PASEO CATRACHO

High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on floor underneath three compartment sink. During the inspection employee removed items and placed them correctly Corrected On-Site Repeat Violation Admin Complaint

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

Basic - Floor tiles missing and/or in disrepair. Observed several broken tile, throughout the kitchen areas.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shells eggs stored over avocados in glass door standing reach in cooler , located at preparation kitchen. During the inspection employee removed items and placed correctly. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on floor underneath three compartment sink. During the inspection employee removed items and placed them correctly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed 1 plastic container with cooking oil stored in front of the hand sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach in cooler gaskets soiled.

Basic - Standing water in bottom of reach-in-cooler, located at cooking line.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored above corn and French fries in freezer. Operator changed order. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed person in charge not using thermometer or knowing how to calibrate thermometer. Inspector went over process. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Mayra Avila 09-24-24

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves where clean dishes are kept soiled.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unable to verbally calibrate thermometer. Inspector went over process with chef in kitchen. Corrective Action Taken

Intermediate - Probe thermometer not used to ensure proper food temperatures. Observed thermometer in original packaging not opened. Inspector had operator open and went over calibration process. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Observed expired license on display, current one not printed.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in all reach in coolers in kitchen area. Repeat Violation

Basic - Stored food not covered. Observed tacos in prep top cooler with no cover.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish in triple sink thawing ambient. Operator turned cold water on. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed flour on dry rack next to triple sink not labeled.

High Priority - Nonfood-grade bags used in direct contact with food. Observed cook food in direct contact with nonfood grade bags in kitchen reach in coolers

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.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site

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.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris in three-compartment sink. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most kitchen reach in coolers soil.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.

Basic - Soiled dry wiping cloth in use.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook, refried beans left overnight at room temperatures temperature 81 f Cook, discard the product at time of inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refried beans Left overnight 81 f Cook Discard of the product at time of inspection

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Repeat Violation

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. Repeat Violation

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Most RIC.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Food stored on floor. Observed boxes of raw beef on kitchen floor.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked red beans (103F - Cooling) stored at room temperature in the grill as per operator food was cooked last night and they left food at room temperature during the night, operator discarded food. - From follow-up inspection 2022-08-04: Observed cooked red beans (77F - Cooling) stored inside the freezer as per operator food was cooked last night at 11:00pm. Admin Complaint

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor in the kitchen area. - From follow-up inspection 2022-08-04: At the time of the callback inspection observed 1 live roach on floor in the kitchen area. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked red beans (103F - Cooling) stored at room temperature in the grill as per operator food was cooked last night and they left food at room temperature during the night, operator discarded food. - From follow-up inspection 2022-08-04: Observed cooked red beans (77F - Cooling) stored inside the freezer as per operator food was cooked last night at 11:00pm. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 5 dead roaches under shelf located by the 3 compartment sink. - From follow-up inspection 2022-08-04: During the callback inspection observe 1 dead roach at the dining room entrance. Observed 2 dead roaches under the 3 compartment sink in the kitchen area. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked onions and coleslaw stored inside glass cooler in the kitchen area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside container with rice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed make table gasket soiled. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand washing sink in the kitchen area slow draining.

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. - From follow-up inspection 2021-07-07: At the time of the callback inspection person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food. Time Extended - From follow-up inspection 2021-07-08: At the time of the callback inspection person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - From follow-up inspection 2021-07-07: At the time of the callback inspection observed cutting board stained. Time Extended - From follow-up inspection 2021-07-08: During the callback inspection observed cutting board soiled. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed make table gasket soiled. - From follow-up inspection 2021-07-07: At the time of the callback inspection observed make table gasket soiled. Time Extended - From follow-up inspection 2021-07-08: During the callback inspection observed make table gasket soiled. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2021-07-07: At the time of the callback inspection observed reach in cooler shelves rusted. Time Extended - From follow-up inspection 2021-07-08: At the time of the callback inspection observed reach in cooler shelves rusted. Time Extended