SALSAS MEXICAN RESTAURANT

High Priority - Container of medicine improperly stored. Vitamins stored on shelf over steam table. Person in charge removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. One can of pie filling with dent along seam. Person in charge states no longer uses product.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 11 flying insects in bar area. Observed 6 flying insects near bag in box soda in kitchen. Observed 5 flying insects near side cart in hallway at side cart. Observed 2 flying insects in dishwash area. Observed 2 flying insects at mop sink. Observed approximately 30 flying insects in external dry storage closet with onion storage. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over prepped lemons in walk in cooler. Person in charge removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. One live roach observed on cooler in kitchen. Person in charge killed and discarded. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands, then return to cookline, instead of removing gloves and washing hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Enchiladas at hot holding station at 79F. Person in charge states has been out less than 4 hours. Person in charge moved to walk in freezer. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in incorrect location at mop sink. Needs to be relocated to non chemical side of splitter with hose attached.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris buildup in soda nozzles at the bar and in margarita machine.

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. Some employees missing proof of employee training. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles with blue and yellow liquid unlabeled. Person in charge labeled. Corrected On-Site

Basic - Hole in or other damage to wall. Framing around keg pipes in beverage walk in cooler with damage, heavy mold like substance buildup. Ceiling vents in kitchen with dust buildup. Beverage walk in cooler walls with mold like substance buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving where clean dishware is stored with debris buildup. Walk in cooler fan with debris buildup. Shelf below grill with debris buildup.

Basic - Stored food not covered. Multiple items in walk in cooler uncovered. Personal items not segregated in beverage walk in cooler, in walk in freezer from food to be served to customers. Person in charge began rearranging. Corrective Action Taken Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm. Person in charge discarded. Corrected On-Site

High Priority - Container of medicine improperly stored. Ointment stored on shelf with food items and utensils. Person in charge removed. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 flying insects in kitchen area. Observed approximately 5 flying insects in external storage closet with food storage. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw steak stored over corn and spinach. Also, raw chicken stored over steak in walk in cooler. Also, in walk in freezer raw fish no longer commercially packaged stored on enchiladas with cooked filling. Person in charge began rearranging. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Beans in walk in cooler dated 6/30.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers at cooktop corn, chicken, spinach at 47-52F. Person in charge states has had drawers open frequently. In fliptop cheese, sour cream at 51-54F. Person in charge states lids have been open for approximately 3 hrs. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese at 119F, beans in oven at 118F. Person in charge began reheating. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wastewater on ground of establishment. Drain at dishmachine not properly draining, observed large amount of wastewater on the floor. Person in charge began removing, snaked drain during inspection. Is draining correctly by end of inspection. Employee sanitized floor. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cookline inaccessible due to broken handle, unable to wash hands with hot water at sink. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Pan in hand wash sink at dishmachine. Spoon at hand wash sink at cookline. Observed employee wring out towel in hand wash sink at server line.

Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide thermometer during 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. Some employees working 3 months per person in charge with no proof of training. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler made 2-3 days ago with old labels per person in charge.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine chute with mold like substance buildup. Soda nozzles in bar and at server line with debris buildup. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station wet nesting. Repeat Violation

Basic - Equipment in poor repair. Knife in use with end of blade broken. Person in charge removed. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Tiles missing by back door.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky fly trap stored on bag in box soda. Person in charge removed. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At all ice bins, handles touching ice. Person in charge moved to appropriate location. Also, utensils at bar in water at 64F. Also, tongs stored on oven door. Corrective Action Taken

Basic - Inside/outside of dumpster not clean. Side of shared dumpster with food debris buildup on left side, attracting large amount of flying insects, also lid open.

Basic - Old labels stuck to food containers after cleaning. Old labels on clean dishware. Repeat Violation

Basic - Stored food not covered. In walk in freezer multiple items stored uncovered.

Basic - Working containers of food removed from original container not identified by common name. Sugar at server line unlabeled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler black beans cooked from dried beans cooked last night per person in charge at 46-60F. Person in charge states has not had out of walk in cooler. Other items temping 41F or below. 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. In walk in cooler black beans cooked from dried beans cooked last night per person in charge at 46-60F. Person in charge states has not had out of walk in cooler. Other items temping 41F or below.

High Priority - Dented/rusted cans present. See stop sale. Observed one can of tomato in dry storage with dent along seam.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at bar tests at 0ppm. Person in charge will utilize dishmachine in kitchen until unit is working. Repeat Violation Admin Complaint

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloved hands, then handle food items without glove change and hand wash. Spoke to employee who washed hands and changed gloves. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over intact steak in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tabletop cooler, tomatoes, salsa at 49-55F. Unit was not turned on, person in charge states they have been in unit 2 hours, turned unit on during inspection, moved items to other unit holding temperature. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of oven in kitchen queso 50-86F. Onions 127F. Person in charge reheated onions to 167F, queso 168F.. Spoke to operator about possibility of holding on time. Corrected On-Site Repeat Violation Admin Complaint

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. One employee working longer than 60 days with no proof of training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef made Saturday per person in charge with no date mark in walk in cooler. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles unlabeled at bar area. Person in charge labeled appropriately. Corrected On-Site

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

Basic - Employee eating in a food preparation or other restricted area. Observed employee meal half eaten on prep table in kitchen. Also observed multiple employee drinks on shelf above food items. Person in charge removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers and cups wet nesting. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor in dry storage and under bar triple sink with debris buildup.

Basic - Food stored on floor. Lettuce in buckets stored on floor in walk in cooler. Drink mixes in bar walk in stored on floor. Repeat Violation

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed multiple bags of trash not in dumpster. Grease on ground in front of grease receptacle, and lids open of shared dumpster.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between walk in cooler and prep table. Also tongs stored on oven door handle. Person in charge removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing from bar sink. Also, paper towel dispenser not functioning by dish machine.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean dishware. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on line not inverted. Repeat Violation

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. To go bags in direct contact with tortillas. Repeat Violation Admin Complaint - From follow-up inspection 2022-09-07: Observed one bag of tortillas on plate in bag unwrapped with bag touching tortillas on side. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler drawers below cooktop shrimp, tomato at 45-46F. Person in charge states drawers have been open repeatedly for lunch rush. In fliptop reach in cooler sour cream, tomato, corn, tamale 48-52F. Ambient temperature of unit is 48F during inspection. Lids open during inspection. Person in charge turned unit down during inspection. In walk in cooler rice, beef at 45-48F. Person in charge provided invoice from Rafael Produce dated 9/6/22. All other items in unit 43F or below. Repeat Violation Admin Complaint - From follow-up inspection 2022-09-07: In reach in cooler drawers items below 43F. In fliptop items are 43-62F. Have been in unit overnight per person in charge cheese, lettuce, sour cream, guacamole, pico, tomato, cabbage, salsa, chicken, beef, corn, shrimp, tamales, eggs, Mac and cheese. Do not utilize unit until it is holding temperature and foods items are at 41F or below. In walk in cooler all cold holding items 43F or below. Items cooling overnight 47-51F beans and soup. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker is located in incorrect location at mop sink, needs to be moved to left side of splitter with black hose attached. Repeat Violation Admin Complaint - From follow-up inspection 2022-09-07: No change. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Misrepresentation of a fruit or fruit juice. Establishment has drink menu indicating fresh lime juice and fresh orange juice is utilized in their margaritas. When I inquired about what establishment is utilizing, they provided bottled orange and bottled lime juice. Person in charge states they used to squeeze their own juice, no longer do. Admin Complaint - From follow-up inspection 2022-09-07: Menu has not been changed. Person in charge states they will start squeezing limes and orange juice by hand. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm, sanitizer bucket was empty. Person in charge replaced and retested at 50ppm. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Empanada wrappers with mold like substance.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area .Observed two flying insects in kitchen during inspection. Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. To go bags in direct contact with tortillas. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler drawers below cooktop shrimp, tomato at 45-46F. Person in charge states drawers have been open repeatedly for lunch rush. In fliptop reach in cooler sour cream, tomato, corn, tamale 48-52F. Ambient temperature of unit is 48F during inspection. Lids open during inspection. Person in charge turned unit down during inspection. In walk in cooler rice, beef at 45-48F. Person in charge provided invoice from Rafael Produce dated 9/6/22. All other items in unit 43F or below. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken tenders 79F, queso, onions, beef 100-125F. Spoke to operator about holding items on time, as they are not being held hot, but rather sitting at the cookline. Person in charge began reheating. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Pesticide stored on bag in box soda. Also employee cost reach in cosmetic stored on walk in cooler shelf above food product. Person in charge removed. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker is located in incorrect location at mop sink, needs to be moved to left side of splitter with black hose attached. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by trash cans, oil. Also, items in hand wash sink. Items were removed. Corrected On-Site

