MADRONO RESTAURANT

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 stored over raw beef inside reach in freezer, one door vertical freezer. Operator organized animal proteins According to minimum cooking temperatures. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside walk in cooler gallo pinto rice (50F - Cold Holding), from the night before according to manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichurri with garlic and oil (50F - Cold Holding) according to manager placed 35 minutes ago. Operator placed chimichurri container on an ice bath for proper temperature. gallo pinto rice (50F - Cold Holding) According to manager prepared yesterday evening. Operator discarded gallo pinto rice. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed next to hand sink at kitchen.

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 at kitchen ); Sanitizer Bucket (Chlorine 200+ppm) operator diluted chlorine sanitizer with more water );Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed at kitchen and ware washing areas. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on water at 125F. Operator placed utensils container on top of flat grill to heat up. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over whole lettuce inside walk-in cooler. Operator properly rearranged products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter bread pudding (59F - Cold Holding) as per operator for less than 4 hrs. Operator placed product inside cooler for rapid cooling. Observed at cook line carne asada (60F - Cold Holding) on prep table. As per operator for less than 4 hrs. Operator added ice for rapid cooling. Corrective Action Taken

Basic - Equipment in poor repair. Observed reach in cooler door in disrepair across cook line.

Basic - Floor area(s) covered with standing water. Observed throughout kitchen area. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 1 knive stored between equipment at To go station. Observed 1 knive stored between equipment across cookline. Operator removed the knives and placed on washing area. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic lids stored on top shelves at kitchen area. Operator inverted the lids. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lemon butter sauce (123F - Hot Holding) next to steam table. As per operator for approximately 2 hrs.

Intermediate - No soap provided at handwash sink. Observed at front counter.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tres leches and flan without date mark inside reach in cooler at wait station. As per operator for approximately 2 days. Operator started to labeled products. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottles containing bleach and degreaser at washing area. Operator labeled bottles. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed at washing area. Repeat Violation

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

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic lids and aluminum containers not inverted on shelf over steam table. Operator inverted containers. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cheese sauce (frozen) thawing at room temperature on cart at kitchen. Operator placed product inside reach in cooler for proper thawing.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at front counter. Operator added chlorine, retest Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed Nonfood-grade bag used to cover rice at cook line. Repeat Violation

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 over raw beef inside freezer at storage area. Employee properly arranged by cooking temperature. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (53F - Cold Holding) at cook line. As per manager for approximately 3 hrs. Employee placed inside reach in cooler for rapid cooling. Corrective Action Taken

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 200+ppm) at front counter. Employee diluted with water, retest Sanitizer Bucket (Chlorine 50ppm). Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Observed at were washing area.

Basic - Floor tiles missing and/or in disrepair. Observed floor tile missing at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at front counter. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed Single-service articles not stored inverted on shelve over prep area at kitchen.

Basic - Soiled dry wiping cloth in use. Observed on cutting board next to steam table. Employee removed the towel. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at front counter. Employee placed bucket underneath solution container to keep solution off the floor. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw; (54F - Cold Holding) cut lettuce (65F - Cold Holding); sliced tomato (52F - Cold Holding) on table at front counter. As per manager for 2 hours. Manager put ice for rapid cooling. Also observed Gallo pinto rice (69F - Cold Holding) inside walk in cooler as per manager was cooked more than 24 hours. Also beef tacos (49F - Cold Holding) for less than 4 hours inside walk in cooler. As per manager it was open for about an hour to arrange delivery. Also cheese soup (101F - Cold Holding) inside walk in cooler. As per manager it was cooked around 10:30am and then placed inside walk in cooler. Temperature was taken around 2:30 pm. Corrective Action Taken Warning - From follow-up inspection 2024-03-18: Observed Gallo pinto rice (54F - Cold Holding) inside walk in cooler. As per manager it was cooked approximately 7 pm from the previous day and then placed inside walk in cooler. It has not been out since that time. Also beef tacos (49F - Cold Holding) from the previous night inside walk in cooler. Cheese soup was not available at the time. Also observed coleslaw; (55F - Cold Holding) cut lettuce (54F - Cold Holding) as per manager for approximately an hour, sliced tomato (43F - Cold Holding) on table at front counter. Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Also reach in cooler door gaskets soiled throughout units at kitchen. Warning - From follow-up inspection 2024-03-18: Observed Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Also reach in cooler door gaskets soiled throughout units at kitchen. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind hand wash sink between grill and 3 compartment sink. - From follow-up inspection 2023-10-26: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind hand wash sink between grill and 3 compartment sink. Time Extended - From follow-up inspection 2024-01-31: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-10-26: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Time Extended - From follow-up inspection 2024-01-31: Time Extended

Intermediate - - From initial inspection : 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. Observed no proof of employee agreement available. Discussed and emailed to operator. - From follow-up inspection 2023-10-26: Observed no proof of employee agreement available. Discussed and emailed to operator. Time Extended - From follow-up inspection 2024-01-31: During callback inspection forms were not completed. Admin Complaint

Intermediate - - From initial inspection : 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. Observed 6 employee at the kitchen area with no proof of food handler certification. - From follow-up inspection 2023-10-26: Observed 6 employee at the kitchen area with no proof of food handler certification. Time Extended - From follow-up inspection 2024-01-31: During callback inspection proof of the employee training was not provided. Admin Complaint

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed one missing light shield over storage area. - From follow-up inspection 2023-10-26: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed one missing light shield over storage area. Time Extended - From follow-up inspection 2024-01-31: Time Extended

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. Observed employee in grill station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated steak (48F - Cold Holding) next to grill, as per manager less than 4 hours,employee add ice bath during inspection. 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 rice not date marked inside walk in cooler. Employee dated during inspection. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food stored on floor. Observed cooked beans container stored on floor inside walk in cooler, employee rearranged properly during inspection. Corrected On-Site

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 200ppm); Manager add more water to dilute solution. Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed salt container not identified next to hand wash sink in kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above crema container in reach in cooler in front of grill. Manager rearranged properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (47F - Cold Holding) in preparation table. Manager moved to reach in cooler until the time to start making the tamales. 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 beef stew and beef soup not date marked inside of walk in cooler. As per manager food was prepared the day before. Manager labeled during inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled. Manager labeled during inspection. Corrected On-Site

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

Basic - Stored food not covered. Observed container with raw shrimp stored inside reach in cooler. Also shredded beef in walk in cooler. Manager covered food during inspection.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container and salt container not labeled with common name in front counter. Manager labeled during inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed bread packaging in black bags.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with raw steak next to grill station. Operator removed to reach in cooler. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed inside of plastic container with sugar. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone in food preparation area, personal bag on top of ice machine.

Basic - Food stored on floor. Observed a plastic container with cabbage salad on floor in kitchen area. Operator removed at the time of the inspection. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters in kitchen area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed next to to-go area. Operator rearranged at the time of the inspection. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Observed a bulk plastic container with sugar not identified. Located on back area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed temperature in front of fryer station and grill station, cooked pork (56°F - Cold Holding) ; sweet plantains (53°F - Cold Holding); raw beef (50°F - Cold Holding). Operator placed item in reach in freezer to quick chill. 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 in front counter containers with chimichuri, chili sauce, cooked tamales no date marked, as per operator items prepared from previous day.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone next to single service items.

Basic - Working containers of food removed from original container not identified by common name. Container with sugar, flour, powder sugar no identified.