TOMATILLOS FRESH MEX

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cheese in walk-in cooler employee stated the commercial items listed above had been opened more than 24 hours prior, then proceeded to date items properly to meet standards of inspection.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler empanadas, stuffed peppers, rice and cut meat Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen soiled with dust and grease. Repeat 9-17-24 Repeat Violation

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

Basic - Open dumpster lid.

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat 12-28-23. Observed operator correct issue to meet standards for inspection. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-11-18: Employee beverage container on top of microwave a food preparation table over clean equipment. Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed cases of single service items stored on floor in hall by restrooms. Observed operator correct issue to meet standards for inspection. Warning - From follow-up inspection 2024-11-18: Observed cases of single service items stored on floor in hall by restrooms. Time Extended

Basic - - From initial inspection : Basic - ceiling vents soiled with dust. Warning - From follow-up inspection 2024-11-18: ceiling vents in cooks area soiled with dust Time Extended

High Priority - Container of medicine improperly stored. Observed Advil bottle on dry storage shelf over food and clean equipment.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (52F - Cold Holding); sour cream (51F - Cold Holding) at front line. Observed employee remove from counter top cooler and place in Walk-in freezer and reduce temperature of cooled holding unit. Removed food from freezer 15 minutes later and and placed in counter top cooler to retest temperatures. Cheese 40F cold holding, sour cream 38F cold holding. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef empanada filling in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked.

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Repeat 9-26-23 Repeat Violation

Basic - Employee beverage container on a shelf above food preparation table.

Basic - Food storage container/container lid cracked or broken.

Basic - Food stored on floor. Observed case of pork on floor in Walk-in cooler.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles stored on shelf above food and clean equipment.

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. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Certified food manager unable to answer basic questions about allergens.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Print copy of Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 for operator. Operator hung up poster. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Reduced oxygen packaged food in Walk-in cooler lacking bold type on contrasting background, or other required information.

Intermediate - Spray bottle containing toxic substance not labeled at mop sink. Repeat 11-28-22.

Basic - Accumulation of black/green mold-like substance in the interior of chute the ice machine/bin on soda machine. Observed operator remove and clean chute. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed operator print and post license Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed em beverages on shelf above clean equipment and food it kitchen.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed cases of canned tomatoes of floor in hall. Observed operator move cases off floor. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked black beans 33 lbs. dated the 11-25-22 and cheese sauce 11 lbs. dated 11-22-22 in reduced oxygen packaging. Observed operator voluntarily dispose of items.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray spray bottles at mop sink. Observed operator label bottles. Repeat 7-12-22 Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees preparing food without hair restraints.

Basic - Standing water in bottom of out walk-in-cooler used as dry storage unit.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked black beans 33 lbs. dated the 11-25-22 and cheese sauce 11 lbs. dated 11-22-22 in reduced oxygen packaging. Observed operator voluntarily dispose of items.

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 - 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 - Spray bottle containing toxic substance not labeled next to mop sink. Observed employee label bottle. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed buildup of dust on fan cover in Walk-in cooler.

Basic - Food stored on floor. Observed jugs of oil on floor in hallway. Observed employee place jugs on shelf Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Ripped/worn tin foil used as shelf cover under prep table.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands while cooking. Operator had employee to wash hands. Corrective Action Taken Repeat Violation

Basic - Fan vents soiled with accumulated food debris, grease, dust, or mold-like substance in the walk in cooler.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment next to the grill top. Operator removed the scooper from the top of the chip storage. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed team member on the line remove gloves and wipe hands on shorts and then placed on new gloves. Operator had team member to wash hands and replace gloves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on the can opener blade on the prep table next to the ice machine.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Equipment and utensils not properly air-dried - wet nesting on shelf next to the fryers.

Basic - Single-service articles not stored inverted or protected from contamination on shelf above reach in cooler. Operator turned the single service containers over. Corrected On-Site