MARIACHILES MEXICAN RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In flip top reach in cooler in covered, deep metal pan, rice (51F - Cooling) from previous night. Operator removed to be discarded. 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. In walk in cooler, carnitas 10/5, shredded chicken 10/10, Barbacoa 10/3. Discussed with operator and removed to be discarded. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top reach in cooler in covered, deep metal pan, rice (51F - Cooling) from previous night. Operator removed to be discarded. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of degreaser on shelf facing clean cutting boards. Operator relocated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food residue staining on portable cutting board on bottom shelf of prep line. Can opener on prep table with debris build up on blade. Operator removed can opener to be washed. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Employee provided. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. All food handler training documents with 2 year expiration dates instead of 3 years.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottles of bleach and degreaser in dishwashing area not labeled. Operator asked employee to label. Corrective Action Taken

Basic - Clean utensils stored between equipment and wall. Clean knives stored behind three compartment sink metal board and wall.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on backside of reach in cooler and shelf over steam table. Operator relocated. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On bottom shelf of pass through window, clean metal containers stacked while wet. Repeat Violation

Basic - Food stored on floor. Bulk container of chips stored on floor of waitstation area in kitchen. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Cook line, tongs stored in oven door handle. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line drawer reach in cooler door gaskets with food debris build up. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, cooked corn from 2/2, queso from 2/6 and barbacoa from 2/5. Operator labeled all containers to have employee discard.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of sanitizer on bottom shelf of prep table facing clean cutting boards.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind bar counter used to store cutting board.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on in use prep table. Employee relocated the beverage. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in freezer stored with food for customers. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On bottom shelf of prep table, clean containers stacked while wet. Repeat Violation

Basic - Food stored on floor. Fryer oil on floor of cook line, bulk sugar on the floor of dry storage. Operator relocated the products. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on fryer door handle. Operator relocated the tongs. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink by reach in freezer on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters has grease/debris over the flat top grill. Cook line reach in cooler door gaskets with debris build up. Repeat Violation

Basic - Stored food not covered. In the walk in freezer, uncovered pork and chile rellenos.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in water at ambient air temperature. Operator had employee relocated to walk in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At time of inspection three compartment sink at 0ppm. Operator emptied the sink and asked employee to reset. At conclusion of inspection three compartment sink at 100ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the glass door reach in cooler, raw shell eggs over open container of salsa. In the standup reach in freezer, raw fish in plastic wrap and shrimp over uncovered churros. Operator rearranged all storage levels. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On the bottom shelf under the prep sink, clean yellow cutting board with burned residue on edge of cutting board. Can opener with food debris on the blade. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided paper towels. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer at waitstation with no label. Repeat Violation

Basic - Dead roaches on premises. Two dead roaches observed on floor of dry storage area by the walk in cooler. Operator swept and discarded. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cooling food and on top of the cook line steam wells. Operator relocated both beverages. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food on top shelf of reach in freezer over food to be served to customers.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the bottom shelf of the prep station clean metal containers stacked while wet. Repeat Violation

Basic - Food stored on floor. Container of chips stored on the floor. Container of fryer oil stored in the floor of the cook line. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored in fryer door handle. Operator relocated the tongs. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Waitstation soda dispenser has mold like substance behind the nozzles on the underside of the dispenser. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table opposite the three compartment. Operator relocated the wiping cloth. Corrected On-Site

High Priority - Container of medicine improperly stored. Employee bottle of DayQuil stored on shelf over tortillas on the main cook line. Operator relocated the employee medicine. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe gloves on apron and towel then begin to prepare customer order.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the three door reach in cooler in the prep area, raw shell eggs over ready to eat salsa. In the standup reach in freezer, frozen raw beef over frozen chicken nuggets both items opened from original packaging. Operator corrected all storage levels. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On the bottom storage shelf of the warewashing area, clean portable green cutting board with black food residue staining spots. Employee began to scrub the cutting board. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on the main cook line by the standup reach in cooler or at hand wash sink in the bar area. Operator provided paper towels. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. At the front wait station closest to the bar area, sanitizer spray bottle with no product labeling. Operator labeled the chemical spray bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé portion cups used as scoops in bulk seasoning containers. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the shelf over the three compartment sink, clean metal pots not inverted. On top of the bulk ice bin, blue ice bucket not inverted. Operator asked employee to invert the pots and ice bucket. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker over open container of cooked tortilla shells on the main cook line. Employee jacket over dry goods on shelf by the hand wash sink. Employee relocated all personal items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic cups stored by the soda dispenser and next to the three compartment sink stacked while wet. Discussed with the dish washing employee. Corrective Action Taken

Basic - Food stored on floor. Oil stored on the floor of the main cook line. Operator asked employee to relocate. Corrective Action Taken

Basic - Garbage can located outside has no lid or lid open/broken. Dumpster missing lid. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven and fryer door handle on the main cook line. Operator relocated the tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on hood filters over fryers, scheduled to be cleaned on Monday per operator. White mold like substance spots on soda dispenser plate over nozzle. Corrective Action Taken Repeat Violation

Basic - Stored food not covered. In the reach in freezer, uncovered raw beef. In the prep area reach in cooler, uncovered containers of salsa.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack shell eggs with gloved hands, then pan salsa in bowl. Person in charge spoke to employee during inspection. Corrective Action Taken

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 drop tortilla chips on prep table out of basket, pick up chips with bare hands and place in basket to be served to customer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over salsa in glass door reach in cooler. In walk in freezer raw pork no longer commercially packaged stored over ready to eat drink mixes, person in charge moved to appropriate location. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Burrito sauce cooked per person in charge dated 7/27.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese on prep table at 52F. Cheese sauce on top of oven at 68F. Person in charge states has been out less than 4 hours, moved items to coolers. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine with mold like substance buildup. Also, can opener with debris buildup.

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in bar hand wash sink. Items were removed. Corrected On-Site Repeat Violation

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/ 4+ employees present with no CFM present. Manager showed up during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels from front bar hand wash sink. Missing soap from hand wash sink in the kitchen. Person in charge provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle used as scoop in dry goods and spices. Person in charge began removing. Corrective Action Taken

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. Observed open lid employee drinks in kitchen above fliptop, person in charge removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Grease buildup on floors at cookline.

Basic - Garbage can located outside has no lid or lid open/broken. Lids missing from shared dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup.