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed food stored on the floor inside walk in freezer. - From follow-up inspection 2022-04-18: Food not stored at least 6 inches off of the floor. Observed food stored on the floor inside walk in freezer. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled inside walk in cooler. - From follow-up inspection 2022-04-18: Observed fan cover soiled inside walk in cooler. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2022-04-18: Old labels stuck to food containers after cleaning. Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish and beef defrosting at room temperature at sushi bar, stored on counter. Employee began to place fish inside reach in cooler. Corrective Action Taken - From follow-up inspection 2022-04-18: Observed fish and beef defrosting at room temperature at sushi bar, stored on counter. Time Extended

Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor, at sushi bar. Operator removed from off floor. Corrected On-Site - From follow-up inspection 2022-04-18: Wiping cloth sanitizing solution stored on the floor, at sushi bar. Operator removed from off floor. Time Extended