HACIENDA MEXICAN RESTAURANT & BAR

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored above plantains in walk in freezer. Operator reorganized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slice blade guard soiled. Operator cleaned and sanitized Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator refilled Corrected On-Site

Basic - Frozen margarita dispenser not cleaned at least once every 24 hours. Observed at bar area. Operator started to clean and sanitize at time of inspection Corrective Action Taken

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in kitchen area Repeat Violation

Basic - Objectionable odors in kitchen area next to floor drains. Discussed with operator

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above cook line Warning - From follow-up inspection 2024-01-26: Next unannounced Time Extended

Basic - Food stored on floor. Flour

Intermediate - Handwash sink used for purposes other than handwashing. Used to wash utensils

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

Intermediate - Handwash sink used for purposes other than handwashing. Used as Dump sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above butter , cooked pork at reach in cooler . ..raw hamburger above chicken stock at walk in cooler . Operator properly stored food. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...enchilada sauce date marked 9/7, red beans date marked 9/1 at walk in cooler . Stop sale issue. Employee discarded food. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...enchilada sauce date marked 9/7, red beans date marked 9/1 at walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cream 61°, pico degallo, cheese 58°, cut tomatoes 58°, red salsa 62°, hot salsa 61°, cooked pork 56°, cooked shrimp 54°, raw chicken 55° , butter 55° in flip top reach in cooler at kitchen. Per operator some food being held less than four hours, some are more .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cream 61°, pico degallo, cheese 58°, cut tomatoes 58°, red salsa 62°, hot salsa 61°, cooked pork 56°, cooked shrimp 54°, raw chicken 55° , butter 55° in flip top reach in cooler at kitchen. Per operator some food being held less than four hours, some are more . Stop sale issue. Operator discarded all food . .... Salsa 51° , cheese 48° at chips station. Food being held less than four hours. Operator time marked on food Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...wrong date marked on fajitas sauce 9/25 . Employee corrected date . Corrected On-Site

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...00 ppm.

High Priority - Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. See stop sale....raw ham burger above open ready to eat plantains at reach in cooler at kitchen. Employee discarded plantain. Corrected On-Site

High Priority - Ready-to-eat food contaminated by cross contamination.... Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. See stop sale....raw ham burger above open ready to eat plantains at reach in cooler at kitchen. Employee discarded plantain.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....shredded cheese 45°, salsa 45° , pork 47°, beef 45° , cut lettuce 45°, shrimp 47° , sauce 46° in flip top reach in cooler at kitchen. Food being held less than four hours. Employee moved food. Corrective Action Taken

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.

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