EL ESTABLO MEXICAN & SALVADOREAN RESTAURANT INC

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tall stainless reach in cooler: steak (53F - Cooling) at 10:45; cooling since 8:00pm on 3/15 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Warning

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. tall stainless reach in cooler: steak (53F - Cooling) at 10:45; cooling since 8:00pm on 3/15 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw steak stored in same container at tall stainless reach in cooler. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. flip top cooler: raw shell eggs (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. flip top cooler: raw shell eggs (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: cheese (52F - Cold Holding); nopales - cooked cactus (53F - Cold holding) cooked peppers and onions (52F - Cold Holding) ; cooked jalapeño (53F - Cold Holding); cooked yucca (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: cheese (52F - Cold Holding); nopales - cooked cactus (53F - Cold holding) cooked peppers and onions (52F - Cold Holding) ; cooked jalapeño (53F - Cold Holding); cooked yucca (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer. Warning

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. Not available at time of inspection. Repeat Violation Admin Complaint

High Priority - Raw sausage and bacon stored over unwashed produce in reach in cooler. Operator removed sausage and bacon. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime inside right oven. Warning

Intermediate - Handwash sink used for purposes other than handwashing dishes stored in hand sink at bar. Operator removed dishes. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Oysters served raw not identified on menu. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Kitchen was expanded, doubled in size. Warning

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces not date marked in reach in cooler. Held over 2 days. Warning

Intermediate - Some Oyster tags not marked with last date served. Warning

Basic - Water draining onto floor surface at hand sink in kitchen. Warning

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. Walk in cooler - salsa (51F - Cold Holding); chicken soup (52F - Cold Holding); cooked chicken and vegetables (52F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours- see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - salsa (51F - Cold Holding); chicken soup (52F - Cold Holding); cooked chicken and vegetables (52F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours- see stop sale. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef prepared on Sunday not date marked - operator date marked. Corrected On-Site Warning