EL MOCHO RESTAURANT

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 10ppm)

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee donned gloves, no hand wash. Manager coached employee. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at cook line. As per manager, for approximately 30 minutes. Advised manager to place over ice.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquetas (101F - Hot Holding); pork belly (98F - Hot Holding) at hit box at front counter. As per manager, for approximately 30 minutes. Advised manger to reheat to 165F. Discussed time as a public health control with manager.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line and ware washing areas. Manger replenished paper towels. 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. Observed containers of cooked pork and beef at walk in cooler. As per manager, products prepared on previous day. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef (49F - Cold Holding), stored at reach in cooler located at cooking line. As per operator item was cooked 2 days before the inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef (49F - Cold Holding), stored at reach in cooler located at cooking line. As per operator item was cooked 2 days before the 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 shredded beef and cooked chicken held for more than 24 hours with no date marked at walk in cooler.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef at walk in freezer not commercially packaged. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork and raw tuna stored over cooked whole chicken at walk in cooler. Discussed with operator and provided food storage handout. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chorizo (52F - Cold Holding); shredded cheese (52F - Cold Holding) at preparation cooler at cook line. As per operator, products were placed inside unit less than 2 hours prior. Operator took products to walk in freezer to rapidly chill. Corrective Action Taken Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed establishment utilizing quaternary ammonium solution at 3 compartment sink and only chlorine test kit available. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees hired more than 60 days, no proof of employee training. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of rice pudding and flan not date marked at reach in cooler at front counter. As per operator, products prepared on previous days. Warning

Basic - Equipment in poor repair. Observed preparation cooler gaskets at cook line in disrepair. Warning

Basic - Food stored on floor. Observed container of eggs stored on floor at walk in cooler. Observed container of corn stored on floor at walk in freezer. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at preparation cooler at cook line and hot box at front counter. Warning

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. Corrective Action Taken

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

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. Corrective Action Taken