QUATES MEXICAN RESTAURANT II

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches on underside of table at beverage station in dining room Observed 1 live roach on ground at beverage station in dining room. Observed 1 live roach on electrical cord behind beverage station in dining room. Observed 1 live roach in between wall and triple sink in ware washing area. Observed 1 live roach on wall above triple sink in ware washing area. Observed 1 live roach on wall in linen washing area in kitchen area. Observed 5 live roaches on ground under flat top on cook line in kitchen. Observed 3 live roaches inside of wheel of 2 door low top cooler on cook line in kitchen. Observed 2 live roaches on underside of shelf at to go area in front of cook line in kitchen. Observed 1 live roach on shelf holding dry storage items in front of cook line in kitchen. Observed 2 live roaches on table top flat top at expo line in front of cook line. Observed 5 live roaches inside of door jamb to liquor storage room in kitchen. Observed 1 live roach on ground under reach in cooler at bar area. Observed 5 live roaches inside of gasket of 2 door low top cooler on cook line in kitchen Repeat Violation Warning

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/Steven Villatoro-Calito 3-6-19 Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, stained/soiled, has cut marks and no longer cleanable Warning

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. Warning

Basic - Dead roaches on premises. Observed 1 dead roach on dining room table in dining room. Observed 1 dead roach on shelf at beverage station in dining room. Obseved 5 dead roaches on ground in linen washing area in kitchen area. Observed 1 dead roach on shelf in liquor storage room. Observed 5 dead roaches inside of control device at bar Repeat Violation Warning

Basic - Equipment in poor repair. Gaskets at reach in cooler on cook line in poor repair Warning

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 machine tested at 0ppm. Operator primed sanitizer, retested at 100ppm Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above refried beans in walk in cooler. Operator reorganized Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on top of dish machine in ware washing area in kitchen to the right of cook line Admin Complaint

High Priority - Roach excrement and/or droppings present. Observed build up of roach excrement/casings on top of ware washing machine in kitchen to the right of cook line Admin Complaint

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handle soiled dishes at ware washing area then proceeded to handle plated food without washing hands. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board has cut marks and is no longer cleanable on cook line cutting boards. Discussed with operator Ware washing racks soiled Warning

Basic - Dead roaches on premises. Observed 2 dead roaches on ground under ware washing machine in kitchen to the right of cook line. Observed 2 dead roaches inside of control device located in kitchen across from prep area. Observed 12 dead roaches on ground behind chest freezer located in kitchen in front of cook line. Observed 1 dead roach on ground under steam table on cook line in kitchen Observed 1 dead roach on ground under beverage station in dining room Admin Complaint

Basic - Soiled dry wiping cloth in use. Soiled wiping cloths being stored on employee apron. Discussed with operator Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked ground beef 47°, cooked pork 48° in walk in cooler with covered. Per operator food was cooked yesterday. Stop sale issue.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked ground beef 47°, cooked pork 48° in walk in cooler with covered. Per operator food was cooked yesterday.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....tiramisu 48°, flan 49°, green salsa 60°, milk 49°, horchata 59° , chimichurri 49° in 3 glass door cooler at kitchen. Food being more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....tiramisu 48°, flan 49°, green salsa 60°, milk 49°, horchata 59° , chimichurri 49° in 3 glass door cooler at kitchen. Food being more than four hours. Stop sale issue. Employee discarded food. .....beef taco 49°, cheese 52° in true reach in cooler at cook line . Food being held less than four hours. Food moved another acceptable cooler... ...cheese 45°, shrimp 45°, in flip top reach in cooler at cook line being held less than four hours. Employee covered food. .. Cheese 45°, pork 45°,ground beef 44° , pork 44°, ( some food are 42°-43° ) at walk in cooler . Operator adjusted thermostat to make more colder. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing....stored a pitcher in handwashing sink at server station. Operator moved . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar and service station. Employee provided Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....flan , tiramisu was prepared two days ago ...... wrong time marked on ground beef, ground pork, pork , food was cooked yesterday but date marked on today's date .

Intermediate - Two-compartment sink used for warewashing at bar .

Basic - No handwashing sign provided at a hand sink used by food employees...at bar and service station.