MI VIEJO SAN JUAN

Intermediate - No soap provided at handwash sink. No soap at hand sink by back door

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour

Basic - Ceiling tile missing. Ceiling tile at bar area out of place

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

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on ice machine. Operator put scoop in container Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink by back door

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in walk in cooler soiled

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

Basic - Working containers of food removed from original container not identified by common name. Bin of flour not labeled

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-10-16: No test strips Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled and multiple vent covers missing - From follow-up inspection 2024-10-16: Time Extended

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket with wiping cloth tested over 200 ppm chlorine. Operator dumped and got new bucket tested 100 ppm chorine Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels hand wash sink by dish sink Operator provided paper towels Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen had some acoustic tiles.

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

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding at both walk in cooler and freezer is damaged

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

Basic - Equipment in poor repair. Walk-in-freezer gasket ripped and handing from door Repeat Violation

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

Basic - Faucet/handle missing at plumbing fixture. Hand wash sink at back door handles missing Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water next to ice machine

Basic - Food storage container/container lid cracked or broken. Multiple clear containers by ware washchipped/cracked/melted

Basic - Food stored on floor. Cases of fry oil stored on lightly soiled floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles to walk-in-freezer and walk-in-cooler soiled

Basic - Old labels stuck to food containers after cleaning. Old labels on containers at warehouse wash

Basic - Ripped/worn tin foil used as shelf cover. Storage shelve with worn foil Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator was unable to locate test kit during inspection 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. Operator could not find form. Provided form in Spanish Employees working read, signed and dated form during inspection Corrected On-Site Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Walk-in-freezer gasket on door torn and coming apart.

Basic - Faucet/handle missing at plumbing fixture. Hand wash sink on cook line handles and faucet broken

Basic - Hole in or other damage to wall. Bottom of wall next to walk-in-freezer damaged

Basic - Ice scoop handle in contact with ice. Operator removed scoop Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Foil used on shelving throughout facility

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Raw chicken in bin stored above beef in walk in freezer. Operator moved items. 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. - Paperwork provided. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment and wiping cloths. - Quat test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Both sinks on cook line. Operator refilled dispenser. 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. - Paperwork provided. Corrected On-Site

Basic - Plumbing system in disrepair. - Handwash sink next to back door has cold water knob missing.

Basic - Single-service articles not stored inverted or protected from contamination. - Trays on make table near kitchen entrance. Operator inverted. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Raw chicken stored above raw pork chops in walk in cooler. Corrected On-Site Warning - From follow-up inspection 2022-11-02: - Bin of raw chicken stored above pork chunks in walk in cooler. Time Extended Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-11-02: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2022-11-02: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe. - Water leaking/spraying out from pipe behind faucet handle when turned on. Repeat Violation Warning - From follow-up inspection 2022-11-02: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food.Non grade bags use to keep fritters.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Handwash sink not accessible for employee use at all times.Dirty dishes stored in hand sink by three bay sink. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Chicken and ground beef made two days ago, no date marked.

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 - Food not stored at least 6 inches off of the floor.Chicken breast cases stored in walk in cooler. Corrected On-Site

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

Basic - Water leaking from pipe and/or faucet/handle.Hand sink by three bay.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. - Cooling overnight in walk in cooler: yellow rice and beans 48. Warning - From follow-up inspection 2022-01-06: Walk in cooler overnight (cooling) 44-45°F: Yellow rice and beans, soup, stewed beans. Admin Complaint