TULUM MEXICAN CUISINE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep covered container with Chicken soup at 3:03 pm (48F cooling) since yesterday., Product did not cool to 41F within 6 hours. See stop sale Warning

High Priority - Employee touched soiled pants/ clothes and then engaged in food preparation without washing hands. Employee washed hands Corrected On-Site Warning

High Priority - Live, small flying insects found Observed approximately 3 live small flying insects flying around unpeeled raw onions on dry storage. Operator killed and sanitized area. Corrected On-Site Warning

High Priority - Raw animal food (chicken) stored in top portion of make table over ready-to-eat food ( spinach)in bottom portion of make table - no complete physical barrier between top and bottom. Flip top cooler cook line. Operator stored properly Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep covered container with Chicken soup at 3:03 pm (48F cooling) since yesterday., Product did not cool to 41F within 6 hours. See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Two squeeze bottles with Sour cream 70F cold holding, chipotle sauce made with chicken stock70F cold holding . Per operator product stored for approximately 1 hour. Per operator products not prepared or portioned today Operator moved to walk in freezer Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Cooked corn 109F hot holding, Per operator stored for approximately 1 hour. Operator moved to reheat to 165F ++ Corrective Action Taken 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/. Observed a new server station with soda dispenser and an ice machine on hallway between bar and bathrooms. No hand washing sink observed Warning

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 - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged mahi bearing label to relive from packing before thaw not removed- see stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by cookline handwash sink - operator provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At storage area near kitchen - unlabeled yellow chemical spray bottle - operator labeled. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged mahi bearing label to relive from packing before thaw not removed- see stop sale.

Basic - Dead roaches on premises. At chemical storage closet approximately one dead roach on the floor- operator removed and sanitized the area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation- at cookline.

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in Cooler at cookline- in use avocados with stickers still attached - educated operator employee removed. 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. Observed employee touched glasses on face then touched clean cutting board; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler: raw chicken stored over tortilla. Advised operator to store properly. Repeat Violation Admin Complaint

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. In walk in freezer: Portioned Raw chicken stored above portioned raw steak. Operator stored properly. 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: house made tomato sauce (46F - Cold Holding) As per operator, prepared yesterday and stored overnight in walk in cooler. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: house made tomato sauce (46F - Cold Holding) As per operator, prepared yesterday and stored overnight in walk in cooler. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 400+ppm). Operator manually corrected to Quaternary 200ppm. Corrected On-Site

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. At walk in cooler: Milk opened 2 days prior not date marked. Operator date marked. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: pico de gallo (46F at 2:30pm; 46F at 3:14pm- Ambient Cooling) As per operator, cooling since 5 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Item stored in tightly covered container, in large quantity. Operator uncovered and moved to quick chill. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chorizo cooked 2 days prior not date marked. Operator date marked. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Operator primed; dishwasher (Chlorine 100ppm) Corrected On-Site

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black refrigerator unit Warning - From follow-up inspection 2024-03-27: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F - Cooling) in walk in cooler. Not prepped or portioned today. In unit since 12/10. Rice in large container covered. Food did not reach 41F within 6 hours.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F - Cooling) in walk in cooler. Not prepped or portioned today. In unit since 12/10. Rice in large container covered. Food did not reach 41F within 6 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); in flip top cooler on cook one. Not prepped or portioned. In unit less than four hours. Removed and placed in bottom of cooler. Corrective Action Taken

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

Basic - Stored food not covered. Desserts in freezer chest Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cloths stored in hand sink at bar Iced tea nozzles in beverage station hand sink

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to ice machine

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar hand sink water 79F

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line reach in coolers Vents at dish machine area. Vents at kitchen entry door way

Basic - Floor soiled/has accumulation of debris. Walk in cooler

Basic - Food stored on floor. Food boxes stored on floor in walk in freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer chest at bar

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black reach in refrigerator on cook line

Basic - Working containers of food removed from original container not identified by common name. Sugar container at dry storage rack at end of cook line

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. At 0 ppm. Operator corrected to 100 ppm chlorine Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two containers on top rail of flip top cooler cheese 50°F cold Holding, chorizo 50°F cold Holding Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today Operator moved to walk-in freezer Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed seating on kitchen area Cooked corn 100°F hot Holding, cooked rice 130°F hot Holding Per operator products stored for approximately 1 hour. Operator moved to oven for reheating to 165°F+ Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several items inside walk-in cooler with no date mark. Per operator products prepared and stored for approximately 28 hours. Operator dated marked Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust.throughout kitchen area

High Priority - Container of aspirin improperly stored.above clean utensils and containers with flour on kitchen area. Operator removed Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 2 deep covered containers inside walk-in cooler with Cooked rice at 12:15pm( 45-48°f cooling) per operator product cooling since yesterday. Product did not cooled to 41°F within 6 hours . Operator discarded. See Stop Sale. Repeat Violation Admin Complaint

High Priority - Raw animal food stored( raw salmon )over/not properly separated from ready-to-eat food.( jalapeño) inside flip top cooler on cook line. Operator stored properly Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 2 deep covered containers inside walk-in cooler with Cooked rice at 12:15pm( 45-48°f cooling) per operator product cooling since yesterday. Product did not cooled to 41°F within 6 hours . Operator discarded. See Stop Sale.

Intermediate - No running water ( 81°F)at second hand washing sink located outside liquor room by cook line. And on second hand washing sink ( 87°F ) at bar area.

Intermediate - Water pressure lacking for hot water side at second hand washing sink outside liquor room by cook line .

Basic - Bottles of margarine // oil stored on floor.right outside Operator stored properly Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on outside plastic containers with Black beans, sugar , flour, salt.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Right across from dishwasher area

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. Operator removed Corrected On-Site

Basic - Ice scoop handle in contact with ice at bar area Operator removed Corrected On-Site Repeat Violation

Basic - Stored food not covered. Ice trays for customer drinks stored inside reach in freezer not covered. Operator removed Corrected On-Site Repeat Violation