Intermediate - Misrepresentation of a fruit or fruit juice. Establishment has drink menu indicating fresh lime juice and fresh orange juice is utilized in their margaritas. When I inquired about what establishment is utilizing, they provided bottled orange and bottled lime juice. Person in charge states they used to squeeze their own juice, no longer do. Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef made two days ago per person in charge in walk in cooler with no date mark. Person in charge marked appropriately. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables., on shelves above prep areas. Opened Employee drink in cooler above uncovered container of salsa. Person in charge moved to,appropriate location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server area with wet nesting.

Basic - Food stored on floor. Oils stored on floor in kitchen. Onions on floor in dry storage, margarita mixes stored on floor in beverage cooler. Person in charge began raising. Corrective Action Taken Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Observed trash on the ground around dumpster. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs hanging from oven doors, also knife stored between reach in cooler and prep table. Person in charge removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels observed on clean dish ware.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cookline not inverted. Person in charge inverted. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. At first extinguisher by salsa cooler. At fire extinguisher by back door.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at bar garnish drinks with cut oranges with bare hands. Person in charge spoke to employee. Corrective Action Taken

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. At the time of inspection person in charge states they receive tamales from a woman who makes tamales at her home. Unable to provide invoice during inspection.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 flying insects in external back dry storage area. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store tortillas in direct contact with food product.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In drawers at cookline raw beef stored over ready to eat prepped vegetables. Person in charge began rearranging. In walk in cooler raw shell eggs stored over shrimp. Also at prep table employee chopping meat on table with cut citrus stored below.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of shredded beef in walk in cooler dated 3/30. In beverage walk in cooler flan dated 3/24.

High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. At the time of inspection menu indicates shrimp in ceviche is fully cooked, when I inquired about how they cook shrimp, person in charge indicates that they "cook" with lime juice, no actual heat applied to product. Person in charge unable to provide proof of parasite destruction during inspection. Ceviche must be fully cooked before service. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee cutting beef at prep table, cut oranges and limes stored underneath table, observed cut orange with piece of beef on exposed cut surface.

High Priority - Stop Sale issued due to food originating from an unapproved source. At the time of inspection person in charge states they receive tamales from a woman who makes tamales at her home. Unable to provide invoice during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at 59F on cookline. Person in charge states hold out during lunch rush, recommended holding item on time. In kitchen chicken and beef thawing in buckets at 69-70F, person in charge states has been out for 2 hours. Person in charge moved to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table beans 130F, rice 78-79F. Queso sitting at cookline 79F. Person in charge states they microwave rice, then add to steam table, queso was sitting in kitchen as extra to refill at steam table when needed. Person in charge began reheating. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink on non chemical side of the splitter.

Intermediate - Handwash sink used for purposes other than handwashing. Employee thawing spinach in back hand wash sink. Person in charge removed. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of inspection menu indicates shrimp in ceviche is fully cooked, when I inquired about how they cook shrimp, person in charge indicates that they "cook" with lime juice, no actual heat applied to product. Person in charge unable to provide proof of parasite destruction during inspection. Ceviche must be fully cooked before service. Menu must indicate that item is raw. Warning

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. One employee working at establishment for 1 year unable to provide proof of training.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle at hand wash sink by ice machine not functioning.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee beverage with no lid or straw stored on shelf above prep table. Person in charge discarded. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Self closing mechanism missing from storage room door.

Basic - Food stored on floor. Tortillas and tortillas chips stored on floor in external storage room. Person in charge raised. Also in beverage walk in cooler drink mixes stored on floor. Corrective Action Taken Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Buildup of avocado pits and skins as well cooked onions on the ground by the shared dumpster.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer with ice buildup, ice buildup on multiple shelves. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between table and wall at prep area. Person in charge removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline with buildup of food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. R side and underneath cooktop by fryers with grease buildup.

Basic - Stored food not covered. In walk in cooler multiple items stored uncovered.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws at bar within patrons reach not wrapped. Person in charge states will love behind bar.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in buckets of water in back of kitchen. Also containers of chicken and beef thawing at room temperature at prep table. Also spinach thawing in hand wash sink in kitchen.

Basic - Water leaking from pipe and/or faucet/handle. Leak under hand wash sink by cookline.