CHILE VERDE

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment added a bar with new reach-in coolers for draft beer, a new hand sink, and a three compartment sink along the North wall of the dining room. Discussed with operator that new plans will need to be submitted and approved. Warning - From follow-up inspection 2025-12-11: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Woman's room restroom door not tight, self-closing. Repeat Violation Warning - From follow-up inspection 2025-12-11: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank not secured at new bar installed in dining room North wall - From follow-up inspection 2025-12-11: Discussed with operator requirements to secure tanks. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on standing reach-in cooler across from front counter. Warning - From follow-up inspection 2025-12-11: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Repeat Violation Warning - From follow-up inspection 2025-12-11: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside white reach-in chest freezers in rear prep area. Repeat Violation Warning - From follow-up inspection 2025-12-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers across from front counter. Repeat Violation Warning - From follow-up inspection 2025-12-11: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler soiled across from front counter Repeat Violation Warning - From follow-up inspection 2025-12-11: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Prepared guacamole and salsa inside standing reach-in cooler across from front counter uncovered. Repeat Violation Warning - From follow-up inspection 2025-12-11: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pvc pipe in threshold of cook line to rear kitchen area. Operator states the pipe was damaged during repair of tile and will be corrected today. Warning - From follow-up inspection 2025-12-11: Time Extended

High Priority - Roach activity present as evidenced by live roaches found. One live roach observed in between trim and wall located in the dry storage room. Operator dispatched roach and cleaned area. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. White and yellow queso put into steam table to reheat at 9:30 AM at 70F and will not reach 165F.Manager removed items from steam bin and returned to reach-in cooler to begin cooling. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. New sink installed without paper towels. Manager provided. Corrected On-Site Warning

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment added a bar with new reach-in coolers for draft beer, a new hand sink, and a three compartment sink along the North wall of the dining room. Discussed with operator that new plans will need to be submitted and approved. Warning

Intermediate - No soap provided at handwash sink. New hand wash sink installed without soap, manager provided. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Guacamole and in house salsa not date marked in standing reach-in cooler across from front counter. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with black and red mold like substance. Operator directed employee to cover and protect ice, and instructed to clean. Employee began cleaning. Corrective Action Taken Repeat Violation Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Woman's room restroom door not tight, self-closing. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. White bucket used as scoop in what operator identified as flour. Bucket was removed. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank not secured at new bar installed in dining room North wall

Basic - Dead roaches on premises. One dead roach under white chest freezer in dry storage. Operator cleaned and sanitized area. Warning

Basic - Equipment in poor repair. Torn gasket on standing reach-in cooler across from front counter. Warning

Basic - Floor soiled/has accumulation of debris. Repeat Violation Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside white reach-in chest freezers in rear prep area. Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at new hand wash sink installed. Inspector provided a sign and manager posted during inspection. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers across from front counter. Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler soiled across from front counter Repeat Violation Warning

Basic - Stored food not covered. Prepared guacamole and salsa inside standing reach-in cooler across from front counter uncovered. Repeat Violation Warning

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pvc pipe in threshold of cook line to rear kitchen area. Operator states the pipe was damaged during repair of tile and will be corrected today. Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Discussed with employee who utilized a separate container to store the solution on the floor. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Metal pot with white granular substance inside as storage. Operator identified as flour and labeled pot. Corrected On-Site Repeat Violation Warning

Intermediate - - From initial inspection : Intermediate - Microwave inner surface open and rusted in prep room microwave - From follow-up inspection 2025-01-30: Time Extended - From follow-up inspection 2025-04-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in cooler has been removed and turned in to several reach in coolers in lobby. A buffet style hot service table, reach in coolers, and reach in freezer have been added to the lobby. 18 seats/3 tables have been added to license. - From follow-up inspection 2025-01-30: Time Extended - From follow-up inspection 2025-04-24: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Prep area - From follow-up inspection 2025-01-30: Time Extended - From follow-up inspection 2025-04-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sing in prep are full of cooking equipment - From follow-up inspection 2025-01-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2025-01-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Microwave inner surface open and rusted in prep room microwave - From follow-up inspection 2025-01-30: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in cooler has been removed and turned in to several reach in coolers in lobby. A buffet style hot service table, reach in coolers, and reach in freezer have been added to the lobby. 18 seats/3 tables have been added to license. - From follow-up inspection 2025-01-30: Time Extended

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. - From follow-up inspection 2025-01-30: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Prep area - From follow-up inspection 2025-01-30: Time Extended

High Priority - Roach activity present as evidenced by live roaches found. One live roach at entrance of kitchen sticking out behind fire suppression box

High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings behind ice machine near electrical conduit at entrance of kitchen. Droppings were cleaned and sanitized Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork rib online at 10 (100F - Hot Holding); chicken online at 10 (106F - Hot Holding) Operator stated the left side of the buffet table was lower set. He raised the heat. Food in the same table on the right side was at proper temperature Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sing in prep are full of cooking equipment

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - Microwave inner surface open and rusted in prep room microwave

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in cooler has been removed and turned in to several reach in coolers in lobby. A buffet style hot service table, reach in coolers, and reach in freezer have been added to the lobby. 18 seats/3 tables have been added to license.

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.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 20 dead roaches in a trap in the middle of the kitchen near meat grinder. Employee threw trap away. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Prep area

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching cash register then don gloves and prepare food at front counter. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing pots and pans not sanitizing before storing on shelf. Employee returned items to sink to be rewashed. Discussed with PIC proper warewashing procedures. Will email DBPR Form 5025-010. Manual Dishwashing Procedure.

High Priority - Nonfood-grade bags used in direct contact with food. Grocery store bags used to store tamales in walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above shredded mozzarella cheese in reach-in cooler at front counter.

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor behind ice machine.

High Priority - Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping on dry-storage shelf in kitchen. 20 rodent droppings on floor underneath dry-storage shelf near reach-in freezer in kitchen. 1 rodent dropping on shelf next hand wash sink in near cooks line. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From steam table at 11:35am. Operator turned temperature up on steam table. Re temped at 12:00pm a. cooked ribs (112F - Hot Holding); 127f b. cooked chicken (105F - Hot Holding) 117f Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Paper towels, strainer basket, oven mitts, and plastic wrap stored in bowl of hand wash sink next to three-compartment sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. From walk-in cooler a. Cooked chicken prepared more than 24 hours ago. b. Cooked beef prepared more than 24 hours ago. c. Soup prepared more than 24 hours ago. d. Cooked beans prepared more than 24 hours ago. Will email DBPR Form 5030-049. Date Marking. Repeat Violation

Intermediate - Unlabeled squeeze bottle on hand wash sink next to three-compartment sink containing toxic substance not labeled.

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in a container of cooked beans in walk-in cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots stored on top shelf in dry-storage area not inverted or covered.

Basic - Cutting board on reach-in cooler at front counter has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Bottom shelf of table next to three-compartment sink is rusted. Interior of microwave oven near three-compartment sink is rusted. Repeat Violation

Basic - Food stored on floor. Container of tortilla chips stored on floor at front counter. Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven used more than 24 hours ago is soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors located at front counter.

Basic - Reach-in cooler located at front counter interior/shelves have accumulation of soil residues.

Basic - Reuse of single-service or single-use articles. Sour cream containers being reused store food in walk-in cooler.

Basic - Stored food not covered. Container of beans on dry-storage shelf not covered.

High Priority - Rodent activity present as evidenced by rodent droppings found. 21 droppings at base of dry storage rack near ice machine in prep area of kitchen 2 droppings behind ice machine in kitchen 1 dropping near front door/ bathrooms 5 droppings in hallway between cooks line and kitchen 5 droppings behind north wall coolers in food storage market side of restaurant 5 droppings on counter in market side of restaurant used for food storage 4 droppings near front door of food storage market side of restaurant 8 droppings behind reach in freezer in prep kitchen 7 droppings in storage area near thermostat at end of Three compartment sink in kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meats cooked in walk in cooler need date marking.

Basic - Equipment in poor repair. Interior of prep room microwave

Basic - Food stored on floor. Pots of cooked food on floor in walk in cooler

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Prep area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Three flats of raw shell eggs sitting on top of glass coke bottles in walk in cooler

High Priority - Rodent activity present as evidenced by rodent droppings found. 22 droppings on floor under and behind ice machine in prep room of kitchen 41 droppings on electrical boxes behind ice machine in prep room of kitchen 1 dropping on shelf with clean dishes in prep room of kitchen 10 droppings in shelving of dried bean storage rack in prep room of kitchen. 1 dropping laying on bag of beans on dry storage rack in prep room of kitchen 2 droppings on floor near slicer table in middle of prep room of kitchen 39 droppings in cafe attached to dining room added for future retail sales but not separated by a doorway

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork (55F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (56F - Cold Holding); Pork (55F - Cold Holding); Beef (55F - Cold Holding); mixed cheese (55F - Cold Holding) Pork (55F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Diced on clean rack shelf has old food debris

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep room drain covered with paper

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most of the prep, large pans of meat, salsas, meat trimmings all need date marking

Basic - Food stored on floor. Watermelon on floor in walk in cooler. Pots of cooked food on floor in walk in cooler. Plastic 24 qt containers of salsa on floor in walk in cooler. Aluminium can cases of soda on floor in walk in cooler

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live fly in kitchen not landing on food or food contact surfaces. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard box used to store tortilla chips cooked with oil.

High Priority - Rodent activity present as evidenced by rodent droppings found. Rodent dropping in cabinet in dining room area. Not touching food or food contact surfaces. Employee removed and sanitized the area. Corrected On-Site Warning

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.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen is blocked with equipment in the sink.

Intermediate - No soap provided at handwash sink. No soap at hand wash sink behind front counter. Manager replaced soap. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in kitchen only reaches 81 F after running for 3 minutes.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like debris.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom is not a self closing door.

Basic - Bowl or other container with no handle used to dispense food. No handle container used to dispense sugar. Manager removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table, employee removed.

Basic - Food stored on floor. Plastic water bottles stored in the floor in front of store. Cooking oil stored in the floor of kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle.

Basic - Missing drain plug at dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink behind front counter. Manager displayed hand wash sign. No employee hand wash sign in unisex restroom. * Corrective Action Taken

Basic - Open dumpster lid.

Basic - Reuse of single-service or single-use articles. Cardboard box of foam cups used to store tortilla chips.

Basic - Stored food not covered. Taco salad shells not covered for protection.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar removed from original container and not labeled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 89,55 degrees Fahrenheit cooling from hot from 8-30-22 on 8-31-22 at 12:40pm, food stop saled. 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. Beans 89,55 degrees Fahrenheit cooling from hot from 8-30-22 on 8-31-22 at 12:40pm, food stop saled. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce (48F - Cold Holding); shredded steak(50F - Cold Holding); shredded mozzarella (48F - Cold Holding) temps taken at 1:00. Inspector instructed owner to put ice bags under reach on to cool. Corrective Action Taken Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Small Plastic bucket inside hand wash sink. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bright out paper towels. Corrected On-Site Warning

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in kitchen water 84 degrees farenheit. Warning

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In front cook area above grill ceiling tiles heavily soiled with grease buildup. Warning

Basic - Current Hotel and Restaurant license not displayed. Expired license hanging on wall behind front counter Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in front cooking area heavily scratched. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink observed on prep table next to crockpot. Corrected On-Site Warning

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 table next to dried chili peppers across from cooking stove. Warning

Basic - Food stored on floor. Bag of dried beans stored on floor in kitchen. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in back kitchen heavily soiled. Microwave interior in front area heavily soiled Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cinnamon not in original container with no label. Warning

Basic - Reuse of single-service or single-use articles. Multiple containers of cooked meat in reach in cooler Using single service commercial sour cream to store meats. Spices in kitchen being held commercial single use sour cream containers. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly in kitchen, not landing. Warning

High Priority - Presence of insects, rodents, or other pests. Observed approximately 15 dead flying insects (moths) in container of red lentils. Lentils were stop saled. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. A raw pig over cases of beer. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 19 rodent droppings under cook line. Cook has begun sweeping up rodent droppings and has been instructed to wash and sanitize area after sweeping. The area has now been cleaned and sanitized. Corrective Action Taken Warning

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Hot holding at front service area has no sneeze guard. Customers stand lower than the counter, the food is directly at face height for customers. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed dead flying insects in red lentils. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken raw 45 degrees Fahrenheit, beef raw 45 degrees Fahrenheit, beef cooked 45 degrees Fahrenheit, cheese 44 degrees Fahrenheit, cut lettuce 45 degrees Fahrenheit, Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 127 degrees Fahrenheit, verde sauce 121 degrees Fahrenheit, cooked cauliflower 130 degrees Fahrenheit, Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Front of building. Warning

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. 200+ ppm chlorine, corrected to 100 ppm chlorine. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards heavily stained. Interior of reach in cooler at front line. Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Roger Chambers onsite during inspection. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line Repeat Violation 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 soap provided at handwash sink. Cook line. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef not date marked in walk in cooler. Repeat Violation Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on top shelf in kitchen. Warning

Basic - Current Hotel and Restaurant license not displayed. 2022 license up. Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In front prep. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on back prep table. Repeat Violation Warning

Basic - Food stored on floor. Multiple food stored on floor in walk-in cooler and on kitchen floor. Repeat Violation Warning

Basic - Grease on the ground and/or pad around grease receptacle. Warning

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of front reach in cooler. Warning

Basic - Stored food not covered. Dried chiles not covered. Covered by cook. Corrected On-Site Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket. Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen in back. Warning

Basic - Working containers of food removed from original container not identified by common name. Several powdered spices not labeled. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used to store frozen beef in chest freezer in back kitchen area. Warning

High Priority - Toxic substance/chemical improperly stored. Peroxide stored next to single serve items on shelf in back dry storage area. Employee removed peroxide from shelf. Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink in back kitchen. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution tested at 400ppm chlorine. Employee remade sanitizer solution. Retested at 50ppm to 100ppm. Corrected On-Site Warning

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 emailed Big 6 handout to operator. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Discussed with employee to wash hands in hand washing sink. Employee washed hands in hand washing sink. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and guard soiled with food debris. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back prep area. Employee replaced paper towels. Corrected On-Site Repeat Violation Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer to clean tables in dining room not labeled. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White chute in interior of ice machine soiled with mold-like substance, Warning

Basic - Bowl or other container with no handle used to dispense food. In rice and corn starch in back kitchen. Employee removed scoops. Corrected On-Site Warning

Basic - Cardboard used to line nonfood-contact shelves. Shelves in walk under bottles of soda. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tile over front cook line. Warning

Basic - Ceiling soiled with accumulated dust substance. In walk in cooler by fan units. Warning

Basic - Clean utensils or equipment stored in dirty cardboard box. Clean knives stored in dirty cardboard box on shelf in back kitchen. Warning

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

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

Basic - Dead roaches on premises. In cabinet in by coffee machine. Warning

Basic - Dumpster rusted out on bottom. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table at end of cook line. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored over food to by served to the public. Employee put food on bottom shelf. Corrected On-Site Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored next to food on shelf in back prep area. Employee removed jackets. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. In walk in cooler by door and around edges. Warning

Basic - Food stored on floor. Containers of food stored in walk in cooler. Plastic bottles of sod stored on floor in walk in cooler. Employee put items on shelf. Corrected On-Site Repeat Violation Warning

Basic - In-use wet wiping cloth/towel used under cutting board. On table at end of cook line. Employee removed wiping cloth. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back kitchen soiled with food debris. Warning

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. On three compartment sink in back kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. In both men's and women's bathrooms. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy accumulation of grease on side of flat top grill. Warning

Basic - Open dumpster lid. Warning

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cook line over make table not inverted. Employee turned containers over. Corrected On-Site Warning

Basic - Stored food not covered. Prepped cilantro and washed onions stored in walk in cooler not covered. Employee removed and covered. Taco shells on top of coffee machine on table at end of cook line.Corrected On-Site Corrected On-Site Warning

Basic - Water leaking from pipe and/or faucet/handle. Under three compartment sink. Pipe coming from hand washing sink. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef 47-51°f and 47°f (cooling from 9/27/2021 temped at 9:23am) Warning - From follow-up inspection 2021-09-29: No cooling observed Time Extended - From follow-up inspection 2021-09-29: No cooling observed Time Extended - From follow-up inspection 2021-09-30: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor under handwash sink front line, 5 in cabinets off of cook line with single service items, coffee, sweet n low packets, 1 on cutting board on top of microwave in kitchen, 1 on meat slicer in kitchen, Warning - From follow-up inspection 2021-09-29: 2 live roaches in cabinet next to cook line under coffee machine. 1 live in drawer of front counter 1 live in crack up counter top of steam table. Operator eradicated live roaches and cleaned and sanitized areas. Time Extended Corrective Action Taken - From follow-up inspection 2021-09-29: 1 live roach in cabinet at end of cook line. 2 live roaches in crack of countertop at end of cook line near entrance to dry storage area. Time Extended - From follow-up inspection 2021-09-30: 1 live roach in wrap around walk in cooler by doors. Operator eradicated live roach and cleaned and sanitized area. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ground beef 49°f, cooked chorizo 46-47°f, horchata 54°f, butter 48°f, cooked black beans 49°f, cooked vegetables 48-50°f, raw chicken 47°f, raw shell eggs 67°f, milk 49°f, sour cream 47°f, salsa verde 52-55°f, heavy whipping cream 48°f, cooked chicken 52°f, salsa verde 50°f, cooked potatoes 49°f, cooked meat 49°f, mole 49°f, sour cream 51°f, red sauce 51°f, cut lettuce 47°f, raw ground beef 49°f, raw beef 48°f, raw beef cheeks 46°f, raw beef feet 51°f, raw chicken breast 48°f, raw pork shoulder 47°f, raw pork spare ribs 56°f, raw chicken whole 47°f, raw chicken tenderloin 47°f Beef tongue 52°f Warning - From follow-up inspection 2021-09-29: Cook line reach in cooler: shredded mozzarella 49°F, cooked beef 48°F, cooked steak 48°F, cooked pork 48°F, cooked chorizo 48°F, cooked ground beef 50°F, cooked steak 48°F, sour cream 48°F. Stop sale issued. Time/temperature control for safety food was kept over night in cooler and was out of temperature on original inspection yesterday (Walk in cooler: salsa verde 54°F, red salsa 54°F, cooked steak 43-48°F, cooked chicken 41°F, raw shell eggs 43°F) Time/temperature control for safety foods from walk in cooler were issued a stop sale on original inspection yesterday for being out of temp for longer than 4 hours. Operator cannot use food items in walk in cooler or serve to the public. Ambient temperature of walk-in cooler is at 33°F. Tech is servicing walk-in during callback inspection) Admin Complaint - From follow-up inspection 2021-09-29: Reach in cooler or cook line: cooked beef 43°F, raw shell eggs 43°F, red salsa 41°F Walk-in cooler: Salsa verde 41°F, cooked steak 41-45°F, shredded chicken 38°F, cooked beef 41°F, raw chicken 41°F. All out of temp foods were issued a stop sale at previous 2 inspections. Admin Complaint - From follow-up inspection 2021-09-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on front reach in cooler, blender with encrusted debris Warning - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on front reach in cooler. Cutting boards in back kitchen. Warning - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 4 dead roaches in cabinet under steam table, approximately 5 dead in cabinets off of cook line, 1 dead in microwave in kitchen Warning - From follow-up inspection 2021-09-29: 2 dead roaches on cook line 1 on togo container and one in drawer at counter, 1 dead in corner of kitchen by chest freezer. Operator discarded dead and cleaned and sanitized area. Time Extended Corrective Action Taken - From follow-up inspection 2021-09-29: 1 dead roach on floor by steam table on customer side. 2 dead roaches in cabinet of cook line. 1 dead roach on dry storage shelf. 1 dead in corner of kitchen by chest freezer. 1 dead roach in crack near area of kitchen with tv and router. Time Extended - From follow-up inspection 2021-09-30: 1 dead roach inside cabinet under steam table, 2 dead under cooler wrap on walk in cooler. Operator removed dead roaches and cleaned and sanitized area. Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food next to food to be served to public. Operator moved to shelf with other employee foodie walk in cooler. Corrected On-Site Warning - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, speaker, money and back pack stored next food on shelf by freezer. Repeat Violation Warning - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Fryer oil in back on floor by storage shelf. Raw beef, green salsa and cooked beans on floor in walk in cooler. Warning - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-30: Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef 47-51°f and 47°f (cooling from 9/27/2021 temped at 9:23am) Warning - From follow-up inspection 2021-09-29: No cooling observed Time Extended - From follow-up inspection 2021-09-29: No cooling observed Time Extended

High Priority - - From initial inspection : High Priority - Presence of insects, rodents, or other pests. Approximately 10 small crawling insects in flour container. Approximately 10 small crawling insects in Mesa flour for tamales. Approximately 3 small crawling insects in some kind of flour under slicer. Warning - From follow-up inspection 2021-09-29: No small crawling insects observed in flour containers or Masa container. Two flies observed hovering in back prep area not landing on any food contact surfaces. Time Extended - From follow-up inspection 2021-09-29: 1 live fly in kitchen near three compartment sink Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor under handwash sink front line, 5 in cabinets off of cook line with single service items, coffee, sweet n low packets, 1 on cutting board on top of microwave in kitchen, 1 on meat slicer in kitchen, Warning - From follow-up inspection 2021-09-29: 2 live roaches in cabinet next to cook line under coffee machine. 1 live in drawer of front counter 1 live in crack up counter top of steam table. Operator eradicated live roaches and cleaned and sanitized areas. Time Extended Corrective Action Taken - From follow-up inspection 2021-09-29: 1 live roach in cabinet at end of cook line. 2 live roaches in crack of countertop at end of cook line near entrance to dry storage area. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ground beef 49°f, cooked chorizo 46-47°f, horchata 54°f, butter 48°f, cooked black beans 49°f, cooked vegetables 48-50°f, raw chicken 47°f, raw shell eggs 67°f, milk 49°f, sour cream 47°f, salsa verde 52-55°f, heavy whipping cream 48°f, cooked chicken 52°f, salsa verde 50°f, cooked potatoes 49°f, cooked meat 49°f, mole 49°f, sour cream 51°f, red sauce 51°f, cut lettuce 47°f, raw ground beef 49°f, raw beef 48°f, raw beef cheeks 46°f, raw beef feet 51°f, raw chicken breast 48°f, raw pork shoulder 47°f, raw pork spare ribs 56°f, raw chicken whole 47°f, raw chicken tenderloin 47°f Beef tongue 52°f Warning - From follow-up inspection 2021-09-29: Cook line reach in cooler: shredded mozzarella 49°F, cooked beef 48°F, cooked steak 48°F, cooked pork 48°F, cooked chorizo 48°F, cooked ground beef 50°F, cooked steak 48°F, sour cream 48°F. Stop sale issued. Time/temperature control for safety food was kept over night in cooler and was out of temperature on original inspection yesterday (Walk in cooler: salsa verde 54°F, red salsa 54°F, cooked steak 43-48°F, cooked chicken 41°F, raw shell eggs 43°F) Time/temperature control for safety foods from walk in cooler were issued a stop sale on original inspection yesterday for being out of temp for longer than 4 hours. Operator cannot use food items in walk in cooler or serve to the public. Ambient temperature of walk-in cooler is at 33°F. Tech is servicing walk-in during callback inspection) Admin Complaint - From follow-up inspection 2021-09-29: Reach in cooler or cook line: cooked beef 43°F, raw shell eggs 43°F, red salsa 41°F Walk-in cooler: Salsa verde 41°F, cooked steak 41-45°F, shredded chicken 38°F, cooked beef 41°F, raw chicken 41°F. All out of temp foods were issued a stop sale at previous 2 inspections. Admin Complaint

Intermediate - - From initial inspection : 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 emailed Big 6 Packet to operator. Warning - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on front reach in cooler, blender with encrusted debris Warning - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Sparky bottle on front table by coffee machine. Repeat Violation Warning - From follow-up inspection 2021-09-29: Spray bottle on counter top not labeled. Time Extended - From follow-up inspection 2021-09-29: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-29: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on front reach in cooler. Cutting boards in back kitchen. Warning - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-29: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 4 dead roaches in cabinet under steam table, approximately 5 dead in cabinets off of cook line, 1 dead in microwave in kitchen Warning - From follow-up inspection 2021-09-29: 2 dead roaches on cook line 1 on togo container and one in drawer at counter, 1 dead in corner of kitchen by chest freezer. Operator discarded dead and cleaned and sanitized area. Time Extended Corrective Action Taken - From follow-up inspection 2021-09-29: 1 dead roach on floor by steam table on customer side. 2 dead roaches in cabinet of cook line. 1 dead roach on dry storage shelf. 1 dead in corner of kitchen by chest freezer. 1 dead roach in crack near area of kitchen with tv and router. Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food next to food to be served to public. Operator moved to shelf with other employee foodie walk in cooler. Corrected On-Site Warning - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-29: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, speaker, money and back pack stored next food on shelf by freezer. Repeat Violation Warning - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-29: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Fryer oil in back on floor by storage shelf. Raw beef, green salsa and cooked beans on floor in walk in cooler. Warning - From follow-up inspection 2021-09-29: Time Extended - From follow-up inspection 2021-09-29: Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef 47-51°f and 47°f (cooling from 9/27/2021 temped at 9:23am) Warning - From follow-up inspection 2021-09-29: No cooling observed Time Extended

