EL MARIACHI

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken while cutting and then handled cheese and tortilla while reheating without washing hands. Operator discussed with employee who then washed hands. Repeat Violation Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching washed limes while cutting to be served cold in drinks to customers. Operator discussed with employee who then washed hands and put on gloves. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler; raw beef stored over hot dogs and raw beef stored over cheese sauce. Operator moved ready to eat food to lift top cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches in kitchen crawling inside walk-in cooler, no food stored. Operator eliminated roaches, cleaned/sanitized area. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked beans (128F - Cooling 2:50pm/128F 3:15pm). Operator stated beans cooling for 1 hour, in full deep container on prep table, at this rate will not reach 70F within two hours, split into smaller containers and placed in ice bath to facilitate faster cooling. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Dead roaches on premises. Approximately 20 dead roaches in kitchen inside walk-in cooler/freezer no food stored. Operator removed dead roaches, cleaned/sanitize areas. Corrected On-Site Admin Complaint

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At cook line; chicken (155F - Cooking). Operator removed chicken from grill at 155F and placed onto plate for customer. Advised Operator of proper cooking temperature, placed back on grill to 170F. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (55F - Cooling). Operator stated cooling overnight, in deep, full container with lid, did not reach 41F within 6 hours. See Stop Sale. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken to place on grill to be cooked and then handled cooked pork to be reheated without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning

High Priority - Employee washed hands with no soap. Employee went from handling soiled dishes, washed hands at triple sink with no soap and then handled clean plates to serve food. Operator discussed with employee who then washed hands. Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed food storage container with soap, rinsed with water and reused for food storage without sanitizing. Advised Operator to set up triple sink and properly sanitize dishes. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs over liquid butter. At flip top cooler; raw beef stored over ready to eat arepas. Advised Operator to move raw below ready to eat. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked pork, prepared/date marked 9/13. See Stop Sale. Warning

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in kitchen crawling on power outlet strip attached to wall behind prep table. 1 live roach in kitchen crawling on triple sink. 1 live roach in kitchen crawling on back on white chest freezer. 10 live roaches in kitchen crawling on inside of walk-in cooler/freezer not in-use/no food stored. Advised Operator to eliminate roaches. 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. At walk-in cooler; cooked beans (55F - Cooling). Operator stated cooling overnight, in deep, full container with lid, did not reach 41F within 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 steam table; cooked rice (97F - Hot Holding). Operator stated rice cooked prior to being placed in steam table, held 2 hours. At cook line flip top cutting board; cooked peppers and onions (109F - Hot Holding). Operator stated pepper and onions cooked two hours prior, held in pan at room temperature until served. Advised Operator to reheat items to 165F. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked tomato salsa (108F - Cooling 12:50pm/98F - Cooling 1:20pm). Operator stated cooling for 15 minutes, in deep, full container on prep table, at this rate will not reach 70F within 2 hours, split into small containers and added bags of ice to facilitate faster cooling. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap. Corrected On-Site Warning

High Priority - Dented/rusted cans present. At dry storage area; 3 #10 size cans Mexican style pinto chili beans dented. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen Ice bath; house made pico with cut tomatoes (48F - Cold Holding). Operator stated not prepared or portioned today, being held on top of ice, not surrounding product level, for 1 hour, added ice surrounding product level. Corrective Action Taken Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm). Operator diluted to chlorine 100pm. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. At bar; hand wash sink blocked by storage container over sink and multiple bottles stored inside. Operator removed. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. At ice machine; hand wash sink used to store cleaning supplies. Operator removed. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site 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 - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement. Warning