ON THE BORDER MEXICAN GRILL

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw bacon stored over pasteurized eggs at reach in cooler on cooks line Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cantaloupe (47F - Cold Holding); sour cream (50F - Cold Holding)per operator items were in reach in cooler less than an hour.Operator placed items in walk in cooler for temperature recovery Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around fan at walk in freezer Ice buildup at reach in freezer on cooks line blocked

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast mix at reach in cooler at cooks line temping at 47F. Per operator product was used for breakfast.Operator moved to walk in cooler for temperature recovery Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer has ice build up on the housing unit

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler on cooks line under the expediting window Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On dishes at dish storage

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at cooks line is leaking from the faucet and the water line below

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red beans (44F - Cold Holding) at the walk-in cooler operator stated last time checked the temperature was 40 less than 2 hours ago and he moved the beans to the freezer to cool down . Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. Top of make table door. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cracking tile in multiple area .

Basic - Standing water in bottom of reach-in-cooler. The cooler where the fruit at front area .

Basic - Water leaking from pipe and/or faucet/handle. employee hand sink kitchen area Bottom part leaking and manager was turn off the faucet.

Basic - - From initial inspection : Basic - Equipment in poor repair. Make table at expo not holding temperature. - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. At make table at expo - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site - From follow-up inspection 2024-12-04: Time Extended

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. Odile, Cattsby, Yazmin, Gener, Lindsay, John Y.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) bar area, operator using the main dish machine in the kitchen

Basic - Drain cover(s) missing. Drain cover missing by the dish machine in bar area

Basic - Unclean building components, attachments or fixtures. Fan covers from walk in cooler are dusty. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Handwashing sink faucet constantly dripping, expo handwashing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. To Go cashier area hand wash sink Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Fan covers from walk in cooler are dusty

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

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three live flying by the mop sink not touching any food . Observed one live flying at the bar area not touching any food . Warning - From follow-up inspection 2023-04-04: Observed 3 small flying insect at mop sink - observed 1 small flying insect bar area . Admin Complaint

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - From follow-up inspection 2023-04-04: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. avocado (52F - Cold Holding); sower cream (51F - Cold Holding); cut lettuce (52F - Cold Holding); cheese (51F - Cold Holding) in two different cooler the same items. Warning - From follow-up inspection 2023-04-04: Cut cabbage 53f , shredded cheese 53f . Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Trash can block the employee hand sink. Corrected On-Site - From follow-up inspection 2023-04-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. By the coffee machine . Repeat Violation - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Throughout the kitchen. - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Storage area . - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen. - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout the kitchen. Repeat Violation - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Storage area. - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout the kitchen. - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Throughout the kitchen and the bar area. - From follow-up inspection 2023-04-04: Time Extended

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area.

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

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Water leaking from pipe and/or faucet/handle. 3 comp sink leaking pipe at bar area . Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./ observed 2 flies

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (51F - Cold Holding); shredded cheese (51F - Cold Holding) less then 4 hours , operator rapid chill to bring temperature down to 41f

Intermediate - Handwash sink not accessible for employee use at all times./ trash can in front of the hand sink cook line

Intermediate - Handwash sink used for purposes other than handwashing./ fruit thawing in water inside employee hand sink

Basic - Cutting board has cut marks and is no longer cleanable./ cook line

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer./ reach in freezer prep area

Basic - Old food stuck to clean dishware/utensils. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle./ employee hand sink pipe leaking at bar area

High Priority - Observed 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./ BAR AREA and MOP SINK AREA

Basic - Cutting board has cut marks and is no longer cleanable./ cook line

Basic - Floor soiled/has accumulation of debris./ underneath equipments cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ grease buildup between equipments cook line

Basic - Water leaking from pipe and/or faucet/handle./ faucet at mop sink

Basic - Cutting board has cut marks and is no longer cleanable./ cook line

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ HOODS