PUERTO VALLARTA MEXICAN BAR & GRILL LLC

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish in the walk-in cooler

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine. Water added and retest @ 100 ppm chlorine Corrected On-Site

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

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs laying in chips . Corrected On-Site

Basic - Unsealed concrete floor in walking cooler

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

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

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

Basic - Cloth used as a food-contact surface ,covering Greens in walk in cooler Corrected On-Site

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored on the floor

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm chlorine Triple sink is set up to sanitize dish

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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 chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Raw animal food stored in top drawer of make table over ready-to-eat food in bottom drawer of make table - no complete physical barrier between top and bottom.

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

Intermediate - Handwash sink used for purposes other than handwashing. Sponge and scrub pad are in handwashing sink by the triple sink

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. Side order cups used to scoop salt , sugar

Basic - Food stored on floor in walk-in freezer

Basic - No handwashing sign provided at a hand sink used by food employees. Near triple sink

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walking cooler

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.in walk-in cooler, fish is still frozen but thawing . Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - Open dumpster lid.

Basic - At triple sink area , No handwashing sign provided at a hand sink used by food employees.

Basic - Floor tiles missing and/or in disrepair.

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On-Site

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - From follow-up inspection 2023-04-28: Floor tiles missing and/or in disrepair. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Next to rear door - From follow-up inspection 2023-04-28: Hole in or other damage to wall. Next to rear door Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Next to triple sink - From follow-up inspection 2023-04-28: c - No handwashing sign provided at a hand sink used by food employees. Next to triple sink Time Extended

High Priority - Container of medicine improperly stored. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar .

Intermediate - Handwash sink used for purposes other than handwashing. Sponge and wiping cloth stored on handwash sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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. Sergio Hernandez 9/3/22 Manuel Alcaraz 9/3/22

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Around ice machine the Floor area(s) covered with standing water.

Basic - Containers of Shrimp stored on floor. In walk-in cooler peppers, limes stored on the floor

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

Basic - Floor tiles missing and/or in disrepair.

High Priority - Container of Tylenol medicine improperly stored, on wait station shelf

High Priority - Raw animal food stored in top portion of drawers over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp Over peppers and onions

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over calamari in walk-in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler and freezer

Basic - Equipment in poor repair. Reach in cooler gaskets in disrepair @ ceviche reach in

Basic - In walk in freezer Food stored on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Light shields in prep area are soiled with debris under light shield.

Basic - Ripped/worn tin foil used as shelf cover

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm

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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system over fryers and flat top is soiled