HABANERO'S COCINA MEXICANA

High Priority - Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher with 0 ppm. Priority: High Priority

High Priority - Observed: Roach activity present as evidenced by live roaches found. 1 live roach on walking cooler wall facing the cook line. 1 live roach on floor behind cooling drawers in cook line 1live roach on reach in freezer gasket 2 live roaches on floor under chemicals located in dish area Total = 5 live roaches Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items kept on make table located in expo window for less than 4 hours in cooler that lid was removed. Tomatoes 77F, shredded cheese 63F, lettuce 52F, guacamole 54F, sour cream 48F. Tomatoes were placed in other cooler for rapid cooling and lid was placed on top of cooler to bring down temperature. Corrective Action Taken Priority: High Priority

Intermediate - Observed: Records/documents for required employee training do not contain all of the required information. Some training missing completion date and others with expiration day of two years. Priority: Intermediate

Basic - Observed: Ceiling tile missing by back exit door Priority: Basic

Basic - Observed: Current Hotel and Restaurant license not displayed. Priority: Basic

Basic - Observed: Dead roaches on premises. 1 dead roach on crown molding under extinguisher located in cook line 2 egg sacks on floor located behind cooling drawers in cook line 2 dead roaches on wall behind ice machine 1 dead roach on floor between flat top and stove 1 dead roach under prep table that has plates 2 dead roaches on floor behind reach in freezer 1 dead roach on floor between fryer and table oven Total = 8 dead roaches 2 egg sacks Priority: Basic

Basic - Observed: Exterior door has a gap at the threshold that opens to the outside.Gap on side of back exit door. Priority: Basic

Basic - Observed: Exterior door has a gap at the threshold that opens to the outside.Gap on side of back exit door. Priority: Basic

Basic - Observed: Food not stored at least 6 inches off of the floor. Bucket of lard kept on walk in cooler floor. Margarita mix kept on bar floor under three bay sink. Priority: Basic

Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink stored over make table that has guacamole , our cream in expo line. Priority: Basic

Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Pork been thawed at room temperature in prep sink located by walk in cooler. Priority: Basic

Basic - Observed: Water leaking from pipe and/or faucet/handle. Leak from pipe under three bay sink Priority: Basic

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Dish aching chlorine with 0 ppm. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 small flying insects on towel left on rack on dish area. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw burger stored over ready to eat vegetable on reach in freezer. Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce.Raw beef stored over unwashed onions on walk in cooler. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Flan made on Friday and black beans with no date marked. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Coffee left on dish area. Corrected On-Site Warning

Basic - Floor area(s) covered with standing water.Standing water on bar floor. Corrected On-Site Warning

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

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

Basic - Stored food not covered.Raw burger meat stored on reach in freezer. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm 100 ppm Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork,ground beef,shredded beef,shredded chicken,raw shell eggs,temping between 47F-53F.Per operator food has been in walk in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork,ground beef,shredded beef,shredded chicken,raw shell eggs,temping between 47F-53F.Per operator food has been in walk in cooler overnight Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cooks line blocked by large cooking pot and trash can Corrected On-Site

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/

Basic - Cutting board has cut marks and is no longer cleanable. On make table and at steam table

Basic - Equipment in poor repair. Walk in cooler temperature at 60F

Basic - Food stored on floor. Cooking oil stored on floor at cooks line Sauce at prep area stored on floor. 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 handle in direct contact with beans in the storage room Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cooks line is soiled

Basic - No handwashing sign provided at a hand sink used by food employees. At women's bathroom. Printed operator hand washing sign Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler at cooks line next to steam table has soiled gaskets Under flat grill is soiled

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler next to steam table at cooks line

High Priority - Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping on floor behind meat cutting machine 4 rodent droppings under drying rack close to dish area 3 rodent droppings under dish machine 28 rodent droppings under three bay sink 1 rodent dropping on floor between expo line and pos system 1 rodent dropping on floor in front of kitchen entrance 1 rodent dropping on floor in front of fryer 5 rodent droppings on floor behind fryers. Total= 44 rodent droppings Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Cooked chicken kept in walk in cooler overnight with temperature of 45, beans kept overnight on walk in cooler with temperature of 48

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Beans kept in walk in cooler overnight with temperature of 48, cooked chicken stored on walk in cooler overnight with temperature of 45, per manager they received the food order earlier. Warning

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 . Sour cream, guacamole , cheese , sliced tomatoes and lettuce.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Chile rellenos with temperature of 107F, not able to determine time. Operator discarded. 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 prepared two days ago with no date marked.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee scooping chips while wearing a bracelet.

