PAPAMIGOS TAQURIA & RAWBAR

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...chicken sauce date marked 7/10/24 at walk in cooler . Stop sale issue . Employee discarded food. Corrective Action Taken

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...chicken sauce date marked 7/10/24 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 cheese 46F, cooked yellow tuna 50F, ceviche 49F in sushi reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours . ... Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours... observed at 3:53 pm raw salmon 47F, raw tuna 46F in sushi reach in cooler , fish was prepped 11 am . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cream cheese 46F, cooked yellow tuna 50F, ceviche 49F in sushi reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. ....cheese 44F, ham burger 45F , beef 46 F in flip top reach in cooler across from grill at kitchen, food not prepped or portion today food being held less than 4 hours , employee removed food to walk in cooler . Corrective Action Taken

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours... observed at 3:53 pm raw salmon 47F, raw tuna 46F in sushi reach in cooler , fish was prepped 11 am . Stop sale issue . Employee discarded food . Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served....wrong date marked . food not finished yet but date marked 7/17/24. Reviewed date marked procedure with GM by phone . Repeat Violation

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied... oysters , employee put it back . Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection... observed at 3:19 ( callback inspection time ) rice 116F in reach in cooler in deep stacked, tightly closed containers. Took another temperature at 4:13 it was 109F . Employee uncovered food stored separately and replace coldest area . Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory...Operator marked yellow color to identified raw food at time of inspection Corrected On-Site Repeat Violation

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/

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...cooked fish for sushi at sushi reach in cooler . Employee discarded food due to temperature abuse .