GUADALAJARA RESTAURANT INC

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employees cracking raw shell eggs and continuing to cook foods touching spatulas and clean plates ; educated; employee washed hands; Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched wet soiled towel cloth, touched bleach container and started to cook foods without washing hands and changing gloves first; educated ; employee washed hands; Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled peppers (112F - Hot Holding)food out of temperature for approximately 30 minutes; food stirred in shallow pan and not enough water in steam table; food to be reheated to 165 F Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine sanitizer bucket

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle touching cooked rice at steam table ; removed Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- on cutting board at cook line; removed Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm);operator fixed to 100 ppm; Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground beef opened from commercial packaging over fully cooked ground beef at stainless reach in freezer. Raw shrimp over fully cooked beef at small flip top cooler. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken tamales made 8/23, cooked beef made 9/3, consommé (cooked garlic) made 8/28 and 9/3

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pots stored on drying rack that has an accumulation of oil residue and rust.

Basic - Cutting board has cut marks and is no longer cleanable. At both flip top coolers in kitchen and steam well station.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cookline, Employee handled raw fish then changed gloves without washing hands before touching ready to eat food-tortillas. Advised operator of proper handwashing.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, Employee touching hat then touching clean plates without changing gloves and washing hands. Advised operator of proper handwashing.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw beef uncovered stored over French fries and corn and raw shrimp stored over cooked beef, Not all commercially packaged. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. At kitchen, drain pipe from ice machine draining into hand wash sink.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At prep table raw beef stored in cardboard box, educated operator who then educated crew and removed beef from cardboard box and placed in metal pan. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At dishwashing area hand sink has dishes in it.

Intermediate - Manager or person in charge lacking proof of food manager certification. Certified food manager, Joseph Cruz, arrived at close of inspection. Corrected On-Site

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, Manager Joseph Cruz showed up at the end of inspection Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen area, operator spoke to employee about behavior.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacodos with stickers still attached stored in same container as cut avocados, operator removed avocados and discarded 1/2 pan of cut avocado. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee clean hands on dirty apron followed by handling food. Employee washed hands Corrected On-Site

High Priority - Nonfood-grade bags( thank you to go bags) used in direct contact with tortillas and bread stored on multiple coolers Advised operator to remove from those bags and to use food grade bags

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Two door Flip top cooler Raw chicken stored above cut vegetables. Two door Small Reach in cooler Raw burgers stored above French fries. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside Hot box , cooked chicharron 115F hot Holding . And on double pan inside steam table Cooked jalapeños 111F hot Holding, Per operator products stored for approximately 2 hours. Operator moved items to fryer and stovetop to reheat to 165F + Corrective Action Taken

Intermediate - Equipment drain line ( ice machine)draining into handwash sink. On cook line. Operator removed 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. Observed menudo, red sauce inside double door glass cooler on cook line prepared 5 days ago with no date mark Operator dated marked Corrected On-Site Repeat Violation

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.

High Priority - Dented/rusted cans present. At dry storage area 2 dented cans chipotle peppers see stop sale.

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. At triple sink employee wash, rinsed and then sprayed dish with quaternary sanitizer not allowing for 30 seconds of exposure, triple sink not set up, operator set up triple sink to quaternary 200ppm and re-sanitized dishes by submerging in quaternary sanitizer for 30 seconds or longer. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At back of kitchen spray bottle labeled for chemical use only is being used to store/dispense cooking oil. Operator discarded bottle in trash. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At glass door reach in cooler raw chicken stored over raw fish. Operator removed raw chicken to proper location Corrected On-Site

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. At walk in cooler, cooked rice (48F - Cold Holding ) operator stated that rice was not prepared or portioned today, held in cooler overnight. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked rice (48F - Cold Holding ) operator stated that rice was not prepared or portioned today, held in cooler overnight. See Stop Sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area can opener soiled, operator removed can opener to dish washing area to be cleaned

Intermediate - Handwash sink used for purposes other than handwashing. At dish area at handwashing sink being used for storage. Brought to operator's attention who then removed items from sink. 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 container of cooked chicken with no date marking, operator stated it was prepared 6 days prior. Operator corrected by placing proper date marking. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine, operator corrected on site by cleaning and sanitizing area. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. At prep area employee began cutting avacodo that still had original produce sticker attached. Discussed with operator who then discarded avacodo and removed sticker from remaining avacodo before washing them. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe operator washing and rinse pots without sanitizing. Operator set up 3 compartment sink properly with quaternary sanitizer at 200ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw chicken above cooked corn. Operator placed raw chicken on lower shelf Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vent and air conditioning vents soiled with grease.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw seafood not commercially packaged stored a vibe bags of French fries. Operator reversed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing- dishes stored in the sink. Operator removed. Corrected On-Site

Basic - Food stored on floor. Cases of food and pot with tomatillo stored on the floor in the kitchen. Operator stored properly. Corrected On-Site

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2021-09-17: Time Extended