Basic - Old labels stuck to food containers after cleaning.Old label on salsa verde container.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Gaskets on cooling drawer have mold like substance .

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.Sanitizer bucket on expo line area soap and sanitizer mixed together.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 live flying insects under dish machine 5 live flying insects in dry storage 6 live flying insects in mop sink Total= 21 live flying insects - From follow-up inspection 2022-08-31: 1 live flying insect in mop area 1 live flying insect in expo area 1 live flying insect in dry storage area Time Extended

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 18 rodent droppings under dish machine 4 rodent droppings under three bay sink 6 rodent droppings under rack in dry storage Total = 28 rodent droppings - From follow-up inspection 2022-08-31: 4 rodent droppings under rack in dry storage 12 rodent droppings under three bay sink and dish machine 4 rodent droppings in servers station floor 4 rodent droppings on expo area floor Total= 24 rodent droppings Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 live flying insects under dish machine 5 live flying insects in dry storage 6 live flying insects in mop sink Total= 21 live flying insects

High Priority - Rodent activity present as evidenced by rodent droppings found. 18 rodent droppings under dish machine 4 rodent droppings under three bay sink 6 rodent droppings under rack in dry storage Total = 28 rodent droppings

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.Fly sticky tape hanging in expo area with approximately 50 dead flying insects. Operator throw away.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect in expo area. 2 live flying insects in hand wash sink at bar 4 live flying insects coming out of mop sink 4 live flying insects in dry storage Total= 11 live flying insects Repeat Violation Warning - From follow-up inspection 2022-08-25: 2 live flying insect over expo line 2 live flying insects under dish machine 2 live flying insects in dry storage 5 live flying insects in mop sink drain Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken tenders stored right over French fries in reach in freezer in cook line. Warning - From follow-up inspection 2022-08-25: Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Chile rellenos kept in cook line for less than 4hrs with temperature of 103F. Warning - From follow-up inspection 2022-08-25: Chiles rellenos kept for less than 4 hrs with temperature of 98F Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-08-25: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Grooved cutting board in make table at cook line. Warning - From follow-up inspection 2022-08-25: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside.Small gaps under back exit door. Warning - From follow-up inspection 2022-08-25: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Mold like substance in gaskets of reach in cooler that is use to keep food for time control . Warning - From follow-up inspection 2022-08-25: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Rusted shelves at reach in cooler across from ovens. Warning - From follow-up inspection 2022-08-25: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect in expo area. 2 live flying insects in hand wash sink at bar 4 live flying insects coming out of mop sink 4 live flying insects in dry storage Total= 11 live flying insects Repeat Violation Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken tenders stored right over French fries in reach in freezer in cook line. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over cut lettuce in walk in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All food items listed were kept inside walk in cooler overnight : refried beans 47F, ground beef 50, shredded beef 46, cooked chicken 47. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Beef kept overnight in walk in cooler 46F, chicken kept in walk in cooler overnight 47F, refried beans kept in walk in cooler overnight 47, ground beef kept in walk in cooler overnight 50F. Salsa habanera kept in reach in cooler in servers area with temperature of 45F. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Chile rellenos kept in cook line for less than 4hrs with temperature of 103F. Warning

Intermediate - Handwash sink used for purposes other than handwashing.Mint leaves inside hand wash sink in bar. Warning

