EL MAGUEY MEXICAN RESTAURANT

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. Establishment is using bleach with additives for laundry as sanitizer in 3 compartment sink and sanitize buckets. Operator went to store and got proper bleach. Tested sanitizer buckets at 50 PPPM. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler behind bar used for holding bottled drinks and salsas not keeping salsas in temperature. Salsa (66F - Cold Holding) All salsas had been in unit overnight. No way to determine how long they'd been out of temperature. Operator had not taken temperatures of salsas in that unit today. Outside display shows temperature of 37F. Operator put thermometer inside that's reading 43F. Operator has contacted a repair person. Stop Sale issued on salsas and unit will not be used for temperature sensitive foods until it has been repaired.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler behind bar used for holding bottled drinks and salsas not keeping salsas in temperature. Salsa (66F - Cold Holding) All salsas had been in unit overnight. No way to determine how long they'd been out of temperature. Operator had not taken temperatures of salsas in that unit today. Outside display shows temperature of 37F. Operator put thermometer inside that's reading 43F. Operator has contacted a repair person. Stop Sale issued on salsas and unit will not be used for temperature sensitive foods until it has been repaired.

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. Cooked chorizo in reach in cooler in back storage room made 1/26 not date marked. Operator labeled with date. Corrected On-Site

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles throughout dining room have water damage stains Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling in kitchen soiled with dust -wall behind ice machine soiled with dust Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler behind bar used for holding bottled drinks and salsas not keeping salsas in temperature. salsa roja hot (66F - Cold Holding); salsa verde (49F - Cold Holding); salsa roja mild (46F - Cold Holding) Outside display shows temperature of 37F. Operator put thermometer inside that's reading 43F. Operator has contacted a repair person. Stop Sale issued on salsas and unit will not be used for temperature sensitive foods until it has been repaired. Corrective Action Taken

Basic - Dead roaches on premises. 1 dead roach behind reach in cooler in back room near restrooms Operator cleaned up. Corrected On-Site

Basic - Dumpster rusted out on bottom.

Basic - Grease receptacle on dirt, not on proper pad/nonabsorbent surface.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler behind bar holding salsas. Operator put ambient thermometer inside. 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. Two valid training certificates with 5 employees plus owner. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles by dish machine. Repeat Violation

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Roof leak causing damage in rear storage room. Leak contained by buckets on floor, no cross contamination observed. Operator in contact with building owner to perform repairs.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over hood system/ cook line.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Test strips tested 0 PPM. OPERATOR replaced bucket to 50 PPM. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris. Warning - From follow-up inspection 2025-02-13: Time Extended

Intermediate - - From initial inspection : 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. Total of 10 employees. Has proof of 5 certification and 2 are new employee working 30days. Warning - From follow-up inspection 2025-02-13: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken 8/9/2024 found in back area cooler. Item discarded.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked chicken 8/9/2024 found in back area cooler. Item discarded.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooks products frozen and pulled from freezer not tracked when pulled. Explained procedure to operator regarding day one as cooking day, 6 days left to use when pulled. Operator will date container with items pulled that day. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Reach in glass cooler in front area. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink.

Basic - Cardboard used to line food-contact shelves. Cardboard lined glass cooler shelves at front counter Repeat Violation

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin

Basic - In-use wet wiping cloth/towel used under cutting board. On prep tables

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 in dish room observed handling dirty dishes, then proceeded to stack clean equipment without washing hands, discussed proper procedures with operator

Intermediate - Spray bottle containing toxic substance not labeled. At dish machine containing degreaser, labeled Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Glass cooler at front counter

Basic - Employee with no hair restraint while engaging in food preparation. Male employee on prep line with no hair restraint

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils at steam table in 93F water

Basic - In-use wet wiping cloth/towel used under cutting board. Prep line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, replaced 100ppm Corrected On-Site

Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance. Front counter. Dining area Back room storage Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat stored on top of blender base on storage shelf. Employee removed hat. Corrected On-Site Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Wooden panels next to the dumpster. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Inspector observed multiple containers of green chili salsa on counter. First temp taken at 1:35 registered at 127F for one container, second temp taken at 3:20 some registered at 70 degrees farenheit, Two containers were above 70 degrees farenheit. Inspector informed manager of cooling temperature and manager split large container into multiple small ones and placed in ice. Corrective Action Taken

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 touched dirty dishes and then touched clean dishes. Inspector informed manager and manager informed employee to wash hands. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Green hot salsa manager stated it wash made on 01/02/23 and salsa was voluntarily discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pre portioned container of pork registered at 117 degrees farenheit. inspector informed manager and heat was applied to reach temperature 165. Second temperature taken after 30 min of solid heat registered 170 degrees farenheit. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in bar blocked by sanitizer bucket. Inspector informed employee and bucket was removed. 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. Operator stated some employees have been there more than 60 days

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle hanging dish machine. Inspector informed employee and Bottle was labeled. Corrected On-Site Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled throughout kitchen.

Basic - Employee eating in a food preparation or other restricted area. Employee drinks observed on counter next to coffee mugs for customers. Inspector informed employee and items were moved to designated area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee eye glasses sitting in counter of prep table. Inspector informed employee and glasses were moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on dishes on clean dry dish rack.

Basic - Garbage on the ground and/or pad around dumpster. Large wood panels around dumpster leaning on fence

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves soiled with food debris Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers soiled with food debris

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut tomatoes stored before unwashed produce. Inspector informed manager and items were rearranged. Corrected On-Site

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. Sanitizer bucket tested at 200ppm chlorine. Employee remade sanitizer solution. Retested at 50 ppm. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains degreaser in back kitchen not labeled. Operator label spray bottle.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White chute and side walls interior of ice machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to tortilla holders. Employee removed drink. Corrected On-Site Repeat Violation

Basic - Interior of oven has accumulation of black substance/grease/food debris. Oven on cook line interior soiled with grease.

Intermediate - 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. Inspector provided a printed copy of big 6 handout and emailed. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.

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

Basic - Carbon dioxide/helium tanks not adequately secured. In storage area next tall reach in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to spices across from three compartment sink

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line. Operator supplied employee with hair net. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf above three compartment sink.

Basic - Food stored on floor. Large pot of cooked tomatillos on floor in dish area. Operator put on rack. Corrected On-Site

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop on floor next to ice machine.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine wiping cloth solution on cooks line tested at 0ppm. Employee remains solution, retested at 75ppm. Corrected On-Site