EL POTRO MEXICAN RESTAURANT

Intermediate - No soap provided at handwash sink to hand sink next to beer taps Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on boards on cooks line

Basic - Floor soiled/has accumulation of debris. Walk-in-freezer floor soiled

Basic - Floors not maintained smooth and durable Walk-in-cooler floors not smooth

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright unit end of cooks line is soiled Corrected On-Site

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

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at wait station area not inverted or protected Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall has dust build up above prep coolers Wall soiled behind dish machine

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry over raw shrimp in upright cooler end of cooks line

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken sitting on stove top 107°; operator turned up temp for immediate temperature recovery Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable to boards in line

Basic - Floor soiled/has accumulation of debris in walk-in-freezer

Basic - Floors not maintained smooth and durable in walk-in-cooler Repeat Violation

Basic - Food storage container/container lid cracked or broken. Lids to flour and sugar cracked - lids discarded Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Outlet cover missing by spices Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. All hoods off on cooks line - cooking taking place at time of inspection

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour and sugar handles stored in products Corrected On-Site Repeat Violation

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

Basic - Unnecessary items/unused equipment on the premises. Unused deep fryer outside back door Repeat Violation

Basic - Vegetables not washed prior to preparation. In use avocados not washed prior to use- cut avocados still have produce labels on

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with heavy dust above prep table Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine bucket 9 ppm, corrected to 50 ppm Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 5 gallons of cooked chili 54° 2 1/2 gallons of green salsa verde 47° Per owner, Foods in walk-in-cooler from previous day

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands Cook on line cracked shell eggs, changed gloves without washing hands, owner discussed proper handwashing with employee Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo, beef and pork over shredded lettuce Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 1/2 gallon Salsa verde pico 47° 5 gallon Cooked chili 54°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 55°; on cooks line 1 hour, operator moved to refrigerator for immediate temperature recovery Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at entrance to kitchen blocked by garbage can 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. Few items in coolers throughout establishment has foods made previous day not dated

Intermediate - Spray bottle containing toxic substance not labeled. End of cooks line, bottle not labeled

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell and cup on shelving with spices Employee jacket on shelf in dry storageand canned goods Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Blue lid to salt cracked Bin holding chips on line has large crack down side of bin Repeat Violation

Basic - Food stored on floor in walk-in-freezer and oil on floor in dry storage

Basic - Hole in or other damage to wall. Hole in wall above one ladies stall in public restroom

Basic - In-use ice scoop stored on soiled surface between uses. 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. Scoop in rice Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in pico Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 90° Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass cooler hallway has rusted shelved Repeat Violation

Basic - Reuse of single-service or single-use articles. Salt containers reused to make homemade dressings

Basic - Unnecessary items/unused equipment on the premises. (1) unused refrigerator outside back door Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Areas throughout kitchen

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Refried beans from Monday in walk-in-cooler not dated

Basic - Cutting board has cut marks and is no longer cleanable-to small board online

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food storage container/container lid cracked or broken Lid to sugar cracked 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. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler end of cooks line soiled Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler end if cooks line has rust on shelves

Basic - Unnecessary items/unused equipment on the premises. Several pieces of unused equipment out back door

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

Basic - towel used under cutting board. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. #10 can whole peeled tomatoes

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw poultry over seafood products in cooler on line Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times, to sink in area of draft cooler Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods in walk-in-cooler not dated

Basic - Buckets of Food stored on floor in Walk-in-Freezer

Basic - Cutting board has cut marks and is no longer cleanable to boards on cooks line

Basic - Floor soiled/has accumulation of debris under cooking equipment

Basic - Floors not maintained smooth and durable in walk-in-cooler Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees to sink on cooks line

Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler end of cooks line

Basic - Unnecessary items/unused equipment on the premises. Numerous pieces of unused equipment stored outside back door

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw poultry over tilapia in unit end of cooks line 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. Provided operator with handout Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pan stored in sink on cooks line Corrected On-Site Repeat Violation

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. Provided operator with handout, current employees working signed and dated form Corrective Action Taken

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. Only one current certificate for all employee

Intermediate - Spray bottle containing toxic substance not labeled. Yellow cleaner on wait station line not labeled Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floors not maintained smooth and durable in walk-in-cooler

Basic - Food storage container/container lid cracked or broken. Plastic lids to flour and sugar broken, operator discarded Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open drink in cooler Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in wait station line not inverted protected Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Glass cooler prep line - shelves

Basic - Wall soiled with accumulated grease, food debris, and/or dust by dish machine Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled Corrected On-Site

Basic - towel used under cutting board. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cold holding beer station

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used for scooping in salt container Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Vent above warewashing area

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

Basic - Cutting board has cut marks and is no longer cleanable. On cook line Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Various drinks throughout the facility Corrected On-Site

Basic - Employee with no beard guard on cook line/restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris. Under cooking equipment Floor in walk in freezer debris build up Repeat Violation

Basic - Food stored on floor. Prepping chicken - bucket sitting on floor Corrected On-Site Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use tongs stored on equipment door handle between uses. On oven handle Corrected On-Site Repeat Violation

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cook line Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior door of reach in freezer soiled by ice machine Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On plastic containers in ware washing area Repeat Violation

Basic - Open dumpster lid.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door glass reach in cooler across from walk in freezer Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at wait station Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in warewashing area Wall in between make table and reach in cooler on cook line Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry stored over beef and shrimp in cooler on cooks line Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in sink off cooks line Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food, bowl in flour Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable to boards on line Repeat Violation

Basic - Floor soiled/has accumulation of debris under cooking equipment Repeat Violation

Basic - Food stored on floor. Cooking oil on floor in kitchen Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build on floor in Walk-in-freezer

Basic - In-use tongs stored on equipment door handle between uses. 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 Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids to dry goods soiled Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler shelves with rust that has pitted the surface to unit on cooks line Repeat Violation

Basic - Stored food not covered. Food in Walk-in-freezer not covered Corrected On-Site

Basic - Walk in cooler shelves have accumulation of soil residues. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust by dish machine area, on cooks line Repeat Violation

Basic - towel used under cutting board. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over shredded lettuce and seafood mix Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times, garbage can and small step ladder blocking hand sink at station that holds kegs Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous pans of prepared foods in walk in cooler not dated from previous day

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

Basic - Cutting board has cut marks and is no longer cleanable

Basic - Floor soiled/has accumulation of debris under fryers

Basic - Floor tiles missing and/or in disrepair in front of fryers

Basic - Food storage container/container lid cracked or broken. Lid to shredded lettuce cracked Corrected On-Site

Basic - Food stored on floor, cases of cooking oil on floor in kitchen Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface to upright unit end of cooks line

Basic - Reach-in freezer interior/shelves have accumulation of soil residues to freezer by pass through window

Basic - Wall soiled with accumulated grease, food debris, and/or dust entrance to kitchen and several areas throughout kitchen

Basic - towel used under cutting board. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak, fish and cut lettuce. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line Can opener

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in service area blocked with a ladder and a trash can.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. WD40 stored on table with elastic slicer

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open

Basic - Food stored on floor. Cases of food stored on floor in walk-in cooler and walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under all equipment on cooks line. Wall behind prep table.

Basic - Open dumpster lid.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat sauces in walk-in cooler.