PICO ROJO

Intermediate - Food-contact surface soiled with food debris cutting boards in back food prep area

Intermediate - Spray bottle containing toxic substance not labeled in dish washing area . Manager labeled spray bottle Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in walk in cooler. Manager date marked food Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area . Manager labeled spray bottle Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler. Manager rearranged food 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. Beans in a covered deep container at 55 F at 2:30 pm cooked at 9:00 pm previous night. Reviewed with manager cooling methods and procedures . See stop sale

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. Beans in a covered deep container at 55 F at 2:30 pm cooked at 9:00 pm previous night. See stop sale.

Intermediate - Cutting board on salad prep station soiled with food buildup in cracks. Reviewed with manager

Basic - Cutting board has cut marks and is no longer cleanable in back kitchen . Reviewed with manager ..

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler . Reviewed with manager .

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. Cooked empanadas in reach in freezer not dated, date added Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, operator remade 100ppm Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ismael Arnez 1/11/2019 - From follow-up inspection 2024-04-16: Expired.Ismael Arnez expired 1/11/2024 Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired 9/1/2023 - From follow-up inspection 2024-04-16: No employee certification. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food in glass cooler opposite stove - manager rearranged food Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Trashcan in front of hand wash sink at cook line - reviewed with manager that hand wash sinks must be accessible at all times - manager relocated trash can Corrected On-Site

Basic - Equipment in poor repair. Walk in cooler compressor dripping water

Basic - Food ( covered cooked chicken ) stored in a location that is exposed to splash from compressor of walk in cooler - manager relocated food and placed a container under the drip Corrected On-Site

High Priority - Raw animal food ( raw shell eggs) stored over/not properly separated from ready-to-eat food.( salad mix) in walk in cooler Corrected On-Site Repeat Violation

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.

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.

Basic - Food ( boxes of oil ) stored on floor near cooker - manager relocated oil Corrected On-Site

Basic - Stored food ( raw chicken ) not covered in walk in cooler 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. -5 lbs. cooked chicken (58F, 57F, 56F - Cooling) placed in walk in cooler at 10pm the previous day, tempted at approximately 12:00pm. All chicken was tightly wrapped in aluminum foil when placed in the walk in cooler to cool. Discussed importance of proper cooling methods and procedures.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -5 lbs cooked chicken (58F, 57F, 56F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of reach in cooler has standing water and buildup of food debris, manager had employee clean during time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Garbage can stored in front of hand wash sink near ovens, operator moved Corrected On-Site

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. -Frozen homemade chicken empanadas made 4 days ago not date marked inside freezer across from fryers. Manager was able to determine the date made and date marked this item. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. -Exterior and handles of reach in cooler and reach in freezer across from stove soiled with buildup up food debris. Manager had employee clean handles. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. - In back beep area across from three compartment sink. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Two Cell phones stored on top of freezer next to microwave in back kitchen area, employee moved cell phones. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Water bottle and SunnyD employee drinks stored inside reach in cooler across from three compartment sink in prep area. Manager discarded. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed red peppers, grapes, celery, and apples stored above other ready to eat foods. Per manager to move shelf below other items.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Cooking oil stored on floor. Operator picked up product. 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. Black beans in large pot left cooling from last night at 47-48°F. Stop sale issued. Discussed proper cooling methods with operator

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. Black beans in large pot left cooling from last night at 47-48°F.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat queso freir in tall single door reach-in cooler. Operator rearranged Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf near three compartment sink: Fresh garlic in oil 66°F. Per operator it was brought out of refrigeration this morning. Operator placed in reach-in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of back prep area

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. 1 out of 2 food handlers missing training and has been employed for 90 days

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade sauce with cooked vegetables made two days ago in walk-in cooler. Employee date marked food.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table of kitchen. Operator removed Corrected On-Site

Basic - Food stored on floor. Fry oil on floor of kitchen. Operator elevated Corrected On-Site

Basic - Single-service articles improperly stored. Box of to to containers on floor near restrooms for employees and customers. Operator elevated Corrected On-Site