EL MOLCAJETE RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs stored over shrimp. Operator rearranged. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line make table is stained.

Basic - Bowl with no handle in sugar and dry beans under prep table used to dispense food. Operator removed bowls. Corrected On-Site

Basic - Cutting board on cook line make table has cut marks and is no longer cleanable.

Basic - Floor tiles missing at back door near threshold.

Basic - Reach-in cooler shelves with rust that has pitted the surface across from cook line.

Basic - Unnecessary items/unused equipment on the premises. Discarded display case located behind shared dumpster.

High Priority - Toxic substance/chemical improperly stored. Mold and mildew spray bottle stored near lemon juice bottles under deli meat slicer. Operator moved mildew spray to chemical shelf. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and plastic containers on top of glass coolers no stored inverted. Operator inverted pot and plastic containers for proper storage. 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 cell phone on prep table near deli meat slicer. Operator moved cell phone to designated shelf with employee belongings. Corrected On-Site

Basic - In-use tongs stored on oven door handle between uses. Operator moved tongs to separate container on line.Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface at cook line. Reviewed with manager . Manager in process of replacing shelves with new shelves at end of inspection . Corrective Action Taken

Basic - Utensils in poor condition.Broken plastic lid of food container hanging above triple sink . Reviewed with manager . Manager discarded lid Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two pieces of fish fully thawed inside reach in cooler at cook line. Stop sale issued. Box inside reach in freezer states must remove from reduced oxygen packaging. Employee discarded Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table red rice (125F - Hot Holding) Employee put on grill recooked to 178 degrees Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Shelving inside reach in cooler at cook line. Rust

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

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. Observed two pieces of fish fully thawed inside reach in cooler at cook line. Stop sale issued. Box inside reach in freezer states must remove from reduced oxygen packaging. Employee discarded Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. During inspection observed employee open beverage on top of beans. Employee moved. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Prep cook had no hair restraint during prep. Employee put hair net on during inspection. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Stored food not covered. Observed cooked carrots and potatoes in reach in freezer near cook line not covered. Employee covered during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Fish on counter thawing. Employee put inside reach in cooler. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with sticker inside reach in cooler with peppers and limes. Top of reach on cooler. Employee washed and removed sticker during inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked onions , cooked cactus , cooked peppers 100 F at 11:30 am cooked at 9:00 am . Reviewed proper cooling procedures with manager . Food 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 onions , cooked cactus , cooked peppers 100 F at 11:30 am cooked at 9:00 am . Manager discarded food Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Carnitas 52 F , in glass door cooler made previous day. No temperatures taken today . Manager discarded food Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Carnitas 52 F , in glass door cooler made previous day. No temperatures taken today . Reviewed regular monitoring of food temperatures with manager . Manager discarded food Corrected On-Site

High Priority - Toxic substance/chemical improperly stored,next to cutting boards on shelf under prep table in kitchen . Reviewed with manager . Manager relocated chemicals Corrected On-Site

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 Patty missing certificate . Reviewed with manager

Basic - Cleaned and sanitized equipment or utensils not properly stored. Spatulas stored between wall and mop sink . Reviewed with operator . Operator placed spatulas in triple sink to clean Corrective Action Taken

Basic - Employee personal items ( cellphone) stored on slicer. Employee relocated phone Keys stored on shelf above prep table . Employee relocated keys . Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation,at cook line. Reviewed with manager

Basic - Food ( bottles of water ) stored on floor in storage room. Manager relocated water Corrected On-Site

Basic - Ice scoop handle in contact with ice in front counter area . Reviewed with manager . Ice scoop relocated Corrected On-Site

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

Basic - Insect control device installed in food preparation area on prep table at cook line . Manager relocated bug zapper Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface at cook line

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

Basic - Working containers of food removed from original container not identified by common name in storage area . Reviewed with manager .Manager labeled containers Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. During inspection observed chips in pans and baskets behind pos system open with no protection like sneeze guard. Employee put plastic wrap and tim foil on all. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee beverage on prep table. Owner moved Corrected On-Site

Basic - Ice scoop handle in contact with ice. Front ice owner moved Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards at cook line. Soiled can opener at cook line. - From follow-up inspection 2024-01-05: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at prep line. - From follow-up inspection 2024-01-05: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked vertical pans on drying rack wet nesting. - From follow-up inspection 2024-01-05: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Thawing large portions of beef intestines inside of three compartment sink standing water temp was 56F. Put under running water. Corrective Action Taken - From follow-up inspection 2024-01-05: No thawing at time of inspection Time Extended