ELVIRA'S RESTAURANT INC

High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked chili rellenos stored and in direct contact with paper towels at walk in cooler. Operator removed paper towels. 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. Pork chicharones made 3/15 at walk in cooler.

High Priority - Toxic substance/chemical improperly stored. Observed Chlorine and dish soap stored next to frying oil and masa in dry storage. Operator stored chemicals properly. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. At flip top cooler cutting board.

Basic - Stored food not covered. Open bag of rice in dry storage. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Cooking Oil spray bottle not labeled by grill area.

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 48F-50F cooked yesterday in an overfilled , covered, big container in walk in cooler. See stop sale.

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 48F-50F cooked yesterday in an overfilled , covered, big container in walk in cooler.

Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container.

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 expired 2.4.25.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia in walk in cooler not removed from vacuum package. Fish was removed from freezer 3 hours ago. Operator removed fish. Corrected On-Site

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat mayonnaise in prep cooler. Operator removed eggs. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink next to triple sink. Operator provided. 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. Chicken and beef soup prepared and cooked 2 days ago in walk in cooler. Operator date marked. Corrected On-Site

Basic - Ice scoop handle in contact with ice at front counter. Operator removed. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling cheese to be grated - employee was instructed to wash hands and put on gloves - employee complied. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Utilizing Paper towels to cover cooked eggs, operator switched to deli paper. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones and keys on prep table next to walk in cooler - operator removed. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Equipment in poor repair. Both walk in cooler and sandwich make table not able to maintain food at 41F or below. Operator contact technician. Warning - From follow-up inspection 2023-11-09:

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 46°F, carnitas 48°F,in prep cooler in kitchen for less than 4 hours. Operator moved all foods in walk in cooler. Corrective Action Taken

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

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.

Intermediate - No chlorine test kit provided when using chlorine sanitizer at three-compartment sink.

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

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went next door and bought Chlorine during inspection. Corrected On-Site

Basic - Cook eating while preparing food. Reviewed proper procedures with cook. She stopped eating and washed hands. Corrected On-Site

Basic - Stored shrimp and clams not covered in chest freezer. Operator covered. Corrected On-Site