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/ Corrected On-Site Warning

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

Basic - Cutting board has cut marks and is no longer cleanable.Grooved cutting board in make table at cook line. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting in metal trays stored in ware washing area dry rack. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside.Small gaps under back exit door. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Mold like substance in gaskets of reach in cooler that is use to keep food for time control . Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Rusted shelves at reach in cooler across from ovens. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20 flying insects under dish machine drain 4 flying insects at expo line around condiments 3 flying insects in servers area around soda syrup boxes

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Per manager rice cooked yesterday kept in cooler temping 47°F. Repeat Violation Admin Complaint

High Priority - Dented/rusted cans present. See stop sale.Two dented cans of tomatoes. Repeat Violation Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1flying insect at bar area 2flying insects at expo line 1 flying insect under three bay sink at drain 2 flying insects at server station 4 flying insect at dry storage 1 flying insect under prep sink at cook line 2 flying insects at mop sink Total = 13 flying insects Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Spinach stored under raw beef at cooling drawers in cook line. Corrected On-Site Repeat Violation Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Employee change task , was cooking and went to dish area to grab a sauté pan. Never changed gloves or wash hands. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Per manager rice cooked yesterday never cool reaching temperature of 47°F. Repeat Violation Admin Complaint

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 and the time removed from temperature control . Lettuce, sour cream, cheese, guacamole placed in time temperature control at 10:30 am. Warning

Intermediate - Handwash sink used for purposes other than handwashing.Spatula and sponge left in hand wash sink. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Tamales made on Saturday January 30 no date marked. Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee food over spices at cook line. Employee drink at reach in cooler in cookline. Repeat Violation Warning

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Food debris at microwave. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Grease build up in the flattop side. Shelves over prep sink. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in coolers at bar and gaskets and Reach in cooler at cook line have food debris. Warning

Basic - Time/temperature control for safety food thawed in an improper manner.Shrimp been thawed in standing water. Warning

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Multiple walls in cook line. Walls in dish washing area. Wall behind mop sink. Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked ground beef cooked at 9am and placed into walk in freezer @ 10:30am. Temperature at 2:20pm in walk in freezer 107f. Warning

High Priority - Dented/rusted cans present. See stop sale. One can of tomatoes purée Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server scooped chips and touched with bare hand to grab to place into basket. Corrective action taken, discard chips and use gloves Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies in server area Warning

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. Raw chicken over raw beef in walk in freezer Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ground beef cooked at 9am and placed into walk in freezer @ 10:30am. Temperature at 2:20pm in walk in freezer 107f. Salsa in drink cooler 51, salsa verde 52, flan 47, Salsa only in cooler for 2 hours per manager, re locate salsa. Salsa verde and flan in cooler over night Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding unit at cookline Cheese 53, tomatoes 70, guacamole, lettuce 52f Per manager all products in top part of cooler since 11:00am, temperatures taken at 2:40pm. Corrective action taken to discard products at 3:00pm. Salsa in drink cooler 51, salsa verde 52, flan 47, Salsa only in cooler for 2 hours per manager, re locate salsa. Salsa verde and flan in cooler over night Repeat Violation Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer in wiping cloth bucket over 200ppm Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at ware wash area Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made on 8/8/21 Sunday not date marked Repeat Violation Warning

Basic - Cloth used as a food-contact surface. Paper towels used to lined cut cilantro container in draw at cook line Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink with no lid in kitchen Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and vitamins on shelf in cookline over clean dishes Warning

Basic - Employee with no hair restraint while engaging in food preparation. For any stag in kitchen Repeat Violation Warning

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

Basic - Floor soiled/has accumulation of debris. Under fryers, grease build up Warning

Basic - Food not stored at least 6 inches off of the floor. Oil boxes on cook line Corrected On-Site Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. In chicken and shrimp in cooler draw at cook line Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line Repeat Violation Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light missing shield by storage room Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Gaskets and cooler drawers at cook line have build up of debris Shelf over prep sink has debris build up Warning

Basic - Utensils in poor condition. Ice scoop holder on ice machine is rusted out Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in freezer Ice build up on floor and wall in walk in freezer from fan motor Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls through out kitchen and ware wash area have food debris build up Warning

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Sanitizer 0ppm at 3 bay sink at bar Warning

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