EL PALACIO DEL MOFONGO, LLC

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 used soiled wiping cloth then proceeded to handle clean equipment without washing hands. Advised operator of proper hand washing. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At cook line, employee used soiled wiping cloth to wipe in use knife without proper sanitizing. Advised operator to not use equipment until properly sanitized. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, Raw chicken stored over raw pork. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area low boy, mozzarella (48F - Cold Holding); diced tomatoes (47F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight exceeding 6 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked ground pork (76F - Hot Holding). Per operator, the item held out of temperature approximately 1 1/3 ht. Advised operator to reheat item to 165F. Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At dish area, Sanitizer Bucket (Chlorine 200+ppm), exceeding maximum concentration allowed. Operator diluted solution to Chlorine 100ppm. Corrected On-Site Warning

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, several food items prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking. Warning

Basic - Ice scoop handle in contact with ice. At wait station, ice scoop handle in ice. Operator removed. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils sitting in standing water 77F. Operator removed utensils. Corrected On-Site Warning

High Priority - Dented/rusted cans present. Heavily dented can of pomodoro sauce stored at dry storage rack. See stop sale.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Non commercially packaged raw chicken stored above non commercially packaged raw salmon in walk in freezer. Operator reorganized. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Equipment drain line draining into handwash sink. AC drain line draining into warewashing hand sink.

Basic - Floor tiles missing and/or in disrepair above triple sink area and above salad prep table.

Basic - Food stored on floor. Boxes of plantains stored on floor of warewashing area. Operator recognized. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled above cook line flip top cooler. Operator labeled. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees began work and started preparing food without washing their hands- educated operator - employee washed hands. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. At dishwashing storage area- observed multiple cans of raid- operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp stored over cooked beef. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in Freezer raw chicken not commercially packaged stored over raw beef- operator removed and stored properly. Corrected On-Site 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. At cookline stew, table- cooked chicken 98F- hot holding, - food out of temperature for 1.5 hours- operator reheated to 165F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At cookline- handwashing sink blocked by trash can.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan prepared Friday not date marked - operator date marked. Corrected On-Site

High Priority - Observed: 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. At dish washing station- Employee handled Cristy dishes then proceeded to handle clean dishes- educated operator employee washed hands. Corrected On-Site Priority: High Priority

High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over raw beef- operator stored properly. Corrective Action Taken Priority: High Priority

High Priority - Observed: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- sliced beef 45-47F at 2:45 to 47F at 3:30 ( cooling since 11:30) - food stored in large quantity and covered- at current rate of cooling food did not reach to 41F within 4 hours - operator moved to walk in freezer to quick chill. Priority: High Priority

High Priority - Observed: Toxic substance/chemical improperly stored. At dry storage shelf can of raid stored over water bottles- operator removed. Corrected On-Site Priority: High Priority

Intermediate - Observed: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Priority: Intermediate

Intermediate - Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reach in cooler by server station gallon of milk opened more than 24 hours not date marked - operator date marked. Corrected On-Site Priority: Intermediate

Intermediate - Observed: Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled- operator labeled. Corrected On-Site Priority: Intermediate

Basic - Observed: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes firstthroughout kitchen. Priority: Basic

Basic - Observed: Employee eating in a food preparation or other restricted area. Employee eating in prep/ dish area- operator moved employee. Priority: Basic

Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee box of pastries stored over prep counter- operator removed. Employee AirPods stored over prep counter operator removed. Corrected On-Site Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline area soiled with grease in between equipment. Corrected On-Site Priority: Basic

Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Soiled damp wiping cloth on cutting boards and prep counter throughout restaurant- operator removed. Corrected On-Site Priority: Basic

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At walk in cooler plastic thank you bag containing employee food stored on same shelf and next to ready to eat vegetables, operator removed. Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear door in kitchen.. Warning - From follow-up inspection 2023-08-01: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above cut lemon in reach in cooler at kitchen,employee properly stored food Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken directly stored top of the raw salmon, raw chicken above fish , raw pork in reach in cooler . Employee properly stored food Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding soup 132° in steam table being held less than four hours, after straining have 136° Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...stored plates, buss pan in handwashing sink at kitchen, dishwashing area. Employee moved 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. Dish machine tested at 0ppm. Operator attempted to prime sanitizer. Sanitizer will not prime. Triple sink set up at 400ppm quat. Operator called for service Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked mashed potatoes in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in hand wash sink at prep area. Operator made accessible Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing purple/clear substance not labeled. Operator labeled Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 103°F on cook line. Operator removed cleaned and sanitized utensils, discarded water Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at wait station and in ware washing area

Basic - Stored food not covered. Multiple items in walk in cooler stored not covered. Discussed with operator

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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.

Basic - Missing drain plug at dumpster.