High Priority - - From initial inspection : High Priority - Presence of insects, rodents, or other pests. Approximately 10 small crawling insects in flour container. Approximately 10 small crawling insects in Mesa flour for tamales. Approximately 3 small crawling insects in some kind of flour under slicer. Warning - From follow-up inspection 2021-09-29: No small crawling insects observed in flour containers or Masa container. Two flies observed hovering in back prep area not landing on any food contact surfaces. Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor under handwash sink front line, 5 in cabinets off of cook line with single service items, coffee, sweet n low packets, 1 on cutting board on top of microwave in kitchen, 1 on meat slicer in kitchen, Warning - From follow-up inspection 2021-09-29: 2 live roaches in cabinet next to cook line under coffee machine. 1 live in drawer of front counter 1 live in crack up counter top of steam table. Operator eradicated live roaches and cleaned and sanitized areas. Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked ground beef 49°f, cooked chorizo 46-47°f, horchata 54°f, butter 48°f, cooked black beans 49°f, cooked vegetables 48-50°f, raw chicken 47°f, raw shell eggs 67°f, milk 49°f, sour cream 47°f, salsa verde 52-55°f, heavy whipping cream 48°f, cooked chicken 52°f, salsa verde 50°f, cooked potatoes 49°f, cooked meat 49°f, mole 49°f, sour cream 51°f, red sauce 51°f, cut lettuce 47°f, raw ground beef 49°f, raw beef 48°f, raw beef feet 51°f, raw chicken breast 48°f, raw pork shoulder 47°f, raw pork spare ribs 56°f, raw chicken whole 47°f, raw chicken tenderloin 47°f Beef tongue 52°f Warning - From follow-up inspection 2021-09-29: Cook line reach in cooler: shredded mozzarella 49°F, cooked beef 48°F, cooked steak 48°F, cooked pork 48°F, cooked chorizo 48°F, cooked ground beef 50°F, cooked steak 480F, sour cream 48°F. Stop sale issued. Time/temperature control for safety food was kept over night in cooler and was out of temperature on original inspection yesterday Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ground beef 49°f, cooked chorizo 46-47°f, horchata 54°f, butter 48°f, cooked black beans 49°f, cooked vegetables 48-50°f, raw chicken 47°f, raw shell eggs 67°f, milk 49°f, sour cream 47°f, salsa verde 52-55°f, heavy whipping cream 48°f, cooked chicken 52°f, salsa verde 50°f, cooked potatoes 49°f, cooked meat 49°f, mole 49°f, sour cream 51°f, red sauce 51°f, cut lettuce 47°f, raw ground beef 49°f, raw beef 48°f, raw beef cheeks 46°f, raw beef feet 51°f, raw chicken breast 48°f, raw pork shoulder 47°f, raw pork spare ribs 56°f, raw chicken whole 47°f, raw chicken tenderloin 47°f Beef tongue 52°f Warning - From follow-up inspection 2021-09-29: Cook line reach in cooler: shredded mozzarella 49°F, cooked beef 48°F, cooked steak 48°F, cooked pork 48°F, cooked chorizo 48°F, cooked ground beef 50°F, cooked steak 48°F, sour cream 48°F. Stop sale issued. Time/temperature control for safety food was kept over night in cooler and was out of temperature on original inspection yesterday (Walk in cooler: salsa verde 54°F, red salsa 54°F, cooked steak 43-48°F, cooked chicken 41°F, raw shell eggs 43°F) Time/temperature control for safety foods from walk in cooler were issued a stop sale on original inspection yesterday for being out of temp for longer than 4 hours. Operator cannot use food items in walk in cooler or serve to the public. Ambient temperature of walk-in cooler is at 33°F. Tech is servicing walk-in during callback inspection) Admin Complaint

Intermediate - - From initial inspection : 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 emailed Big 6 Packet to operator. Warning - From follow-up inspection 2021-09-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on front reach in cooler, blender with encrusted debris Warning - From follow-up inspection 2021-09-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in back kitchen blocked by empty sour cream container. Employee removed container. Corrected On-Site Warning - From follow-up inspection 2021-09-29: Sour cream container in back hand sink by three compartment sink Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Sparky bottle on front table by coffee machine. Repeat Violation Warning - From follow-up inspection 2021-09-29: Spray bottle on counter top not labeled. Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2021-09-29: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on front reach in cooler. Cutting boards in back kitchen. Warning - From follow-up inspection 2021-09-29: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 4 dead roaches in cabinet under steam table, approximately 5 dead in cabinets off of cook line, 1 dead in microwave in kitchen Warning - From follow-up inspection 2021-09-29: 2 dead roaches on cook line 1 on togo container and one in drawer at counter, 1 dead in corner of kitchen by chest freezer. Operator discarded dead and cleaned and sanitized area. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf in back kitchen over prep table next to microwave. Employee removed. Warning - From follow-up inspection 2021-09-29: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food next to food to be served to public. Operator moved to shelf with other employee foodie walk in cooler. Corrected On-Site Warning - From follow-up inspection 2021-09-29: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, speaker, money and back pack stored next food on shelf by freezer. Repeat Violation Warning - From follow-up inspection 2021-09-29: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Fryer oil in back on floor by storage shelf. Raw beef, green salsa and cooked beans on floor in walk in cooler. Warning - From follow-up inspection 2021-09-29: Time Extended

