PANCHEROS MEXICAN GRILL

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily Fluids procedure printed for operator.

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

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/ 4 food handling employees currently on shift with no certified food manager present at time of inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner spray bottle not labeled on chemical shelf. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pots and food storage containers stored on rusted rack over triple sink.

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees actively involved in food service not wearing hair restraints.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack storing sauces and pan release spray rusted and covered with dust.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm in triple sink. Operator set up fresh solution at 200ppm. Corrected On-Site

Intermediate - No chemical QAC test kit provided when using sanitizer at three-compartment and wiping cloth containers.

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees at work. Employee stated certificates are locked in office and owner is out of town. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tofu (100F - Hot Holding); cheese sauce (120-169F - Hot Holding); steam table at the front counter As per operator food out of temperature for approximately 15 minutes; food not covered and not stored; operator covered and stored food Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No probe thermometer provided to measure temperature of food products- not working

Basic - Food stored on floor- case of chicken in walk-in cooler Operator stored properly Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink at cook line

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) operator fixed quaternary solution to 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (119F - Hot Holding) in the pot on the prep station at the back of the kitchen; tofu (102F - Hot Holding); at the steam table at the front line; as per operator food out of temperature for less than 1 hour; food moved to the stove to be reheated to 165° F Corrective Action Taken

Intermediate - Handwash sink at the prep station in the back of the kitchen blocked by garbage can; operator removed Corrected On-Site

Basic - Employee beverage container on a food preparation table next to pot of rice at the back of the kitchen Operator removed Corrected On-Site

Basic - Employee with soiled clothing at cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at front line;

Basic - Water leaking from pipe and/or faucet - at handwash sink at cook line;

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment- can opener - From follow-up inspection 2022-12-07: On order per operator Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwash sink by food prep table in the back; As per person in charge broken Establishment has one other handwash sink at cook line; - From follow-up inspection 2022-12-07: Operator has service company coming today with new parts to install for hot water(hand wash sink)back room/prep area. Time Extended

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer/cookline/corrective action taken/operator labeled chemical. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Prep area/corrective action taken/prep person put on hair restraint properly. Corrected On-Site

Basic - Plumbing system in disrepair. Cold water faucet/hand wash sink/prep area/corrective action taken/operator put work order to be repaired. Corrective Action Taken

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.milk/Opened 1 day before/walk in cooler/corrective action taken/operator date labeled food. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener/prep area

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