EL TEQUILA SUNRISE INC

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee tested 3 compartment sink sanitizer at 10ppm. Employee added more chlorine to sink and retested at 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The gasket around door of ice machine soiled with black mold like substance. Not touching ice in any way.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Employee marked chicken and beef in walk in cooler held for 24 hours. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Employee removed cardboard on walk in cooler shelves. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Employee labeled bulk container of beans in dry storage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in cooler over multiple ready to eat items. Operator moved 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 beef in walk in cooler. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Various Salsas in front service cooler. Not time marked. Operator put time mark. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bean and sausage soup 114-122F hot holding . Less than 4hrs per operator. Operator immediately reheated to 180f for temperature recovery Corrected On-Site

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

Intermediate - No soap provided at handwash sink. At hand sink at ice machine

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No proof of plan

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 beans. Manager removed scoop. Corrected On-Site

High Priority - Grease interceptor/trap overflowing onto floor/ground.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. 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 form and employee signed. Corrected On-Site

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

Basic - Equipment in poor repair. Gasket on ice machine in disrepair.

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 flour. Manager stood scoop up. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Fish thawed without venting. - From follow-up inspection 2023-11-09: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued due to adulteration of food product. Thaw fish without ventilation - From follow-up inspection 2023-11-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clams for 90 days. - From follow-up inspection 2023-11-09: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-11-09: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area - From follow-up inspection 2023-11-09: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen - From follow-up inspection 2023-11-09: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in storage. Turned on side to dry. Corrective Action Taken - From follow-up inspection 2023-11-09: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On stove. Staff placed on shelf. Corrected On-Site - From follow-up inspection 2023-11-09: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corn flour. Manager stood up scoop. Corrected On-Site - From follow-up inspection 2023-11-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover - From follow-up inspection 2023-11-09: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado in make table with other items. Manager removed. Corrected On-Site - From follow-up inspection 2023-11-09: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler with rust that has pitted the surface. - From follow-up inspection 2023-11-09: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Dry storage shelves - From follow-up inspection 2023-11-09: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License are expired as of 04-01-2023 please renew as soon as possible. Admin Complaint

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 form. Corrected On-Site Repeat Violation

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/ 4 employees no certified manager. Certified manager came in during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next yo ice machine. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn walk in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. Door in bar and hallway restrooms.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Stand up freezer outside next to ice machine.

Basic - Missing partition and/or door for bathroom with more than 1 toilet facility. Door on bar side missing.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked chicken in reach in cooler. Corrected On-Site 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 operator with form. Corrected On-Site

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 form. Form must be filled out by each individual employee and kept on file in facility. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup above steam table. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch and rings on cook line.

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Scoop stored in open rusted rack on side of machine.

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

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

Basic - Missing partition and/or door for bathroom with more than 1 toilet facility. Door missing from female restroom on bar side of establishment. There are 3 other operational restrooms.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw fish above cooked pork in walk in cooler. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish above French fries. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken above pork in reach in cooler. Corrected On-Site Repeat Violation

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

Basic - Ripped/worn tin foil used as shelf cover. Shelf under microwave oven.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons on front area.

High Priority - Nonfood-grade containers used for food storage - direct contact with food.bread at make table stored in thank you bag.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat foods in walk-in cooler. Operator moved Corrected On-Site

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. Chicken over beef in two door freezer Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook fill bucket from handsink in kitchen

Basic - Equipment in poor repair. Door on three door low boy cooler broken

Basic - Food stored on floor. Cases of oil in dry storage area near walk-in cooler

Basic - In-use ladle stored on equipment door handle between uses.operator removed Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Ripped/worn tin foil used as shelf cover. Under table near walk-in cooler. Operator replaced Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Plastic carry bag used for cooked rice. Operator discarded rice. Corrected On-Site

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. Chicken out of original package over beef. Outside reach in freezer, Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Oven cleaner under table with foil sheets. Corrected On-Site

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.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters on ice machine outside.

Basic - Cardboard used to line food-contact shelves. Condiment rack.

Basic - In-use tongs and ladles stored on oven door handle between uses. Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Condiment rack and table bottom next to condiment rack.

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