EL PUERTO DE VALLARTA

High Priority - Container of medicine improperly stored. Observed vitamins and supplements stored on dry storage shelf in preparation area. Operator removed medicine from shelf during time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler across from dry storage shelf raw New York strip steak stored over fish stock and avocado. Operator stored steak below avocado and fish stock during time of inspection. ** Observed raw chicken stored above commercially processed salsa in ceviche station. Operator removed raw chicken and stored on bottom shelf of reach in cooler. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl being used to scoop French fries in kitchen area below cook line. Operator removed bowl during time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer at dry storage area ice buildup.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in reach in cooler across from bar area scoop handle submerged in container of cooked steak. Operator removed scoop during time of inspection.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored in ceviche station reach in cooler. Operator removed drink during time of inspection. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at dining room.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above lemonade containers in standing unit at preparation area, operator stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed preparing cooked mussels (58F - Cold Holding) next to 2 compartment sink, as per operator less than 2 hours. Operator add ice to container. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving raw fish ceviche on menu,operator identified raw items on menu during inspection. Corrected On-Site

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/

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal coffee inside reach in cooler across steam table, operator removed during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed raw whole snapper (40F - Cold Holding) on 3 compartment sink, operator corrected during inspection.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked shrimp ceviche (42F - Cold Holding) in standing unit dated on 09/17 , operator discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp ceviche (42F - Cold Holding) in standing unit dated on 09/17 , operator discarded during inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Observed sanitizer spray bottle not identified with common name at front counter next. Employee identified spray bottle during inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted next to ice machine. Operator stored properly. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not segregated from establishment food in standing unit by 3 compartment sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink on prep table at preparation area, employee removed during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on clean metal containers on rack by dishwashing area.

Basic - In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop holder, operator moved holder to dishwashing area. Corrective Action Taken

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

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line, also observed next to steam table at kitchen area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken stored above raw steak inside reach in cooler at preparation area, employee stored food properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe Observe raw calamari (53F - Cold Holding) on standing water at 3 compartment sink, as per operator less than 1 hour, operator turned on water for a properly thawing. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe on oyster tags.

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/ Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observe thawed cooked steak not date marked inside reach in cooler at preparation area, employee dated food 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. Observe cooked shrimp ceviche not date marked, as per employee over 24 hours. Employee dated food during inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at back door by dry storage area.

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Observe raw calamari (53F - Cold Holding); raw shrimp (38F - Cold Holding) on standing water at 3 compartment sink, operator turned on water for a properly thawing. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked rice stored on no food grade bags.

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/

Basic - Bowl or other container with no handle used to dispense food. Observed on cooked ground beef container inside reach in cooler at preparation area. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed next to ice machine. 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 on cinnamon container by dessert area. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish broth (128F - Hot Holding); at cook line, as per cook less than 1 hour. fish broth (168F - Reheating) Corrected On-Site

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 - 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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed next to ice machine.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed training for some employees by Premier Food Safety. Yamilet,Alejandro,Midialy,Flor,Rosangela,Grechent and Silvia.

Basic - Bowl or other container with no handle used to dispense food. Observed in flour container at preparation area. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to desserts inside reach in cooler across preparation area. 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 in cooked rice container at preparation area. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at preparation area.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter, also observed on mens bathroom.

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at preparation area.

Intermediate - Clam/mussel/oyster tags not marked with last date served. 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. Provided form during inspection. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to ice machine. Manager restocked during inspection. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed next to ice machine. Manager restocked during inspection. Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Manager discarded during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked fish for tacos not date marked, as per Manager over 24 hours. Employee dated during inspection. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in cooked shrimp container at reach in cooler at tacos station. Employee removed from container during inspection. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the front counter. Repeat Violation

Basic - Open dumpster lid.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at the taco station, employee rearranged properly. 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 stored above raw steak in 3 doors cooler at the back area. Employee rearranged properly during inspection. 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 shrimp dated on 06/17/2023 in reach in cooler at the back area, employee discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp dated on 06/17/2023 in reach in cooler at the back area, employee discarded during inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed last date marked on November 2022.

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 - 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/

Basic - Bowl or other container with no handle used to dispense food. Observed in cooked steak container at the front counter. Employee removed during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink in preparation table, employee removed during inspection. Corrected On-Site

Basic - Food stored on floor. Observed pot with cooked sauce stored on floor in kitchen area. Employee rearranged properly during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the front counter.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded chicken (54F - Cold Holding) in reach in cooler since yesterday. Manager discarded at the time of the inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in hand wash sink next to ice machine. Employee restocked during inspection. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags in rack in kitchen area. Employee removed during inspection. Corrected On-Site

Basic - Equipment in poor repair. Observed door in reach in cooler next to ice machine not closing properly.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in cooler next to ice machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in kitchen area. Manager removed during inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area. Employee removed during inspection. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in door of reach in cooler next to ice machine.

Basic - Standing water in bottom of reach-in-cooler. Observed in reach in cooler in waitress area.

Basic - Stored food not covered. Observed shrimp mix stored in reach in cooler not covered, employee cover food during inspection. Corrected On-Site

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

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2021-11-29: Lid was opened. Time Extended - From follow-up inspection 2022-01-19: Observed open dumpster lid. Time Extended - From follow-up inspection 2022-04-01: Open dumpster lid. Time Extended

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at prep station no hair restraint.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed torn gasket on reach in cooler prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on reach in cooler prep table. Gasket was cleaned. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of prep table towel not in bucket.

Basic - Wiping cloth sanitizing solution stored on the floor. Bucket was removed from floor. Corrected On-Site