EL ALACRAN MEXICAN FOOD

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over Sliced onions in prep cooler. Operator removed. 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. Raw chicken with beef in chest freezer. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer and can opener soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink to the right of cook line used as dump sink.

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. One new employee. Provided form operator and employee filled out and signed. Corrected On-Site

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In both white chest freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line. Operator cleaned. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In male restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets by cook line. Exterior upright white freezer exterior

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on shelf with clean seasoning and clean pots and pans. Operator removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In prep reach in cooler. Operator cleaned. Corrected On-Site

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

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 with Beef and pork on top of chicken in chest freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Cabbage mix (50F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator reheated. Cooked pork (122F - Hot Holding); Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets. Can opener soiled. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In sugar container. Operator removed. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in the kitchen. Operator inverted. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle on prep table. Operator removed. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on dish rack.

Basic - Floor soiled/has accumulation of debris. Floor at cook line. Floor in dry storage.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white Chest freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line. Repeat Violation

Basic - Light not functioning. One bulb at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line. Fan guards in walk in cooler Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. Walk in cooler Shelves Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at cook line. Operator cleaned. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm Operator added chlorine. Rechecked 50 ppm. Corrected On-Site Repeat Violation

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Manager called distributor and got parasite destruction letter. 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 beef stored over cut pineapple in reach in freezer. Operator removed. 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 stored with raw beef in walk in cooler. Manager removed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemicals stored over unwashed onions in dry storage area. Operator removed chemicals Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Onion cutter on dish storage shelf soiled. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle with degreaser stored over onions in back dry storage area. Operator removed.

Basic - Bowl or other container with no handle used to dispense food. In salt container at prep area. Operator removed. Corrected On-Site Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. Red cutting boards on prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on dry dish drying rack on top of pan Employee bag on top of rice in dry storage. Operator removed. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave over prep table in the kitchen soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter bar hand sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket in prep area soiled Walk in cooler fan guards soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In walk in cooler Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots over cooked shrimp in walk in cooler. Manager removed. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer 0 ppm manager added bleach, rechecked 50 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in the prep area.

Basic - Bowl or other container with no handle used to dispense food. In sugar container in the kitchen. Manager removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and apron on dry storage rack.

Basic - Equipment in poor repair. Reach in cooler gasket in the kitchen torn.

Basic - Light not functioning. 2 light bulbs at cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in the kitchen Fan guard in walk in cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in by cook line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrot over cooked rice. Manager moved carrots. Corrected On-Site

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

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Discontinue using the scented bleach as it is not approved. When using bleach it needs to be for disinfecting .

Intermediate - Handwash sink not accessible for employee use at all times. At the wait station the hand sink has dirty dishes from prior night in the sink

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

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/ Manager arrived after the employees were engaged in food service Corrected On-Site

Basic - Light not functioning. In the hood

Basic - No handwashing sign provided at a hand sink used by food employees. Men's room Line hand sink

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./chlorine 0ppm, rechecked 50ppm/ Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food./raw fish (ceviche) stored over steamed shrimp, cook line reach in cooler/ Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom./raw fish over cooked shrimp/make table/ Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw breaded chicken stored over raw beef, walk in cooler/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked chicken 44F, cook line reach in cooler, less than 4 hours/moved to reach in freezer, rechecked 40F/ Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./gallons of milk, cook line cooler and small prep cooler.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving ceviche with raw tilapia/marked it on the menu immediately/ 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.

Intermediate - Water with a temperature of at least 85F degrees Fahrenheit not provided/shut off at employee handwash sink./cook line hand sink water 75F.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag on top of bottle drinks/storage shelf/ 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 for flour/ Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together./front counter.

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Observed Manager has no knowledge of the Big 6 Food borne illnesses Email sign in Spanish package. - From follow-up inspection 2023-06-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order observed tags in a plastic bag. - From follow-up inspection 2023-06-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no last date on the oyster tags - From follow-up inspection 2023-06-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has yellow stains left on the surface, slicer has old dried lettuce on the,surface. Back prep kitchen. - From follow-up inspection 2023-06-22: Time Extended

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves in hand sink instead of changing them. Coached employee on properly changing gloves as needed. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese and pork left in cooler for 24hrs temperature at 50f.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese and pork left in cooler for 24hrs temperature at 50f.

Intermediate - Handwash sink used for purposes other than handwashing. Iced dumped in hand sink at front counter. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom.

Basic - Clean utensils stored between equipment and wall. Knife in between reach in cooler. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler door inside is broken on expo line.

Basic - Food not stored at least 6 inches off of the floor. Pork In walk in cooler. Corrected On-Site

Basic - Food stored on floor. Drinks,oil, and mayo stored on the floor. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer by back door. Repeat Violation

Basic - Light not functioning. In hood system. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of beans and flour.

High Priority - Raw animal food stored over canned/bottled drinks. Raw beef over bottled drinks in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over salsa in walk in cooler. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand washing sink by walk in cooler. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Lowboy cooler handles have encrusted debris.

Basic - Cutting board has cut marks and is no longer cleanable. White and green cutting boards on storage rack.

Basic - Food stored on floor. Buckets of sour cream on floor in walk in cooler. Corrected On-Site

Basic - Ice buildup in reach-in freezer by rear exit door.

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

Basic - Light not functioning. In hood system. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Observed stickers on sliced avocados. Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pork in walk in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cook line went to walk in cooler, came out and returned to cook line and handled food without changing gloves and washing hands.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by walk in cooler blocked by large tubs and pans. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink at front of kitchen. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Lowboy cooler door handles with encrusted debris.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near rear exit door.

Basic - Equipment in poor repair. Torn gaskets on lowboy cooler doors.

Basic - Ice scoop handle in contact with ice. In large ice machine. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Light not functioning. In hood system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.lowboy cooler gaskets soiled.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee slicing unwashed onions.

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

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

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