ANTOJITOS DONA CHIRRIS

High Priority - Raw animal food ( raw shell eggs) stored over/not properly separated from ready-to-eat food.( cooked vegetables) in cooler opposite grill . Manager rearranged food Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - In-use tongs stored on equipment door handle between uses. Employee relocated tongs Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dusty fan on shelf in kitchen

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator purchase food safe sanitizer. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched face and didn't change gloves. Changed gloves after education. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In cooked beans and rice.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceilings in kitchen.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone charging on deli slicer. Employee removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line without hai restraint.

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods accumulated with grease. Repeat Violation

Basic - Open dumpster lid on shared dumpster.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drink in prep cooler.

Basic - Ripped/worn tin foil used as shelf cover inside double door glass cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing without running water. Operator corrected. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Single service spoons not stored with handles up at front counter area.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser handle broken . Reviewed with manager . Manager to replaced dispenser. Manager placed paper towels at hand wash sink Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air conditioner hose soiled near hand wash sink in kitchen . Reviewed with manager .

Basic - Reach-in freezer interior/shelves have accumulation of soil residues in dishwashing area . Reviewed with manager.

Basic - Wiping cloth sanitizing solution stored on the floor. Reviewed with manager . Manager placed bucket on top of another bucket Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Bowl or other container with no handle used to dispense food. Inside salsa Corrected On-Site

Basic - Food stored on floor. Large pan on floor with tomatoes inside water for cooking. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2024 . Reviewed with manager Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reviewed with manager Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over Pitas in glass door cooler. Reviewed with manager food storage

High Priority - Wiping cloth sanitizer in mop sink solution exceeds the maximum concentration allowed at 200+ ppm( chlorine) Manager changed solution to 100 ppm Corrected On-Site

Intermediate - Cutting board is stained with food debris a cook line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in cook line area. Employee put paper towels in dispenser Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Roberto and Josefina expired trainings 3-2-24. Discussed with operator

Intermediate - Spray bottle containing toxic substance not labeled on floor under triple sink. Manager labeled spray bottle Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.

Basic - Clean utensils stored in dirty in plastic tub on shelf under grill.Reviewed with manager

Basic - Employee beverage container in dry storage area next to clean equipment/utensils. Reviewed with manager. Manager relocated drinks Corrected On-Site

Basic - Employee personal items ( lint brush) stored in or above next chips in shelf above freezer in dry storage area. Manager relocated lint brush Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster .

Basic - Grease receptacle not on proper pad/nonabsorbent surface . Shared receptacle . Reviewed with manager

Basic - In-use tongs stored on equipment door handle of stove. Reviewed with Manager. Tongs relocated Corrected On-Site

Basic - In-use wiping cloth/towel used under cutting board in food prep area at cook line

Basic - Nonfood-contact surface gasket soiled with food debris in Glass door cooler in kitchen . Reviewed with manager.

Basic - Reach in freezer interior/shelves have accumulation of soil residues. Reviewed with manager

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 70 F at 3:15 pm cooked at 8:00 am - no temperatures taken - reviewed proper cooling procedures and temperature monitoring of food with operator - chicken discarded Corrective Action Taken

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 chicken 70 F at 3:15 pm cooked at 8:00 am - no temperatures taken - reviewed proper cooling procedures and temperature monitoring of food with operator - chicken discarded Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.- manager rearranged 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. Cooked onions 125 F on stove - cook reheated onions . Recheck 174 F Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Double glass door reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Employee with no hair restraint while engaging in food preparation at cook line

Basic - Food (bag of onions)stored on floor.in kitchen - employee relocated onions Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning - From follow-up inspection 2023-06-30: Time Extended - From follow-up inspection 2023-07-06: Time Extended

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Employee employed for 1year named Louis

Basic - Cove molding at floor/wall juncture broken/missing. -Behind refrigerator and near back door inside kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. -On cooks line near slicer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone stored on top of seasoning container on prep table while prepping food. Manager moved Corrected On-Site

Basic - Food storage container/container lid cracked or broken. -Large container holding rice cracked and broken near lid, under prep table on cooks line. Discussed with manager.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets at reach in cooler and reach in freezer on cooks line soiled.

Basic - Reach-in cooler and freezer interior/shelves have accumulation of soil residues. -On cooks line and across from three compartment sink.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed two frozen beef roasts inside three compartment sink to thaw, discussed proper thawing methods with operator, operator placed under running water. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed the cutting board on the main cook's station on the line with excessive grooves on the cutting board.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the garbage can. Owner removed the tongs from the garbage can. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the vents in the hood system with grease on the filters.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed a wet wiping cloth used and not stored in sanitizer solution. Owner made sanitizer solution and stored the wiping clothes in the solution. Corrected On-Site

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed a plate in the beans inside the reach in cooler,and sugar on the cook line. - From follow-up inspection 2022-06-13: Observed a cup with no handle on it. Time Extended