SENOR BURRITO

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...chlorine 00 ppm due to empty sanitizer solution container. Employee replace new container . Chlorine 50 ppm. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food.....oil spray bottle. Manager discarded bottle. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding backed beans 120F in steam table being held less than 2 hours . Employee reheated 178F at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored a strainer in handwashing sink at bar . Employee removed . Corrected On-Site

Intermediate - No soap provided at handwash sink at bar.

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

Basic - No handwashing sign provided at a hand sink used by food employees at bar

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-06-27: Time Extended - From follow-up inspection 2023-06-27: Next unannounced Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. 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. At walk-in cooler; refried beans, cooked chicken, cooked steak prepared onsite and held more than 24 hours no date mark. Operator applied appropriate date mark. Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At kitchen wall behind cook line soiled with accumulated grease, food debris, and dust.

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 attempted to prime sanitizer. Sanitizer will not prime. Operator called for service Corrective Action Taken

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/Edward Zambrano 1-23-17. Operator states test was retaken and is awaiting certificate Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip top

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (47°F-48°F - Cooling) located in walk in cooler. Operator states item was cooked yesterday and has been cooling overnight. See Stop Sale. Repeat Violation

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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (47°F-48°F - Cooling) located in walk in cooler. Operator states item was cooked yesterday and has been cooling overnight. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above ready to eat salad dressing in cook line cooler. Operator reorganized Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in dry storage room. Discussed with operator