High Priority - Container of medicine improperly stored. Pain relief and vitamins stored on shelf above prep table next to microwave. Employee removed from shelf. 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. cooked beef 47-51°f and 47°f (cooling from 9/27/2021 temped at 9:23am) Warning

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 beef 47-51°f and 47°f (cooling from 9/27/2021 temped at 9:23am) Warning

High Priority - Food stored in ice used for drinks. See stop sale. Opened employee drink stored in ice of ice machine. Employee removed drink Corrective Action Taken Warning

High Priority - Presence of insects, rodents, or other pests. Approximately 10 small crawling insects in flour container. Approximately 10 small crawling insects in Mesa flour for tamales. Approximately 3 small crawling insects in some kind of flour under slicer. Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor under handwash sink front line, 5 in cabinets off of cook line with single service items, coffee, sweet n low packets, 1 on cutting board on top of microwave in kitchen, 1 on meat slicer in kitchen, Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Peppers 3 mold-like like substance Flour 20 lbs vermin observed in product Flour 2 lbs vermin observed in product Drink ice 200lbs opened employee beverage stored in drink ice Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked ground beef 49°f, cooked chorizo 46-47°f, horchata 54°f, butter 48°f, cooked black beans 49°f, cooked vegetables 48-50°f, raw chicken 47°f, raw shell eggs 67°f, milk 49°f, sour cream 47°f, salsa verde 52-55°f, heavy whipping cream 48°f, cooked chicken 52°f, salsa verde 50°f, cooked potatoes 49°f, cooked meat 49°f, mole 49°f, sour cream 51°f, red sauce 51°f, cut lettuce 47°f, raw ground beef 49°f, raw beef 48°f, raw beef feet 51°f, raw chicken breast 48°f, raw pork shoulder 47°f, raw pork spare ribs 56°f, raw chicken whole 47°f, raw chicken tenderloin 47°f Beef tongue 52°f Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ground beef 49°f, cooked chorizo 46-47°f, horchata 54°f, butter 48°f, cooked black beans 49°f, cooked vegetables 48-50°f, raw chicken 47°f, raw shell eggs 67°f, milk 49°f, sour cream 47°f, salsa verde 52-55°f, heavy whipping cream 48°f, cooked chicken 52°f, salsa verde 50°f, cooked potatoes 49°f, cooked meat 49°f, mole 49°f, sour cream 51°f, red sauce 51°f, cut lettuce 47°f, raw ground beef 49°f, raw beef 48°f, raw beef cheeks 46°f, raw beef feet 51°f, raw chicken breast 48°f, raw pork shoulder 47°f, raw pork spare ribs 56°f, raw chicken whole 47°f, raw chicken tenderloin 47°f Beef tongue 52°f Warning

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 emailed Big 6 Packet to operator. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on front reach in cooler, blender with encrusted debris Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in back kitchen blocked by empty sour cream container. Employee removed container. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on front cook line. Employee replaced paper towels. Corrected On-Site Repeat Violation Warning

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 cooked beef, cooked chorizo, cooked beans, cooked potatoes. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Sparky bottle on front table by coffee machine. Repeat Violation Warning

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On clean equipment shelf in kitchen. Warning

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on front reach in cooler. Cutting boards in back kitchen. Warning

Basic - Dead roaches on premises. Approximately 4 dead roaches in cabinet under steam table, approximately 5 dead in cabinets off of cook line, 1 dead in microwave in kitchen Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf in back kitchen over prep table next to microwave. Employee removed. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food next to food to be served to public. Operator moved to shelf with other employee foodie walk in cooler. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, speaker, money and back pack stored next food on shelf by freezer. Repeat Violation Warning

Basic - Food stored on floor. Fryer oil in back on floor by storage shelf. Raw beef, green salsa and cooked beans on floor in walk in cooler. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple and watermelon stored over plastic drink bottles in walk in cooler Warning